ABSTRACT
The era of natural food additives has started, some consumers deliberately choose minimally processed foods over processed ones, and when they have to choose processed food they will generally select one with fewer additives and/or containing natural additives. Although the natural additives do not always represent a benefit compared to chemical ones, in most cases they are believed to be healthier, can carry out various functions in the food, and confer added value (bioactivity, nutraceutical). Natural additives are compounds, groups of compounds, or essential oils from plants that are already used empirically by the population for taste purposes. Fungi, seaweeds, and algae are also interesting sources of natural additives. These natural compounds have been around for some time, but in recent years they have gained more interest from the food industry for direct application or in synergy with other natural or chemical additives [11]. Among the many effects, the most studied natural additive activities are their antimicrobial and antioxidant powers [1, 3, 8, 21, 26].
