From food additive to health hazard? A review of azodicarbonamide, potassium bromate, and monosodium glutamate with in-silico toxicity analysis

Abstract

Food additives are widely used in food processing to enhance flavor, appearance, and texture. While these substances improve sensory appeal and commercial viability, concerns over their safety have grown due to potential misuse, and toxicity risks. This review provides a comprehensive classification of food additives based on their functions and regulatory considerations, covering colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, and gelling agents. Special attention is given to three controversial additives namely, azodicarbonamide, potassium bromate, and monosodium glutamate due to their various toxic effects. Their potential health risks including carcinogenicity, respiratory issues, and neurotoxicity are critically examined. Along with modern analytical techniques for detecting and quantifying food additives, the study also employs ProTox 3.0 software for in-silico toxicity prediction. By bridging the gap between academia and industry, this review aims to foster a deeper understanding of food additive safety, promote evidence-based regulatory decisions, and encourage the development of safer alternatives.