Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project

Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

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Determination of Extractable, Apparent Total N-Nitroso Compounds in Cured-Meat Products

Journal of AOAC International ◽

10.1093/jaoac/78.6.1435 ◽

1995 ◽

Vol 78 (6) ◽

pp. 1435-1439

Author(s):

Walter Fiddler ◽

John W Pensabene ◽

Robert C Doerr ◽

Robert A Gates

Keyword(s):

Energy Analysis ◽

Meat Products ◽

Nitroso Compounds ◽

Chemiluminescence Detection ◽

Minimum Level ◽

Reliable Measurement ◽

Total N ◽

Three Samples ◽

Cured Meat

Abstract The modification of a newly developed method for determination of apparent total N-nitroso compounds by chemical denitrosation and chemiluminescence detection of nitric oxide (thermal energy analysis) is described. The minimum level of reliable measurement was 0.1 ppm, and the repeatability of the method was 0.2 ppm, based on the response of N-nitrosoproline (NPro). Seventy-three samples of cured-meat products, including frankfurters, bacon, and ham, were examined; 50 samples contained less than 1 ppm. The largest amounts, up to 24.8 ppm, were detected in canned corned beef. This method has several advantages over other methods.

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Evaluation of the antimicrobial capacity of Hass avocado seed extract (Persea americana) for potential application in the meat industry

DYNA ◽

10.15446/dyna.v85n207.72980 ◽

2018 ◽

Vol 85 (207) ◽

pp. 346-350

Author(s):

Laura Alejandra Fernández-Castañeda ◽

Henry Arias-Candamil ◽

Bryan Zapata-Torres ◽

Maurem Paola Ardila-Castañeda

Keyword(s):

Staphylococcus Aureus ◽

Meat Products ◽

Seed Extract ◽

Persea Americana ◽

Hot Water ◽

Nitroso Compounds ◽

Meat Industry ◽

Microbiological Test ◽

Hass Avocado ◽

Avocado Seed

NaNO2 is used in meat products to inhibit pathogenic microorganisms; its use is limited, and it forms carcinogenic N-nitroso compounds. There is currently a great demand for natural products. The Hass avocado seed extract produces an antimicrobial reaction against bacteria such as Staphylococcus aureus. After the seed of the Hass avocado (AS) had been dehydrated at 50°C for 10 hours, we undertook a quality and analysis of the moisture and microbiological test. The extract was obtained in hot water and in solvents to perform an antimicrobial sensitivity test, which is an inhibition halo test using the strain Staphylococcus aureus as microorganisms. A minimum capacity inhibition test was also carried out. The concentration of the extract by solvents was 7 mg/mL, and it presented an inhibition halo of 1.8mm.The combination of AS and nitrites caused oxidation and darkening in the halos. The compounds that were extracted from the Hass avocado seeds with the methods used are not effective against S. aureus.

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The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

Food Technology and Biotechnology ◽

10.17113/ftb.57.04.19.6267 ◽

2019 ◽

Vol 57 (4) ◽

pp. 439-447 ◽

Cited By ~ 1

Author(s):

Olaf K. Horbańczuk ◽

Marcin A. Kurek ◽

Atanas G. Atanasov ◽

Mladen Brnčić ◽

Suzana Rimac Brnčić

Keyword(s):

Shelf Life ◽

Bioactive Compounds ◽

Nutritive Value ◽

Meat Products ◽

Natural Antioxidants ◽

Synthetic Antioxidants ◽

Plant Materials ◽

Potential Health ◽

Beef Products ◽

Quality And Shelf Life

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidant can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.

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Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Antioxidants ◽

10.3390/antiox9080711 ◽

2020 ◽

Vol 9 (8) ◽

pp. 711 ◽

Cited By ~ 4

Author(s):

Karolina Ferysiuk ◽

Karolina M. Wójciak

Keyword(s):

Sensory Quality ◽

Bacterial Contamination ◽

Meat Products ◽

Food Sources ◽

Nitroso Compounds ◽

Meat Industry ◽

Negative Effects ◽

Cured Meat ◽

High Level ◽

Taste And Smell

Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

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New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Foods ◽

10.3390/foods10040852 ◽

2021 ◽

Vol 10 (4) ◽

pp. 852

Author(s):

Aline Bonifacie ◽

Philippe Gatellier ◽

Aurélie Promeyrat ◽

Gilles Nassy ◽

Laurent Picgirard ◽

...

Keyword(s):

Chemical Reactivity ◽

Meat Products ◽

Heme Iron ◽

Starter Cultures ◽

Nitroso Compounds ◽

Dose Response Relationship ◽

Fermented Sausages ◽

Cured Meat ◽

Relationship Of ◽

Volatile Nitrosamines

Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products.

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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Plants ◽

10.3390/plants10061069 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1069

Author(s):

Gema Nieto ◽

Juana Fernández-López ◽

José A. Pérez-Álvarez ◽

Rocío Peñalver ◽

Gaspar Ros-Berruezo ◽

...

Keyword(s):

Bioactive Compounds ◽

Food Industry ◽

Meat Products ◽

Added Value ◽

Proper Treatment ◽

Citrus Fruits ◽

Citrus Industry ◽

Great Volume ◽

Novel Foods ◽

Treatment And Disposal

Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products.

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