Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects

A nanosilica-coated thread-based analytical device for nitrate and nitrite detection in food samples

A new microfluidic thread-based analytical device (μTAD) for nitrate and nitrite determination in food samples was developed. The cotton thread substrate was coated with nanosilica to increase its hydrophilicity and stability, and polylactic acid was applied to one end of the nanosilica-coated thread to constrain the fluid flow along the thread in one direction. Quantification of nitrate and nitrite was based on the modified Griess reaction, using sulfanilamide and N-(1-naphthyl) ethylenediamine as chromogenic reagents, and utilizing a distance-based detection technique. Linear responses were observed in a range of 4-25 mg L-1 (R2 = 0.9991) for nitrite and a range of 8-50 mg L-1 (R2 = 0.9989) for nitrate. The limits of detection for nitrite and nitrate were 1.5 and 3.1 mg L-1, respectively. The detection time was 5 min for nitrite analysis, and 7 min for nitrate analysis. The new method demonstrated good precision, accuracy, selectivity, and stability. The performance of the proposed μTAD for nitrite and nitrate determination in real food samples was comparable to that of the conventional UV-Vis spectrophotometric method. The proposed μTAD could serve as a simple, low-cost, and portable method for nitrite and nitrate detection in food samples.

Fundamentals, rational catalyst design, and remaining challenges in electrochemical NOx reduction reaction

Nitrogen oxides (NOx) emissions carry pernicious consequences on air quality and human health, prompting an upsurge of interest in eliminating them from the atmosphere. The electrochemical NOx reduction reaction (NOxRR) is among the promising techniques for NOx removal and potential conversion into valuable chemical feedstock with high conversion efficiency while benefiting energy conservation. However, developing efficient and stable electrocatalysts for NOxRR remains an arduous challenge. This review provides a comprehensive survey of recent advancements in NOxRR, encompassing the underlying fundamentals of the reaction mechanism and rationale behind the design of electrocatalysts using computational modeling and experimental efforts. The potential utilization of NOxRR in a Zn-NOx battery is also explored as a proof of concept for concurrent NOx abatement, NH3 synthesis, and decarbonizing energy generation. Despite significant strides in this domain, several hurdles still need to be resolved in developing efficient and long-lasting electrocatalysts for NOx reduction. These possible means are necessary to augment the catalytic activity and electrocatalyst selectivity and surmount the challenges of catalyst deactivation and corrosion. Furthermore, sustained research and development of NOxRR could offer a promising solution to the urgent issue of NOx pollution, culminating in a cleaner and healthier environment.

Electrochemical Sensor Based on Iron(II) Phthalocyanine and Gold Nanoparticles for Nitrite Detection in Meat Products

Nitrites are widely used in the food industry, particularly for the preservation of meat products. Controlling the nitrate content in food is an important task to ensure people's health is not at risk; therefore, the search for, and research of, new materials that will modify the electrodes in the electrochemical sensors that detect and control the nitrate content in food products is an urgent task. In this paper, we describe the electrochemical behavior of a glass carbon electrode (GCE), modified with a Fe(II) tetra-tert-butyl phthalocyanine film (FePc(tBu)₄/GCE), and decorated with gold nanoparticles (Au/FePc(tBu)₄/GCE); this electrode was deposited using gas-phase methods. The composition and morphology of such electrodes were examined using spectroscopy and electron microscopy methods, whereas the main electrochemical characteristics were determined using cyclic voltammetry (CV) and amperometry (CA) methods in the linear ranges of CV 0.25-2.5 mM, CA 2-120 μM in 0.1 M phosphate buffer (pH = 6.8). The results showed that the modification of bare GCEs, with a Au/FePc(tBu)₄ heterostructure, provided a high surface-to-volume ratio, thus ensuring its high sensitivity to nitrite ions of 0.46 μAμM^-1. The sensor based on the Au/FePc(tBu)₄/GCE has a low limit of nitrite detection at 0.35 μM, good repeatability, and stability. The interference study showed that the proposed Au/FePc(tBu)₄/GCE exhibited a selective response in the presence of interfering anions, and the analytical capability of the sensor was demonstrated by determining nitrite ions in real samples of meat products.

The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement strategies began in the 70s addressing these issues and instigated searches for natural alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate such as vegetable extracts. These alternatives have been considered by producers and consumers as an attractive practice even though they may also have some risks. This manuscript reviews and discusses the chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin for the preservation of meat products.

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

Lewis Acid Assisted Nitrate Reduction with Biomimetic Molybdenum Oxotransferase Complex

The reduction of nitrate (NO₃^-) to nitrite (NO₂^-) is of significant biological and environmental importance. While Mo^IV(O) and Mo^VI(O)₂ complexes that mimic the active site structure of nitrate reducing enzymes are prevalent, few of these model complexes can reduce nitrate to nitrite through oxygen atom transfer (OAT) chemistry. We present a novel strategy to induce nitrate reduction chemistry of a previously known catalyst Mo^IV(O)(SN)₂ (2), where SN = bis(4- tert-butylphenyl)-2-pyridylmethanethiolate, that is otherwise incapable of achieving OAT with nitrate. Addition of nitrate with the Lewis acid Sc(OTf)₃ (OTf = trifluoromethanesulfonate) to 2 results in an immediate and clean conversion of 2 to Mo^VI(O)₂(SN)₂ (1). The Lewis acid additive further reacts with the OAT product, nitrite, to form N₂O and O₂. This work highlights the ability of Sc³⁺ additives to expand the reactivity scope of an existing Mo^IV(O) complex together with which Sc³⁺ can convert nitrate to stable gaseous molecules.

MONITORING THE CONTENT OF NITRATES IN VEGETABLES AND THE INFLUENCE OF THE PICKLING TECHNOLOGY ON THE DENITRIFICATION PROCESS

The aim of the work was to determine the concentration of nitrites in vegetable products (tomatoes, cucumbers, white cabbage, table beet, carrot, potatoes, onion and green onion, lettuce, spinach and parsley), realized at markets of the cities Ternopil, Kamianets-Podilskyi and Chernivtsi (Ukraine), to separate the distribution of nitrates in vegetables and also to study the influence of lactic microflora on the nitrate content at pickling tomatoes. It was established, that vegetables with the maximum exceed of maximum permissible concentration (MPC) by the nitrate content up to 1,6 times for products of closed soil are realized at markets. For open soil MPC exceed was in average 2,1 times. It was revealed, that most realized samples of tomatoes and leaf salad vegetables have the over-normative exceed of nitrates up to 35 %, and onion – the least one – 20 %. It was established, that nitrates accumulate in different parts of a fruit. In cucumbers, carrot, potato and table beet, the least quantity of nitrates accumulate in the external part of vegetables (near the surface), and the most one – in the central part. At the same time in cabbage and tomatoes, on the contrary, the least quantity – in the central part, the most one – in the area near the base of vegetables (stump). It was established, that at pickling tomatoes with the nitrate content within MPC lactic fermentation takes place with the intensive growth of titrated acidity, the decrease of the nitrate content takes place at this process. Under conditions of pickling tomatoes with the nitrate content two times more than MPC, the pickling process is a bit decelerated, but the nitrate content decreases to the safe level in a finished product. It was established, that vegetables with the nitrates quantity within 1500 mg/kg and more cannot be used in the pickling technology because of the bacteriological influence of nitrates on lactic microflora. Vegetables with such nitrate content must be obligatory condemned.