1
|
Zhu J, Lu Y, He Q. From detection methods to risk prevention: Control of N-nitrosamines in foods and the role of natural bioactive compounds. Compr Rev Food Sci Food Saf 2024; 23:e70000. [PMID: 39217507 DOI: 10.1111/1541-4337.70000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 07/30/2024] [Accepted: 08/02/2024] [Indexed: 09/04/2024]
Abstract
Food processing unavoidably introduces various risky ingredients that threaten food safety. N-Nitrosamines (NAs) constitute a class of food contaminants, which are considered carcinogenic to humans. According to the compiled information, pretreatment methods based on solid-phase extraction (SPE) were widely used before the determination of volatile NAs in foods. The innovation of adsorbents and hybridization of other methods have been confirmed as the future trends of SPE-based pretreatment methods. Moreover, technologies based on liquid chromatography and gas chromatography were popularly applied for the detection of NAs. Recently, sensor-based methods have garnered increasing attention due to their efficiency and flexibility. More portable sensor-based technologies are recommended for on-site monitoring of NAs in the future. The application of artificial intelligence can facilitate data processing during high-throughput detection of NAs. Natural bioactive compounds have been confirmed to be effective in mitigating NAs in foods through antioxidation, scavenging precursors, and regulating microbial activities. Meanwhile, they exhibit strong protective activities against hepatic damage, pancreatic cancer, and other NA injuries. Further supplementation of data on the bioavailability of bioactives can be achieved through encapsulation and clinical trials. The utilization of bioinformatics tools rooted in various omics technologies is suggested for investigating novel mechanisms and finally broadening their applications in targeted therapies.
Collapse
Affiliation(s)
- Jinpeng Zhu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| |
Collapse
|
2
|
Ayaseh A, Alirezalu K, Yaghoubi M, Razmjouei Z, Jafarzadeh S, Marszałek K, Khaneghah AM. Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of antimicrobial, chemical, and sensory properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
3
|
Niu P, Wang F, Yuan K, Li X, Yang X, Guo Y. Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
4
|
Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. Food Chem 2020; 330:127202. [PMID: 32531637 DOI: 10.1016/j.foodchem.2020.127202] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 05/29/2020] [Accepted: 05/31/2020] [Indexed: 11/20/2022]
Abstract
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 µL/g TP; T4: 50 mg of sodium nitrite, 0.075 µL/g TP and 0.075 µL/g PM; T5: 50 mg of sodium nitrite and 0.150 µL/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
Collapse
|
5
|
Tomović V, Šojić B, Savanović J, Kocić-Tanackov S, Pavlić B, Jokanović M, Đorđević V, Parunović N, Martinović A, Vujadinović D. New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages. Foods 2020; 9:E1066. [PMID: 32781611 PMCID: PMC7466274 DOI: 10.3390/foods9081066] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 11/17/2022] Open
Abstract
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01-0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.
Collapse
Affiliation(s)
- Vladimir Tomović
- Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia; (V.T.); (J.S.); (S.K.-T.); (B.P.); (M.J.)
| | - Branislav Šojić
- Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia; (V.T.); (J.S.); (S.K.-T.); (B.P.); (M.J.)
| | - Jovo Savanović
- Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia; (V.T.); (J.S.); (S.K.-T.); (B.P.); (M.J.)
- “DIM-DIM” M.I. d.o.o, Trn-Laktaši Svetosavska bb, 78252 Trn Laktaši, Bosnia and Herzegovina
| | - Sunčica Kocić-Tanackov
- Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia; (V.T.); (J.S.); (S.K.-T.); (B.P.); (M.J.)
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia; (V.T.); (J.S.); (S.K.-T.); (B.P.); (M.J.)
| | - Marija Jokanović
- Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia; (V.T.); (J.S.); (S.K.-T.); (B.P.); (M.J.)
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology (INMES), Kaćanskog 13, 11040 Belgrade, Serbia; (V.Đ.); (N.P.)
| | - Nenad Parunović
- Institute of Meat Hygiene and Technology (INMES), Kaćanskog 13, 11040 Belgrade, Serbia; (V.Đ.); (N.P.)
| | - Aleksandra Martinović
- Faculty for Food Technology, Food Safety and Ecology, Donja Gorica, University of Donja Gorica, 81000 Podgorica, Montenegro;
| | - Dragan Vujadinović
- Faculty of Technology Zvornik, Karakaj 1, University of East Sarajevo, 75400 Zvornik, Bosnia and Herzegovina;
| |
Collapse
|