Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

Deng, Siyang; Shi, Shuo; Xia, Xiufang

doi:10.1016/j.meatsci.2022.108872

Cited by 23 publications

(11 citation statements)

References 44 publications

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“…Ascorbic acid, tea polyphenol, apple polyphenol, and cinnamon polyphenol additions lead to a reduction in NMPhA production. 92 Similarly, adding theaflavins (300 mg kg −1 ) and tea polyphenols (300 mg kg −1 ) to cured sausages that already include sodium nitrite at a rate of 150 mg kg −1 results in a lower total nitrosamine concentration than in sausages that just contain sodium nitrite. Added antioxidants reduce nitrite to hydroxyl groups and break the free radical reaction chain.…”

Section: N-nitrosamine Reduction In Processed Meat Productsmentioning

confidence: 99%

“…Apple polyphenols prevent protein oxidation and the production of N ‐nitrosomethylphenylamine (NMPhA) when bacon enhanced with various antioxidants (100, 300, or 500 mg kg −1 ) is fried in dry oil. Ascorbic acid, tea polyphenol, apple polyphenol, and cinnamon polyphenol additions lead to a reduction in NMPhA production 92 . Similarly, adding theaflavins (300 mg kg −1 ) and tea polyphenols (300 mg kg −1 ) to cured sausages that already include sodium nitrite at a rate of 150 mg kg −1 results in a lower total nitrosamine concentration than in sausages that just contain sodium nitrite.…”

Section: N‐nitrosamine Reduction In Processed Meat Productsmentioning

confidence: 99%

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N‐Nitrosamines: a potential hazard in processed meat products

Deveci,

Tek

2023

J Sci Food Agric

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Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor, and shelf life and to lower the microbial burden. N‐Nitrosamine compounds are formed when nitrosing agents (such as secondary nitrosamines) in meat products interact with nitrites and nitrates that have been added to the meat. With the consumption of such meat products, nitrosation reactions occur in the human body and N‐nitrosamine formation occurs in the gastrointestinal tract. Despite the benefits nitrites and nitrates have on food, their tendency to create nitrosamines and an increase in the body's nitrous amine load presents health risks. The inclusion of nitrosamine compounds in possible and probable carcinogen classes according to the International Agency for Research on Cancer requires a re‐examination of the literature review on processed meat products. This article evaluates the connections between various cancer types and nitrosamines found in processed meat products. © 2023 Society of Chemical Industry.

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Section: N-nitrosamine Reduction In Processed Meat Productsmentioning

confidence: 99%

Section: N‐nitrosamine Reduction In Processed Meat Productsmentioning

confidence: 99%

N‐Nitrosamines: a potential hazard in processed meat products

Deveci,

Tek

2023

J Sci Food Agric

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“…During the pickling and fermentation processes of kimchi, nitrite is produced, which poses potential hazards to human health. It has been shown that plant polyphenols can significantly reduce nitrite levels . Therefore, the addition of appropriate lotus procyanidins in the kimchi-making process may also be useful in reducing nitrite in kimchi products.…”

Section: Functions Of Lotus Procyanidinsmentioning

confidence: 99%

“…It has been shown that plant polyphenols can significantly reduce nitrite levels. 106 Therefore, the addition of appropriate lotus procyanidins in the kimchi-making process may also be useful in reducing nitrite in kimchi products.…”

Section: Inhibition Of Lipid Oxidationmentioning

confidence: 99%

Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review

Wu,

Zhang,

Niu

et al. 2023

J. Agric. Food Chem.

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Lotus procyanidins, natural polyphenolic compounds isolated from the lotus plant family, are widely recognized as potent antioxidants that scavenge free radicals in the human body and exhibit various pharmacological effects, such as antiinflammatory, anticancer, antiobesity, and hypoglycemic. With promising applications in food and healthcare, lotus procyanidins have attracted extensive attention in recent years. This review provides a comprehensive summary of current research on lotus procyanidins, including extraction methods, properties, functions, and interactions with other nutrient components. Furthermore, this review offers an outlook on future research directions, providing ideas and references for the exploitation and utilization of lotus.

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“…Therefore, future studies on the development of synthetic nitrite substances should investigate their antimicrobial activities against pathogenic bacteria. However, care should be undertaken when using nitrite in meat products because it can form carcinogenic nitroso compounds [ 33 ]. Therefore, methods for inhibiting nitrosamine formation in meat products must be continuously developed.…”

Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

Cited by 23 publications

References 44 publications

N‐Nitrosamines: a potential hazard in processed meat products

N‐Nitrosamines: a potential hazard in processed meat products

Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review

Recent strategies for improving the quality of meat products

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