Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

Wang, Yongli; Li, Feng; Zhuang, Hong; Xiao, Chen; Li, Lianghao; Qiao, Weiwei; Zhang, Jianhao

doi:10.1016/j.lwt.2014.09.022

Cited by 140 publications

(80 citation statements)

References 28 publications

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“…In addition, protein oxidation has been found to affect the formation of NAs upon heating [88], which was attenuated by alpha-tocopherol addition. Other studies [91,92,93] with bacon and cured sausage have reported that alpha-tocopherol was efficient in decreasing the concentration of NAs.…”

Section: Current and Potential Applications Of Tocopherols And Tocmentioning

confidence: 96%

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Shahidi

Camargo

2016

IJMS

330

182

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Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most important lipid-soluble antioxidants in food as well as in human and animal tissues. Tocopherols are found in lipid-rich regions of cells (e.g., mitochondrial membranes), fat depots, and lipoproteins such as low-density lipoprotein cholesterol. Their health benefits may also be explained by regulation of gene expression, signal transduction, and modulation of cell functions. Potential health benefits of tocols include prevention of certain types of cancer, heart disease, and other chronic ailments. Although deficiencies of tocopherol are uncommon, a continuous intake from common and novel dietary sources of tocopherols and tocotrienols is advantageous. Thus, this contribution will focus on the relevant literature on common and emerging edible oils as a source of tocols. Potential application and health effects as well as the impact of new cultivars as sources of edible oils and their processing discards are presented. Future trends and drawbacks are also briefly covered.

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Section: Current and Potential Applications Of Tocopherols And Tocmentioning

confidence: 96%

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Shahidi

Camargo

2016

IJMS

330

182

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“…In some cases tocopherols are used in films and coatings (Barbosa-Pereira et al, 2013;Lin and Pascall, 2014;Marcos et al, 2014), although they can be used as an additive as well (E-12 306 to E-309). These compounds have been used in bacon (300 mg/kg), meats, dairy products and oils, among others (Smith and Hong-Shum, 2011;Wang et al, 2015). …”

mentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

473

269

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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“…Results showed that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation (formation of thiobarbituric acid reactive substances) and residual nitrite content compared with control (P<0.05) at the end of the ripening process. These findings suggest that plant polyphenols, especially green tea polyphenols, could be utilized for processing dry cured bacons to improve the quality, shelf life and safety of the finished products [30]. These innovative meat products could potentially contribute to a reduction in cancer risk by means of nitrite reduction and phytochemical addition and should be explored further.…”

Section: Resultsmentioning

confidence: 98%

“…The effects of plant polyphenols (green tea polyphenols and grape seed extract (GSE)) and alpha-tocopherol on physicochemical parameters, lipid oxidation, residual nitrite, microbiological counts, biogenic amines and N-nitrosamines were determined in bacons during dry-curing and storage by Wang et al [30]. Results showed that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation (formation of thiobarbituric acid reactive substances) and residual nitrite content compared with control (P<0.05) at the end of the ripening process.…”

Section: Resultsmentioning

confidence: 99%

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

Cantwell¹,

Elliott²

2017

J Clin Nutr Diet

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The International Agency for Research on Cancer reported that eating processed meat can increase a person's risk for colorectal cancer and classified processed meat as carcinogenic to humans. Nitrate and nitrite are used as additives to improve food quality and protect against microbial contamination and are sources of N-nitroso compounds (NOCs) which are known carcinogens. This review outlines the association between processed meat intake and colorectal cancer risk and discusses the use of nitrates and nitrites in processed meat as well as healthier alternatives. A wide range of factors affect the formation of NOCs including the amount of nitrite added, meat quality, fat content, processing, maturation and handling at home. Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging. NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol ingredients which are often added to processed meats. Studies have shown that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation and residual nitrite content of processed meat. Plant polyphenols, especially green tea polyphenols can be used as alternatives to nitrates and nitrites to process meat improving the quality, shelf life and safety of processed meat products. These innovative meat products could potentially contribute to a reduction in cancer risk by means of nitrite reduction and phytochemical addition and should be explored further.

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Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

Cited by 140 publications

References 28 publications

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Natural food additives: Quo vadis?

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

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