Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Munekata, Paulo E. S.; Pateiro, Mirian; Domínguez, Rubén; Pollonio, Marise Aparecida Rodrigues; Sepúlveda, Néstor; Andrés, Silvina Cecilia; Reyes, Jorge Felipe; Santos, Eva M.; Lorenzo, José M.

doi:10.3390/foods10092094

Cited by 15 publications

(7 citation statements)

References 57 publications

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“…It is well known that plants of the Amaranthaceae family can accumulate nitrates (Salehi et al 2019;Liubertas et al2020;Munekata et al 2021). Several works have been devoted to quantification of nitrates in Bassia species, especially in B. scoparia (Finley and Sherrod 1971;Steppuhn et al 1994;Escudero et al 1999;Lo ´pez-Aguilar et al 2013).…”

Section: Nitrogen-containing Compoundsmentioning

confidence: 99%

Current knowledge on genus Bassia All.: a comprehensive review on traditional use, phytochemistry, pharmacological activity, and nonmedical applications

et al. 2023

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Bassia All. is a genus from the Amaranthaceae family, which was created by merging selected species belonging to the former Bassia and Kochia genera with those classified to Chenolea, Londesia, Kirilowia and Panderia. The reorganised Bassia genus currently comprises around 20 species, which are annual herbs or perennial subshrubs native to Eurasia and Africa. Bassia plants are well known for their therapeutic applications in folk medicine and traditional medical systems, and they are also used for nonmedical purposes. Some members of this genus, such as Bassia scoparia (syn. Kochia scoparia) is of great medical importance and economic value. The plant is cultivated in some regions of Asia as a crop to collect Kochiae fructus, which is used for both curative and food purposes. Phytochemical studies carried out on Bassia species indicate that these plants synthesize metabolites belonging to different groups of compounds (e.g., triterpene saponins, sterols, flavonoids, fatty acids, lignanamides, alkaloids, organic acids). Some of the structures are rarely found in the plant kingdom. Biological activity studies carried out on Bassia plants revealed various effects exerted by extracts and isolated compounds, including anti-inflammatory, cytotoxic, antioxidant, antimicrobial, hypoglycemic, anti-obesity, etc. Modern research explained some of the mechanisms of action. This review covers literature from 1935 to 2022, and assembles and discusses data on phytochemistry, biological activity, as well as medical and nonmedical use of the representatives of the genus Bassia. In this review we present the current state of knowledge about the plants of the genus.

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Section: Nitrogen-containing Compoundsmentioning

confidence: 99%

Current knowledge on genus Bassia All.: a comprehensive review on traditional use, phytochemistry, pharmacological activity, and nonmedical applications

et al. 2023

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“…In addition, this salt exhibits antimicrobial action against various foodborne pathogens ( Escherichia coli, Clostridium botulinum, Clostridium perfringens, and Bacillus cereus ) [ 11 ]. For these reasons, sodium(III) nitrite can be considered as a multifunctional additive, and replacing it in meat products’ processing is a major challenge for researchers and professionals in the meat industry [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…In this sense, some studies have proposed the use of high-nitrate plant extracts or powders, such as those obtained from Beta vulgaris [ 13 ], radish [ 17 ], or cruciferous vegetables [ 18 ], to reduce the addition of synthetic nitrite to meat products. Additionally, because secondary plant metabolites are known to have various positive effects on human health, scavenge free radicals, and act as reactive metal chelators, their addition to meat products was also proposed [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

et al. 2023

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Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines.

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“…In order to overcome this problem, several authors proposed the use of natural extracts and/or essential oils to replace nitrites [ 28 , 29 ]. In fact, the use of vegetable extracts, which naturally contain high nitrate amounts, was proposed to replace this additive [ 30 , 31 , 32 ]. In this regard, lettuce, celery, chard, spinach, or beet extracts were used [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

López

Gómez‐Salazar

Santos

et al. 2022

Foods

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Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.

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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Cited by 15 publications

References 57 publications

Current knowledge on genus Bassia All.: a comprehensive review on traditional use, phytochemistry, pharmacological activity, and nonmedical applications

Current knowledge on genus Bassia All.: a comprehensive review on traditional use, phytochemistry, pharmacological activity, and nonmedical applications

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

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