Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring

Iammarino, Marco; Taranto, Aurelia Di; Cristino, Marianna

doi:10.1016/j.foodchem.2012.10.094

Cited by 71 publications

(61 citation statements)

References 9 publications

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“…Nitrites can be found in nontreated fruit and vegetables, and can take part in the formation of nitrosamines (Gøtterup et al, 2007;Sebranek and Bacus, 2007;Honikel, 2008;Watson and Preedy, 2010;EU Reg. 1129Sindelar and Milkowski, 2012;Iammarino et al, 2013). Nitrites have been shown to have carcinogenic effects, among other deleterious effects towards humans, namely the oxidation of oxyhemoglobin to ferrihemoglobin (Cammack et al, 1999).…”

Section: Food Additivesmentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

451

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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Section: Food Additivesmentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

451

269

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“…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). So the studies indicate that realized vegetable products with the essential content of nitrates are dangerous for consumers' health, because it can cause food intoxications [6,7]. That is why there was offered to use vegetables with the over-normative content of nitrates in the pickling …”

Section: Fig 4 Samples Of Vegetable Products With the Nitrate Contementioning

confidence: 99%

“…The permissible day dose of nitrates for an average adult is near 325 mg [6]. Coming in the human organism, nitrates are fast absorbed in the gastrointestinal tract, and then transform hemoglobin in methemoglobin, as a result the condition of hypoxia of cells appears [5,7]. But today the problem of the influence of nitrates on the human organism has mainly not acute, but chronic course [8].…”

Section: Introductionmentioning

confidence: 99%

Monitoring the Content of Nitrates in Vegetables and the Influence of the Pickling Technology on the Denitrification Process

Kukhtyn

Horiuk

Yaroshenko

et al. 2018

EUREKA: Life Sciences

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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.

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“…At present, nitrates are considered to be the predecessors of highly cancerogenic nitroso compounds [5,6]. For an adult, a safe dosage of nitrates is considered to be 200-300 mg per day, maximum permissible is up to 500 mg, and a dose of 600 mg can be toxic [7].…”

Section: Introductionmentioning

confidence: 99%

“…They are the main source of nitrates that penetrate the human body [7,8]. Therefore, conducting monitoring studies on the content of nitrates in raw materials and food products, as well as development of scientifically-justified ways to reduce their content in finished products during processing, is a relevant and important issue.…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling

Kukhtyn

Horiuk

Yaroshenko

et al. 2018

EEJET

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Визначено вміст нітратів у ово-чах та вивчено особливості перебігу мікробіологічного і денітрифікую-чого процесів під час соління тома-тів з різним вмістом нітратів. Встановлено, що в процесі солін-ня розмножуються молочнокислі мікроорганізми і кількість нітратів у томатах зменшується до норми. Отже, обґрунтовано доцільність використання овочів з наднорма-тивним вмістом нітратів на вироб-ництво солених продуктів Ключові слова: нітрати, ово-чева продукція, денітрифікуючий процес, мікробіологічний процес, молочнокисла мікрофлора Определено содержание нитра-тов в овощах и изучены особенно-сти течения микробиологического и денитрифицирующего процес-сов при солении томатов с раз-личным содержанием нитратов. Установлено, что в процессе соле-ния размножаются молочнокис-лые микроорганизмы и количество нитратов в томатах уменьшает-ся до нормы. Обоснована целесо-образность использования овощей со сверхнормативным содержани-ем нитратов на производство соле-ных продуктов Ключевые слова: нитраты, овощ-ная продукция, денитрифицирующий процесс, микробиологический про-цесс, молочнокислая микрофлора UDC 664.579.674

show abstract

Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring

Cited by 71 publications

References 9 publications

Natural food additives: Quo vadis?

Natural food additives: Quo vadis?

Monitoring the Content of Nitrates in Vegetables and the Influence of the Pickling Technology on the Denitrification Process

Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling

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