Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled

doi:10.1080/10408398.2013.812610

Cited by 158 publications

(86 citation statements)

References 63 publications

(2 reference statements)

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“…The synthetic free radicals, such as DPPH and ABTS + are widely used tools to determine the hydrogen donation (H + ) capacity of antioxidants to toxic free radicals in cells [30]. Nitrite is a highly reactive substance, the ionic form of which increases the risk of chronic inflammatory diseases through cell damage and mutagenesis [31]. FAJ, in this study, demonstrated strong free radical scavenging activity against DPPH, ABTS + , and nitrite, which can be attributed to its high polyphenol content.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Antioxidant and Anti-Inflammatory Potential of Fermented Achyranthes japonica Nakai Extract

Mijan¹,

Park²,

Lee³

et al. 2018

Nat Prod Chem Res

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Achyranthes japonica Nakai (AJ) is a medicinal plant and has well-known health benefits. This study has evaluated the antioxidant and anti-inflammatory activities of the fermented extract of AJ (FAJ). Fermentation of the extract increased the total phenolic and flavonoid contents of AJ. FAJ showed significantly higher free radical scavenging activities as compared with NFAJ. In addition, FAJ exhibited higher ferric (Fe 3+ ) reducing activity than NFAJ. FAJ inhibited the production of nitric oxide (NO) and prostaglandin E2 (PGE2) in lipopolysaccharide (LPS)induced RAW 264.7 cells at a higher level than NFAJ without affecting the cell viability. The mRNA expression of tumor necrosis factor α (TNF-α) in RAW 264.7 cells was substantially reduced by FAJ treatment. Moreover, the upregulation of pp38 and protein kinase RNA-like endoplasmic reticulum kinase (pERK) by LPS in RAW 264.7 cells was markedly suppressed by FAJ. These results suggest that FAJ has therapeutic potential as an antioxidant and anti-inflammatory agent.

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Section: Discussionmentioning

confidence: 99%

Evaluation of the Antioxidant and Anti-Inflammatory Potential of Fermented Achyranthes japonica Nakai Extract

Mijan¹,

Park²,

Lee³

et al. 2018

Nat Prod Chem Res

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“…Canned goods and fresh vegetables are the main sources of nitrates for humans (40-80 % of the daily nitrates intake). In bakery products and fruits, nitrates are found in much smaller amounts and dairy products contain approximately 1 % of nitrates (10-100 mg per liter) [1,2]. Thus, ingested in food and water nitrates are further converted to NO 2 -in the saliva representing a significant source of NO 2exposure by endogenous transformation of NO 3 -to NO 2 -.…”

Section: Medicationsmentioning

confidence: 99%

Nitric oxide formation in the metabolism of nitrates in the oral cavity

Romanenko

Hryhorenko

Komskyi

et al. 2019

ZMJ

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В настоящее время оксид азота признан регулятором важных сосудистых и метаболических функций. Оксид азота образуется в эндотелии путем преобразования незаменимой аминокислоты L-аргинина в L-цитруллин при участии конституционального фермента эндотелиальной синтазы оксида азота. Помимо эндогенного пути образования, нитрат в пище способствует генерации оксида азота через последовательные этапы (NO 3-NO 2-NO), опосредованные слюнными железами, бактериями полости рта.

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“…Nitrites and nitrates are applied in meat industry to inhibit the growth of the microorganisms, retain the red colour of the meat and reduce the oxidation of lipid. However, blue baby syndrome occurs in children owing to the presence of high amount of nitrites in their blood [8]. Some chemical preservatives such as sodium benzoate and potassium sorbate used in fruit juice industry have also constraints like benzoic acid that is converted into benzene in foods, and S. cerevisiae and Pichia anomala are able to decarboxylate sorbic acid to 1,3 pentadiene which cause kerosene-like off-odour.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Plant Antimicrobials as Preservative in Food

Dhiman¹,

Aggarwal²

2020

Food Preservation and Waste Exploitation

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Safe and hygienic food is a requirement for a healthy society. The problem of food-borne outbreaks has built a challenge against the food and health regulatory authorities to control the pathogenic microorganisms. Chemical preservative has created some health problems in foods, so the recent trend is towards the use of natural antimicrobials in foods. Plants are valuable source of bioactive molecules exhibiting antimicrobial activities. The plant antimicrobial compounds have diverse chemical nature such as alkaloids, phenolics, terpenes, terpenoids, flavonoids, essential oil, etc. Many plant antimicrobials possess antimicrobial activity against pathogens and spoilage microorganisms. But variation in effectiveness of these compounds against microorganisms in laboratory system and in real food systems is major determinant in their food use. Several plant extract or purified compounds are part of human diet since thousands of years. Although some plant compounds enjoy the status of generally recognised as safe (GRAS), typical toxicological information of their use in food is not available. So the improvement in cost-effective isolation and toxicological information of these compounds is helpful in their use as biopreservative in foods.

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Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

Cited by 158 publications

References 63 publications

Evaluation of the Antioxidant and Anti-Inflammatory Potential of Fermented Achyranthes japonica Nakai Extract

Evaluation of the Antioxidant and Anti-Inflammatory Potential of Fermented Achyranthes japonica Nakai Extract

Nitric oxide formation in the metabolism of nitrates in the oral cavity

Efficacy of Plant Antimicrobials as Preservative in Food

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