Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Article Chemistry, Applied

Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA

G. Saccani et al.

Summary: Controlled processing and the use of n-3 PUFA enriched raw materials can improve the quality of salami. Addition of a plant complex can lower pH, prevent lipid and protein oxidation, and reduce the use of nitrites.

FOOD CHEMISTRY (2023)

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Review Food Science & Technology

New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review

Maricica Stoica et al.

Summary: Sodium nitrite is a controversial ingredient in meat curing due to its potential health risks. This review explores alternative strategies for the total or partial substitution of conventional sodium nitrite in meat products, such as plant powders/extracts, atmospheric plasma, and pulsed electric field. The information provided in this paper will be valuable for scientists researching the replacement of sodium nitrite in the meat industry.

FOOD AND BIOPROCESS TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

Mattia Di Nunzio et al.

Summary: Reducing the salt content in Parmigiano Reggiano cheese by shortening brine soaking time can effectively maintain sensory and nutritional properties while decreasing the risk of diet-related diseases.

MOLECULES (2022)

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Review Nutrition & Dietetics

Dietary nitrate and nitrite and human health: a narrative review by intake source

Sotiria Kotopoulou et al.

Summary: Nitrate and nitrite are plant nutrients that are also used as additives in processed foods and may be contaminants in drinking water. Consumption of nitrate and nitrite from plant sources has beneficial effects on cardiovascular disease and no positive correlation with cancer has been reported. However, high intake of these compounds from processed animal-based foods is associated with an increased risk of gastrointestinal cancer. Nitrate in drinking water also raises concerns due to its potential adverse health effects.

NUTRITION REVIEWS (2022)

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Review Food Science & Technology

Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review

Fereidoon Shahidi et al.

Summary: Consuming phytochemical-rich foods has health benefits, but their bioaccessibility is low when consumed with the food matrix. The complex interactions within the food matrix affect the absorption of phytochemicals. Modifying the food matrix design and processing techniques can enhance the bioaccessibility of phytochemicals in the diet.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Environmental Sciences

Metabolomics-based molecular signatures reveal the toxic effect of co-exposure to nitrosamines in drinking water

Chao Zhao et al.

Summary: This study used metabolomics to investigate the metabolic perturbations in human esophageal epithelial cells induced by nitrosamines, finding significant changes in inflammation-associated pathways. Additionally, targeted metabolomics and molecular biology indicators were identified in mice synchronously, highlighting the potential crosstalk between the inflammatory cascade and metabolic regulation.

ENVIRONMENTAL RESEARCH (2022)

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Article Chemistry, Applied

Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies

Aishwarya Jaiswal et al.

Summary: The investigation aimed to maximize the bioaccessibility of iron and zinc in a complementary food mix by dephytinisation and addition of organic acids. Fruit powders and citric acid were found to be beneficial in enhancing bioaccessibility, showing promising results in alleviating iron and zinc deficiencies.

FOOD CHEMISTRY (2022)

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Article Environmental Sciences

Effects of chronic nitrate exposure on the intestinal morphology, immune status, barrier function, and microbiota of juvenile turbot (Scophthalmus maximus)

Jiachen Yu et al.

Summary: The study demonstrates that chronic nitrate exposure can weaken the barrier function and disturb the composition of intestinal microbiota in marine teleosts.

ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2021)

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Article Nutrition & Dietetics

Food Matrices Affect the Peptides Produced during the Digestion of Arthrospira platensis-Based Functional Aliments

Giuliana Donadio et al.

Summary: Spirulina, a micro-algae known for its beneficial effects, is used in nutraceuticals and functional foods, although studies on the bioavailability of bioactive compounds are limited. A simulated digestion protocol showed that the type of food matrix can influence the production of peptides from Spirulina, with kiwifruit significantly reducing peptide production in kiwi sorbet.

NUTRIENTS (2021)

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Article Food Science & Technology

The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix

Eleonora Urbinati et al.

Summary: BVM can influence the digestion process of different foods, mainly regulating protein digestion of protein-rich foods (cheese and cured meat) by inhibiting pepsin in the gastric phase, and reducing carbohydrate release in starch-rich food (boiled potatoes) by decreasing pancreatic amylase activity.

FOODS (2021)

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Article Food Science & Technology

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Maria Joao Fraqueza et al.

Summary: Consumer demand for low-salt and nitrite-free cured meat products has led to the industry introducing these products to ensure their safety. Strategies have been studied to obtain these products while considering sensory, technological characteristics, and safety. New technologies, such as protective starters and vegetable extracts, may be key in controlling potential pathogens in these products.

CURRENT OPINION IN FOOD SCIENCE (2021)

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Article Food Science & Technology

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Florence M. Mashitoa et al.

Summary: This study investigated the impact of utilizing different strains of lactic acid bacteria for fermenting papaya puree on quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. The results showed that different LAB strains had varying effects on the fermentation process and bioaccessibility of phenolics, with Lpb. plantarum 75 being recommended for fermenting papaya puree.

FOODS (2021)

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Article Environmental Sciences

Farnesol alleviates diethyl nitrosamine induced inflammation and protects experimental rat hepatocellular carcinoma

Gopalakrishnan Balaraman et al.

Summary: The study evaluated the anticancer effect of Farnesol against DEN-induced hepatocellular carcinoma, finding that Farnesol can protect the liver from cancer progression by reducing oxidative stress and increasing cellular antioxidant levels.

ENVIRONMENTAL TOXICOLOGY (2021)

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Review Food Science & Technology

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

Vera Lavelli et al.

Summary: Inadequate intake of vitamin D is a global health issue, especially affecting individuals with dark skin pigmentation, malnutrition, malabsorption syndromes, obesity, and the elderly. Various approaches to fortifying foods with vitamin D have been explored, but there is still a lack of global fortification strategies. Additionally, studies have highlighted the need for better understanding of how food technologies impact the stability and bioaccessibility of vitamin D in order to design food matrices that balance long-term stability, bioaccessibility, and in vivo functionality.

FOODS (2021)

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Review Food Science & Technology

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

Paulo E. S. Munekata et al.

Summary: The traditional method of curing meat products is being replaced by natural ingredients, particularly nitrates found in Beta vulgaris varieties, which can be used in the production of cured meat products. This shift is driven by the clean-label movement and the search for alternatives to synthetic nitrates and nitrites.

FOODS (2021)

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Review Nutrition & Dietetics

Nitrate-nitrite exposure through drinking water and diet and risk of colorectal cancer: A systematic review and meta-analysis of observational studies

Fatemeh Hosseini et al.

Summary: A dose-response meta-analysis of observational studies found a positive association between dietary nitrate intake and risk of colorectal cancer, while nitrite from diet and nitrate from drinking water were not significantly associated with colorectal cancer risk.

CLINICAL NUTRITION (2021)

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Review Toxicology

Comet assay: a versatile but complex tool in genotoxicity testing

Eugenia Cordelli et al.

Summary: The comet assay is a versatile method for measuring DNA strand breaks in individual cells, with modified versions able to detect oxidized DNA bases and reveal DNA damage induced indirectly by reactive oxygen species. Despite being semi-quantitative, there are possible approaches to improve DNA damage quantitation and enhance protocol standardization for comparability. The in vivo comet assay has an advantage over the micronucleus erythrocyte test as it can be applied to any organ and has been used in risk assessment for specific food contaminants.

TOXICOLOGY RESEARCH (2021)

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Review Food Science & Technology

Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

Sofie Rousseau et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Food Science & Technology

Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking

Selen Sallan et al.

MEAT SCIENCE (2020)

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Article Food Science & Technology

Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects

Mattia Di Nunzio et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Food Science & Technology

Nitrite sources for cured meat products

Kyung Jo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Stina C. M. Burri et al.

MEAT SCIENCE (2020)

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Review Biochemistry & Molecular Biology

Nitrates/Nitrites in Food-Risk for Nitrosative Stress and Benefits

Malgorzata Karwowska et al.

ANTIOXIDANTS (2020)

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Review Food Science & Technology

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Kong Fei Chai et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Review Food Science & Technology

Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment byin vitromethods

Cristian Dima et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Review Agriculture, Multidisciplinary

Nitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits

Zeynep Kalaycioglu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Biochemistry & Molecular Biology

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

Piotr Minkiewicz et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

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Review Nutrition & Dietetics

A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer

William Crowe et al.

NUTRIENTS (2019)

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Review Food Science & Technology

Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation

Maria del Carmen Ponce de Leon-Rodriguez et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Article Environmental Sciences

Application of transcriptome analysis: Oxidative stress, inflammation and microtubule activity disorder caused by ammonia exposure may be the primary factors of intestinal microvilli deficiency in chicken

Shengchen Wang et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2019)

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Article Food Science & Technology

Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell

Mattia Di Nunzio et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

Marta Gallego et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

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Article Nutrition & Dietetics

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

Waclaw Laskowski et al.

NUTRIENTS (2018)

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Review Food Science & Technology

The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

Tanja D. Cirkovic Velickovic et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

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Article Food Science & Technology

Physiological comparability of the harmonized INFOGEST in vitro digestion method to in vivo pig digestion

Lotti Egger et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Review Food Science & Technology

Making sense of the clean label trends: A review of consumer food choice behavior and discussion of industry implications

Daniele Asioli et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Multidisciplinary Sciences

Acute oral dose of sodium nitrite induces redox imbalance, DNA damage, metabolic and histological changes in rat intestine

Fariheen Aisha Ansari et al.

PLOS ONE (2017)

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Article Nutrition & Dietetics

Processed meat: the real villain?

Sabine Rohrmann et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2016)

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Article Chemistry, Applied

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

Tine Rysman et al.

FOOD CHEMISTRY (2016)

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Article Food Science & Technology

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

Wendy Bedale et al.

MEAT SCIENCE (2016)

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Article Food Science & Technology

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

María Sánchez Mainar et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

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Article Food Science & Technology

Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction

Sara Paolella et al.

FOOD RESEARCH INTERNATIONAL (2015)

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Article Food Science & Technology

Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

Maria Sanchez Mainar et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

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Article Biotechnology & Applied Microbiology

Antimicrobial activity of hop extracts against foodborne pathogens for meat applications

B. Kramer et al.

JOURNAL OF APPLIED MICROBIOLOGY (2015)

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Article Biochemistry & Molecular Biology

AHTPDB: a comprehensive platform for analysis and presentation of antihypertensive peptides

Ravi Kumar et al.

NUCLEIC ACIDS RESEARCH (2015)

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Article Multidisciplinary Sciences

Nitrate Reduction to Nitrite, Nitric Oxide and Ammonia by Gut Bacteria under Physiological Conditions

Mauro Tiso et al.

PLOS ONE (2015)

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Article Biochemistry & Molecular Biology

Effect of Addition of Natural Antioxidants on the Shelf-Life of Chorizo, a Spanish Dry-Cured Sausage

Mirian Pateiro et al.

ANTIOXIDANTS (2015)

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Article Agriculture, Multidisciplinary

Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat

Elizabeth Escudero et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

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Article Food Science & Technology

Fatty acid composition of salami from different countries and their nutritional implications

Beatriz Herranz et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2008)

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Article Food Science & Technology

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Jacob Gotterup et al.

MEAT SCIENCE (2008)

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Article Nutrition & Dietetics

Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs

Caroline Bauchart et al.

BRITISH JOURNAL OF NUTRITION (2007)

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Review Biochemistry & Molecular Biology

Proteolytic degradation of cereal prolamins - the problem with proline

DJ Simpson

PLANT SCIENCE (2001)

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Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

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