Cargando…
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
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling...
Autores principales: | , , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9604274/ https://www.ncbi.nlm.nih.gov/pubmed/36293416 http://dx.doi.org/10.3390/ijms232012555 |
_version_ | 1784817772428001280 |
---|---|
author | Di Nunzio, Mattia Loffi, Cecilia Montalbano, Serena Chiarello, Elena Dellafiora, Luca Picone, Gianfranco Antonelli, Giorgia Tedeschi, Tullia Buschini, Annamaria Capozzi, Francesco Galaverna, Gianni Bordoni, Alessandra |
author_facet | Di Nunzio, Mattia Loffi, Cecilia Montalbano, Serena Chiarello, Elena Dellafiora, Luca Picone, Gianfranco Antonelli, Giorgia Tedeschi, Tullia Buschini, Annamaria Capozzi, Francesco Galaverna, Gianni Bordoni, Alessandra |
author_sort | Di Nunzio, Mattia |
collection | PubMed |
description | Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value. |
format | Online Article Text |
id | pubmed-9604274 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96042742022-10-27 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 Di Nunzio, Mattia Loffi, Cecilia Montalbano, Serena Chiarello, Elena Dellafiora, Luca Picone, Gianfranco Antonelli, Giorgia Tedeschi, Tullia Buschini, Annamaria Capozzi, Francesco Galaverna, Gianni Bordoni, Alessandra Int J Mol Sci Article Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value. MDPI 2022-10-19 /pmc/articles/PMC9604274/ /pubmed/36293416 http://dx.doi.org/10.3390/ijms232012555 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Di Nunzio, Mattia Loffi, Cecilia Montalbano, Serena Chiarello, Elena Dellafiora, Luca Picone, Gianfranco Antonelli, Giorgia Tedeschi, Tullia Buschini, Annamaria Capozzi, Francesco Galaverna, Gianni Bordoni, Alessandra 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 |
title | 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 |
title_full | 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 |
title_fullStr | 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 |
title_full_unstemmed | 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 |
title_short | 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 |
title_sort | 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 |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9604274/ https://www.ncbi.nlm.nih.gov/pubmed/36293416 http://dx.doi.org/10.3390/ijms232012555 |
work_keys_str_mv | AT dinunziomattia cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT lofficecilia cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT montalbanoserena cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT chiarelloelena cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT dellafioraluca cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT piconegianfranco cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT antonelligiorgia cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT tedeschitullia cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT buschiniannamaria cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT capozzifrancesco cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT galavernagianni cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami AT bordonialessandra cleaningthelabelofcuredmeateffectofthereplacementofnitratesnitritesonnutrientsbioaccessibilitypeptidesformationandcellulartoxicityofinvitrodigestedsalami |