Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry.

The search for natural food additives is a growing priority for the modern food industry, especially in efforts to replace synthetic curing salts, which are linked to adverse health effects in processed meat products. One promising approach involves the use of pre-converted nitrate-rich plant extracts as an alternative to commercial sodium nitrite. However, the impact of the biotransformation process on the chemical and antioxidant properties of these extracts remains poorly understood.

Toward "clean label" processed meat using starter culture and beetroot powder: A case-study in restructured cooked ham.

This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of restructured cooked ham during cold storage. Five treatments were developed: the positive control group (COP) with the addition of nitrite and sodium erythorbate, negative control treatment (CON) with the addition of sodium erythorbate; ham added with beet powder (AP), ham added with beet powder and starter culture (APC), ham added with beet powder, starter culture, and sodium erythorbate (APCE). The ham's curing properties and oxidative stability were analyzed for 30 days under refrigeration.