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Residual nitrite and nitrate in processed meats and meat analogues in the United States.
Sci Rep
January 2025
Department of Animal & Dairy Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA.
Residual nitrite (NO) and nitrate (NO) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health. In this study we examined how the residual nitrite and nitrate (NO) content of major classes of processed meats products (n = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NO depletion and conversion during processing and storage and correlated them with product quality.
View Article and Find Full Text PDFPreparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties.
Int J Biol Macromol
January 2025
School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China. Electronic address:
The ternary complex effectively prevents droplet aggregation, Ostwald ripening, and phase separation through its gel network, thereby demonstrating its capability in bioactive compound delivery. In this work, the influence of varying chickpea protein isolate (CPI) levels on the microstructure, gel characteristics, stability and functional properties of grape seed proanthocyanidin (GSP) and konjac gum (KGM) stabilized ternary complexes was investigated. Visual appearance indicated the formation of a non-stratified ternary complex as the CPI enhanced to 3-4 %.
View Article and Find Full Text PDFFacile synthesis of olive oil-incorporated oleofilms via high-power ultrasonic emulsification: A sustainable packaging model.
Food Chem
January 2025
Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkiye. Electronic address:
This study aimed to construct oleofilms containing a binary mixture of proteins (soy protein hydrolysate and gelatin) and lipids (olive oil, stearic acid, and lecithin) using various ultrasonic emulsification processes. Initially, oleogels (OG20, OG40, OG60, OG80, and OG100) were fabricated with different sonication powers (20 %-100 %), along with control (OG) without sonication. Macrostructure, FTIR, DSC, stability coefficient (57.
View Article and Find Full Text PDFA shikimic acid derived carbon dots (SACNDs-FITC) for multi-modal detection and removal of Hg: Probe design, sensing performance, and applications in food analysis.
Spectrochim Acta A Mol Biomol Spectrosc
January 2025
Key Laboratory of Life-Organic Analysis of Shandong Province, School of Chemistry and Chemical Engineering, Qufu Normal University, Qufu, Shandong 273165, China.
The first shikimic acid derived fluorescent carbon dots (SACNDs-FITC) for multi-modal detection and simultaneous removal of Hg is revealed. The fluorescence of SACNDs-FITC centered at 520 nm can be selectively quenched by Hg, while the emission centered at 420 nm remains constant which can be used for self-calibration. Naked-eye distinguishable color change from yellow to colourless under daylight and from green to blue under UV light could be observed for SACNDs-FITC in the real-time detection of Hg.
View Article and Find Full Text PDFBiofortification of Acacia and Polyflower Honey with Pine sylvestris L. Bud Extracts: Exploring Antioxidant Variation Across Developmental Stages for Enhanced Nutritional Value.
Plant Foods Hum Nutr
January 2025
Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 400372, Romania.
Honey is a valuable natural product with antioxidant properties, and its quality is influenced by various factors, including botanical origin and biofortification. Pine bud extracts, known for their antioxidant capacity, were explored to enhance the properties of acacia and polyflower honey. This study aimed to investigate the effect of pine bud extracts at different maturation stages on the moisture content, dry matter, antioxidant activity, and total phenolic content (TPC) of acacia and polyflower honey.
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