| Popis: |
Producing processed foods with reduced levels of synthetic additives is currently a global trend, as customers increasingly demand that chemical components be replaced with natural compounds. The World Health Organization has recently associated the consumption of red and processed meat with carcinogenesis in humans, largely due to the presence of nitroso compounds and haem iron in these foods. Nitroso compounds are widely used in the meat industry as curing salts to prevent spoilage by Clostridium botulinum , to provide the distinctive red color, and as antioxidants. However, when they react with biological amines they can form carcinogenic nitrosamines. Annatto ( Bixa orellana L.) seeds contains significant levels of the carotenoids, bixin, and norbixin. The first has a reddish color and a methyl ester group, which contribute to its lipophilic characteristics; the latter has two carboxylic acids, is yellowish in color, and is water soluble. Both annatto compounds have conjugated dienes in their carbonic chain, which allows them to slow the oxidative rancidity process. Up-to-date studies have demonstrated the antioxidant properties and color capacity of annatto extracts, therefore suggesting that they could act as nitrite replacers in meat products. |
