Chemical preservative delivery in meat using edible vegetable tubular cellulose

Athanasia  Panitsa; Theano Petsi; Panagiotis Kandylis; Poonam Singh - Nee Nigam; Maria Kanellaki; Athanasios Koutinas

doi:10.1016/j.lwt.2021.111049

Chemical preservative delivery in meat using edible vegetable tubular cellulose

Athanasia Panitsa, Theano Petsi, Panagiotis Kandylis, Poonam Singh - Nee Nigam, Maria Kanellaki, Athanasios Koutinas

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Abstract

This investigation examines the possibility for nitrite chemical preservative to be delivered in meat cured products. Potassium nitrite was encapsulated in delignified leaf celery and spinach and placed on the surface of meat. The delignification of leaf celery and spinach produces edible tubular cellulose (ETC) with 10 fold increased pore volume. The encapsulation and delivery of nitrite using vegetable tubular cellulose has been achieved in both ETC and ETC/Starch gel (SG) composite. Specifically, 43.5% of initially encapsulated potassium nitrite remains in the tubes of ETC/SG composite for a period of 5 days and 56.5% of nitrite is diffused in the meat, reaching a depth of 5 cm. The low delivery of potassium nitrite does not reduce the antibacterial activity of the total amount of nitrite. The controlled delivery of nitrite leads to a substantial reduction in meat microbiological load which was observed for a period of 10 days. Further research is needed, in order to develop the final technology for nitrite delivery in meat and meat products.

Original language	English
Article number	111049
Number of pages	8
Journal	LWT - Food Science and Technology
Volume	141
Early online date	5 Feb 2021
DOIs	https://doi.org/10.1016/j.lwt.2021.111049
Publication status	Published (in print/issue) - 30 Apr 2021

Bibliographical note

Funding Information:
We acknowledge support of this work by the project “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI” (MIS 5027222), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructure”, funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (European Regional Development Fund).

Publisher Copyright:
© 2021 Elsevier Ltd

Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.

Keywords

Chemical preservative
Cured meat products
Delivery
Nitrite
vegetables
Sodium hydroxide (PubChem CID: 14798)
Starch soluble (PubChem CID: 439341)
Vegetables
Ferrous sulfate (PubChem CID: 24393)
Potassium nitrite (PubChem CID: 516910)

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.lwt.2021.111049

accepted manuscript YFSTL_111049_edit_report (2)Author Accepted Manuscript, 1.05 MBLicence: CC BY-NC-ND

Cite this

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title = "Chemical preservative delivery in meat using edible vegetable tubular cellulose",

abstract = "This investigation examines the possibility for nitrite chemical preservative to be delivered in meat cured products. Potassium nitrite was encapsulated in delignified leaf celery and spinach and placed on the surface of meat. The delignification of leaf celery and spinach produces edible tubular cellulose (ETC) with 10 fold increased pore volume. The encapsulation and delivery of nitrite using vegetable tubular cellulose has been achieved in both ETC and ETC/Starch gel (SG) composite. Specifically, 43.5% of initially encapsulated potassium nitrite remains in the tubes of ETC/SG composite for a period of 5 days and 56.5% of nitrite is diffused in the meat, reaching a depth of 5 cm. The low delivery of potassium nitrite does not reduce the antibacterial activity of the total amount of nitrite. The controlled delivery of nitrite leads to a substantial reduction in meat microbiological load which was observed for a period of 10 days. Further research is needed, in order to develop the final technology for nitrite delivery in meat and meat products. ",

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author = "Athanasia Panitsa and Theano Petsi and Panagiotis Kandylis and {Singh - Nee Nigam}, Poonam and Maria Kanellaki and Athanasios Koutinas",

note = "Funding Information: We acknowledge support of this work by the project “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI” (MIS 5027222), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructure”, funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (European Regional Development Fund). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd Copyright: Copyright 2021 Elsevier B.V., All rights reserved.",

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AU - Panitsa, Athanasia

AU - Petsi, Theano

AU - Kandylis, Panagiotis

AU - Singh - Nee Nigam, Poonam

AU - Kanellaki, Maria

AU - Koutinas, Athanasios

N1 - Funding Information: We acknowledge support of this work by the project “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI” (MIS 5027222), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructure”, funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (European Regional Development Fund). Publisher Copyright: © 2021 Elsevier Ltd Copyright: Copyright 2021 Elsevier B.V., All rights reserved.

PY - 2021/4/30

Y1 - 2021/4/30

N2 - This investigation examines the possibility for nitrite chemical preservative to be delivered in meat cured products. Potassium nitrite was encapsulated in delignified leaf celery and spinach and placed on the surface of meat. The delignification of leaf celery and spinach produces edible tubular cellulose (ETC) with 10 fold increased pore volume. The encapsulation and delivery of nitrite using vegetable tubular cellulose has been achieved in both ETC and ETC/Starch gel (SG) composite. Specifically, 43.5% of initially encapsulated potassium nitrite remains in the tubes of ETC/SG composite for a period of 5 days and 56.5% of nitrite is diffused in the meat, reaching a depth of 5 cm. The low delivery of potassium nitrite does not reduce the antibacterial activity of the total amount of nitrite. The controlled delivery of nitrite leads to a substantial reduction in meat microbiological load which was observed for a period of 10 days. Further research is needed, in order to develop the final technology for nitrite delivery in meat and meat products.

AB - This investigation examines the possibility for nitrite chemical preservative to be delivered in meat cured products. Potassium nitrite was encapsulated in delignified leaf celery and spinach and placed on the surface of meat. The delignification of leaf celery and spinach produces edible tubular cellulose (ETC) with 10 fold increased pore volume. The encapsulation and delivery of nitrite using vegetable tubular cellulose has been achieved in both ETC and ETC/Starch gel (SG) composite. Specifically, 43.5% of initially encapsulated potassium nitrite remains in the tubes of ETC/SG composite for a period of 5 days and 56.5% of nitrite is diffused in the meat, reaching a depth of 5 cm. The low delivery of potassium nitrite does not reduce the antibacterial activity of the total amount of nitrite. The controlled delivery of nitrite leads to a substantial reduction in meat microbiological load which was observed for a period of 10 days. Further research is needed, in order to develop the final technology for nitrite delivery in meat and meat products.

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KW - Delivery

KW - Nitrite

KW - vegetables

KW - Sodium hydroxide (PubChem CID: 14798)

KW - Starch soluble (PubChem CID: 439341)

KW - Vegetables

KW - Ferrous sulfate (PubChem CID: 24393)

KW - Potassium nitrite (PubChem CID: 516910)

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SN - 0023-6438

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JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

M1 - 111049

ER -

Chemical preservative delivery in meat using edible vegetable tubular cellulose

Abstract

Bibliographical note

Keywords

UN SDGs

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