Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo
Lorena Martínez‐Zamora, Pedro Bastida, Julián Castillo, Gaspar Ros, Gema Nieto
Antioxidants
Abstract
Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against <i>Clostridium perfringens</i> growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against <i>C. perfringens</i>. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) presented excellent antimicrobial activity against Clostridium perfringens
“R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against Clostridium perfringens.”
natural extracts have excellent antioxidant and antimicrobial properties
“Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties.”
rosemary and citric extracts showed the highest antioxidant capacity
“R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against Clostridium perfringens.”