Portal de Murcia
www.portaldemurcia.com
The research group "Food Technology", Department of Food Technology, Nutrition and Food Science at the University of Murcia, is currently developing new natural ingredients alternative to the use of additives preservatives in processed meats.
Led by Professor José Sancho Bañón, the group works on the development of natural ingredients such as plant extracts, bacterial cultures and others that have dyes, antioxidants or antimicrobial properties.
The results of these active ingredients, which may be incorporated by direct addition in meat products or by supplementing the diet of animals for slaughter, have already been successfully applied by companies.
Rosemary extract, for example, to supplement the diet of animals, "allows considerably increasing the endogenous meat preservative capacity requirements and reducing additives preservatives derivatives" explains the researcher Bañón.
This new process is protected by international patent to the University of Murcia, through suOficina Results Transfer (TTO) requested in collaboration and co-ownership with the Murciano Institute of Food Research and Development (imide) and the company Nutrafur of Sewell.
Furthermore, in collaboration with the company Additives Santa Catalina, the University has investigated the efficacy of rosemary, thyme, grape, tea and other vegetables as ingredients to reduce the requirements of sulfites (allergy-causing), nitrates and nitrites in meat products, "in order to ensure the safety and quality of the food and protect the health of consumers", says Professor Sancho Bañón.
This research, while helping to increase the innovativeness of enterprises by improving products and services, serves a public health and the quality of the meat we eat.
This concern is reflected in the recent report of the World Health Organization (WHO), which sheds its conclusions that eating processed meat (sausages, bacon, ham, sausages, burgers, etc.) may increase the risk of cancer colon-rectal.
"The relationship of the processed meat with certain tumors is not new," says Professor Banon, who says that other studies have already warned before some risk from these products contain ingredients such as salt or nitrosamines.
These are carcinogenic compounds in foods that are formed from nitrites and nitrates, additives are added to the meat to prevent bacterial contamination and prolong shelf life.
For all this, he adds the researcher, is currently seeking alternatives that respond to the growing demand for healthy, natural foods that are free of potentially hazardous to health additives.
Source: Universidad de Murcia
Privacy policy
- Legal notice
- Cookies