Abstract
We describe a fast and reliable procedure for the efficient extraction of nitrites in cured meat using microwave-assisted heat and report their in situ determination via voltammetry using an anion-exchanger ionene, hexamethyl-p-terphenyl poly(benzimidazolium) (HMT-PMBI), and nitrogen-doped graphite nanoplatelets (NGNPs). Cyclic voltammetry and chronoamperometry were utilized to evaluate the concentration of the redox mediator within the film and apparent diffusion coefficient. To investigate the suitability of the composite material for sensing applications, HMT-PMBI/NGNPs were tested for their detection of nitrite in bacon samples without the need of any pretreatments or dilutions. HMT-PMBI/NGNP coated electrodes showed enhanced sensitivity in the detection of nitrite ions in bacon with a limit of detection (LoD) of 0.64 µM, sensitivity 0.52 µA µM−1 cm−2, and operating in a linear range between 1–300 μM. The results highlight that the determination of nitrites in cured meat using microwave extraction is in good agreement with standard procedures such as the ISO 2918 and the AOAC International 973.31 methods.
Highlights
The use of preservatives in the food industry is of paramount importance in order to maintain the organoleptic properties of food, as well as to protect food from microbial contamination [1,2]
The addition of nitrogen-doped graphite nanoplatelets (NGNPs) led to a threefold increase in the active surface area of the electrode with a concomitant increase in the apparent diffusion coefficient of more than one order of magnitude compared to HMT-PMBI
In order to ascertain the possibility of using the coated electrodes for the detection of nitrites in cured meat, we first tested the electrochemical behavior of the composite materials in standard solutions containing nitrite ions
Summary
The use of preservatives in the food industry is of paramount importance in order to maintain the organoleptic properties of food, as well as to protect food from microbial contamination [1,2]. Among the various preservatives used in the food industry, nitrite (NO2 − ) ions are among the most widely used, especially in preserving cured meat [3]. NO2 − ions are used to inhibit the formation of bacteria such as Clostridium. NO2 − ions are added to meat due to their reaction with myoglobin leading to the preservation of the red color in treated meat. High intakes of NO2 − pose a risk to human health, as nitrites react with secondary biogenic amines within the acidic environment of the stomach, leading to the formation of carcinogenic N-nitroso compounds [5,6]. Several national health bodies have set recommendations for red meat intake, and several countries have introduced legislation to limit the concentration of nitrites added to food. The European Food Safety Authority’s guidelines set limitations of nitrites at 0.07
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