The <a href="https://chemital.es/" target="_blank" rel="noopener">Chemital</a> company , in collaboration with the Ainia technology center , has been working on the <a href="https://techpress.es/noticias/proyecto-de-id-para-sustituir-los-nitritos-en-productos-carnicos-por-aditivos-bioprotectores-mas-saludables" target="_blank" rel="noopener">Bioprotect research project since 2020</a> . They are now presenting the results, which are of great interest to the meat sector, because the project has enabled the development of a nitrite- and nitrate-free substitute additive for this industry, which they are going to market under the name of Inbac NF . <h4 style="float: right; width: 50%; margin-left: 28px; padding: 0 28px; border-left: 2px solid #0095dd; font-size: 19px;"> The new solution is a safe, efficient and healthy alternative to the use of nitrites for the preservation of cured meat products</h4> ";This is a synergistic combination between different organic acids and the bacteriocin nisin , which has proven to be effective in inhibiting bacteria such as non-proteolytic Clostridium botulinum and Clostridium algidicarnis ,"; they explain in Chemital, which highlights how the project ";has reached its goal to improve the health characteristics and quality of meat products”. The new product represents a safe, efficient and healthy alternative to the use of nitrites for the <a href="https://techpress.es/noticias/conservantes-antioxidantes-sustitucion-sinteticos-naturales-avanza-rapidamente" target="_blank" rel="noopener">preservation</a> of cured meat products, until now widely used as an ingredient in these foods, but already restricted by new legislation due to warnings from institutions such as the International Agency for Cancer Research (IARC), which has reported that the consumption of nitrite in processed meat may increase the risk of colorectal cancer in people, since when nitrite reacts with amino acids present in meat, nitrosamines are produced, which are potentially carcinogenic<h2> Predictive model and software</h2> In vitro tests and challenge test studies on cooked products containing these additives, over a storage period of up to 120 days at different temperatures from 5 to 25 ºC, have allowed the Bioprotect project to select the additive with the best characteristics and evaluate it to also develop a predictive model that allows estimating the evolution of Clostridium botulinum throughout the useful life of the product . <h4 style="float: right; width: 50%; margin-left: 28px; padding: 0 28px; border-left: 2px solid #0095dd; font-size: 19px;"> They have designed software in which, by entering the storage conditions of the meat product with the additive, it is possible to find out the microbiological safety zone of the product</h4> In addition, the researchers have designed software in which, by entering the storage conditions of the meat product with the additive, it is possible to find out the product&#39;s microbiological safety zone, that is, it can predict the days on which Clostridium will not develop due to above 0.5 log cfu/g. In Chemital they explain that ";this advance represents a clear advantage, since it offers a predictive control tool on the qualities of the product that, in turn, makes it possible to estimate the appropriate doses of additive according to the conservation conditions of the product with respect to temperature and its microbiological shelf life”. In addition, the research has been complemented by the study of the inhibitory effect of this additive against other pathogenic and spoilage organisms, such as Listeria monocytogenes and lactic acid bacteria. ";It has been possible to demonstrate this effectiveness, assuming a remarkable advance in general terms, since there is currently no similar product on the market ";, they indicate in the company that has led the project. Bioprotect , developed between March 2020 and August 2022, has had a global budget of 451,915 euros, financed by the Center for Technological Development and Innovation ( CDTI Innovation ) of the Ministry of Science and Innovation . ";It is expected that the results achieved by Bioprotect present great advantages from the point of view of food health , on the one hand, and from the legislative requirements that regulate the sector, on the other";, stand out in the company that has led the research and who recalls how current food legislation already limits the use of nitrites. The new Inbac NF solution joins <a style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;" href="https://techpress.es/noticias/chemital-presenta-inbac-ca-conservante-preparados-carnicos-frescos" target="_blank" rel="noopener">Inbac CA</a> , another new preservative for fresh meat preparations that Chemital developed and also presented a few months ago for the meat industry.

The Bioprotect R&amp;D project , led by the company Chemital , has demonstrated the efficacy of new protective additives against Clostridium botulinum and algidicarnis bacteria in cooked meat products and has developed a predictive model to find out the safe useful life that the new solution offers these foods. The new ingredient Inbac NF that is going to be marketed makes it possible to do without nitrites in the meat industry.

Inbac NF, substitute for the inhibitory function of nitrite for cooked meat

Inbac NF, substitute for the inhibitory function of nitrite for cooked meat