Advanced nitrite replacement in processed meats, fish, and dairy: multifunctional food ingredients for enhanced preservation and health benefits

Abstract

The present invention introduces innovative Multifunctional Food Ingredients (MFIs) designed to replace sodium nitrite in processed meats, fish and dairy. These MFIs are formulated from plant-based extracts of polyphenols, known for their antioxidant, and antipathogenic properties, efficacy in food preservation, colour stabilisation, and a broad spectrum of health advantages, further enhanced by dietary fibre. This invention directly addresses public health concerns linked to the consumption of nitrite food additives and their associated risks of colon cancer and cardiovascular diseases. Furthermore, the synergistic combination of polyphenols and dietary fibres provides enhanced benefits for gut health, marking a significant advancement in the formulation of food additives. Additionally, this invention aligns with the global shift towards sustainable, eco-friendly bioproducts, contributing to the reduction of agri-food waste.

Description

[0001] Advanced Nitrite Replacement in Processed Meats, Fish, and Dairy: Multifunctional Food Ingredients for Enhanced Preservation and Health Benefits

[0002] 1. Field of the Invention

[0003] This invention falls within the realm of food science and technology, emphasizing the creation of safer, sustainable food additives from natural sources for application in processed meats. It introduces an innovative approach to enhancing the safety, shelf life, and sensory qualities of processed meats, fish, and dairy products. By employing a composition derived from natural extracts and purified polyphenols, this invention offers a viable alternative to traditional synthetic preservatives like nitrites and nitrates, known for their health risks. Utilizing the antioxidative and antimicrobial benefits of polyphenol-rich extracts from various plants and agri-food residues, including Allium species (e.g., onions, garlic), Olea europaea (olive), Aronia berry, Citrus, Apple, Pear, Pomegranate, Rosemary, Green Tea, and complementing these with additives such as polysaccharide dietary fibres and / or culinary additives such as salts (e.g. sodium chloride), ground spices and their extracts and vinegars, the invention offers an innovative and natural, holistic solution that significantly extends the shelf life of food products, enhances their flavour and colour, improves overall quality, and introduces beneficial effects on gut health.

[0004] 2. Background of the Invention

[0005] 2.1 Problem Statement

[0006] The prevailing use of synthetic preservatives, such as nitrites (KNO2, E249, NaNO2, E250) and nitrates (KNO3, E252; NaNO3, E251), in the food industry is widespread, especially in processed meats, fish, and in some dairy products. These compounds are integral for inhibiting microbial growth, extending shelf life, and maintaining the sensory qualities of food products. However, scientific research, such as the findings presented by Shakil, M. et al. (2022), has increasingly highlighted the health risks associated with their consumption, including a link to colon cancer due to the formation of carcinogenic nitrosamines and cardiovascular disease.

[0007] Furthermore, the modern consumer's growing awareness and concern for gut health accentuate the demand for healthier food alternatives. The balance between preserving food to extend shelf life and ensuring the use of ingredients that support, rather than compromise, gut health has become a critical consideration for food manufacturers. This scenario underscores a pressing need for innovative food preservation methods that eschew harmful synthetic additives in favour of safer, more beneficial alternatives.

[0008] The introduction of healthier food additives, especially those derived from natural sources, into processed foods, represents a pivotal area for improvement. These natural additives not only need to effectively inhibit microbial growth and oxidative spoilage, thereby extending the product's shelf life but also contribute positively to gut health and overall well-being. The challenge lies in identifying and utilizing food preservation strategies that deliver these benefits without sacrificing the sensory qualities, such as flavour, colour, and texture, that consumers expect from their food products.

[0009] In response to this challenge, our invention introduces a novel approach, leveraging natural extracts rich in polyphenols, reinforced with purified polyphenols and dietary fibres like inulin, pectin, or other polysaccharide dietary fibres. These compounds, sourced from agri-food residues of Allium species (onion and garlic skin), Olea europaea (olive leaves or pomace), Malus domestica (apple pomace), Citrus (orange, lemon, grapefruit pulp waste), Aronia berries (pomace), Pear (pomace), Pomegranate (pomace) and plants like rosemary, and green tea, have been identified for their exceptional antioxidative and antimicrobial properties. Unlike conventional preservatives, these Multifunctional Food Ingredients (MFIs) ensure not only the safety and extended shelf life of food products but also enhance their nutritional value and support gut health, without compromising on taste, colour, or texture.

[0010] This invention arises from the critical need to develop innovative food preservation methods that avoid the health risks associated with nitrites and nitrates. It aims to harness the natural antioxidative and antimicrobial properties of plant-derived compounds, offering a viable solution that supports consumer health, enhances food safety, and aligns with the growing preference for clean-label ingredients.

[0011] 2.2 Prior Art and Limitations

[0012] In response to growing health concerns and consumer demand for healthier food alternatives, the food industry has explored natural sources of antioxidants as potential replacements for synthetic preservatives. Research across diverse studies demonstrated the effectiveness of natural extracts from herbs in enhancing the safety, sensory properties, and preservation qualities of meat products. Notably, Pateiro, M. et al (2015) demonstrated that the addition of green tea and grape seed extracts to dry-cured sausages matches the performance of synthetic antioxidants in preventing oxidation, while also improving colour, texture, and microbial safety. Similarly, Pereira, D. et al (2017) showed that lyophilized rosemary extract in chicken burgers exhibits superior antioxidant activity, effectively inhibiting lipid oxidation and presenting a viable alternative to synthetic antioxidants for meat preservation.

[0013] The sustainable approach of employing agri-food residues for food preservation is also gaining traction. Natural antioxidants extracted from grape seed and compounds such as hydroxytyrosol from olive pomace were identified by Aquilani, C. et al (2018) as effective natural alternatives to synthetic preservatives like sodium nitrite in dry-fermented sausages. Moreover, Turgut, S. et al (2016) demonstrated that incorporating pomegranate peel extract into meatballs significantly diminishes lipid and protein oxidation, thereby extending refrigerated shelf life and enhancing sensory properties, affirming its utility as a natural antioxidant in food preservation.

[0014] Onion waste, for instance, has been identified as a rich source of antioxidants that can be utilized in meat products to not only preserve them but also enhance their quality characteristics during refrigerated storage. Aqueous and ethanolic extracts from onion skins have been recognised for their capacity to preserve the quality and sensory attributes of meats, including pork and beef patties during storage, as demonstrated by Bedrnicek, J. et al (2019) and Wang, C. et al (2022). These extracts improve oxidative stability, reduce lipid oxidation, and thereby extend shelf life and enhance safety. Such versatility extends to pork jerky and cooked beef, where onion skin extracts bolster microbiological safety and sensory quality, as reported by Kim, H.-J. et al (2014) and Ifesan, B. (2017). In fish preservation, onion skin extracts have maintained quality and extended shelf life in products such as salmon and rainbow trout fillets, particularly when used in synergy with gelatine films, as evidenced by Ucak, I. et al (2018), Guner, S. et al (2021), and Ucak, I. et al (2019).

[0015] Despite these advancements, patented applications for the use of onion skin extracts in the preservation of meat products are sparse, with only one existing patent KR101291264B1 (2010), that has not been maintained. Patent CZ32058U1 (2018) combines onion extract with nitrites rather than directly replacing them. This underscores the unexplored potential of direct nitrite substitutes in patented meat product enhancements utilizing onion skin extracts, highlighting an area ripe for innovation and further research. An alternative strategy to augment the nutritional value and quality of meat products involves the direct incorporation of common agricultural residues or pomaces from fruits and vegetables, such as grape, apple, and olive pomaces, as reviewed by Das, A. et al (2020), citrus peels (lemon, orange, and grapefruits) as highlighted by Fernandez-Lopez, J. et al (2004), and onion skins as shown by Bedrnicek, J. et al (2020). These plant-based by-products are rich in polyphenols, antioxidants such as ascorbic acid, and dietary fibres, positioning them as multifunctional ingredients. These residues, once dried and processed into powder, can be seamlessly integrated into meat and fish products. This method not only enhances the oxidative stability and physicochemical attributes of the products but also enriches them with beneficial dietary fibres, thus extending shelf life, contributing to gut health benefits, and aligning with consumer preferences for healthier options.

[0016] Although the use of onion skin powder as a multifunctional ingredient demonstrates potential in improving both preservation qualities and gut health benefits of food products, the landscape of research and intellectual property in this domain remains sparse. Specifically, patent KR102407756B1 (2020) outlines a method for producing seasoned beef ribs utilizing onion skin powder, and patent CZ32395U1 (2018) describes a meat product enriched with biologically active compounds. These documents underscore the importance of leveraging natural components for meat preservation and addressing the lack of dietary fibre in meat products.

[0017] However, the concentration of polyphenols in such powdered residues is often insufficient, necessitating the addition of substantial quantities of non-purified fibres. This substantial inclusion adversely affects the texture and physical properties of the final products. Nevertheless, despite the promising results of using natural extracts as food preservatives, there remains a gap in the market for comprehensive food preservation solutions that combine the advantages of utilizing natural antioxidants and purified polyphenols derived from agricultural residues with the health benefits of dietary fibres. A notable method to circumvent the issue of low polyphenol content in powdered residues while preserving gut health benefits is presented in patent RO134735A2 (2019). This patent describes a technique involving the co-micro-encapsulation of flavonoid extracts from yellow onion skins with lactic bacteria, providing a synergistic effect. Yet, this area remains underexploited.

[0018] This invention seeks to address the limitations observed in the prior art by introducing a Multifunctional Food Ingredient (MFI) composed of natural extracts, fortified with purified polyphenols, and polysaccharide dietary fibres, capable of replacing synthetic nitrites and nitrates in processed foods while mitigating health risks associated with synthetic preservatives, supporting gut health, and meeting consumer demand for high-quality, healthy food products without compromising sensory qualities.

[0019] Aquilani, C., Sirtori, F., Flores, M., Bozzi, R., Lebret, B., & Pugliese, C. (2018). Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages. Meat Science, 145, 389-398.

[0020] Bedrnicek, J., Laknerova, I., Linhartova, Z., Kadlec, J., Samkova, E., Barta, J., Bartova, V., Mraz, J., Pesek, M., Winterova, R., Vrchotova, N., Tfiska, J., & Smetana, P. (2019). Onion waste as a rich source of antioxidants for meat products. Czech Journal of Food Sciences, 37(4), 268-275.

[0021] Bedrnicek, J., Kadlec, J., Laknerova, I., Mraz, J., Samkova, E., Petraskova, E., Hasonova, L., Vacha, F., Kron, V., & Smetana, P. (2020). Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat Antioxidants 9 (10), 974 Das, A.K., Nanda, P.K., Madane, P., Biswas, S., Das, A., Zhang, W., Lorenzo, J.M., (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, pp. 323-336.

[0022] Fernandez-Lopez, J., Fernandez-Gines, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera, E., & Perez-Alvarez, J. A. (2004). Application of functional citrus by-products to meat products. Trends in Food Science & Technology, 15, 176-185.

[0023] Guner, S., Boz, Z., Yagiz, Y., Topalcengiz, Z., Welt, B.A., Sarnoski, P., Simonne, A., Kristinsson, H.G., & Marshall, M.R. (2021). Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon (Salmo salar). Packaging Technology and Science, 34(6), 371-382.

[0024] Ifesan, B. O. T. (2017). Chemical Composition of Onion Peel (Allium cepa) and its Ability to Serve as a Preservative in Cooked Beef. International Journal of Science and Research Methodology, 7(4), 25-34.

[0025] Kim, H.-J., Jung, S., Yong, H. L, Bae, Y. S., Kang, S. N., Kim, I. S., & Jo, C. (2014). Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor. Radiation Physics and Chemistry, 98, 22-28.

[0026] Pateiro, M., Bermudez, R., Lorenzo, J. M., & Franco, D. (2015). Effect of addition of natural antioxidants on the shelf-life of "Chorizo", a Spanish dry-cured sausage. Antioxidants, 4, 42-67.

[0027] Pereira, D., Pinheiro, R. S., Heldt, L. F. S., Moura, C. de, Bianchin, M., Almeida, J. de F., Reis, A. S. dos, Ribeiro, I. S., Haminiuk, C. W. L, & Carpes, S. T. (2017). Rosemary as natural antioxidant to prevent oxidation in chicken burgers. Food Science and Technology, Campinas, 37(Suppl. 1), 17-23.

[0028] Shakil, M.H., Talukder Trisha, A., Rahman, M., Talukdar, S., Kobun, R., Huda, N., Zzaman, W. (2022). Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review. Foods, 11, 3355.

[0029] Turgut, S. S., Soyer, A., & l§ikgi, F. (2016). Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science, 116, 126-132.

[0030] Ucak, I., Khalily, R., Abuibaid, A.K.M., & Ogunkalu, O. (2018). Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition, 20(4), 672-678.

[0031] Ucak, I., Yerlikaya, P., Khalily, R., & Abuibaid, A.K.M. (2019). Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. Eurasian Journal of Food Science and Technology, 3(2), 40-48.

[0032] Wang, C., An, X., Gao, Z., Li, Z., Tian, S., Lu, Y. (2022). Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage. Food Science and Technology, Campinas, 42, ell8121.

[0033] CZ32058U1 (2018) AuskyJ. et al, An antioxidant ingredient for enrichment of especially bakery or meat or dairy products and a bakery, meat and dairy product enriched with this ingredient

[0034] CZ32395U1 (2018) Bedrnicek J. et al, A meat product containing a biologically active ingredient

[0035] KR101291264B1 (2010) Kim C. et al, Manufacturing method of ground meat products using onion peel extract KR102407756B1 (2020) Jeong B. et al, Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same

[0036] RO134735A2 (2019) Milea S. et al, Multifunction ingredients based on flavonoid extracts from yellow onion skin and lactic bacteria co-micro-encapsulated and applications thereof

[0037] 3. Summary of the Invention

[0038] This invention introduces a group of Multifunctional Food Ingredients (MFI) designed to serve as a direct replacement for nitrites (KNO2, E249, NaNO2, E250) and nitrates (KNO3, E252; NaNO3, E251) in processed meats, fish, and dairy products. Uniquely composed of plant-based extracts, purified polyphenols, and dietary fibres (with optional culinary additives such as salts e.g sodium chloride, ground spices and their extracts and vinegars), these MFIs not only provide a healthier and more sustainable alternative to conventional nitrite additives but also exhibit superior antioxidant, antipathogenic, and preservative capabilities. Furthermore, they stabilize food colour, enhance nutritional value, support gut health, and mitigate the health risks traditionally associated with nitrite consumption. By leveraging the natural antioxidative and antimicrobial properties of polyphenols sourced from agri-food residues of Allium species (onion and garlic skin), Olea europaea (olive leaves or pomace), Malus domestica (apple pomace), Citrus (orange, lemon, grapefruit pulp waste), Aronia berries (pomace), Pear (pomace), Pomegranate (pomace) and plants like rosemary, and green tea, enhanced with dietary fibres such as inulin, pectin, or other polysaccharide dietary fibres, this invention promotes the utilization of agri-food residues. This approach contributes to environmental sustainability by reducing agri-food waste and aligns with the growing consumer demand for cleanlabel ingredients in food products.

[0039] 4. Detailed Description of the Invention

[0040] 4.1 Composition / Formulation

[0041] The Multifunctional Food Ingredient (MFI) is a synergistic blend, including polyphenolic fraction and polysaccharide dietary fibre fraction. An MFI must include

[0042] • At least one component from group (a) and / or (b), with the flexibility to combine elements from both groups.

[0043] • At least one component from group (c) and / or (d), with an option for (d) to fulfil this requirement independently of (c).

[0044] Therefore, the MFI configurations can include components from (a) alone, (b) alone, or both (a) and (b) combined, along with either (c) alone, (d) alone, or a combination of (c) and (d):

[0045] 4.2 Component Groups

[0046] (a) Natural Extracts and their blends: These are obtained from individual or a mix of polyphenol-rich sources, including plants and / or their agri-food residues, waste, leftovers, or pomace. The final Natural Extract can be an extract from a single source or a combined extract from multiple sources. This category encompasses a wide range of sources which are not limited to, but include, Allium species (e.g., white, yellow, and red onion skins, garlic skins, etc.), Olea europaea (olive leaves or pomace, etc.), Malus domestica (apple pomace), Citrus (orange, lemon, grapefruit pulp waste), Aronia berry (pomace), Pear (pomace), Pomegranate (pomace), Rosemary, and Green Tea. The flexibility in source material selection and extraction methods allows for the creation of unique, potent blends tailored to specific health benefits and product formulations. (b) Purified Polyphenols and their blends: This group includes a diverse range of purified compounds, such as anthocyanins, flavonols (e.g., quercetin, rutin, fisetin), flavanones (e.g., hesperidin, naringenin), and flavanols (e.g., catechins like epicatechin 3-gallate, epigallocatechin-3-gallate), in addition to hydroxytyrosol, oleuropein, caffeic acid, rosmarinic acid and resveratrol. This list is illustrative rather than exhaustive, open to incorporating other purified polyphenols. These components, obtained from Natural Extracts through methods like concentration, purification, ultrafiltration, fractionation, or other equivalent techniques, are available both as individual compounds and in blends.

[0047] (c) Polysaccharide Dietary Fibers: This category includes, but is not limited to, a diverse array of compounds such as inulin, pectin, various oligosaccharides (shorter chained fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, isomaltooligosaccharides), maltodextrins (both resistant and non-resistant), amylose and starch (including resistant and modified forms), betaglucans, and natural gums (e.g., Gum Arabic, alginates). These ingredients, available as single compounds or in combinations, are chosen for their prebiotic benefits and contribution to the textural properties of the final product.

[0048] (d) Culinary Additives: This class comprises, but is not limited to, a variety of salts (e.g. chlorides, like NaCI, polyphosphates, citrates, lactates, ascorbates, erythorbates, acetates, sorbates, propionates, tartrates, malates), ground spices and their extracts (e.g., peppers, rosemary, coriander, cumin, allspice, bay leaf, basil), and vinegars (e.g., fruit, sugarcane, malt, rice, balsamic). Culinary Additives can be used individually or in any combination to enhance flavour and improve preservation efficacy and improve the sensory and functional qualities of food. They may replace Polysaccharide Dietary Fibres in certain instances, depending on the Natural Extract used, the desired outcomes, and formulation requirements, this list is indicative, not exhaustive highlighting the versatility and potential of this class for customisation.

[0049] 4.3 Method of Production / Use

[0050] The method of production of polyphenols-rich Natural Extracts utilises techniques such as solvent extraction, which may vary in solvent-to-substrate ratios from 1:1 to 40:1 w / w, preferably in the range between 10:1 and 20:1 depending on the specific plant or agri-food residue used. This flexibility in the extraction process allows for the optimization of polyphenol extraction efficiency and yield. In some instances, a combination of substrates can be used in extraction. Substrates subject to extraction include but are not limited to plants and / or agri-food residues, waste, leftovers, or pomace, including but not limited to Allium species (onion skins), Olea europaea (olive pomace, olive leaves), Malus domestica (Apple pomace), Aronia berry (berry pomace), Citrus (orange, lemon, grapefruit pulp waste), Pear (pomace), Pomegranate (pomace), Rosemary, and Green Tea. Final concentrations of polyphenols in Natural Extracts can vary between 1% and 35% wt. of total solids before any purification or concentration step.

[0051] Solvents used for the extraction of polyphenols include ethanol, water or ethanol-water mixtures, with ethanol fraction between 0% to 100%, preferably between 40 to 70%. In certain instances, pure methanol may serve as a solvent. Alternatively, methanol may be utilized in blends with water, substituting for ethanol, or in mixtures with ethanol and / or water-ethanol blends. The temperature of extraction can vary between 10°C and 200°C (preferably between 40°C to 80°C) and a duration ranging from 1 second to 7 days, preferably between 10 minutes and 2 hours. After the completion of extraction, solids are separated from the liquid extract by pressing and filtration or by any other means. Ethanol or methanol can be removed from the liquid extract by evaporation e.g. under low pressure and elevated temperatures and reused in the extraction process. To enhance the preserving and antioxidative capabilities of MFI, Natural Extracts can be fortified with Purified Polyphenols. Purified Polyphenols are obtained via extraction (e.g. using methods similar to the production of Natural Extract) followed by purification / fractionation / concentration using chromatography or ultrafiltration. By these means, a fraction consisting solely of polyphenols of similar physico-chemical properties or single polyphenols with a purity of 35%-99.99% can be obtained. Purified Polyphenols can include but are not limited to anthocyanins, flavonols (e.g. quercetin, rutin, fisetin, etc), flavanones (hesperidin, naringenin, etc), flavanols (e.g. catechins such as epicatechin 3-gallate, epigallocatechin-3-gallate, etc), hydroxytyrosol, oleuropein, caffeic acid, rosmarinic acid and resveratrol. The amount of Purified Polyphenols added to Natural Extract may vary between 0% and 100%, depending on the particular food product and application. In some instances, polyphenolic fraction / part of MFI can be composed solely of 100% Purified Polyphenols (without blending with Natural Extracts).

[0052] Finally, the polyphenolic fraction of the MFI blends is combined with Polysaccharide Dietary Fibres fraction including but not limited to inulins and shorter chained fructooligosaccharides, galactooligosaccharides; xylooligosaccharides; isomaltooligosaccharides; pectins; resistant and / or non-resistant maltodextrins; amylose, resistant and / or modified starches; beta-glucans; natural gums such as Gum Arabic, alginates, or any combination thereof, with or without the addition of Culinary Additives, which comprise, but are not limited to, salts (including chlorides, polyphosphates, citrates, lactates, ascorbates, erythorbates, acetates, sorbates, propionates, tartrates, malates, etc), ground spices and their extracts (e.g., peppers, rosemary, coriander, cumin, allspice, bay leaf, basil), and vinegars (e.g., fruit, sugarcane, malt, rice, balsamic), individually or in any combination. This list is illustrative, not exhaustive, allowing for flexible combinations to achieve desired outcomes. In some cases, Culinary Additives can be used solely, without the addition of dietary fibres, depending on the Natural Extract used, the desired outcome, and formulation requirements.

[0053] The final MFI mixture is uniformly mixed, using homogenization or any other suitable methods, to be formulated into various consistencies— liquid, paste, or powder— to meet the requirements of the end application. For creating powder formulations specifically, spray drying is the preferred technique, though alternative methods of solvent removal can also be employed to achieve the desired consistency.

[0054] The resulting MFI is designed for seamless integration into meat, fish, or dairy matrices, with its concentration customizable to meet the specific needs of various food products, including preservation, colour stability, and nutritional enhancement. It can be applied at the initial processing stages, throughout production, or added to the final product to improve overall food attributes. The concentration of MFI in food products can vary from 0.01% to 30% by weight, providing substantial flexibility in application while ensuring the maintenance of safety standards and the desired sensory properties.

[0055] 4.4 Specific Embodiments

[0056] Several MFIs, formulated from synergistic blends that include yellow or red onion skin extracts— with and without apple pomace extract— blended and spray-dried with inulin, pectin or their mixtures, have been effectively applied to ground meat products such as patties, sausages, and ham. These applications successfully replace nitrites, enhancing preservation, exhibiting antibacterial properties, preventing fat oxidation and microbial growth, and improving the sensory qualities of these meat products. The MFI formulations are anticipated to be an equally effective nitrite or nitrate replacement in a wider array of processed meats (e.g., dry sausages, bacon, ham), fish (like smoked salmon or trout), and dairy products (like cheeses) when tailored appropriately. This underscores the MFI's versatility and potential as a comprehensive solution for food products traditionally dependent on synthetic preservatives like nitrites, offering both safety and sensory benefits.

[0057] 4.5 Examples

[0058] Example 1: Extraction Process

[0059] A 200g dry weight of mechanically milled red or yellow onion skin substrate was placed in a 5L reactor and mixed with 3L of 60% aqueous ethanol, achieving a 1:15 solid-to-liquid ratio. The reactor was heated to 60°C and stirred at 750 rpm under atmospheric conditions for 1 hour to extract. The resulting extract was then filtered using a 50-micron filter. Ethanol was evaporated for reuse at 37°C- 45°C under a reduced pressure of 100-200 mbar.

[0060] Example 2: Formulation

[0061] After ethanol evaporation, 2% to 20% w / v of inulin or pectin, alone or combined, was incorporated into the aqueous extract or blends thereof, including versions with added pure quercetin. This mixture was then homogenized. Subsequently, it was spray-dried at temperatures ranging from 130°C to 180°C, tailored to the specific feedstock, with a liquid flow rate set between 5-15ml / min and an airflow rate ranging from 200-800L / h.

[0062] Example 3: Application in Ham Preparation Evaluation of Antioxidant Activity and Microbial Growth

[0063] Ham was prepared using 900g of minced pork loin, 13.525g of salt, and 4.518g of tripolyphosphate, with varying MFI formulations added to achieve polyphenol concentrations of 0.5, 1, and 2g per kg of meat. These MFI-enhanced samples were compared with a control containing 0.01% w / w NaNO2 and another with no preservatives. After stirring the mixture in an ice bath for an hour, it was divided into three portions, encased, and steam-cooked at 90°C until the internal temperature reached 65°C, taking approximately 52 minutes.

[0064] Antioxidant activity and polyphenol levels in hams were quantified using DPPH and Folin-Ciocalteu methods, respectively. Hams treated with MFI exhibited enhanced antioxidant properties compared to those treated with NaNO2 or left untreated. Total polyphenol content and antioxidant activity in MFI-treated hams remained at high levels after cooking and after the subsequent storage at 4°C for four weeks while no microbial growth was observed. Contrarily, control and NaNO2-treated samples showed notable microbial growth under the same conditions, underscoring the effectiveness of MFI as a natural preservative.

Claims

ClaimsClaim 1: A method for replacing nitrites and / or nitrates in processed meats, fish, and dairy products, comprising applying a Multifunctional Food Ingredient (MFI) composition, the MFI comprising a synergistic blend of Natural Extracts derived from polyphenol-rich plants and agri-food residues, and / or Purified Polyphenols, combined with Dietary Fibres, optionally including Culinary Additives, where the MFI provides enhanced preservation, antioxidative, antipathogenic effects, and gut health benefits. The MFI consists of:(i) Natural Extracts, each individually derived from a single polyphenol-rich plant or agri-food residue, waste, leftovers, or pomace, or from a combination thereof. Such extracts include, but are not limited to, those from Allium species (e.g., red, yellow, and white onion skins, garlic skins), Olea europaea (leaves and pomace), Malus domestica (apple pomace), Aronia berry (pomace), Citrus (orange, lemon, grapefruit pulp waste & pomace), Pear (pomace), Pomegranate (pomace), Rosemary, and Green Tea. These extracts can be utilized singularly or in a composite blend of multiple extracts, each sourced from distinct plants or residues or their mixtures, to harness a comprehensive polyphenolic profile for enhanced antioxidative, preserving and antipathogenic effects. and / or(ii) Purified Polyphenols, which may be a single purified component or a blend of multiple purified components, derived from polyphenols-rich Natural Extracts through processes including, but not limited to, concentration, purification, ultrafiltration, and fractionation. The range of purified polyphenols, used alone or together, encompasses but is not limited by anthocyanins, flavonols (e.g., quercetin, rutin, fisetin), flavanones (e.g., hesperidin, naringenin), flavanols (e.g., catechins such as epicatechin 3-gallate, epigallocatechin-3-gallate), hydroxytyrosol, oleuropein, caffeic acid, rosmarinic acid, and resveratrol; and(iii) Polysaccharide Dietary Fibers, selected from a broad spectrum including inulins, shorter chained fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, pectins, resistant and non-resistant maltodextrins, amylose, modified starches, beta-glucans, and natural gums such as Gum Arabic and alginates. These fibres may be employed as a singular type of fibre or as a blend of multiple fibres, optionally incorporating Culinary Additives, which comprise, but are not limited to, salts (including chlorides, e.g. NaCI, polyphosphates, citrates, lactates, ascorbates, erythorbates, acetates, sorbates, propionates, tartrates, malates, etc), ground spices and their extracts (e.g., peppers, rosemary, coriander, cumin, allspice, bay leaf, basil), and vinegars (e.g., fruit, sugarcane, malt, rice, balsamic), individually or in any combination. This list is illustrative and not exhaustive, allowing for flexible combinations tailored to meet specific formulation requirements and achieve desired outcomes. In certain embodiments, only Culinary Additives may be used, without dietary fibres, based on the chosen Natural Extract, desired outcomes, and specific formulation requirements.By selecting specific combinations of these components, the MFI seeks to provide a natural and health-enhancing alternative to the synthetic nitrites and / or nitrates traditionally used for preservation, flavouring, or colouring in food products.Claim 2: The method of claim 1, wherein the processed meats include, but are not limited to, sausage, ham, bacon, salami, chorizo, pates, patties, burgers, meatballs, meat spreads, hot dogs, polish sausage, cervelat, bologna, pepperoni, Jamon, bratwurst, and black pudding.Claim 3: The method of claim 1, wherein the processed fish include, but are not limited to, smoked salmon, trout, and herring.Claim 4: The method of claim 1, wherein the dairy products include, but are not limited to, cheeses.Claim 5: The method of claim 1, wherein the MFI is applied to achieve a concentration of polyphenols in the final product ranging from 0.01% to 15% dry weight, effectively preserving the product and enhancing its health benefits.Claim 6: The method of claim 1, wherein the Natural Extract contains a total polyphenols content of l%-35%.Claim 7: The method of claim 1, wherein the Purified Polyphenol compound is present in a purity range of 35%-100%.Claim 8: The method of claim 1, wherein the natural extract is prepared using an extraction process involving a solvent-to-substrate ratio from 1:1 to 40:1 w / w, at temperatures ranging from 10°C to 200°C, and for durations from 1 second to 7 days, utilizing solvents selected from ethanol, water, ethanol-water mixtures, methanol, methanol-water mixtures, methanol-ethanol mixtures or methanol-ethanol-water mixtures to optimize polyphenol yield and efficacy.Claim 9: The method of claim 8, wherein the solvent comprises ethanol in water with an ethanol content ranging from 0 to 100% v / v, methanol-water mixtures with a methanol content ranging from 0 to 100% v / v, methanol-ethanol mixtures, or methanol-ethanol-water mixtures. The solvent may also contain any food-grade acid, including but not limited to acetic, propionic, lactic, citric, ascorbic, malonic, tartaric, metatartaric, adipic, gluconic, phosphoric, succinic, and hydrochloric acid (HCI).Claim 10: The method of claim 1, wherein the MFI is formulated as a liquid, paste, or powder, facilitating its integration into a variety of processed meats, fish, and dairy products to replace nitrites and nitrates while maintaining or enhancing sensory and preservation qualities.Claim 11: The method of claim 1, wherein the agri-food residues / waste / leftovers used for the Natural Extract include but are not limited to residues from Allium species such as red, yellow, and white onion skins / peels / husks, garlic skins, and any other plant-based residues.Claim 12: The method of claim 1, wherein Olea europaea residues used for the Natural Extract preparation include but are not limited to olive leaves, olive harvesting residues, pruning, olive preparation leftovers, and processed olive pulp and waters.Claim 13: The method of claim 1, wherein Aronia berry residues include but are not limited to leftovers after juice pressing.Claim 14: The method of claim 1, wherein the substrate used for the Natural Extract can be either milled into smaller pieces or used in its natural form obtained directly from the source.Claim 15: The method of claim 10, wherein the MFI in powder form is obtained through drying processes including but not limited to spray drying, freeze drying, heating / boiling drying, or any method allowing for solvent removal.Claim 16: The method of claim 15, wherein spray drying involves the addition of Polysaccharide Dietary Fibers and / or Culinary Additives, each as described in the list of components in claim 1.Claim 17: The method of claim 1, wherein the MFI is applicable across a wide range of processed meat, fish, and dairy products, serving as a direct replacement for traditional preservatives including but notlimited to nitrites and nitrates, without specific limitation to their E numbers, thereby ensuring safety and enhancing nutritional value.Claim 18: The method of claim 1, wherein the Natural Extract is derived from the agri-food residues / waste / leftovers of Allium species, Olea europaea, Aronia berry, Rosemary, and Green Tea, including but not limited to red, yellow, and white onion skins / peels / husks, garlic skins, olive leaves, olive harvesting residues, olive preparation leftovers, processed olive pulp and waters, Aronia berry leftovers after juice pressing, Rosemary and Green Tea leaves and residues.Claim 19: The composition of claim 18, wherein the Natural Extract includes polyphenol-rich extracts specifically comprising anthocyanins (E163), quercetin, rutin, fisetin, epigallocatechin-3-gallate (EGCG), hydroxytyrosol, oleuropein, caffeic acid, rosmarinic acid, and resveratrol, either individually or in any combination thereof.Claim 20: The Purified Polyphenols, as part of the MFI composition in claim 1, are selected from the group consisting of anthocyanins, flavonols, flavanones, flavanols, with a purity ranging from 35% to 100%.Claim 21: The method of claim 20, further comprising combining the Natural Extract and / or Purified Polyphenols with Polysaccharide Dietary Fibres selected from the group consisting of fructans (inulins, fructooligosaccharides), galactooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, pectins, maltodextrins (resistant and non-resistant), amylose, resistant and modified starches, betaglucans, natural gums (Gum Arabic, alginates), or any combination thereof.Claim 22: The composition of claim 21, wherein Culinary Additives, comprising any single component or any combination of components listed in claim 1, are incorporated either in combination with Polysaccharide Dietary Fibers or independently. This incorporation is to enhance the flavour and preservative properties of the MFI, while also contributing to the overall antimicrobial and texturemodifying effects in processed meats, fish, and dairy products.Claim 23: The method of claim 22, wherein the MFI composition is specifically tailored for use in processed meats, fish, and dairy products that traditionally utilize nitrites and / or nitrates. It provides a safer, natural alternative that effectively replicates or enhances the desired qualities such as flavour, colour, and shelf-life. This is achieved through the inclusion of Natural Extract and / or Purified Polyphenols and Polysaccharide Dietary Fibers, with or without Culinary Additives.