ArticleFoods (Basel, Switzerland)2026
An Innovative Blend of Cinnamon Essential Oil, Roselle, and Moringa Flower Powders as a Natural Alternative to Sodium Nitrite in Chicken Sausage Processing.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The use of nitrite and nitrate in processed meats is a public health concern because they can form potentially carcinogenic N-nitroso compounds. This study developed and characterized a natural phytochemical formulation comprising roselle flower and moringa flower powder, and cinnamon essential oil (5.5:4:0.5) as a potential nitrite alternative in emulsion-based chicken sausages. The formulation exhibited strong antioxidant activity, with high total phenolic content (147.44 mg GAE/g) and effective DPPH radical-scavenging capacity. Gas chromatography-mass spectrometry (GC-MS) analysis preliminarily identified diverse bioactive secondary metabolites. It also demonstrated broad-spectrum antimicrobial activity against major foodborne pathogens and remained stable across varying pH (2-6) and temperature (37-100 °C) conditions. Toxicity evaluations, including red blood cell hemolysis, probiotic compatibility, and Vero cell cytotoxicity assays, confirmed its non-toxic nature. Chicken sausages containing different levels of the phytochemical formulation (0-1%) and sodium nitrite (0-150 ppm) were stored at 4 ± 1 °C for 20 days and evaluated periodically. Compared with controls, sausages containing the formulation showed significantly (
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