Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables

Nitrate and nitrite content was determined on a total of 900 samples of vegetables and cured meat and the nitrite and nitrate exposure assessment was evaluated for central Italy population based on the food consumption data reported by the national dietary surveys. The highest average content of nitrate was detected in rocket salad (4415 mg/kg) and radish (3817 mg/kg) and for cured meat in “Bresaola” (188 mg/kg) and in Bacon (178 mg/kg). The nitrite content was negligible both in vegetables than in cured meat. The average consumption among population resulted 3.45 g/kg bw/die and 0.62 g/kg bw/die for vegetables and cured meat respectively. The obtained data confirm that nitrate ADI was higher than the limits of 3.7 mg/kg bw/die for infants and was the highest exposure level for people of all ages. Cured meat consumption did not contribute to nitrate ADI exceedance neither as a mean nor as 99th percentile of exposure

Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves

Sea fennel (Crithmum maritimum L.) contains several bioactive compounds like vitamin C,polyphenols, essential oils, and fatty acids. The present study was aimed at exploring thelactic acid fermentation of sea fennel sprouts by the selection and inoculation of multiplestrain starters to produce laboratory-scale prototypes and, subsequently, a pilot-scale pro-totype. A rapid pH reduction was seen in the laboratory-scale prototypes, mainly due tolactic acid production. Linoleic and -linolenic acids were the most abundant detected fattyacids, while among volatile compounds monoterpene hydrocarbons prevailed. Fruity, pun-gent and yogurt notes emerged from the sensory analysis. The analysis of the pilot-scaleprototype confirmed the physico-chemical data collected from the laboratory scale proto-types, except for a slower acidification. In addition, a decrease in antioxidant activity andcontent in vitamin C, fiber and total polyphenols was seen during fermentation, whereassensory analysis revealed a kerosene-like note, a salty flavor, and a crunchy consistency. Nocoagulase positive staphylococci and botulinum toxin-producing clostridia were detected.The results overall collected highlighted the great potential of sea fennel and selected lacticacid bacteria starters to produce high value, safe and microbiologically stable preserves