Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

Abstract

AbstractResveratrol butyrate esters (RBEs) are novel resveratrol (RSV) derivatives synthesized by esterification with butyric acid. In addition, ED2 (3,4′‐di‐O‐butanoylresveratrol) and ED4 (3‐O‐butanoylresveratrol) in different structural monomers of RBEs have been shown as abundant cellular antioxidants. Therefore, this study was performed to apply RSV and its esterified derivatives in the manufacturing and preservation of Chinese sausage, investigated these ingredients' impact on the sausage's physicochemical properties and changes during storage, and evaluated the feasibility of minimizing sodium nitrite's use in sausage production. This study showed that a high dose (500 ppm) of ED2 and ED4 (with the added 25 mg/kg of sodium nitrite) were effective in maintaining the color of sausages and extending the shelf‐life for at least 30 days in refrigerated storage, which was consistent with 150 mg/kg sodium nitrite. Altogether, ED2 or ED4 can potentially reduce sodium nitrite usage by 83% while preventing lipid oxidation and antimicrobial effects, thereby effectively maintaining sausage product stability. Hence, RBEs facilitate the development of natural functional food additives that provide antioxidant benefits products for all ages of people, namely widely used in any processed food that requires antioxidant functionality or as dietary supplements.