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However, their industrial applications are limited because of their high instability in concentrated aqueous solutions. In this study, S\u2010nitroso\u2010N\u2010acetylcysteine solutions (NAC\u2010SNO\n                      <jats:sub>Sol<\/jats:sub>\n                      ) of different concentrations (200, 300, and 400 mM) were stabilized, impregnated with salt, and freeze\u2010dried (NAC\u2010SNO\n                      <jats:sub>Pow<\/jats:sub>\n                      ). The decomposition kinetics of the solutions at 4\u00b0C and the resulting powders at different storage temperatures (\u201318 to 30\u00b0C) were evaluated using zero\u2010, first\u2010, and second\u2010order ordinary differential equations. The NAC\u2010SNO decomposition followed a first\u2010order reaction in non\u2010stabilized solutions and a zero\u2010order reaction in stabilized solutions, with the half\u2010life (\n                      <jats:italic>t<\/jats:italic>\n                      <jats:sub>1\/2<\/jats:sub>\n                      ) increasing from 1.1 to 9.9 days and decreasing in more concentrated solutions. The decomposition of NAC\u2010SNO\n                      <jats:sub>Pow<\/jats:sub>\n                      had a better fit for second\u2010order decay, with an average activation energy (\n                      <jats:italic>\n                        E\n                        <jats:sub>a<\/jats:sub>\n                      <\/jats:italic>\n                      ) of 92 kJ\/mol and a\n                      <jats:italic>\n                        Q\n                        <jats:sub>10<\/jats:sub>\n                      <\/jats:italic>\n                      of 4.0. The stability of the powders increased with concentration, with\n                      <jats:italic>t<\/jats:italic>\n                      <jats:sub>1\/2<\/jats:sub>\n                      values reaching up to 100 days at the highest concentration and refrigeration temperature (2\u00b0C). Stabilizing and obtaining NAC\u2010SNO\n                      <jats:sub>Pow<\/jats:sub>\n                      at higher concentrations and refrigerated or frozen storage is an interesting optimization strategy for industrial use, as it presents good yield (approximately 79%), stability, and practical use.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      Previous studies demonstrated the potential use of RSNO solutions to replace the nitrite additive in meat products, maintaining the desired characteristics and reducing the risks of carcinogenic compound formation. However, the high instability of these compounds in solution limits their practical use. This research introduced an innovative approach by developing a more stable solid form of NAC\u2010SNO\n                      <jats:sub>Sol<\/jats:sub>\n                      and determining the best storage conditions for use as a food additive. This advancement is crucial for enabling the industrial application of RSNO, making them a more accessible and efficient alternative for nitrite replacement in meat products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71005","type":"journal-article","created":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T07:15:22Z","timestamp":1775027722000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Decomposition Kinetics of Solution and Lyophilized Powder of S\u2010Nitroso\u2010N\u2010Cetylcysteine"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5221-034X","authenticated-orcid":false,"given":"Bruna Fernandes","family":"Andrade","sequence":"first","affiliation":[{"name":"Departamento de Ci\u00eancia dos Alimentos, Escola de Ci\u00eancias Agr\u00e1rias de Lavras Universidade Federal de Lavras  Lavras Minas Gerais 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Exatas e Tecnol\u00f3gicas Universidade Federal de Vi\u00e7osa  Florestal Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2491-2891","authenticated-orcid":false,"given":"Paulo Rog\u00e9rio","family":"Fontes","sequence":"additional","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5510-5131","authenticated-orcid":false,"given":"Alcin\u00e9ia de Lemos Souza","family":"Ramos","sequence":"additional","affiliation":[{"name":"Departamento de Ci\u00eancia dos Alimentos, Escola de Ci\u00eancias Agr\u00e1rias de Lavras Universidade Federal de Lavras  Lavras Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8240-8151","authenticated-orcid":false,"given":"Eduardo 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