{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T04:54:18Z","timestamp":1790139258759,"version":"4.0.1"},"reference-count":46,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2024,9,26]],"date-time":"2024-09-26T00:00:00Z","timestamp":1727308800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 \u00b0C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 \u00b0C.<\/jats:p>","DOI":"10.3390\/foods13193070","type":"journal-article","created":{"date-parts":[[2024,9,26]],"date-time":"2024-09-26T08:20:52Z","timestamp":1727338852000},"page":"3070","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8159-8611","authenticated-orcid":false,"given":"T. Alexandra","family":"Ferreira","sequence":"first","affiliation":[{"name":"Campus Puebla, Universidad del Valle de Mexico, Camino Real a San Andr\u00e9s Cholula No. 4002, Emiliano Zapata, San Andr\u00e9s Cholula 72810, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3920-9827","authenticated-orcid":false,"given":"Jose A.","family":"Rodriguez","sequence":"additional","affiliation":[{"name":"\u00c1rea Acad\u00e9mica de Qu\u00edmica, Universidad Aut\u00f3noma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4493-4281","authenticated-orcid":false,"given":"Irais","family":"S\u00e1nchez-Ortega","sequence":"additional","affiliation":[{"name":"\u00c1rea Acad\u00e9mica de Qu\u00edmica, Universidad Aut\u00f3noma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jose M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia n\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolox\u00eda dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3803-2820","authenticated-orcid":false,"given":"Eva M.","family":"Santos","sequence":"additional","affiliation":[{"name":"\u00c1rea Acad\u00e9mica de Qu\u00edmica, Universidad Aut\u00f3noma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Giromini, C., and Givens, D.I. (2022). Benefits and risks associated with meat consumption during key life processes and in relation to the risk of chronic diseases. Foods, 11.","DOI":"10.3390\/foods11142063"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"100470","DOI":"10.1016\/j.crfs.2023.100470","article-title":"Nitrite and nitrate in meat processing: Functions and alternatives","volume":"6","author":"Zhang","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Shakil, M.H., Trisha, A.T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., and Zzaman, W. (2022). Nitrites in cured meats, health risk issues, alternatives to nitrites: A Review. 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