The Use of Natural Naphthoquinones in Foods of Animal Origin

A lot of epidemiological and preclinical studies indicate that food components are important risk factors for cancer and tumor behavior. Individual biologically active food components play a role in the modification of cancer-related genetic pathways in achieving or changing critical molecular targets. In addition, in recent years in the meat processing industry increases the number of studies and patents have been devoted to finding ways to reduce the residual sodium nitrite in the finished product because it is a source of carcinogenic nitrosoamines. Due to the increasing burden of cancer to the forefront antitumor properties of food components. So, in the fight against some malignant tumors can be promising natural naphthoquinone shikonin. Shikonin is used in the food and perfume industry as a dye and preservative, as well as antimicrobial and wound-healing substance in medicines. Studies for the preparation of naphthoquinones in vitro experiments showed the presence of bacteriostatic activity against gram-positive and gram-negative bacteria. This article is devoted to the use of naphthoquinone pigment shikonin in the technology of food of animal origin. Recipes and technologies of milk and juice drink and boiled sausage with natural dye have been developed. The assessment of shikonin influence on the qualitative characteristics of food products included the study of organoleptic, physico-chemical, microbiological parameters of the finished sausage product and beverage on a milk-juice basis. Application of shikonin gives the products a strong pink hue, confirmed by spectral studies of the color gamut, and inhibits the development of undesirable microflora. The use of pigment in the meat product allowed to reduce the residual content of sodium nitrite twice. On the physico-chemical and structural-mechanical parameters of products, the introduction of shikonin is not affected. The results of the study showed that antimicrobial properties of shikonin contribute to the microbiological safety of manufactured products and anticancerogenic effect - the preservation of consumer health. At the same time, the possibility of obtaining biotechnologically in the culture of plant cells can meet the need for this substance.

вареная колбаса, микробиология, молочно-соковый напиток, нафтохинон, шиконин

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