An Innovative Blend of Cinnamon Essential Oil, Roselle, and Moringa Flower Powders as a Natural Alternative to Sodium Nitrite in Chicken Sausage Processing

<jats:p>The use of nitrite and nitrate in processed meats is a public health concern because they can form potentially carcinogenic N-nitroso compounds. This study developed and characterized a natural phytochemical formulation comprising roselle flower and moringa flower powder, and cinnamon essential oil (5.5:4:0.5) as a potential nitrite alternative in emulsion-based chicken sausages. The formulation exhibited strong antioxidant activity, with high total phenolic content (147.44 mg GAE/g) and effective DPPH radical-scavenging capacity. Gas chromatography-mass spectrometry analysis identified diverse bioactive secondary metabolites. It also demonstrated broad-spectrum antimicrobial activity against major foodborne pathogens and remained stable across varying pH and temperature conditions. Safety evaluations, including red blood cell hemolysis, probiotic compatibility, and Vero cell cytotoxicity assays, confirmed its non-toxic nature. Chicken sausages containing different levels of the phytochemical formulation (0-1%) and sodium nitrite (0-150 ppm) were stored at 4 ± 1°C for 20 days and evaluated periodically. Compared with controls, sausages containing the formulation showed (p ≤ 0.05) significantly improved cooking yield, water retention, nutritional quality, and texture, while exhibiting lower lipid oxidation, residual nitrite levels, and microbial counts (total viable count, psychrophiles, coliforms, Staphylococcus aureus). Although complete nitrite replacement produced an undesirably dark color, partial replacement (1/2 to 2/3, i,e., 75-100 ppm nitrite) maintained product quality, safety, and shelf life, highlighting the formulation's potential for cleaner-label, healthier processed meat products.</jats:p>