## 1 Introduction  
Bacon, a popular cured meat, is a perishable product that requires the use of the additive sodium (E 250) or potassium (E 249) salts. These salts act as antioxidants, stabilizing its color and limiting lipid oxidation, and as antimicrobials that prevent the germination of toxicogenic _Clostridium botulinum_ spores and vegetative cell division of spoilage bacteria [1; 2]; yet, they also positively contribute to flavor. Briefly, sodium nitrite (NaNO\({}_{2}\)) added in meat dissolves easily into nitrogen dioxide (NO\({}_{2}\)) and nitrogen monoxide (NO). The latter reacts with the meat protein myoglobin, forming nitroso-myoglobin, a bright-red pigment which is unstable and is denatured during thermal treatment to nitrosyl-hemochrome, an attractive reddish-pink pigment crucial for consumer acceptance. Nitrites also have antimicrobial properties by blocking bacterial metabolic enzymes, like catalase and peroxidase, limiting oxygen absorption, and breaking the gradient of membrane protons [2; 3]. As an antioxidant, nitrite similarly affects the color formation, neutralizing free radicals, shutting down oxygen and reactive oxygen species, and blocking lipid and protein oxidation cycles [4]. However, over the years, concerns have been raised about the potential adverse effects of nitrites, specifically \(N\)-nitroso compounds (NOCs), on human health. Cured meats are implicated in this issue for their presence of \(N\)-nitroso compounds, specifically \(N\)-nitrosamines (RR'NNO) and \(N\)-nitrosamides [5; 6]. Nitroso compounds are derived from the reaction of a nitrosating agent and amines, which are abundant in a meat matrix. Nitrosating agents mainly comprise nitrites added in meat, as well nitrous acid and nitric oxide, which are also produced from nitrites [2]. The compelling data on the involvement of \(N\)-nitroso compounds in the development of carcinogenesis in humans have prompted, for several years now, authorities in numerous countries to form regulations [7]. The European Union has lowered the permissible limits of nitrates in meat products due to evidence linking \(N\)-nitroso compounds to human carcinogenesis. The EU issued an amendment to Regulations (EC) no. 1333/2008 [8] and 231/2012 [9] concerning nitrites and nitrates in food additives. This amendment gradually reduces the maximum limits for nitrites (E 249-250 [8]) and nitrates (E 251-252 [9]) in various products. A transitional period has been given until 9 October 2025, after which the limits will be significantly reduced. For bacon, the limit for nitrite salts will remain at 150 ppm until 9 October 2025, then it reduces to 80 ppm [10]. This situation has prompted the food industry and scientific community to work together to reduce the use of nitrates and nitrites in cured meats [4] through various strategies, such as the application of natural substances as alternatives to nitrates, bacteria with nitrite-reducing effects, heat treatment, irradiation, and atmospheric plasma treatment [2]. The food industry has shown promising potential in incorporating natural additives derived from plants that can partially or fully substitute nitrites. Two approaches have been adopted for nitrite substitution: using plant-based ingredients that naturally contain nitrites, or using natural extracts of plant origin where the chemical function of nitrites is substituted. Vegetables like celery, spinach, lettuce, parsley, broccoli, and cabbage, which naturally contain significant amounts of NO\({}_{3}\), have been proposed as nitrate-rich sources for meat products. These nitrate-rich sources have been used to create meat products with similar characteristics to conventionally cured products [4]. The second approach involves studying alternative natural antimicrobial/antioxidant preservatives for meat product preservation. Side streams from fruit, vegetable, and aromatic plant processing industries offer a potential reservoir of bioactive components.