Article
Chemistry, Applied
Iwona Niedzwiedz, Justyna Plotka-Wasylka, Ireneusz Kapusta, Vasil Simeonov, Anna Stoj, Adam Wasko, Joanna Pawlat, Magdalena Polak-Berecka
Summary: This study investigated the effect of cold plasma on the phenolic compound and biogenic amine contents of red wine for the first time. The results showed that cold plasma treatment increased the content of phenolic compounds and reduced the concentration of biogenic amines in the wine. These findings may contribute to the development of cold plasma as a potential alternative method for wine and alcoholic beverages preservation.
Article
Food Science & Technology
Alberto De Iseppi, Matteo Marangon, Giovanna Lomolino, Antonella Crapisi, Andrea Curioni
Summary: Wine lees, a sludge-like material mainly consisting of yeast cells, can be processed to yield mannoprotein-rich extracts with emulsifying and foaming functionalities for application in the food industry. Real wine lees extracts containing grape-derived polyphenols performed equally or better than extracts from laboratory-grown yeast cultures, making them a promising alternative source of emulsifiers and foaming agents.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Food Science & Technology
Maria Oyon-Ardoiz, Elvira Manjon, Maria Teresa Escribano-Bailon, Ignacio Garcia-Estevez
Summary: In this study, MP-rich extracts were obtained from different yeasts by cell sonication and characterized. The composition and structure of the extracts varied depending on the yeast species, and they also had different effects on the stability of wine pigments. The extract from Torulaspora delbrueckii yeast showed the best results, contributing to the colloidal and chemical stability of the coloring matter.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ivana Regecova, Boris Semjon, Pavlina Jevinova, Peter Ocenas, Jana Vyrostkova, Lucia Sulakova, Erika Noskova, Slavomir Marcincak, Martin Bartkovsky
Summary: Slovakia is a traditional viticulture country, and this study reveals the impact of the changes in microbial community during grape fermentation on the concentration of biogenic amines by detecting the microbiota and biogenic amines in the samples.
Article
Food Science & Technology
D. Sylvain Dabade, Liesbeth Jacxsens, Lisa Miclotte, Emmanuel Abatih, Frank Devlieghere, Bruno De Meulenaer
Summary: This study quantitatively determined multiple biogenic amines in various food products sold in the Belgian market, and found significant positive correlations between BA concentrations and corresponding precursor FAAs, with stronger correlations in meat-based products. The study provides a basis for assessing the potential public health impact of BAs, which is currently limited to histamine in scombroid fish species and their derived products.
Article
Food Science & Technology
Zuzana Miskova, Eva Lorencova, Richardos Nikolaos Salek, Tereza Kolackova, Ludmila Travnikova, Anita Rejdlova, Leona Bunkova, Frantisek Bunka
Summary: The aim of this study was to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines produced in the Central European region (Zone B). PUT, HIS, TYM, and PEA were the most frequently detected BAs in all tested wine samples. The BA content in red wines was generally higher than in rose and white wines, with 9% of the red wine samples having histamine concentrations above the recommended limit of 10 mg/L.
Review
Nutrition & Dietetics
Wolfgang J. Schnedl, Dietmar Enko
Summary: Histamine intolerance is primarily caused by a deficiency of the enzyme diamine oxidase in the gastrointestinal tract, leading to improper breakdown and absorption of histamine. Symptoms are non-specific and can affect the GI tract and other organs. Diagnosis is challenging but relies on detailed patient history and potentially low serum DAO values. Dietary intervention and supplementation with DAO capsules can help alleviate HIT symptoms.
Article
Spectroscopy
Muhammad Ameerullah Sahudin, Mohd Sukor Su'ait, Ling Ling Tan, Nurul Huda Abd Karim
Summary: A rapid and simple analytical tool has been developed to detect histamine in food, with the sensor showing good detection performance, selectivity, reproducibility, and successful application in salmon fillet analysis. This strategy has promising potential in food quality assurance and ensuring healthy consumption for consumers.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Applied
Yuqing Qin, Weikang Ke, Aroosha Faheem, Yueyun Ye, Yonggang Hu
Summary: In this study, a Bacillus subtilis spore-based biosensor was developed for rapid, highly sensitive, visual detection of biogenic amines. The biosensor is fabricated through biogenic amines-induced pH increase which inhibits the electron transfer between Cu ion sites within CotA-laccase on the spore surface. The integrated system with smartphone analysis enables on-site monitoring of histamine with a wide detection range and low detection limit.
Article
Food Science & Technology
Hayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi
Summary: This review summarizes the prevalence of polysaccharides in wine and discusses how the transformation from grape to wine affects their profile. It highlights the chemical complexity of the wine matrix and the factors influencing the profile and abundance of polysaccharides, which can aid winemakers in decision-making.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Engineering, Chemical
Balazs Nagy, Zsuzsanna Varga, Reka Matolcsi, Nikolett Kellner, Aron Szovenyi, Diana Nyitraine Sardy
Summary: This study aimed to investigate the production of Bianca wine using organic yeast, with results showing slightly higher values in organic samples compared to control wines, although all problematic values remained under critical limits. Resistant grape varieties and their environmentally friendly cultivation techniques could potentially be fundamental materials for future wine production.
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, M. Carmen Vidal-Carou
Summary: A low-histamine diet is currently the most advised strategy for preventing the symptoms of histamine intolerance. However, there is great heterogeneity in the type of excluded foods among different studies, with fermented foods being the only unanimous exclusion. Approximately 32% of excluded foods have high histamine content as a likely explanation.
Article
Nutrition & Dietetics
Lucas Kettner, Ines Seitl, Lutz Fischer
Summary: A new diamine oxidase (DAO-1) was discovered in yeast, which has the potential to treat histamine intolerance by oral supplementation under simulated intestinal conditions.
Article
Agriculture, Multidisciplinary
A. M. Ramos-Pineda, G. H. Carpenter, I Garcia-Estevez, M. T. Escribano-Bailon
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Francisco J. Rivero, Maria Lourdes Gonzalez-Miret, Maria Jose Jara-Palacios, Ignacio Garcia-Estevez, Maria Teresa Escribano-Bailon, Francisco J. Heredia, Belen Gordillo
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Agriculture, Multidisciplinary
Alejandro Jimenez-Gomez, Ignacio Garcia-Estevez, Paula Garcia-Fraile, M. Teresa Escribano-Bailon, Raul Rivas
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Food Science & Technology
Si-Yu Li, Pei-Ru Zhao, Meng-Qi Ling, Meng-Yao Qi, Ignacio Garcia-Estevez, Maria Teresa Escribano-Bailon, Xin-Jun Chen, Ying Shi, Chang-Qing Duan
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Miguel Ayuso-Calles, Ignacio Garcia-Estevez, Alejandro Jimenez-Gomez, Jose D. Flores-Felix, M. Teresa Escribano-Bailon, Raul Rivas
Article
Chemistry, Applied
Montserrat Duenas, Tamara Sanchez-Acevedo, Cristina Alcalde-Eon, Maria Teresa Escribano-Bailon
Summary: Industrial processes, such as flaking and extrusion, significantly alter the phenolic composition of teff grains, with some changes dependent on the teff color. Post-processing, the total content of phenolic compounds increases in flakes and extruded products made from brown teff grains.
Article
Food Science & Technology
Elvira Manjon, Alberto Recio-Torrado, Alba M. Ramos-Pineda, Ignacio Garcia-Estevez, M. Teresa Escribano-Bailon
Summary: The study found that different mannoproteins have varying abilities to stabilize astringent substances in wine, with their mechanism of action depending not only on the composition of the mannoprotein, but also on the structure of flavanols.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Alejandro Jimenez-Gomez, Ignacio Garcia-Estevez, M. Teresa Escribano-Bailon, Paula Garcia-Fraile, Raul Rivas
Summary: This study explores the use of biofertilizers, specifically B. halotolerans SCCPVE07 and R. laguerreae PEPV40 strains, to promote plant growth and improve food quality of escarole crops. The research revealed that these bacteria not only enhance plant development under normal and saline stress conditions but also increase the content of essential nutrients and beneficial compounds in the plants. This highlights the potential for a beneficial change in agricultural practices, even in challenging environments such as saline stress.
Article
Chemistry, Applied
Maria C. Cittadini, Ignacio Garcia-Estevez, M. Teresa Escribano-Bailon, Romina M. Bodoira, Damian Barrionuevo, Damian Maestri
Summary: Mistol and chanar fruits are traditionally used for both edible and medicinal purposes. The study found that mistol is high in total lipids and tocopherols, while chanar contains more lipids and protein. Both fruits have relatively low protein contents but high essential amino acid levels.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Agriculture, Multidisciplinary
A. M. Ramos-Pineda, E. Manjon, R. I. R. Macias, I Garcia-Estevez, M. T. Escribano-Bailon
Summary: This study aims to evaluate the molecular mechanisms by which mannoproteins can modulate the astringency elicited by tannins. The results confirm the existence of cell-tannin interactions, which can be partially inhibited by the presence of salivary proteins and/or mannoproteins. Different mannoproteins seem to have different effects on flavan-3-ol-salivary protein interactions, with one leading to the formation of soluble aggregates and the other preventing the interaction by competitive mechanism.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Cristina Alcalde-Eon, Maria-Teresa Escribano-Bailon, Ignacio Garcia-Estevez
Summary: Recent studies have shown the influence of oak ellagitannins on astringency and color in wine. This study evaluates the different roles of castalagin and vescalagin in the synthesis of vitisin A and the degradation of malvidin 3-O-glucoside in wine-like model systems. The presence of pyruvic acid leads to the synthesis of vitisin A, while its absence results in degradation reactions. Overall, ellagitannins increase vitisin A synthesis, decrease the total content of degradation products, and alter the degradation profile.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Barbara Torres-Rochera, Elvira Manjon, Natercia F. Bras, Maria Teresa Escribano-Bailon, Ignacio Garcia-Estevez
Summary: This study investigates the supramolecular interactions between the major wine anthocyanin, malvidin-3-O-glucoside, and different wine phenolic compounds under acidic conditions. The color variations of the anthocyanin are evaluated, and the interaction constants with the phenolic compounds are determined. Hydrophobic interactions and hydrogen bonds play important roles in the pigment/copigment aggregation, while hydrophobic interactions are more significant when caffeic acid is involved.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Barbara Torres-Rochera, Elvira Manjon, Maria Teresa Escribano-Bailon, Ignacio Garcia-Estevez
Summary: This study investigated the molecular interactions between wine phenolic compounds and salivary mucins, finding that anthocyanins have a stronger interaction with mucins than flavanols. Additionally, flavonols seem not to be involved in the interactions with mucins at typical concentrations found in wine.
Article
Agriculture, Multidisciplinary
A. M. Ramos-Pineda, E. Manjon, R. I. R. Macias, I Garcia-Estevez, M. T. Escribano-Bailon
Summary: This study examines the molecular mechanisms of how mannoproteins modulate the astringency elicited by tannins using a cell-based model. The presence of salivary proteins and mannoproteins was found to inhibit the interaction between tannins and cells. Mannoproteins had different effects on flavan-3-ol-salivary protein interactions, with MPF leading to the formation of ternary soluble aggregates, while MPL reducing cell-tannin interactions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
