Article
Chemistry, Applied
Chenyu Li, Xiaoyu Han, Bing Han, Huan Deng, Tianyang Wu, Xiaoxuan Zhao, Weidong Huang, Jicheng Zhan, Yilin You
Summary: This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation. The results showed that putrescine and tryptamine were the most abundant, and dark beer had the highest total biogenic amine content due to considerable tryptamine accumulation. The study also found that the total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages.
Article
Food Science & Technology
Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Summary: This study investigated the content of nine biogenic amines in five different canned seafood species at different storage temperatures. The results showed that storage temperature and time can affect the content of biogenic amines in canned seafood, with high temperature storage potentially posing health risks.
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Food Science & Technology
Mazvydas Matukas, Vytaute Starkute, Egle Zokaityte, Gintare Zokaityte, Dovile Klupsaite, Ernestas Mockus, Joao Miguel Rocha, Romas Ruibys, Elena Bartkiene
Summary: This study evaluated the impact of different yeast strains on the quality parameters of beer and analyzed the concentrations of biogenic amines and volatile compounds in relation to beer acceptability and consumer emotions. The results showed that the beer fermented with the C strain had the highest concentration of biogenic amines.
Article
Food Science & Technology
Marzieh Kamankesh, Fatemeh Barzegar, Nabi Shariatifar, Abdorreza Mohammadi
Summary: In this study, a combination of HF-EME and DLLME followed by GC/MS was applied to analyze the biogenic amines in non-alcoholic beers. The method showed advantages in improving selectivity and enrichment factor, which could help beverage industries to monitor and control the concentration of biogenic amines in beers.
Article
Food Science & Technology
Xochitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja, Sofia M. Arvizu-Medrano
Summary: This study screened potential biogenic amine-producing lactic acid bacteria (LAB) strains isolated from ripened cheese and beer and evaluated stress factors that induce the production of these metabolites. The genes related to biogenic amines were determined by polymerase chain reaction (PCR) and their concentrations were measured by high performance liquid chromatography (HPLC). The pH level was found to be the most influential factor in biogenic amines production.
Article
Food Science & Technology
Kyriaki Chatzikyriakidou, Dafni Dimakopoulou-Papazoglou, Eugenios Katsanidis
Summary: The effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. It was found that initial handling conditions are important for the shelf-life of fresh sardines and can drastically affect their overall quality and safety.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Emin Istif, Hadi Mirzajani, Cagdas Dag, Fariborz Mirlou, Elif Yaren Ozuaciksoz, Cengiz Cakir, Hatice Ceylan Koydemir, Iskender Yilgor, Emel Yilgor, Levent Beker
Summary: Food spoilage leads to waste and diseases. A miniature sensor based on poly(styrene-co-maleic anhydride) was developed for on-demand spoilage analysis via mobile phones. The sensor was embedded in packaged chicken and beef to monitor spoilage. This low-cost, miniature wireless sensor can help consumers and suppliers detect spoilage of protein-rich foods and prevent food waste and food-borne diseases.
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Analytical
Helena Vasconcelos, Luis C. C. Coelho, Ana Matias, Cristina Saraiva, Pedro A. S. Jorge, Jose M. M. M. de Almeida
Summary: Biogenic amines (BAs) are well-known biomolecules mainly for their toxic and carcinogenic effects. They are used as indicators of quality preservation in food and beverages, and are mainly formed by microbial decarboxylation of amino acids. The extensive and significant research on biorecognition elements, transducers, and their integration in biosensors has been reviewed over the years.
Article
Food Science & Technology
Katarzyna Nalazek-Rudnicka, Wojciech Wojnowski, Andrzej Wasik
Summary: This study found that in some commercially available beer samples, the concentration of biogenic amines exceeded the safety threshold for consumers, indicating the need for monitoring the total content of BAs to reduce potential risks to human health.
Article
Materials Science, Multidisciplinary
Shiqi Zhang, Li Li, Yang Lu, Junyao Zhang, Dapeng Liu, Dandan Hao, Xuan Zhang, Li Tian, Lize Xiong, Jia Huang
Summary: Sensing materials based on ionically conductive metal-organic frameworks (IC-MOFs) with metal ions as charge carriers were developed for detecting cadaverine vapor, an important chemical marker of food spoilage. Among different types of IC-MOFs, IC-CuTHPP-MOFs showed the greatest response to cadaverine, with a detection limit of 4.9 nL. These sensors demonstrated high sensitivity, selectivity, and stability, with a fast and real-time response to rotting meat.
JOURNAL OF MATERIALS CHEMISTRY C
(2022)
Article
Chemistry, Analytical
Jing He, Wei Mao, Wenhui Chen, Wei Shen, Qiaolian Duan, Hai-Wei Shi, Li Tan, Jingyu Kuang, Hian Kee Lee, Sheng Tang
Summary: In this study, a 3D-printed microdevice was designed to fix the extractant for the sensitive detection of histamine using a fluorescence sensing method. This method solves the issue of unstable drop volumes and can be successfully applied to detect histamine in milk.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Applied
Krzysztof Surowka, Magdalena Rzepka, Fatih Ozogul, Yesim Ozogul, Barbara Surowka, Maciej Ligaszewski
Summary: During storage, the total viable counts of vacuum packaged low processed rainbow trout gradually increased, while coliform bacteria disappeared. The concentration of biogenic amines and the biogenic amine index increased over time, with the highest concentration of inosine monophosphate. The G value was found to be a more suitable indicator for assessing the quality of the gravad.
Article
Chemistry, Applied
Enes Atmaca, Aylin Alkan, Yavuz Kursad Das, Abdurrahman Aksoy
Summary: This study analyzed the production of eight key biogenic amines in farmed rainbow trout samples under various storage conditions, and investigated the accompanying variations in pH. The goal was to identify chemical markers for evaluating the quality of farmed rainbow trout. Histamine and tryptamine were absent, and cadaverine levels were inconsistent. Putrescine levels significantly increased at different storage temperatures. Tyramine, spermidine, and spermine levels fluctuated but were positively correlated with putrescine levels. pH levels slightly increased across all storage temperatures. The study concluded that putrescine may serve as an effective marker for evaluating the freshness of farmed rainbow trout during storage.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Food Science & Technology
Hana Pistekova, Petra Jancova, Leona Bunkova, Tomas Sopik, Kristyna Marsalkova, Lucie Bercikova, Frantisek Bunka
Summary: Degradation of undesirable biogenic amines in food by microorganisms, particularly Bacillus subtilis, has been proven effective in eliminating their toxicity. However, the degradation ability of B. subtilis strains may be limited by sporulation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Vendula Kurova, Richardos Nikolaos Salek, Michaela Cernikova, Eva Lorencova, Ludmila Zalesakova, Frantisek Bunka
Summary: This study evaluated the effect of different concentrations and types of furcellaran on the viscoelastic properties of processed cheese spread. Increasing the concentration of furcellaran, regardless of its type, resulted in higher viscoelastic modulus values for the cheese spread. Samples produced without emulsifying salts showed higher rigidity. The type, concentration, presence/absence of emulsifying salts, and storage time all had a significant effect on the viscoelastic properties of the processed cheese spread.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Food Science & Technology
Tomas Sopik, Zuzana Lazarkova, Leona Bunkova, Khatantuul Purevdorj, Richardos Nikolaos Salek, Jaroslav Talar, Martin Novotny, Pavel Foltin, Vendula Pachlova, Frantisek Bunka
Summary: The aim of this study was to evaluate the properties of sugar-based foods stored at different temperatures for 24 months. Storage below 23 degrees C was found to be safe, while storage at 40 degrees C should not exceed 6 or 12 months. The pH values decreased and certain parameters increased during the first 6 months of storage. The amino acid content of sweetened hazelnut cocoa spread decreased significantly at 40 degrees C. The organoleptic properties deteriorated with prolonged storage time, especially at higher temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
V. Kurova, R. N. Salek, M. Vasina, K. Vinklarkova, L. Zalesakova, R. Gal, R. Adamek, F. Bunka
Summary: This study aimed to investigate the effects of homogenization and the addition of polysaccharides on the properties of processed cheese sauces. The results showed that the rigidity of PCS increased with the concentration of polysaccharides and the application of homogenization. Two-stage homogenization did not lead to further increases in rigidity. This was also supported by nondestructive mechanical vibration damping tests.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Tomas Sopik, Zuzana Lazarkova, Richardos Nikolaos Salek, Jaroslav Talar, Khatantuul Purevdorj, Leona Bunkova, Pavel Foltin, Petra Jancova, Martin Novotny, Robert Gal, Frantisek Bunka
Summary: This study investigates the changes in food quality and safety indicators of selected long-life canned and dehydrated food during a two-year storage experiment at different temperatures. Microorganism amounts in canned samples were monitored and found to be below the detection limit, regardless of the storage temperature. The contents of dry matter, fat, and proteins did not change during storage. However, the level of ammonia and TBARS-value increased, and the loss of amino acids ranged from 5% to 15% during the 24-month storage. Hardness values decreased with higher storage temperatures and longer storage periods, especially at temperatures below freezing point.
Article
Food Science & Technology
Richardos Nikolaos Salek, Eva Lorencova, Robert Gal, Vendula Kurova, Kristyna Opustilova, Frantisek Bunka
Summary: The study evaluated the physicochemical and sensory properties of Czech lager beer with different original wort extract values during a cold storage period. The length of the storage did not affect certain physicochemical properties, but had an impact on sensory attributes. The original wort extract values did not affect the development of the tested parameters.
Article
Food Science & Technology
Alena Jedounkova, Zuzana Lazarkova, Lucie Hampelova, Vendula Kurova, Matej Pospiech, Leona Bunkova, Pavel Foltin, Richardos Nikolaos Salek, Jiri Malisek, Jaroslav Michalek, Frantisek Bunka
Summary: This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for emergency/crisis situations, foreign missions, and/or state material reserves. The effects of sterilization on the microbiological, chemical, textural, viscoelastic, and organoleptic parameters of the processed cheese were investigated, and the influence of dry matter and fat content on the properties of sterilized samples was evaluated. The study found that sterilization effectively ensured the microbiological safety of the processed cheese, although it led to a decrease in pH values and an increased rate of Maillard reactions and lipid oxidation processes. These changes were more pronounced with higher dry matter and fat content. Sterilization also resulted in deterioration in appearance, color, and aroma, as well as increased firmness of the processed cheese products. Based on the findings, a combination of 40 g/100 g dry matter and 50 g/100 g fat in dry matter content was recommended for producing high-quality and safe spreadable processed cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Irena Butor, Petra Jancova, Khatantuul Purevdorj, Lucie Klementova, Maciej Kluz, Ivana Hunova, Hana Pistekova, Frantisek Bunka, Leona Bunkova
Summary: Modern food technology research has explored methods to reduce the concentration of biogenic amines in food for improved safety. This study investigates the factors influencing the decrease in biogenic amines using Bacillus subtilis DEPE IB1 from gouda-type cheese. The study finds that cultivation temperature and initial pH significantly affect the degradation of biogenic amines by the bacterium, leading to a significant reduction in their concentration. This strain shows potential for preventive purposes and enhancing food safety.
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.
