Article
Chemistry, Analytical
Luxuan Han, Chen Meng, Dianwei Zhang, Huilin Liu, Baoguo Sun
Summary: MIPs on carbazole-based COFs were prepared as a fluorescence probe for optosensing of EC in fermented alcoholic beverages, demonstrating fast and accurate recognition and detection of EC.
ANALYTICA CHIMICA ACTA
(2022)
Review
Biotechnology & Applied Microbiology
Jyoti Prakash Tamang
Summary: Ethno-microbiology aims to understand the indigenous knowledge of Indian people in producing culturally and organoleptically acceptable fermented foods through natural fermentation. The review highlights the diverse range of fermented foods and beverages consumed by multi-ethnic communities in India, as well as the microorganisms involved in the fermentation process. The knowledge of ethno-microbiology among ethnic Indian people demonstrates innovative use of beneficial microorganisms for food fermentation.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Review
Food Science & Technology
Shiqi Yang, Wenlai Fan, Yan Xu
Summary: This paper comprehensively reviews the latest research progress on the formation, properties, structure, and biological activities of melanoidins in traditional fermented foods and beverages. The current challenges and prospective recommendations for future research are also presented.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Sunghyeon Jung, Seungmin Kim, Inhwan Kim, Myung-Sub Chung, BoKyung Moon, Sangah Shin, Jihyun Lee
Summary: This study estimated the EC content in 145 alcoholic beverages in Korea, with stone fruit-containing beverages showing higher EC levels. Soju and beer were found to be the main contributors to EC exposure in the Korean population. The risk of EC exposure differed between average drinkers and heavy drinkers in the Korean population.
Article
Chemistry, Analytical
Luxuan Han, Pei Zhu, Huilin Liu, Baoguo Sun
Summary: Biomass carbon dots synthesized from watermelon peels were used to develop fluorescent probes for detecting ethyl carbamate. The combination of biomass carbon dots and molecularly imprinted polymers resulted in high selectivity and adsorption, with ideal linear relationships in low concentration range.
Review
Food Science & Technology
Felicitas Pswarayi, Michael Ganzle
Summary: Africa has a rich tradition of cereal fermentations to produce a variety of food and beverages. However, there is currently a lack of systematic research on African cereal fermentation. This review aims to provide an overview of the subject and explore the impact of fermentation processes on product quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Zifei Wang, Pengfeng Qu, Yunfeng Zhao, Yongning Wu, Bing Lyu, Hongjian Miao
Summary: The China National Center for Food Safety Risk Assessment conducted the sixth total diet study to analyze the intake and risk of ethyl carbamate (EC) in the general population in China. The results showed that the carcinogenic risk of EC due to alcoholic intake is essentially minimal in the general Chinese population.
Review
Food Science & Technology
Elsa Cantadori, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello, Maria Gullo
Summary: Currently, there is a growing interest in foods and beverages with healthy and functional properties, particularly those that claim to prevent chronic diseases. Vinegar and fermented beverages, such as wine, have a high potential for growth. Date palm fruits, containing various nutrients, are widely used in food production. However, there is limited research on using date juice for producing vinegar and gluconic acid fermented beverages.
Article
Food Science & Technology
Bruna L. Maske, Dao P. De Carvalho Neto, Gabriela B. da Silva, Juliano De Dea Lindner, Carlos R. Soccol, Gilberto V. de Melo Pereira
Summary: The discovery that yeasts are natural hosts for viruses in the 70s led to research into yeast virology, particularly the killer yeast system. These viral sequences encode toxins that affect microbial communities and ecosystem functions in fermentation. New viral groups and beneficial ecological functions have been revealed through next-generation sequencing and food viromes studies.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Kanghee Han, Hyunjun Lee, Tae-Gu Kang, Jihyun Lee, Sun-Ki Kim
Summary: This study explored the feasibility of using engineered Saccharomyces cerevisiae strains to eliminate ethyl carbamate (EC). By introducing the urethanase gene that can directly convert EC into ethanol and ammonia, the degradation of EC was significantly enhanced. Moreover, displaying the enzyme on the yeast cell surface further improved the degradation activity of EC.
Review
Food Science & Technology
Huakun Yu, Shuangping Liu, Hui Qin, Zhilei Zhou, Hongyuan Zhao, Suyi Zhang, Jian Mao
Summary: Traditional fermented alcoholic beverages (TFABs) have regained attention due to their health benefits, prompting food companies and research institutions to seek transformative innovation for healthy, nutritious offerings. Implementation of intelligent platforms facilitates data collection and analysis for TFABs, contributing to the development of a big data environment in the industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Siyu Xue, Naihui Dong, Kexin Xiong, Hui Guo, Yiwei Dai, Huipeng Liang, Yingxi Chen, Xinping Lin, Beiwei Zhu, Sufang Zhang
Summary: In this study, two Candida ethanolica strains (J1 and J116) capable of directly degrading ethyl carbamate (EC) were isolated and immobilized. These immobilized strains reduced EC concentrations in Chinese Baijiu by 42.27% and 27.91%, respectively. Furthermore, the main flavor substances in Chinese Baijiu were not affected by the presence of these strains, suggesting their potential for the treatment and commercialization of Chinese Baijiu.
Review
Food Science & Technology
Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov
Summary: Ethyl carbamate, a probable human carcinogen, is found in fermented foods and alcoholic beverages. This review summarizes its formation mechanisms, impact on human health, and methods used to minimize its content.
Review
Plant Sciences
Ancuta-Liliana Kesa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanta, Antonella Pasqualone, Cosmin Darab, Cristina Burja-Udrea, Haifeng Zhao, Teodora Emilia Coldea
Summary: Fermentation is experiencing a revitalization in the food industry, especially in relation to fermented fruit beverages. By fermenting fruit beverages, bioactive compounds and nutrients can be better preserved, providing health benefits to consumers. The use of pre-fermentative methods can optimize the extraction of bioactive compounds.
Article
Food Science & Technology
Yangyang Yu, Yuanshan Yu, Zhenlin Xu
Summary: The study revealed that in fermented vegetables in China, fermented cabbage had the highest concentration of nitrite and biogenic amines, while fermented radish had lower levels. Nitrite levels in fermented cabbage and mustard exceeded the maximum residue limit suggested by China's national standards. The concentration of biogenic amines in fermented vegetables also needs to be closely monitored.
