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
Horticulture
Wenyao Shi, Yuzhu Hou, Zezhou Zhang, Xuebin Yin, Xiaohu Zhao, Linxi Yuan
Summary: This study found that the three-step sequential extraction method (aqueous solution extraction-pepsin extraction-trypsin extraction) performed the best in extracting selenium from high selenium-enriched Ganoderma lucidum, with a total selenium extraction rate of 65% and a total selenium enzymatic hydrolysis rate of 40%. The selenium speciation in this high selenium-enriched Ganoderma lucidum was determined. This study provides a reliable and efficient method to evaluate the selenium transformation and safety in high selenium-enriched edible fungi.
Article
Chemistry, Analytical
Adriana Manana-Lopez, Joel Sanchez-Pinero, Jorge Moreda-Pineiro, Isabel Turnes-Carou, Soledad Muniategui-Lorenzo, Purificacion Lopez-Mahia
Summary: The study successfully utilized Membrane Assisted Solvent Extraction (MASE) to extract and enrich polycyclic aromatic hydrocarbons (PAHs) from tea infusions and fruit/herbal-tea beverages by optimizing the extraction conditions. The results showed that the MASE method is sensitive and precise, providing an accurate assessment of the levels of these compounds in beverages.
MICROCHEMICAL JOURNAL
(2021)
Article
Chemistry, Applied
Ting Ye, Hangbin Yan, Xu Wang, Weifan Zhao, Fang Tao, Yu Zhou
Summary: This study screened and validated an optimal method for the determination of aflatoxins in tea infusion, including four types of aflatoxins. The results showed that the method has high applicability and accuracy, and Puerh tea has good adsorption ability to aflatoxins.
Article
Biochemistry & Molecular Biology
Aina Mir-Cerda, Merce Granados, Javier Saurina, Sonia Sentellas
Summary: Agri-food industries produce a large amount of waste, which can be effectively reutilized within the circular economy. A study optimized the extraction of phenolic compounds from olive tree leaves using natural deep eutectic solvents (NADES), a more environmentally friendly alternative to conventional solvents. The NADES extraction showed improved efficiency compared to ethanol/water extraction, as confirmed by high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) analysis. The main polyphenols identified in the NADES extract were Luteolin-7-Oglucoside, Oleuropein, 3-Hydroxytyrosol, Rutin, and Luteolin.
Article
Chemistry, Analytical
Kaja Kalinowska, Wojciech Wojnowski, Marek Tobiszewski
Summary: A simple, fast, and green smartphone-based procedure was developed for determining the total biogenic amines content in wine. The method was validated and found suitable for routine analyses even in resource-scarce settings. The use of commercially available S0378 dye and smartphone-based detection yielded satisfactory results, with an R-2 value of 0.9981 for putrescine equivalent determination. The method's greenness was assessed using the Analytical Greenness Calculator, and its applicability was demonstrated through analysis of Polish wine samples. The results were compared with those obtained through GC-MS to evaluate method equivalence.
ANALYTICAL METHODS
(2023)
Article
Agronomy
Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye, Zijian Zhi
Summary: In this study, natural extracts from Chinese bayberry leaves were used as additives in the fermentation of soy sauce to reduce the formation of harmful biogenic amines. The results showed that these extracts effectively decreased the content of various biogenic amines and maintained certain concentrations of characteristic indicators compared to commercial additives. Therefore, natural extracts from Chinese bayberry leaves can be considered a natural additive to significantly improve the quality of traditional brewing soy sauce.
Article
Chemistry, Applied
Ioanna Kosma, Anastasia Badeka
Summary: In this study, a method using LC-MS/MS was employed to determine six biogenic amines in trout samples stored in ice for 15 days, resulting in the detection of elevated levels of certain biogenic amines on day 15. Microbiological data indicated that the samples became unacceptable on day 12.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2021)
Review
Chemistry, Applied
Gizem Tiris, Rabia Sare Yanikoglu, Burhan Ceylan, Derya Egeli, Evrim Kepekci Tekkeli, Armagan Onal
Summary: Biogenic amines (BAs) are substances formed from amino acids, and their intake has important implications for health and food quality. Liquid chromatography is the preferred method for quantifying BAs in food.
Article
Chemistry, Applied
Su-Yeon Kim, Yun-Mi Dang, Ji-Hyoung Ha
Summary: This study evaluated the effect of basic ingredients in kimchi seasoning on the accumulation of biogenic amines during fermentation. The results showed that reducing the amount of fish sauce and increasing the amount of red pepper powder can effectively decrease the total biogenic amine content in kimchi.
Article
Food Science & Technology
Tan Phat Vo, Ton Quoc Dao Tran, Thuy Han Phan, Hoang Duy Huynh, Thi Thanh Yen Vo, Nguyen Minh Khoi Vo, Mai Phuong Ha, Thao Nhien Le, Dinh Quan Nguyen
Summary: The conventional extraction technique using organic solvent was inefficient and caused pollution. New extraction techniques like ultrasound-assisted extraction (UAE) and enzymatic-assisted extraction (EAE) with natural deep eutectic solvent were developed to solve this problem. The efficiency of a binary NADES system with sonication was evaluated, and the impact of UAE and EAE parameters on extraction yield was examined. Combined methods including ultrasonic-enzymatic assisted extraction (UEAE) showed the highest extraction yield and biological activities. SEM was used to examine the surface variations of used tea leaves. This study demonstrated that UEAE is a sustainable technique for recovering valuable compounds.
Rating: 9/1
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemical Research Methods
Rajmund Michalski, Paulina Pecyna-Utylska, Joanna Kernert
Summary: This paper discusses the impact of the increasing amount and type of chemical compounds found in food products and the environment on toxicological knowledge, analytical methods, and techniques. It also focuses on the occurrence and analysis methods of ammonia derivatives and biogenic amines in the environment and food.
JOURNAL OF CHROMATOGRAPHY A
(2021)
Article
Chemistry, Applied
Yukun Huang, Yaning Song, Fang Chen, Zhenju Jiang, Zhenming Che, Xiao Yang, Xianggui Chen
Summary: A UHPLC-MS/MS method was developed for the simultaneous determination of eight biogenic amines in Pixian Douban. The study found potential pollution of biogenic amines in chili oil Pixian Douban, based on the analysis of 19 samples using the developed method.
Review
Food Science & Technology
Marta Moniente, Laura Botello-Morte, Diego Garcia-Gonzalo, Rafael Pagan, Ignacio Ontanon
Summary: This article provides an overview of the analytical methods for determining biogenic amines in dairy products, highlighting the latest and most promising advances in this field. By summarizing the analytical techniques and listing the required sample pretreatments, it serves as a helpful guideline for beginners in choosing the best option for determining biogenic amines in dairy products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Ronit Mandal, Artur Wiktor, Xanyar Mohammadi, Anubhav Pratap-Singh
Summary: The study found that pulsed UV light treatment significantly affects the temperature and color of tea infusions, while the total phenolic content and antioxidant activity remain mostly unaffected. The effects of processing variables were analyzed using response surface methodology and optimized treatment conditions were determined. Overall, pulsed UV light treatment can assist in thermal processing of polyphenol-rich liquid foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)