Article
Chemistry, Applied
Monica Sanchez-Parra, Annalaura Lopez, Jose Manuel Munoz-Redondo, Jose Carlos Montenegro-Gomez, Jesus Perez-Aparicio, Gema Pereira-Caro, Raquel Rodriguez-Solana, Jose Manuel Moreno-Rojas, Jose Luis Ordonez-Diaz
Summary: The present study focused on the biogenic amine and volatile compound profiles of fresh yellowfin tuna and the resulting dry-cured product. The results showed that storage temperature and fishing season had limited effects on the quality and food safety features of the products, in accordance with EU regulations. The study also identified a wide variety of volatile compounds, with storage temperature affecting the concentrations of these compounds.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
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
Chemistry, Multidisciplinary
Monica Sanchez-Parra, Jose L. Ordonez-Diaz, Jesus Perez-Aparicio, Jose M. Moreno-Rojas
Summary: Dry-cured tuna, known as mojama in Spain, undergoes a traditional salting-drying process that brings changes to its physicochemical, biochemical, and microbiological parameters. The processing steps affect the physicochemical parameters, except for total acidity and pH. Water activity value and relative moisture percentage decrease, while water-holding capacity increases during salting and drying. Lipid oxidation and total volatile basic nitrogen values increase, indicating changes in flavor and protein degradation. Microbiological analysis confirms that the dry-cured tuna meets the regulation standards for dry-cured fish products.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Sergio Ghidini, Luca Maria Chiesa, Sara Panseri, Maria Olga Varra, Adriana Ianieri, Davide Pessina, Emanuela Zanardi
Summary: The study explored the use of NIR spectroscopy to rapidly measure histamine levels in tuna fish, achieving satisfactory results in both calibration and validation stages, demonstrating its potential for quality control in fish industries and markets.
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
Food Science & Technology
Xuyan Tian, Pei Gao, Yanshun Xu, Wenshui Xia, Qixing Jiang
Summary: Fermenting low-salt bream at different temperatures can accelerate protein degradation and enhance flavor formation, improving the taste of the food. Two-stage fermentation significantly reduces the growth of harmful microorganisms and decreases the levels of harmful substances in the food.
Article
Food Science & Technology
Malgorzata Karwowska, Anna D. Kononiuk
Summary: Reducing nitrate addition in dry fermented loins can lead to increased biogenic amine content. Samples with lower nitrate addition demonstrated higher antioxidant capacity after 180 days of storage. High nitrate addition resulted in lower levels of amino acids, precursor to key aroma compounds, compared to samples with lower nitrate addition.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Dawei Li, Wangang Zhang
Summary: This study reveals the impact of bacterial dynamics on the quality and accumulation of biogenic amines in dry-cured Chinese bacon. The genera Corynebacterium, Brevibacterium, Lactobacillus, Tetragenococcus, and Staphylococci play a crucial role in determining the quality and safety of the bacon.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Joanna K. G. Pataca, Priscilla Porto-Figueira, Jorge A. M. Pereira, Helena Caldeira, Jose S. Camara
Summary: The study successfully developed a validated method for quantitative analysis of various biogenic amines in tuna samples using ultrasound-assisted microextraction and UHPLC-FLD analysis techniques. The results showed significant variations in biogenic amine levels in the samples, and the validated method demonstrated high reliability and accuracy.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Debao Wang, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu, Ye Jin
Summary: The study demonstrates that mixed starter cultures can enhance the quality of sausages and inhibit the growth of harmful microorganisms, especially the combination of L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2, which has a positive impact on fermented meat products.
Article
Food Science & Technology
Chunhui Dong, Shuo Shi, Nan Pan, Xin Du, Haijing Li, Xiufang Xia
Summary: Two tyramine-degrading strains, Lactobacillus sakei and Staphylococcus epidermidis, were inoculated in Harbin dry sausage to reduce tyramine accumulation. The results showed that L. sakei could significantly reduce the pH and aw of the sausage while promoting protein degradation. However, it also resulted in an increase in tyramine content in the early fermentation stage.
Article
Engineering, Chemical
Nevijo Zdolec, Tanja Bogdanovic, Kresimir Severin, Vesna Dobranic, Snjezana Kazazic, Jozo Grbavac, Jelka Pleadin, Sandra Petricevic, Marta Kis
Summary: This study evaluated the levels of biogenic amines in different types of cheeses and found variations in the amounts of different amines among cheese types. Hard cheeses had the lowest levels of biogenic amines, while mold cheeses had the highest levels. The levels of biogenic amines in mold cheeses exceeded the European maximum limit.
Article
Chemistry, Applied
Guangyao Hu, Jian Chen, Guocheng Du, Fang Fang
Summary: Concerns over excessive salt consumption have led to a demand for low salt foods. However, fermenting high salt liquid-state (HSL) soy sauce with reduced salt content is a challenge due to the interaction between salt and microorganisms. This study found that reducing salt content in soy sauce led to decreased amino acid nitrogen, increased total acid, and elevated levels of biogenic amines. Additionally, it was observed that reducing salt content increased the number of bacteria, including spoilage bacteria, while decreasing the number of functional microorganisms. Unacceptable levels of volatiles were higher in reduced-salt soy sauce, and these volatiles were found to be positively correlated with spoilage bacteria.
Article
Food Science & Technology
Alberto Altafini, Paola Roncada, Alessandro Guerrini, Gaetan Minkoumba Sonfack, Damiano Accurso, Elisabetta Caprai
Summary: This study evaluated histamine formation in tuna by reproducing several storage conditions. The results showed that histamine was mainly formed in contaminated tuna samples and its formation rate was slower at lower temperatures. It was also found that using histamine-contaminated equipment for food handling could result in histamine formation in food.
Article
Chemistry, Analytical
Huan Ye, Seyoung Koo, Beitong Zhu, Yingjun Ke, Ruilong Sheng, Ting Duan, Lintao Zeng, Jong Seung Kim
Summary: In this study, a series of fluorescent probes were constructed for rapid and non-destructive monitoring of meat freshness. Among them, JDCN showed outstanding sensing performance and enabled the two-color visualization of cadaverine vapor, providing a promising platform for real-time evaluation of meat freshness.
ANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Anabel Estevez, Carolina Camacho, Tatiana Correia, Vera Barbosa, Antonio Marques, Helena Lourenco, Carmo Serrano, Margarida Sapata, Maria Paula Duarte, Carla Pires, Amparo Goncalves, Maria Leonor Nunes, Helena Oliveira
Summary: This study aimed to assess the effect of sodium chloride reduction on the properties of European seabass sausages stored in chilling conditions. The results show that partially replacing sodium chloride can reduce saltiness and maintain product quality, while also providing antioxidant protection and richness in potassium, contributing to cardiovascular protective effects.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Entomology
S. Duarte, J. Limao, G. Barros, N. M. Bandarra, L. C. Roseiro, H. Goncalves, L. L. Martins, M. P. Mourato, M. O. Carvalho
Summary: The study evaluated the nutritional and chemical composition of Tribolium castaneum reared on maize flour in different developmental stages (larvae, pupae, adults), revealing significant differences in protein, amino acids, minerals, and fatty acids. This provides valuable insights for future research on the pest's nutritional preferences and sustainable management strategies for infested stored products.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Qian Gao, Zongmin Wei, Yun Liu, Fang Wang, Shuting Zhang, Carmo Serrano, Lingxi Li, Baoshan Sun
Summary: This study successfully separated the main polyphenols from Moringa oleifera leaves using high-speed counter-current chromatography and verified their neuroprotective activities.
Article
Agriculture, Dairy & Animal Science
M. A. G. Quaresma, I. C. Antunes, B. Gil Ferreira, A. Parada, A. Elias, M. Banos, C. Santos, A. Partidario, M. Mourato, L. C. Roseiro
Summary: This study analyzed the pectoral muscles of two species of quail, Japanese Quail (JQ) and Common Quail (CQ), and found that JQ had better fatty acid composition while CQ had higher levels of certain minerals. Additionally, the meat of wild quail was found to have healthier composition than that of farmed quail.
Article
Engineering, Chemical
Liliana A. Rodrigues, Ines C. Leonardo, Frederic B. Gaspar, Luisa Cristina Roseiro, Ana Rita C. Duarte, Ana A. Matias, Alexandre Paiva
Summary: The study shows that using DES for extraction can achieve similar protein extraction yields as water, but DES extracts exhibit better antioxidant and antimicrobial potential. Additionally, DES also demonstrate antimicrobial potential, which may enhance the bioactivity of the extracts.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Food Science & Technology
Carmo Serrano, Rafael Santos, Claudia Viegas, M. Margarida Sapata, R. Galhano dos Santos, J. A. D. Condeco, Ana C. Marques, J. C. Bordado
Summary: Edible films, developed with starch, were used as packaging to extend the shelf life of food products by inhibiting moisture transfer. The pea starch film showed better resistance against water and microbial development, delaying moisture transfer and enhancing the sensory characteristics of the food products.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Antonio Panda, Nuno Alvarenga, Joao Lita da Silva, Ana Partidario, Manuela Lageiro, Cristina Roseiro, Joao Dias
Summary: Over the past few years, there has been a growing demand for premium or specialty chocolates, which include single-origin chocolates made exclusively from cocoa beans sourced from specific regions, known for their distinct chemical profiles. A comparative study was conducted on dark chocolates made with cocoa from Brazil, Cuba, Madagascar, Mexico, Dominican Republic, Sao Tome, and Venezuela. The study analyzed the nutritional profile, bioactive compounds, mineral composition, organic acids, and methylxanthines. The findings showed a significant influence of geographical origin on the chemical profiles of the chocolates.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mario Quaresma, Goncalo Pereira, Maria Leonor Nunes, Angela Jardim, Carlos Santos, Narcisa Bandarra, Cristina Roseiro
Summary: The Atlantic cod is considered vulnerable, and fishing pressure may shift to the Pacific cod due to their genetic and phenotypic similarities. This study compares dried salted cod from Atlantic and Pacific cod, revealing nine significant differences in fatty acid composition, similar to the differences observed between different harvesting locations of Atlantic cod. Discriminant analysis and cross-validation successfully identified the origin of the cod with 100% accuracy. The Pacific cod had higher levels of EPA+DHA and alpha-tocopherol compared to the Atlantic cod.
Review
Food Science & Technology
I. C. Antunes, R. Bexiga, C. Pinto, L. C. Roseiro, M. A. G. Quaresma
Summary: Cow's milk is considered a complete food with high-quality protein and essential micronutrients, but plant-based milk alternatives (PBMA) are being favored for their perceived health benefits. However, the nutritional composition of PBMA varies widely, making a comparison with cow's milk complex. PBMA consumption has been associated with certain diseases in infants and children. Cow's milk consumption is controversial, as it has both positive and negative effects on different diseases. This review aims to compare the nutritional value of cow's milk and PBMA and clarify the potential health issues related to their consumption.
Article
Chemistry, Organic
Cristina Roseiro, Helena Goncalves, Carlos Santos
Summary: The concentration of polycyclic aromatic hydrocarbons (PAHs) in dry meat products, especially those processed traditionally under smoking procedures, is a critical safety requirement. This study compared the PAH levels in traditional dry fermented sausages made by regional home producers with those from a micro industrial plant in the same geographical area in Central-East Portugal. The mean total PAH level in the former products (1364.0 μg/kg) was almost double that of the industrial counterparts (750 μg/kg), with PAH(8) representing 2.9% and 1.65% of the total contaminations, respectively. In both groups, BaA and CHR were the most concentrated compounds within the PAH8 indicator. The BaP concentration in home made products exceeded the limit value in 31.3% of the samples, with 3 of these cases exceeding twice that amount. Moreover, over 93% of the samples showed a BaP contamination higher than 1.0 μg/kg. On the contrary, among products processed under industrial conditions, the limit was never surpassed and 81.3% of the samples had a BaP level lower than 1.0 μg/kg.
POLYCYCLIC AROMATIC COMPOUNDS
(2023)
Article
Nutrition & Dietetics
M. A. G. Quaresma, G. Pereira, M. L. Nunes, C. Sponda, A. Jardim, H. Goncalves, C. Santos, L. C. Roseiro
Summary: The aim of this study was to investigate the protein content and amino acid profile of dried salted cod and their potential as a discriminator of species and geographical areas of capture. The results showed that Atlantic cod had higher total protein and amino acid contents than Pacific cod, but displayed lower percentage of indispensable amino acids. Regarding the geographical areas, Norwegian cod displayed higher amino acid contents and percentage of indispensable amino acids than the Icelandic counterpart. The amino acid profile showed 100% accuracy in distinguishing cod species, but was not globally efficient in differentiating between Norwegian and Icelandic cod.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Joana Gomes, Carmo Serrano, Conceicao Oliveira, Ana Dias, Margarida Moldao
Summary: Strawberry by-products were used to extract anthocyanins for the development of natural colorants in the food industry. The stability of the anthocyanin extracts was improved by encapsulating them with inulin and obtaining microcapsules through spray and freeze drying processes. The microcapsules showed enhanced stability of anthocyanins, making them suitable for use as coloring ingredients in the food industry.
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
(2021)
Article
Food Science & Technology
Carmo Serrano, Margarida Sapata, M. Conceicao Oliveira, Andre Gerardo, Claudia Viegas
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
(2020)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
