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
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
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
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
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
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, Judit Costa-Catala, Irache Iduriaga-Platero, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou, M. Luz Latorre-Moratalla
Summary: There are uncertainties regarding the onset of histamine adverse effects that still require further research. This study investigated the interference of different amines on the rate of histamine degradation by the enzyme DAO. The results showed that certain amines significantly delayed histamine degradation, while others inhibited it, suggesting a possible explanation for the variable susceptibility to dietary histamine.
FRONTIERS IN NUTRITION
(2022)
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
Chemistry, Applied
Yasemin Celebi Sezer, Menekse Bulut, Gokhan Boran, Duried Alwazeer
Summary: This study evaluated the impact of incorporating molecular hydrogen in a modified atmosphere packaging on the formation of BAs in fish products, and found that reduction atmosphere packaging (RAP) had a stronger effect in inhibiting biogenic amine formation.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Biotechnology & Applied Microbiology
Lucas Kettner, Carina Braun, Ines Seitl, Eva Pross, Lutz Fischer
Summary: In this study, a putative diamine oxidase (DAO) from Yarrowia lipolytica was successfully recombinantly integrated into the genome of Y. lipolytica for production in a bioreactor, showing a 93-fold increase in specific DAO activity compared to the native production. The produced DAO-1 exhibited broad substrate selectivity, with tyramine, histamine, putrescine, and cadaverine being the favored substrates, making it a potentially valuable enzyme for biogenic amine degradation in the food industry.
JOURNAL OF BIOTECHNOLOGY
(2021)
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
Food Science & Technology
Bruno M. Dala-Paula, Maria de Fatima Starling, M. Beatriz A. Gloria
Summary: Polyamines play a role in longevity and dietary consumption of spermidine can have cardioprotective effects. A study on 12 different vegetables in Brazilian cuisine found varying levels of bioactive amines, with spermidine being the most common. Different vegetable parts have different amine distributions, which can be important for individuals sensitive to histamine intoxication.
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.
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.
Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Carmen Botella-Martinez, Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Manuel Viuda-Martos, Juana Fernandez-Lopez
Summary: Gelled emulsions based on chia and hemp oils were found to improve the nutritional quality of beef burgers compared to traditional burgers, regardless of frozen storage and cooking process.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Junior Bernardo Molina-Hernandez, Silvia Tappi, Matteo Gherardi, Riccardo de Flaviis, Jessica Laika, Yeimmy Yolima Peralta-Ruiz, Antonello Paparella, Clemencia Chaves-Lopez
Summary: This study found that the use of Cold Atmospheric Plasma (CAP) technology can effectively reduce fungal contamination in sun-dried tomatoes. Different fungal species showed different resistance to the treatment, with Aspergillus niger and Aspergillus flavus showing higher resistance. The reparameterized Weibull function provided useful information about the germination kinetics of spores during CAP-NOx treatment. The study also found that the treatment significantly reduced natural fungal contamination, likely through cell membrane rupture and cell death caused by plasma radicals.
Article
Food Science & Technology
Carmen Botella-Martinez, Juana Fernandez-Lopez, Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Ruben Dominguez, Jose Angel Perez-Alvarez, Alfredo Teixeira, Manuel Viuda-Martos
Summary: A gelled emulsion made from hemp seed oil and buckwheat flour was used as a substitute for pork backfat in a Portuguese meat product called Alheira. Three formulations were prepared, including control with 13% fat content, AH25 with 25% substitution, and AH50 with 50% substitution. The reformulated samples had similar protein, moisture, and fat content compared to the control. However, AH25 and AH50 had higher levels of linoleic and linolenic acid, but lower levels of saturated fatty acids. The use of hemp seed oil-GE increased lipid oxidation values in AH25 and AH50 samples.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Raquel Lucas-Gonzalez, Estrella Sayas-Barbera, Jose Manuel Lorenzo, Jose angel Perez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Summary: The study evaluated the feasibility of using a gelled emulsion made from cocoa bean shell and walnut oil as a partial or total substitute for animal fat in beef burgers. The bioactive compounds in the reformulated burgers, including polyphenolic and methylxanthines compounds, remained stable after in vitro gastrointestinal digestion. The reformulated burgers also had a different fatty acid profile compared to the control sample, with a higher content of linoleic acid and alpha-linolenic acid.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Noeli Sirini, Maria Stegmayer, Maria J. Ruiz, Facundo Cuffia, Eugenia Rossler, Jose Otero, Lorena Soto, Jose M. Lorenzo, Jose Angel Perez-Alvarez, Marcelo Rosmini, Laureano Frizzo
Summary: The study aimed to investigate the effects of microencapsulated Lactiplantibacillus plantarum BFL and free cells on the microbiological, physicochemical, and sensory parameters of fermented sausages. Microencapsulation did not improve the viability of L. plantarum BFL during the drying stage. Sausages inoculated with L. plantarum BFL showed lower nitrites values, pH values, and Escherichia coli counts compared to the control group. However, only the presence of free cells of L. plantarum BFL caused a decrease in Enterobacteriaceae and mannitol saltpositive Staphylococcus counts. In sensory analysis, there were no significant differences in acceptability among the different sausages.
Review
Biochemistry & Molecular Biology
Carmen Botella-Martinez, Jose Angel Perez-Alvarez, Estrella Sayas-Barbera, Casilda Navarro Rodriguez de Vera, Juana Fernandez-Lopez, Manuel Viuda-Martos
Summary: It is widely recognized that a high intake of animal fat containing saturated fatty acids can lead to various life-threatening diseases. In response, health organizations and government agencies have launched campaigns to reduce saturated fat in foods, prompting the food industry to develop lower fat content foods or with different fatty acid profiles. However, this task is challenging due to the important role of saturated fat in food processing and sensory perception. This review examines the literature on healthier oils and strategies to reduce or replace fat content in food products.
Article
Food Science & Technology
Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, Jose Angel Perez-Alvarez, Maria Martuscelli, Clemencia Chaves-Lopez
Summary: This study investigated the influence of cocoa shell particle size on cocoa shell infusion (CSI). The results showed that smaller particle sizes of cocoa shell had higher antioxidant capacity and total phenolic compounds. Smaller particle sizes also led to higher bitterness, acidity, and astringency in the tasting, which was due to the presence of more epicatechin, melanoidins, and proanthocyanidins. The aroma of CSI was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool. CSI was found to be safe for public health. Reducing particle size is an important step to enhance the functional properties of cocoa shell and improve the quality of CSI.
Review
Food Science & Technology
Nuria Munoz-Tebar, Manuel Viuda-Martos, Jose Manuel Lorenzo, Juana Fernandez-Lopez, Jose Angel Perez-Alvarez
Summary: This review provides information on the cultivation and global expansion of date palm trees, as well as the nutritional and functional value of date fruit and its by-products. Incorporating date fruit and co-products into food formulations can meet consumer demands for natural ingredients and enhanced nutritional properties.
Article
Food Science & Technology
Francis Cerron-Mercado, Jose Angel Perez-Alvarez, Diana Nolazco-Cama, Bettit Salva-Ruiz, Lena Tellez-Monzon, Juana Fernandez-Lopez, Manuel Viuda-Martos
Summary: The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were investigated. The essential oil contained 27 identified compounds, with cis-tagetenone, trans-tagetenone, dihydrotagetone, and trans-tagetone being the major components. The essential oil exhibited strong antioxidant activity and significant antibacterial effects against Staphylococcus aureus, Escherichia coli, and Salmonella infantis.
Article
Food Science & Technology
Federica D'Onofrio, Maria Schirone, Antonello Paparella, Ivanka Krasteva, Manuela Tittarelli, Francesco Pomilio, Luigi Iannetti, Nicola D'Alterio, Mirella Luciani
Summary: This study evaluated proteome profiling of Listeria monocytogenes strains grown in stress conditions using one-dimensional electrophoresis, 2D-PAGE, and tandem mass spectrometry. Proteins related to pathogenesis and stress response pathways were analyzed, and certain proteins were found only under specific stress conditions. Understanding how L. monocytogenes adapts to stress can help control its growth in food and reduce consumer risk.
Article
Food Science & Technology
Clara Munoz-Bas, Nuria Munoz-Tebar, Laura Candela-Salvador, Estrella Sayas-Barbera, Manuel Viuda-Martos, Jose Angel Perez-Alvarez, Juana Fernandez-Lopez
Summary: The commercialization of fresh date fruits in Spain leads to the generation of significant amounts of co-products, resulting in environmental problems and economic losses. This study aimed to valorize these co-products through non-polluting procedures, such as grinding, soaking, filtering, or drying, to reintegrate them into the food chain based on their nutritional and technological properties. Various intermediate and stable products with high added value were obtained, including date pastes, date waters, and date flours, each with unique applications in the food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Ruben Dominguez, Mirian Pateiro, Sandra Rodrigues, Etelvina Pereira, Paulo C. B. Campagnol, Jose Angel Perez-Alvarez, Jose M. Lorenzo, Alfredo Teixeira
Summary: This study aimed to investigate the impact of different types of olive cake in the diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and cachaco. Various extraction methods were used for the olive cake, and 1% olive oil was added. The results showed that there were no significant differences between treatments for any of the volatile compounds identified, and the sensory evaluation did not detect significant differences between the different treatments. Therefore, the use of olive cake in the diet did not negatively affect the sensory and volatile components of the processed meat products.
Editorial Material
Food Science & Technology
Antonello Paparella, Francesca Maggio
