Article
Food Science & Technology
Chen Son Yue, Ah Kee Lim, Meow Lin Chia, Pei Yin Wong, Joey Siew Rey Chin, Weng Hang Wong
Summary: An improved dansyl-chloride derivatization technique was used for the analysis of biogenic amine in fresh meat samples. The results showed that histamine, putrescine, and tryptamine were detected in all three types of meat, with higher levels of histamine found in chicken and beef. The levels of biogenic amines in the fresh meat sold in wet markets were generally higher than reported values.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Haiqing Ye, Xinsong Lang, Yaoyao Ji, Shengnan Li, Naicheng Xin, Xiangren Meng, Tiehua Zhang, Xue Shen, Changhui Zhao
Summary: The study found that inoculation with the proper starter like Lactobacillus plantarum SC-5 can reduce the total biogenic amines in Dongbei Suancai by modifying the microbial communities in the fermented sauerkraut. This provides practical guidance for the industrial production of high-quality DBSC.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Dabin Kim, Young Hun Jin, Jae-Hyung Mah
Summary: This study aimed to select Bacillus strains capable of degrading biogenic amines (BAs) from Cheonggukjang and investigate their effects on BA reduction during Cheonggukjang fermentation, with and without the presence of Enterococcus faecium, a prolific tyramine-producing species. Three BA-degrading and low BA-producing strains (B. licheniformis CH7P22, B. haynesii CH7P24, and B. velezensis CH7P28) were selected from a total of 327 isolated strains. B. licheniformis CH7P22 exhibited the largest reduction in tyramine and spermine contents during fermentation.
Article
Construction & Building Technology
K. R. Jaya Sheeba, R. Krishna Priya, Krishna Prakash Arunachalam, Siva Avudaiappan, Erick Saavedra Flores, Pavel Kozlov
Summary: This study explores the potential of Acacia pennata fibers (APFs) treated with benzoyl chloride as reinforcements for construction materials. The study examines the physico-chemical, thermal, and mechanical properties of the fibers to understand their suitability for various applications in the construction industry.
CASE STUDIES IN CONSTRUCTION MATERIALS
(2023)
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
Polymer Science
Daniele Gomes Mueller, Eliezer Quadro Oreste, Monika Grazielle Heinemann, Daiane Dias, Felipe Kessler
Summary: This article discusses the importance of food transportation and distribution and how sensors can be used to improve food quality control. It also explores the relevance of amine determinations and their impact on human health, as well as the use of polymeric materials in sensor construction.
EUROPEAN POLYMER JOURNAL
(2022)
Article
Food Science & Technology
Yunhe Zhang, Zezhong Li, Yongjin Hu, Jiashun Gong
Summary: This study identifies biogenic amine oxidase-producing strains, such as Enterococcus faecium and Enterococcus faecalis, that can significantly reduce the production of biogenic amines in Sanchuan ham during fermentation. The use of mixed starter cultures shows a more remarkable effect in decreasing the accumulation of biogenic amines compared to single starter cultures, indicating the potential for improving the safety and health of Sanchuan ham and other fermented meat products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Multidisciplinary
Hynek Macha, Marek Korinek, Ladislav Droz, Karel Nesmerak
Summary: The simple RP-HPLC method using an internal standard accurately determines resin loading in solid-phase peptide synthesis, suitable for common synthesis types with reliable results for monitoring in multi-step synthesis.
MONATSHEFTE FUR CHEMIE
(2021)
Article
Food Science & Technology
Yi Zhang, Jingbo Zhang, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji
Summary: This study selected two Lactobacillus plantarum strains to reduce biogenic amines accumulation in salted mackerel, and found that they could effectively decrease the levels of biogenic amines and histamine. Additionally, the L. plantarum strains demonstrated antibacterial activity, aiding in the control of biogenic amine production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Wahyu Kamal Setiawan, Kung-Yuh Chiang
Summary: In this study, biogenic silica (BSi) was extracted from rice husks and functionalized using three different molecular structure amine groups. The functionalized silica was combined with Pebax-1657 to form mixed matrix membranes (MMMs), which showed significantly improved CO2 permeability and CO2/N2 selectivity compared to Robeson's upper bound 2008. Among them, Pebax/BSi-MAPS-10 was the most reliable membrane. These findings suggest that amine functionalized BSi has great potential for CO2/N2 separation in industrial applications.
JOURNAL OF MEMBRANE SCIENCE
(2023)
Article
Chemistry, Analytical
Huan Li, Jiacheng Gan, Qing Yang, Linglin Fu, Yanbo Wang
Summary: A colorimetric detection method for biogenic amines based on the sensitivity of dopamine polymerization to the presence of BAs on AuNPs was developed, showing successful detection of various BAs and promising performance in evaluating the freshness of real samples, providing a new approach for food quality assessment.
Article
Food Science & Technology
Zhimin Yu, Wei Fu, Yang Fu, Wenzhu Tang, Rong Li, Xianzhen Li
Summary: Craft beer is gaining popularity due to its fresh flavor, unique taste, and rich nutrition. However, the nonfiltered and nonpasteurized nature of craft beer makes it more susceptible to microbial spoilage, leading to the formation of harmful biogenic amines. This study identified 23 beer-spoilage bacteria in craft beer, with nine strains capable of producing biogenic amines during beer storage. The findings suggest that preventive measures should focus on controlling bacterial growth to reduce biogenic amine formation and enhance the safety of craft beer.
JOURNAL OF FOOD SCIENCE
(2021)
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.
Article
Chemistry, Applied
Ju Meng, Qin Yang, Weiyang Wan, Qiujin Zhu, Xuefeng Zeng
Summary: The study identified the potential danger of biogenic amine formation in traditional fermented fish (Suan yu) due to Enterobacteriaceae, analyzing their amine production abilities and genotypic diversity. It determined strains with the highest amine production and evaluated the effects of physicochemical factors on BA production, finding pH to be a crucial factor. The results provide a theoretical basis for controlling BAs in fermented fish products.
Article
Food Science & Technology
Shuangping Liu, Hailong Sun, Caixia Liu, Zhilei Zhou, Jieqi Mao, Zhiming Hu, Xibiao Xu, Xiao Han, Songjing Zhang, Jian Mao
Summary: Introducing a non-producing strain of bacteria to the production of huangjiu can significantly reduce the content of biogenic amine and improve the safety of the product without affecting the flavor profile. Additionally, recycling seriflux can reduce water consumption by 50% and achieve zero effluents, making it an environmentally-friendly technology with potential applications in other traditional fermented food industries.
FOOD RESEARCH INTERNATIONAL
(2021)
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.