Article
Food Science & Technology
Qi Qi, Jun Huang, Rongqing Zhou, Menglu Yang, Lin Zhang, Can Peng, Yao Jin, Chongde Wu
Summary: The study revealed that Bacillus isolated from the moromi had the strongest ability to produce BA during the middle phase of the process. The contents of BAs involved in histamine were significantly reduced by inoculating Zygosaccharomyces rouxii QH-17 and Tetragenococcus halophilus CGMCC3792. A biodisturbance strategy based on the functional microbiota was identified as an effective approach to decrease BAs in the soy sauce process.
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
Food Science & Technology
Jinjin Ma, Jiajia Zhang, Lijie Zhang, Yao Nie, Yan Xu
Summary: This study investigated the influence of fermentation parameters on the accumulation of biogenic amines (BAs) in soy sauce fermentation. The results showed significant seasonal differences in BAs accumulation, which were closely related to temperature and pH value. Different microbial communities were found in high- and low-BAs groups, indicating that seasonal fermentation factors affect BAs accumulation by influencing the microbial population. Lower temperature or higher NaCl concentration can reduce BAs accumulation by suppressing the proliferation of BAs-producing bacteria.
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
Yuxia Zhang, Lu Wang, Yajun Zhou
Summary: The study determined the levels of heterocyclic aromatic amines (HAAs) in seven types of spiced pork shoulder and investigated the impact of soy sauce, cooking wine, and sugar on HAA formation. The total HAAs in the samples ranged from 0.10 ng/g to 56.82 ng/g. Harman (0.03-39.77 ng/g) and Norharman (0.06-18.76 ng/g) were found in all samples. Not all samples had higher levels of HAAs in the skin compared to the whole shoulder. Creatine and creatinine were more involved in HAA formation than glucose. Soy sauce had the greatest contribution to HAA formation, followed by cooking wine and sugar. The soup contained more HAAs than the spiced pork shoulder. Exogenous contamination of HAAs in soy sauce, cooking wine, and soup was an important source in spiced pork shoulder.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Tomas Herraiz
Summary: This study reveals that soy sauce contains bioactive beta-carbolines which can inhibit monoamine oxidase-A and -B. These findings suggest that soy sauce can be a dietary source of MAO inhibitors, with potential antidepressant and neuroprotective effects.
Article
Nutrition & Dietetics
Donghui Luo, Jingjing Guan, Hao Dong, Jin Chen, Ming Liang, Chunxia Zhou, Yanping Xian, Xiaofei Xu
Summary: A method using solid phase extraction-high-performance liquid chromatography-tandem Orbitrap high resolution mass spectrometry (HPLC-Orbitrap HRMS) was established for the determination of 12 mycotoxins in edible oil, soy sauce, and bean sauce. The method showed good sensitivity and precision, and can be used for screening and quantitative analysis of mycotoxin contamination in these food products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Sun Lee, Dong-Shin Kim, Yejin Son, Huong-Giang Le, Seung Wha Jo, Jungmi Lee, Yeji Song, Hyun-Jin Kim
Summary: Salt treatment time has a significant effect on the quality of fermented foods, as shown in this study on soy sauce moromi extract (SSME). Different salt treatment times resulted in changes in microbial populations, enzymatic activity, metabolite profiles, and sensory quality of SSME, affecting its appearance and taste.
Article
Biotechnology & Applied Microbiology
Qi Qi, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu
Summary: This study investigated the formation and abatement strategies of biogenic amines (BAs) in Cantonese soy sauce production. The results showed that BAs content significantly increased when the moromi manufacturing and fermentation phases were polluted. Co-culturing different strains and using split batch fermentation method reduced BAs content effectively. The study also revealed the relationship between Lactobacillus abundance and BAs content.
Article
Chemistry, Applied
Xianli Gao, Tuo Feng, Mingjian Sheng, Bo Wang, Zejian Wang, Pei Shan, Yaqiong Zhang, Haile Ma
Summary: The study found that black soybean sauce (BSS) exhibited distinctive aroma characteristics compared to traditional soy sauce, mainly due to the presence and impact of specific odor-active compounds. This has important implications for improving the quality and aroma of BSS.
Article
Nursing
Alex Chan, Leigh Kinsman, Sally Wai-chi Chan
Summary: The facilitators for reducing salt consumption among Chinese Australians include individual perceptions of health benefits, salt alternatives, digital information, and increased awareness of negative health impacts from a high-salt diet. The identified barriers include lack of apparent physical changes, inadequate salt-related health education, hidden salt in food products, inadequate food literacy, pricing, busy lifestyle, low perceived susceptibility, and individual food taste preference and cooking habits. Peer and family influence can have both positive and negative effects on participants' likelihood of reducing salt consumption.
Article
Food Science & Technology
Jingwen Wang, Mouming Zhao, Nuoyi Xie, Mingtao Huang, Yunzi Feng
Summary: Yeast has a significant impact on the formation of desirable aroma in soy sauce fermentation. This study identified 18 yeast genera in seven soy sauce residues and found three potential aroma-enhancing yeast species. These findings are of great importance for the development and application of flavor functional yeasts in soy sauce fermentation.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Qi Qi, Jun Huang, Rongqing Zhou, Menglu Yang, Lin Zhang, Can Peng, Yao Jin, Chongde Wu
Summary: The research focused on examining the variation in metabolites and microbial community diversity among different batches of Cantonese soy sauce. Results showed significant differences in dominant metabolites, especially volatile compounds, across different batches. These findings can be used to optimize the production process and enhance the quality of soy sauce.
Article
Biotechnology & Applied Microbiology
Jinjin Ma, Yao Nie, Lijie Zhang, Yan Xu
Summary: In the food fermentation industry, it is crucial and time-consuming to inhibit the production of microbiological hazards while ensuring stable and high-quality fermentation. This study focused on soy sauce fermentation and identified the histamine-producing microorganism and its impact on histamine production. By regulating the strain specificity of the microorganism, the histamine content was successfully reduced.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Yeongeun Seo, Yewon Lee, Sejeong Kim, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yujin Kim, Min Suk Rhee, Yohan Yoon
Summary: This study conducted QMRA of Clostridium perfringens through soy sauce consumption by analyzing 490 soy sauce samples and surveying consumption patterns. The results showed that the likelihood of C. perfringens foodborne illness by consumption of soy sauce is very low in Korea.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Barbara S. Costa, Flavia B. Custodio, Valterney L. Deus, Daniela C. M. Hoyos, Maria Beatriz A. Gloria
Summary: Seafood, especially shrimp and mussels, is a major dietary source of mercury exposure. This study analyzed the total mercury levels in different species of shrimp and mussels, finding higher levels in mussels than shrimp and in whiteleg shrimp compared to Atlantic seabob. Cooking time did not significantly affect mercury levels. Dietary intake of methylmercury from shrimp and mussels was found to be low, less than 6% of the provisional tolerable weekly intake.
Article
Food Science & Technology
Carla Paulo Vieira, Marion Pereira da Costa, Vitor Luiz de Melo Silva, Karina Frensel Delgado, Beatriz da Silva Frasao, Thaisa Abrantes Elias, Yves Eduardo Chifarelli de Oliveira Nunes, Maria Beatriz de Abreu Gloria, Carlos Adam Conte-Junior
Summary: The study found that Streptococcus thermophilus and Lactobacillus acidophilus LA-5 increased tyramine and total BAs content in fermented milks, with Maillard reaction and post acidification enhancing BAs accumulation in cow's fermented milk, and loss of consistency coefficient and viscosity playing an important role in BAs accumulation in goat's fermented milk. These findings suggest that controlling Maillard reaction and post acidification in cow's fermented milk, as well as viscosity in goat's fermented milk, can help mitigate BAs formation during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jose M. Soares, Jose M. Gomes, Guilherme C. L. Reis, Daniela C. M. Hoyos, Flavia B. Custodio, Maria Beatriz A. Gloria
Summary: The research found that fish caught in the Madeira River basin in Brazil contain various biogenic amines, with levels influenced by fish species, location of capture, and season. Particularly concerning were the high tyramine levels found in Curimata, which exceeded toxicological parameters for individuals under MAOI drugs or consuming local tea/beverages.
Article
Chemistry, Applied
Valterney L. Deus, Eliete S. Bispo, Adriana S. Franca, Maria Beatriz A. Gloria
Summary: This study investigated the changes in free amino acids and bioactive amines during cocoa on-farm fermentation. The levels of amino acids were found to vary during fermentation, with hydrophobic amino acids prevalent at the end of fermentation. Most amines decreased in total levels during fermentation, except for putrescine and phenylethylamine which remained constant or increased. Multivariate analysis identified three distinct phases for these nitrogenous compounds during fermentation, showing the potential for unique functional and sensory properties in fermented cocoa blends from different fermentation times.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Caroline Liboreiro Paiva, Dea A. M. Netto, Valeria A. V. Queiroz, Maria Beatriz A. Gloria
Summary: This study quantified the levels of free bioactive amines during germination of tannin and tannin-free sorghum seeds and seedlings. It was found that tannin-free sorghum seeds had higher levels of spermidine, spermine, putrescine, and total amines compared to tannin sorghum. Throughout germination, putrescine was prevalent followed by spermidine. Spermine was only detected in the 7th germination day in tannin sorghum. The findings suggest that by selecting different genotypes, the polyamine contents in germinated sorghum can be modulated for specific food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Brenda de Nazare do Carmo Brito, Renan Campos Chiste, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior, Rosinelson da Silva Pena
Summary: This study aimed to isolate and identify lactic acid bacteria (LAB) during manipueira fermentation for tucupi and investigate their impact on biogenic amine formation. The results showed that only two LAB species were identified during fermentation, and there was a positive correlation between LAB counts and putrescine and histamine levels.
Article
Food Science & Technology
Caroliny Santana Santos, Humber Agrelli Andrade, Neide Kazue Sakugawa Shinohara, Maria Ines Sucupira Maciel, Maria Beatriz Abreu Gloria, Paulo Roberto Campagnoli Oliveira Filho
Summary: The physicochemical, biochemical, and microbial stability of liquid smoked shrimp during refrigerated and frozen storage were investigated. Results showed that frozen shrimp had lower moisture, water activity, and color coordinates, while refrigerated shrimp had higher water holding capacity, cohesiveness, hardness, TBARS, TVB-N, and pH. Both refrigerated and frozen shrimp met quality and safety standards in terms of microbial quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Analytical
Mateus Araujo Castro e Souza, Naialy Fernandes Araujo Reis, Isabella Cristina Placido de Oliveira Pacheco, Maria Auxiliadora Parreiras Martins, Maria Beatriz A. Gloria, Gerson Antonio Pianetti, Christian Fernandes
Summary: This study developed a modern method for the simultaneous determination of eight cardiovascular drugs in human plasma. The method is simple, fast, environmentally friendly, and has high accuracy and reliability.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2022)
Article
Food Science & Technology
Paulo Tulio de Souza Silveira, Maria Beatriz Abreu Gloria, Isabela Portelinha Tonin, Marina Oliveira Paraiso Martins, Priscilla Efraim
Summary: The presence and levels of bioactive amines during the processing of cocoa were investigated in this study. The fermentation time, pulp content, and cocoa variety were found to influence the content of bioactive amines. Cadaverine was detected during drying in all cocoa varieties, reaching levels of up to 17.96 mg/kg dwb. Most bioactive amines decreased during roasting, except for phenylethylamine, which increased.
Article
Chemistry, Medicinal
Carla Dayana Duraes Abreu, Bruna Viana Caldas, Guilherme Henrique Mendes Ribeiro, Charles Martins Aguilar, Lucyana Conceicao Farias, Andre Luiz Sena Guimaraes, Alfredo Mauricio Batista de Paula, Maria Beatriz Abreu Gloria, Sergio Henrique Sousa Santos
Summary: This study examines the impact of inulin on chronic inflammation and finds that inulin supplementation can reduce the expression of inflammatory genes in adipose tissue, decrease adipocyte hypertrophy, and improve insulin sensitivity.
Article
Chemistry, Applied
Geisiane Santos Silva, Bruno M. Dala-Paula, Eliete S. Bispo, Maria Beatriz A. Gloria
Summary: The influence of under-fermented cocoa on bioactive amines in chocolate and their in vitro bioaccessibility was investigated. Adding different proportions of under-fermented cocoa during chocolate production can modulate the levels and bioaccessibility of amines.
Article
Chemistry, Applied
Roberto Cesar Santos de Sousa, Maria Beatriz Abreu Gloria
Summary: Brazil is facing a growing problem of overweight and obesity, and various measures have been taken to address this issue, such as reducing sugar intake and implementing new packaging labeling. As a result, the use of low or non-caloric sweeteners (LNCS) has increased. This study examined the presence of LNCS in six food groups in Brazil, and found that 17.7% of the included products contained at least one LNCS, with an average of 2.21 LNCS per sweetened product. Non-alcoholic beverages and dairy products had the highest occurrence of LNCS.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Food Science & Technology
Douglas Evangelista Braga, Rafael von Sperling de Souza, Fabiano Narciso Paschoal, Raquel Eduardo Bickel, Daniela Peralva Lima, Jose Eduardo Goncalves, Maria Beatriz Abreu Gloria
Summary: The presence of mycotoxins in meat and meat products can result from contaminated feed carry-over, processing and storage contamination, and contaminated spices and ingredients. The occurrence of mycotoxins in dry fermented sausage is described worldwide, but little information is available for Brazilian products. This study investigated the occurrence of aflatoxins (B1, B2, G1, and G2) and ochratoxin A (OTA) in dry fermented sausage using a validated dilute and shoot method.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Evelyn Mayumi H. Konagano, Nelson R. Ferreira, Gilson C. A. Chagas-Junior, Maria Beatriz A. Gloria, Eloisa Helena De Aguiar Andrade, Lidiane D. Do Nascimento, Luiza Helena Da Silva Martins, Alessandra S. Lopes
Summary: This study investigated the influence of Cladosporium cladosporioides on cocoa fermentation. It was found that the use of C. cladosporioides starter culture led to changes in the physico-chemical characteristics, phenolic compounds, free bioactive amines, and volatile compounds in fermented and dried cocoa.
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2022)
Article
Biotechnology & Applied Microbiology
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Maria Beatriz A. Gloria, Rubens Menezes Gobira, Felipe de Andrade Maia, Alessandra Santos Lopes
Summary: This study identified LAB in Amazonian cocoa prior to fermentation, and found five species that may contribute to enhancing the quality of chocolate.
FERMENTATION-BASEL
(2022)
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.
