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
Multidisciplinary Sciences
Vang Y. Nguyen, Shannon M. Bayse, Paul D. Winger, Harold DeLouche, George Legge
Summary: This study developed a semi-pelagic trawl to target redfish in the Gulf of St. Lawrence and minimize bycatch and seabed impacts. The new trawl utilized an innovative technique to keep the trawl off the seabed and match the movement of redfish. The results suggest that redfish can be commercially targeted with this trawl, and the catch of bycatch species may be reduced.
Article
Oceanography
Alex De Robertis, Robert Levine, Kresimir Williams, Christopher Wilson
Summary: Pelagic trawls are commonly used for sampling midwater fishes, but they are selective and small fish can escape. This study modified a pelagic herring trawl to increase retention of small fishes and reduce size selectivity. The modifications resulted in more accurate estimates of abundance, size, and species composition of pelagic Arctic fishes.
DEEP-SEA RESEARCH PART II-TOPICAL STUDIES IN OCEANOGRAPHY
(2023)
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
Ecology
Elsa Gadoin, Christelle Desnues, Emmanuelle Roque D'Orbcastel, Thierry Bouvier, Jean-Christophe Auguet, Laurent Dagorn, Jean-Luc Moroh, Antoinette Adingra, Yvan Bettarel
Summary: Although tunas represent a significant part of the global fish economy and a major nutritional resource worldwide, their microbiome remains poorly documented. This study analyzed the taxonomic composition of bacterial communities in the gut, skin, and liver of two widely consumed tuna species. The results showed that the composition of the tuna microbiome was independent of fish sex, but varied according to tuna species and sampling site. The study also discovered a unique and diverse bacterial assemblage in the tuna liver, including potential histamine-producing bacteria.
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
Engineering, Marine
Morteza Eighani, Tiago Veiga-Malta, Finbarr G. O'Neill
Summary: In this study, a novel self-adjusting, semi-pelagic otter board with high hydrodynamic efficiency and reduced seabed contact is introduced. The otter boards have adjustable flaps controlled by on-board altimeters and actuators, altering their lift and drag and position in the water column. Experimental trials showed that the new system is highly efficient with a lift/drag ratio of 4.2, 3.5 times higher than conventional otter boards, and reduced seabed contact when the target height above the seabed was increased.
Article
Microbiology
Elsa Gadoin, Christelle Desnues, Thierry Bouvier, Emmanuelle Roque D'orbcastel, Jean-Christophe Auguet, Sandrine Crochemore, Antoinette Adingra, Yvan Bettarel
Summary: The study suggests that the liver and gut of tuna fish harbor histamine-producing bacteria that may pose a health risk. The research reveals that even under standard refrigeration conditions, a diverse and complex spoilage bacteriome forms in the gut and liver of the fish. The dominant bacterial genus, Photobacterium, is correlated with histamine concentration in both organs, exceeding the recommended sanitary threshold in edible parts of the tuna.
FEMS MICROBIOLOGY ECOLOGY
(2022)
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
Fisheries
Isabel Garcia-Baron, Igor Granado, Amaia Astarloa, Guillermo Boyra, Anna Rubio, Jose A. Fernandes-Salvador, Lucia Zarauz, Inigo Onandia, Estanis Mugerza, Maite Louzao, Kylie Scales
Summary: Fishery bycatch poses a serious threat to protected, endangered, and threatened species. A study on the artisanal tuna fishing fleet in the Bay of Biscay shows a moderate risk to great shearwaters, with baitboats being less risky than trollers.
ICES JOURNAL OF MARINE SCIENCE
(2022)
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
Biotechnology & Applied Microbiology
Lucas Kettner, Ines Seitl, Lutz Fischer
Summary: Consuming foods with high histamine levels can cause allergy-like symptoms if the body cannot sufficiently break down histamine. This can lead to histamine intolerance. One solution is to produce histamine-free or reduced foods and supplement with exogenous DAO. Microbial DAOs show promise due to their efficient biotechnological production capabilities, but their biochemical properties are important for successful application.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Ecology
Murat Dagtekin, Osman Uysal, Serhan Candemir, Yasar Genc
Summary: This study aimed to reveal the need for efficient catching activity by comparing the efficiency of pelagic trawl fisheries in Turkey with Stochastic frontier analysis (SFA). The research found that an improvement of 26% was required for trawlers to become efficient, with the range of technical efficiency in the sampled vessels varying from 0.413 to 0.998. The study concluded that the efficiency of pelagic trawl fisheries could be increased through improvements in structural conditions and policy revisions.
REGIONAL STUDIES IN MARINE SCIENCE
(2021)
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
Biology
Chih-Hsiung Huang, Ching-Yu Hsieh, Yi-Chen Lee, Tsung-Yin Ou, Tien-Hsiang Chang, Shih-Hsiung Lee, Chih-Hua Tseng, Yung-Hsiang Tsai
Summary: High-hydrostatic-pressure treatment effectively inhibits the growth and histamine formation of histamine-forming bacteria species in tuna meat during low-temperature storage. This research provides insights on enhancing food safety and reducing the risk of histamine poisoning related to the consumption of tuna meat products.
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
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.