Article
Food Science & Technology
Qiaoqiao Luo, Ruoyu Shi, Pengfei Gong, Yutong Liu, Wei Chen, Chengtao Wang
Summary: This review analyzes studies on the content and formation of biogenic amines in Huangjiu, and summarizes methods to determine their content. It also discusses the health hazards of biogenic amines and strategies for reducing their content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Agriculture, Multidisciplinary
Rocio Gutierrez-Escobar, Maria Jose Aliano-Gonzalez, Almudena Marrufo-Curtido, Maria Jesus Jimenez-Hierro, Belen Puertas, Emma Cantos-Villar
Summary: The effectiveness of various preservatives in protecting Verdejo white wines was investigated in this study. The results showed that the stilbene-enriched extract preserved the wines from malolactic fermentation and maintained their quality parameters, but affected their color. Synergistic effects between the stilbene extract and glutathione were found for oxidation processes. The content of amino acids and biogenic amines was minimally affected by the treatments, and the quality or safety of the wines was not compromised. However, after 12 months of ageing, wines treated with sulfur dioxide showed the highest score in the sensory analysis. The implications of this study for maintaining the quality of free sulfur dioxide white wines are discussed.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Anna Stoj, Justyna Plotka-Wasylka, Vasil Simeonov, Magdalena Kaplan
Summary: This study evaluated the content of biogenic amines in wines using DLLME-GC-MS and assessed the correlations between various parameters. Wines produced from the same grape variety with different yeast strains and fermentation processes showed differences in biogenic amine content.
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
Chemistry, Applied
Yukun Huang, Yaning Song, Fang Chen, Zhenju Jiang, Zhenming Che, Xiao Yang, Xianggui Chen
Summary: A UHPLC-MS/MS method was developed for the simultaneous determination of eight biogenic amines in Pixian Douban. The study found potential pollution of biogenic amines in chili oil Pixian Douban, based on the analysis of 19 samples using the developed method.
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
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
Guimei Chen, Wenlong Li, Ziyi Yang, Zihua Liang, Shiyun Chen, Yijian Qiu, Xucong Lv, Lianzhong Ai, Li Ni
Summary: This study compared the microbial communities and metabolic profiles of Hongqu rice wine fermented with different fermentation starters. The results showed that there were differences in the levels of biogenic amines and volatile flavor components between Hongqu rice wines fermented with different starters. Lactobacillus was found to have a positive correlation with most characteristic volatile flavor components and biogenic amines. Microbial enzymes related to biogenic amine synthesis were more abundant in one fermentation starter compared to the other.
FOOD RESEARCH INTERNATIONAL
(2023)
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, Applied
Chenyu Li, Xiaoyu Han, Bing Han, Huan Deng, Tianyang Wu, Xiaoxuan Zhao, Weidong Huang, Jicheng Zhan, Yilin You
Summary: This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation. The results showed that putrescine and tryptamine were the most abundant, and dark beer had the highest total biogenic amine content due to considerable tryptamine accumulation. The study also found that the total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages.
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)
Article
Biochemistry & Molecular Biology
Aina Mir-Cerda, Javier Saurina, Sonia Sentellas
Summary: Biogenic amines (BAs) are compounds that occur in food, mainly from the decomposition of proteins. This study proposes a rapid method for determining the levels of BAs in wines and finds that vinification practices affect BA content. From a health perspective, the levels of BAs in wines are generally not of special concern.
Article
Biotechnology & Applied Microbiology
Aina Mir-Cerda, Anais Izquierdo-Llopart, Javier Saurina, Sonia Sentellas
Summary: The study examines the occurrence of biogenic amines in sparkling wines and related samples, highlighting putrescine as the most abundant amine. The concentrations of biogenic amines vary in products made from grapes of different qualities, influencing the overall wine production steps and qualities.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Boqin Zhang, Hui Liu, Jiao Xue, Chong Tang, Changqing Duan, Guoliang Yan
Summary: The study evaluated the impact of co-inoculation of H. vineae and T. delbrueckii with S. cerevisiae on the quality of wine. Results showed that co-inoculation treatments increased the concentrations of desired aroma compounds and decreased levels of acetic acid and biogenic amines. The 2:8 inoculation ratio of H. vineae and T. delbrueckii achieved the highest levels of major ethyl esters and the lowest level of acetic acid. Wines with co-inoculation had lower levels of biogenic amines, especially tyramine, which increased with the proportion of H. vineae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Siyao Liu, Zhongxiang Fang, Ken Ng
Summary: Dietary fibers can form phenolic-dietary fiber composites (PDC) to deliver phenolics to the colon and release them at the targeted site. Additionally, soluble and fermentable dietary fibers have prebiotic effects and may have a synergistic relationship with phenolics in alleviating disease conditions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Engineering, Chemical
Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo, Zhongxiang Fang
Summary: Although fruits and vegetables are perceived as green, healthy, and nutritious, most people around the world do not consume enough to meet the WHO's recommendations for a healthy diet. Functional foods and beverages containing health-improving ingredients are becoming increasingly popular. Drying fruits and vegetables into beverages can promote daily intake and serve as an effective delivery method for nutrients and bioactive compounds. However, conventional drying processes at high temperatures can negatively impact their nutritional and sensory qualities. This review aims to explore low temperature drying technologies for fruits and vegetables to maintain their qualities and expand their use in functional beverages.
Article
Food Science & Technology
Amrut Rajendra, Danyang Ying, Robyn Dorothy Warner, Minh Ha, Zhongxiang Fang
Summary: This study assessed the effect of feed moisture content and screw rotation speed on the textural, functional and colour characteristics of hempseed protein. The results showed significant differences in various parameters based on these factors.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Jia Guo, Min Zhang, Jingyuan Li, Zhongxiang Fang
Summary: 4D food printing is a new technology based on 3D printing, allowing consumers to interact with the food. This research used soy protein isolate and oat as printing materials to study the shape change of 4D printing, specifically focusing on the relationship between shape change, water loss, and dielectric properties. The results showed that a higher protein content in the printing formula led to better shape change, primarily due to its higher puffing property under microwave heating. Additionally, the denser microstructure of soy protein isolate was found to contribute to its higher puffing properties.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zijian Liang, Pangzhen Zhang, Yun Xiong, Stuart K. Johnson, Zhongxiang Fang
Summary: This study characterized the phenolic and carotenoid profiles of the Australian native bulb plant, Haemodorum spicatum, using HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. The results identified 40 phenolic compounds and 2 carotenoids, with 35 compounds being reported for the first time in H. spicatum.
Article
Food Science & Technology
Lian Tu, Tanzeela Nisar, Chun-Qiu Lv, Zhang-Feng Yang, Zhongxiang Fang, Zi-Chao Wang, Ying Lin
Summary: This study investigated the physicochemical and digestive properties of Lipu taro flour (LTF) and Lipu taro starch (LTS). LTF was found to be composed mainly of LTS, along with non-starch substances such as protein and dietary fibre. The presence of these non-starch substances inhibited the activity of digestive enzymes, resulting in a lower digestive degree for LTF compared to LTS. LTS, on the other hand, had similar nutritional compositions to commercial starches but with a smaller particle size and lower digestive degree, making it a potentially healthier food option.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jing Liu, Ya Zhao, Qilong Shi, Xiaotian Wu, Zhongxiang Fang
Summary: This study investigated the effects of three drying methods (hot air drying, heat pump drying, vacuum freeze drying) on the drying kinetics, water composition and distribution, physicochemical and microstructural properties of scallop adductors. The results showed that the drying rate was significantly influenced by the drying methods. Low field nuclear magnetic resonance data revealed that the transverse relaxation time of immobilized water was the main factor governing the drying process. Drying led to changes in the texture, color, and protein content of the scallop adductors.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Food Science & Technology
Yongjin Wang, Yandan Wang, Qayyum Shehzad, Yijia Su, Lirong Xu, Le Yu, Wei Zeng, Zhongxiang Fang, Gangcheng Wu, Wei Wei, Qingzhe Jin, Hui Zhang, Xingguo Wang
Summary: This systematic review and meta-analysis summarized available randomized controlled trials (RCTs) on the effects of omega-3 polyunsaturated fatty acids (PUFAs) supplementation on patients with metabolic syndrome (MetS) and related cardiovascular diseases (CVDs). The results showed that omega-3 PUFAs supplementation significantly reduced triglyceride, total cholesterol, blood pressure, inflammatory markers, and increased high-density lipoprotein levels.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang, Zhongxiang Fang
Summary: Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or 10% tomato peel powder (TPP). Results showed that WTP incorporation improved the color, nutritional, and antioxidant properties of HMMAs, while TPP incorporation resulted in a soft texture and minimal improvements in color and nutrition. Therefore, WTP was found to be more suitable for improving the color and nutritional qualities of HMMAs compared to TPP.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yan Cao, Baofu Zhao, Yougui Li, Haiyan Gao, Qile Xia, Zhongxiang Fang
Summary: The co-pigmentation effect of phenolic acids on cyanidin-3-O-glucoside (C3G) and the mechanisms were investigated. Sinapic acid and ferulic acid had higher binding coefficient with C3G, reduced degradation rate constant, prolonged half-life, and significantly inhibited C3G hydration reaction.
Article
Meteorology & Atmospheric Sciences
Wenmin Zhang, Julian Koch, Fangli Wei, Zhenzhong Zeng, Zhongxiang Fang, Rasmus Fensholt
Summary: Evapotranspiration (ET) is the exchange of water from land to the atmosphere, which regulates precipitation and soil moisture. Complex feedbacks exist between changes in ET and temperature, atmospheric CO2, and vegetation greening. This study evaluated the performance of ET products using flux towers and found reasonable overall performance. Global ET showed insignificant trends during 1982-2020 but a significant increasing trend during 2002-2020. The study highlights the importance of accurately representing interactions between soil moisture, vapor pressure deficit, and ET for predicting the hydrological cycle.
JOURNAL OF GEOPHYSICAL RESEARCH-ATMOSPHERES
(2023)
Article
Food Science & Technology
Lan Zhang, Min Zhang, Yaping Liu, Zhongxiang Fang
Summary: This paper presents the preparation of citric acid modified ZnO nanoparticles (CA-ZnO) as an antimicrobial agent. The modified nanoparticles demonstrated reduced agglomeration and smaller particle size compared to ZnO nanoparticles. CA-ZnO exhibited effective inhibition against various bacteria and when combined with microwave heating (MCCZ), it showed high sterilization efficiency for animal fats with minimal impact on product quality.
Article
Food Science & Technology
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Summary: The study investigated the impact of incorporating chitosan nanoparticles (CSNPs) into cellulose coatings on moisture retention and oil uptake in fried meatballs. Different coating formulations, including CSNP only, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), and carboxymethyl cellulose (CMC) with or without CSNPs, were applied to the meatballs before frying. The coating viscosity affected the amount of coating picked up by the meatballs. MC and CMC coatings with CSNPs resulted in the least moisture loss and oil uptake in fried meatballs with lower hardness. Using CSNPs to develop nanocomposite edible coatings is a novel and effective approach to improve the quality of deep-fried meatballs
Article
Food Science & Technology
Shuyan Han, Hongmei Hou, Yiren Zhang, Zhongxiang Fang, Yun Li, Le Zhang, Yandan Wang, Shijia Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang
Summary: Naturally occurring polyphenols in virgin olive oil have significant anti-breast cancer activity by inducing apoptosis, inhibiting cell proliferation, and delaying cell cycle progression.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Zixuan Kang, Zun Wang, Wei Zhang, Zhongxiang Fang
Summary: Food 3D/4D printing is a suitable technology to develop attractive and nutritious insect foods to increase consumers' acceptance. This study investigated the feasibility of making 4D printed snacks using cricket powder and purple potato puree as main ingredients and the effects of ink composition on 3D printing performance and color change caused by pH stimulation (4D). The results showed that ink rheological properties and printability were significantly affected by the content of cricket powder and water. The color of 3D-printed samples varied with pH but with high color stability. The hardness, gumminess, adhesiveness, and cohesiveness of the 4D-printed snacks were significantly altered after pH modification. This research opened a new window for the development of attractive 4D-printed insect snacks that could be practically applicable for human foods.
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.
