Article
Food Science & Technology
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: The study investigated the microbial dynamics, diversity, and succession during the fermentation of fish-chili paste with or without starter cultures. Results showed that starter cultures influenced the microbial composition and reduced the accumulation of biogenic amines.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(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)
Review
Biochemical Research Methods
Hossein Ahangari, Milad Tavassoli, Arezou Khezerlou, Narges Kiani Salmi, Ali Ehsani, Mohammad Reza Afshar Mogaddam
Summary: Biogenic amines (BAs) are food contaminants that can cause poisoning or allergic reactions. Common BAs found in food include histamine, tyramine, and putrescine. The number of poisoning cases related to BAs in food has increased, emphasizing the need for BAs detection to ensure food safety. Various analytical techniques and sample treatment methods are used for BAs detection.
COMBINATORIAL CHEMISTRY & HIGH THROUGHPUT SCREENING
(2023)
Review
Biochemistry & Molecular Biology
Meital Kazir, Yoav D. Livney
Summary: There is a growing global demand for plant-based diets, driven by concerns for the environment, human health, and animal welfare. Excessive consumption of fish and seafood has negative impacts on the ecosystem, leading to the development of plant-based alternatives as a trend for replacing traditional animal-based foods.
Article
Engineering, Chemical
Nevijo Zdolec, Tanja Bogdanovic, Kresimir Severin, Vesna Dobranic, Snjezana Kazazic, Jozo Grbavac, Jelka Pleadin, Sandra Petricevic, Marta Kis
Summary: This study evaluated the levels of biogenic amines in different types of cheeses and found variations in the amounts of different amines among cheese types. Hard cheeses had the lowest levels of biogenic amines, while mold cheeses had the highest levels. The levels of biogenic amines in mold cheeses exceeded the European maximum limit.
Article
Public, Environmental & Occupational Health
Eleni Papadopoulou, Jeremie Botton, Ida Henriette Caspersen, Jan Alexander, Merete Eggesbo, Margaretha Haugen, Nina Iszatt, Bo Jacobsson, Helle Katrine Knutsen, Helle Margrete Meltzer, Verena Sengpiel, Nikos Stratakis, Kristine Vejrup, Anne Lise Brantsaeter
Summary: Maternal seafood intake and prenatal mercury exposure during pregnancy may influence children's growth trajectories, with the direction of this influence varying depending on the type of seafood consumed and the level of mercury exposure. Prenatal mercury exposure was found to be negatively associated with child growth.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY
(2021)
Article
Food Science & Technology
Xinxiu Ma, Jingran Bi, Xinyu Li, Gongliang Zhang, Hongshun Hao, Hongman Hou
Summary: The study discovered that the microbial composition in fish sauce fermentation constantly changed and the content of biogenic amines gradually increased. Dominant microorganisms significantly contributed to the accumulation of biogenic amines, with certain microorganisms possibly promoting their accumulation. Additionally, strains with high biogenic amine reduction ability were screened, offering a new approach for controlling biogenic amines in fermented foods.
Article
Biochemistry & Molecular Biology
Ana Gonzalez Abril, Pilar Calo-Mata, Karola Bohme, Tomas G. Villa, Jorge Barros-Velazquez, Manuel Pazos, Monica Carrera
Summary: In this study, shotgun proteomics was used to characterize biogenic-amine-producing bacteria, revealing protein networks and pathways related to energy, putrescine metabolism, and host-virus interaction. Species-specific peptide biomarkers were also identified for bacterial identification. These findings have important implications for the treatment of food intoxication and microbial source tracking.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Mackenzie Gorman, Rachael Moss, Cassie Fisher, Sophie Knowles, Christopher Ritchie, Kaelyn Schindell, Matthew B. McSweeney
Summary: There is an increasing demand for plant-based alternatives in the Western world, including plant-based fish and seafood (PBFs). This study examined individuals' opinions and attitudes towards PBFs, as well as the impact of involvement in the fishing industry on their attitudes. Participants showed interest in trying PBFs but had concerns about taste and texture. However, after reading messages about the benefits of PBFs, participants' willingness to try and incorporate PBFs into their regular diet increased. Future research should explore attitudes in different regions and the influence of PBF exposure on consumer perceptions.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Arife Macit, Mevlude Kizil
Summary: This study examined the reduction effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 degrees C.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Olga Swider, Marek Lukasz Roszko, Michal Wojcicki
Summary: Fermented food is important for a balanced and healthy diet, but it can accumulate biogenic amines that can be harmful to health if consumed in excess. The use of plant-origin additives is a promising strategy to ensure the safety and enhance the properties of fermented food. Research has shown that plant-origin additives can effectively reduce the biogenic amine content in fermented products, but further studies are needed for optimization.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Mebrure Nuket Yavuzer, Emre Yavuzer, Esmeray Kuley
Summary: The study showed that bitter melon and safflower extracts have inhibitory effects on the growth of fish spoilage bacteria and food-borne pathogens, reducing the production of toxic biogenic amines by bacteria. Bitter melon extract was found to be more effective in suppressing the production of ammonia and biogenic amines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sean Neo, Caroline Kibat, Benjamin J. Wainwright
Summary: Seafood is highly processed and imported worldwide, making it susceptible to mislabelling and product substitution. This study found that 26% of seafood samples in retail outlets in Singapore were mislabelled, posing potential health risks and undermining consumer confidence.
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
Multidisciplinary Sciences
Cristina C. Clement, Angelo D'Alessandro, Sangeetha Thangaswamy, Samantha Chalmers, Raquel Furtado, Sheila Spada, Giada Mondanelli, Federica Ianni, Sarah Gehrke, Marco Gargaro, Giorgia Manni, Luisa Carlota Lopez Cara, Peter Runge, Wanxia Li Tsai, Sinem Karaman, Jorge Arasa, Ruben Fernandez-Rodriguez, Amanda Beck, Antonio Macchiarulo, Massimo Gadina, Cornelia Halin, Francesca Fallarino, Mihaela Skobe, Marc Veldhoen, Simone Moretti, Silvia Formenti, Sandra Demaria, Rajesh K. Soni, Roberta Galarini, Roccaldo Sardella, Gregoire Lauvau, Chaim Putterman, Kari Alitalo, Ursula Grohmann, Laura Santambrogio
Summary: 3-hydroxy-L-kynurenamine (3-HKA) is a metabolite deriving from a lateral pathway of tryptophan catabolism. The authors identify 3-HKA as a biogenic amine with anti-inflammatory properties, showing its protective effects against psoriasis and nephrotoxic nephritis in mice.
NATURE COMMUNICATIONS
(2021)
Review
Food Science & Technology
Sevim Polat, Monica Trif, Alexandru Rusu, Vida Simat, Martina Cagalj, Gonca Alak, Raciye Meral, Yesim Ozogul, Abdurahman Polat, Fatih Ozogul
Summary: Seaweeds are commonly used as food and alternative medicine in different countries. They are a good source of nutrients and contain various bioactive compounds, which have been shown to have antioxidant, antimicrobial, anticancer properties. Therefore, seaweeds have important applications in industries such as pharmaceuticals, food, and cosmetics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, Joao Miguel Rocha, Fatih Ozogul, Raquel P. F. Guine
Summary: The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) on the quality of wheat bread (WB). Fermentation of ECF with Lactiplantibacillus plantarum-No.122 was found to be suitable, improving the quality of WB and reducing acrylamide concentration. Most respondents had never eaten insects and would not choose them, but the overall acceptability of the tested WB was high.
Article
Nutrition & Dietetics
Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Vida Simat, Fatih Ozogul, Fausto Gardini, Giulia Tabanelli
Summary: The antimicrobial activity of blackberry leaves and prickly juniper against tyramine-producing Enterococcus faecium was evaluated. The results demonstrated that blackberry leaf essential oil had the best effect in causing membrane damage and reducing tyramine production. These findings highlight the potential antimicrobial activity of plant derivatives in ensuring food safety.
FRONTIERS IN NUTRITION
(2023)
Article
Nutrition & Dietetics
Mustafa Durmus, Yesim Ozogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker, Hatice Yazgan, Salam A. Ibrahim, Fatih Ozogul
Summary: The effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. Grapefruit essential oil showed the highest phenolic content. Microencapsulated fish oils with essential oils had lower thiobarbituric acid reactive substances (TBARs) compared to control. The results indicate that citrus essential oils can improve the oxidative stability of fish oil microcapsules.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour Alhaj Abdullah, Gulden Goksen, Farah Bader, Fatih Ozogul, Francisco J. Barba, Janna Cropotova, Paulo E. S. Munekata, Jose M. Lorenzo
Summary: Food Processing 4.0 is the concept of utilizing Industry 4.0 technologies to improve the quality and safety of processed food products, reduce production costs, save energy and resources, and decrease food loss and waste. Robotics, smart sensors, Artificial Intelligence, the Internet of Things, and Big Data play key roles in achieving these advantages. However, more research is needed to address challenges and further develop each of the Food Processing 4.0 enablers.
Article
Microbiology
Noemi Echegaray, Birsen Yilmaz, Heena Sharma, Manoj Kumar, Mirian Pateiro, Fatih Ozogul, Jose Manuel Lorenzo
Summary: Lactiplantibacillus plantarum strains are commonly used in fermentation and have probiotic and functional properties. These strains have shown resistance and adhesion in the gastrointestinal tract, as well as antioxidant and antimicrobial properties. They can also regulate intestinal microbiota composition. Omics approaches have been used to understand the functional characteristics of L. plantarum. This review provides an overview of the probiotic properties and omics insights of L. plantarum.
MICROBIOLOGICAL RESEARCH
(2023)
Review
Biochemistry & Molecular Biology
Dejan Dobrijevic, Kristian Pastor, Natasa Nastic, Fatih Ozogul, Jelena Krulj, Bojana Kokic, Elena Bartkiene, Joao Miguel Rocha, Jovana Kojic
Summary: This review article provides an overview of the natural sources of betaine and its potential as an innovative functional ingredient. Beets, spinach, and whole grains are the main dietary sources of betaine. Whole grains, such as quinoa, wheat and oat brans, brown rice, and barley, are considered to be rich in betaine. Betaine has gained popularity as an ingredient in novel and functional foods due to its demonstrated health benefits. The article discusses its metabolic pathways and physiology, disease-preventing and health-promoting properties, extraction procedures, detection methods, and highlights gaps in the existing scientific literature.
Article
Food Science & Technology
Duygu Kisla, Gokhan Gurur Gokmen, Gulsun Akdemir Evrendilek, Tamer Akan, Tomas Vlcko, Piotr Kulawik, Anet Rezek Jambrak, Fatih Ozogul
Summary: The recent development of nanotechnology has led to the development of surface coatings containing various nanoparticles, which can reduce or eliminate microbiological threats without continuous disinfection. This review describes the deposition techniques, mechanisms of actions, potential applications, and environmental concerns of antimicrobial coatings containing nanoparticles.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tuba Esatbeyoglu, Annik Fischer, Alessandra D. S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Kopsel, Yesim Ozogul, Gulsun Ozyurt, Daniela De Biase, Fatih Ozogul
Summary: Water kefir made with aronia pomace showed less reduction in phenolic, flavonoid and anthocyanin content compared to kefir made with aronia juice during fermentation. It also demonstrated greater antioxidant activity. Sensory evaluation indicated no difference in overall acceptability, taste, aroma/odor, and turbidity before and after fermentation. These findings suggest the potential of aronia pomace in water kefir production.
Article
Chemistry, Medicinal
Ali Riza Kosker, Merve Karakus, Panagiota Katikou, Ismail Dal, Mustafa Durmus, Yilmaz Ucar, Deniz Ayas, Fatih Ozogul
Summary: The silver-cheeked toadfish is an invasive alien pufferfish species that poses significant threats to native marine species, fisheries, and public health. This study investigated the levels of tetrodotoxin (TTX) in silver-cheeked toadfish from Antalya Bay in the Northeastern Mediterranean Sea. The results showed that the consumption of these fish remains dangerous throughout the year, making them an important risk for public health.
Review
Biochemistry & Molecular Biology
Muhammad Abdul Rahim, Hudda Ayub, Aqeela Sehrish, Saadia Ambreen, Faima Atta Khan, Nizwa Itrat, Anum Nazir, Aurbab Shoukat, Amna Shoukat, Afaf Ejaz, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: Oils derived from plant sources are rich in beneficial compounds that have various potential applications. This review focuses on different modern extraction techniques used for extracting seed oils, and highlights the identification and quantification of essential and bioactive compounds. The beneficial effects of these components in different studies and applications are also discussed.
Article
Food Science & Technology
Nimra Arshad, Saeed Akhtar, Tariq Ismail, Wisha Saeed, Muhammad Qamar, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: Fermentation and germination techniques can improve the nutrient content and reduce anti-nutrients in grass pea, making it a cost-effective alternative to existing plant proteins.
Review
Biotechnology & Applied Microbiology
Guelsuem Deveci, Elif Celik, Duygu Agagunduz, Elena Bartkiene, Joao Miguel F. Rocha, Fatih Ozogul
Summary: Fermented foods are made through microbial growth and enzymatic conversion, and studies suggest their impacts on human health. This article reviews fermented dairy products, vegetables and fruits, legumes, meats, and grains, emphasizing the bioactive compounds and microorganisms involved in the fermentation process. Fermented foods have been found to have anti-fungal, antioxidant, modulation of intestinal microbiota, anti-inflammatory, antidiabetes, anti-obesity, anticancer, antihypertension, and cognitive function protection properties.
FERMENTATION-BASEL
(2023)
Review
Chemistry, Applied
Duygu Agagunduz, Gizem Ozata-Uyar, Betul Kocaadam-Bozkurt, Aycil Ozturan-Sirin, Raffaele Capasso, Saphwan Al -Assaf, Fatih Ozogul
Summary: Food hydrocolloids are versatile natural food ingredients that can be naturally present or added as functional food ingredients or additives. Recent research suggests that certain hydrocolloids can significantly alter the gut microbiota and have positive effects on health. Therefore, investigating the benefits and side effects on the gut may be useful when exploring the health and safety effects of using hydrocolloids as food additives.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Abdo Hassoun, Janna Cropotova, Hana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Carlos Parra-Lopez, Nilesh Nirmal, Fatih Ozogul, Zuhaib Bhat, Abderrahmane Ait-Kaddour, Gioacchino Bono
Summary: Fish and other seafood products are important sources of nutrients and micronutrients for human diet, but the generation of seafood waste and by-products along the seafood value chain results in environmental damage and economic loss. Innovative solutions and alternative approaches are urgently needed to manage seafood discards and their burdens. Utilizing emerging technologies, including Industry 4.0 innovations, can be a promising strategy to reduce and valorize seafood waste and by-products for a sustainable blue economy.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
