Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Samar M. Bassam, Clarice Noleto-Dias, Mohamed A. Farag
Summary: The flavor of cooked meat products is influenced by heat-driven reactions that produce a complex mixture of volatile compounds, impacting consumer preference significantly. Factors affecting grilled flavor include temperature, type of meat, food components, animal antemortem factors, and food additives.
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
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Rosario Zamora
Summary: Recent studies have shown that the formation of heterocyclic aromatic amines (HAAs) is a result of specific reactive carbonyls reacting with ammonia and creatin(in)e. These carbonyl compounds, which are usually limiting reagents, have multiple origins. Therefore, inhibition of HAA formation should focus on controlling the production of these reactive carbonyls, limiting their reactivity, and promoting their trapping.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Francisco J. Hidalgo, Rosario Zamora
Summary: Heating either 3,5-heptadien-2-one or 2,6-heptanedione with ammonia produces 2,6-dimethyl-pyridine and 3-methylcyclohex-2-en-1-one. The presence of phenolics inhibits pyridine formation, except in the mixture of 3,5-heptadien-2-one and resorcinol. The inhibition is due to the formation of ketone-resorcinol adducts.
Article
Chemistry, Applied
Krzysztof Surowka, Magdalena Rzepka, Fatih Ozogul, Yesim Ozogul, Barbara Surowka, Maciej Ligaszewski
Summary: During storage, the total viable counts of vacuum packaged low processed rainbow trout gradually increased, while coliform bacteria disappeared. The concentration of biogenic amines and the biogenic amine index increased over time, with the highest concentration of inosine monophosphate. The G value was found to be a more suitable indicator for assessing the quality of the gravad.
Article
Food Science & Technology
Hana Pistekova, Petra Jancova, Leona Bunkova, Tomas Sopik, Kristyna Marsalkova, Lucie Bercikova, Frantisek Bunka
Summary: Degradation of undesirable biogenic amines in food by microorganisms, particularly Bacillus subtilis, has been proven effective in eliminating their toxicity. However, the degradation ability of B. subtilis strains may be limited by sporulation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Jing Han, Xinping Lin, Huipeng Liang, Sufang Zhang, Beiwei Zhu, Chaofan Ji
Summary: This study aimed to screen amine-degrading starters for Roucha to improve safety and quality. The results showed that the selected starters effectively reduced the accumulation of biogenic amines and contributed to the development of good taste and aroma characteristics in Roucha.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Multidisciplinary
M. Angelica M. Rocha, Manuel A. Coimbra, Silvia M. Rocha, Claudia Nunes
Summary: The use of chitosan-genipin films as a technological adjuvant for white wine preservation offers new opportunities for winemaking industries, replacing sulfur dioxide while maintaining the varietal key odorants and organoleptic characteristics. The study shows that the contact of these films with white and red wines can retain long carbon chain volatile compounds and promote the formation of compounds that enhance the wines aroma, maintaining their varietal notes.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Francisco J. Hidalgo, Rosario Zamora
Summary: This study discovered that phloroglucinol is the most effective phenolic compound in reducing the formation of carcinogenic HAAs, with an inhibition rate of 76-96%. The study also identified and characterized by NMR and MS the adducts of phloroglucinol with phenylacetaldehyde and acrolein, and confirmed their formation in beef patties treated with phloroglucinol using LC-MS/MS. Immersing beef patties in apple or pear juice before cooking (>90% inhibition) and including wheat bran in the patty recipe also proved to decrease HAA formation.
Article
Chemistry, Applied
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Summary: The reaction of acrolein and creatinine was found to produce MeIQx without the need for additional reactants. A reaction pathway explaining the formation of MeIQx and other heterocyclic aromatic amines with the structure of quinoxaline was proposed. The presence of reactive carbonyls in foods was demonstrated to play a key role in the formation of HAAs.
Article
Chemistry, Applied
Romane Troadec, Sofia Nestora, Celine Niquet-Leridon, David Marier, Philippe Jacolot, Elodie Sarron, Stephanie Regnault, Pauline M. Anton, Celine Jouquand
Summary: This study aimed to assess the impact of using sourdough or yeast as a leavening agent for French bread making on the Maillard reaction and the bifidogenic effect. The findings indicated that the levels of Maillard reaction precursors varied depending on the leavening agent used, resulting in different Maillard reactions during baking. The sourdough bread showed a higher bifidogenic effect compared to yeast bread.
Article
Food Science & Technology
Yi Zhang, Jingbo Zhang, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji
Summary: This study selected two Lactobacillus plantarum strains to reduce biogenic amines accumulation in salted mackerel, and found that they could effectively decrease the levels of biogenic amines and histamine. Additionally, the L. plantarum strains demonstrated antibacterial activity, aiding in the control of biogenic amine production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Rosario Zamora, Francisco J. Hidalgo
Summary: The reaction of 2-alkenals with hydroquinones and benzoquinones was studied as a potential route for the endogenous formation of naphthoquinones and anthraquinones in foods. These reactions were also found to occur in tea, suggesting a method to reduce the formation of toxicants by reducing/scavenging their precursors.
Article
Food Science & Technology
Minghui Gu, Cheng Li, Yuanyuan Su, Li Chen, Shaobo Li, Xin Li, Xiaochun Zheng, Dequan Zhang
Summary: This study monitored the biogenic amine (BA) content in pork during storage and identified a new quality indicator. The results showed that the index system in beef, mutton, and chicken can be used for meat quality evaluation in cold chain logistics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Rosario Zamora, Cristina M. Lavado-Tena, Francisco J. Hidalgo
Article
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Agriculture, Multidisciplinary
Rosario Zamora, Cristina M. Lavado-Tena, Francisco J. Hidalgo
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Chemistry, Applied
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Article
Chemistry, Applied
Rosario Zamora, Cristina M. Lavado-Tena, Francisco J. Hidalgo
Article
Chemistry, Applied
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Summary: The reaction of acrolein and creatinine was found to produce MeIQx without the need for additional reactants. A reaction pathway explaining the formation of MeIQx and other heterocyclic aromatic amines with the structure of quinoxaline was proposed. The presence of reactive carbonyls in foods was demonstrated to play a key role in the formation of HAAs.
Article
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Rosario Zamora
Summary: Recent studies have shown that the formation of heterocyclic aromatic amines (HAAs) is a result of specific reactive carbonyls reacting with ammonia and creatin(in)e. These carbonyl compounds, which are usually limiting reagents, have multiple origins. Therefore, inhibition of HAA formation should focus on controlling the production of these reactive carbonyls, limiting their reactivity, and promoting their trapping.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Francisco J. Hidalgo, Rosario Zamora
Summary: This study discovered that phloroglucinol is the most effective phenolic compound in reducing the formation of carcinogenic HAAs, with an inhibition rate of 76-96%. The study also identified and characterized by NMR and MS the adducts of phloroglucinol with phenylacetaldehyde and acrolein, and confirmed their formation in beef patties treated with phloroglucinol using LC-MS/MS. Immersing beef patties in apple or pear juice before cooking (>90% inhibition) and including wheat bran in the patty recipe also proved to decrease HAA formation.
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.
