Article
Food Science & Technology
Gean Charles Monteiro, Igor Otavio Minatel, Adilson Pimentel Junior, Hector Alonzo Gomez-Gomez, Joao Pedro Correa de Camargo, Marla Silvia Diamante, Leticia Silva Pereira Basilio, Marco Antonio Tecchio, Giuseppina Pace Pereira Lima
Summary: This study evaluated the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace, finding valuable potential for new product development in flours from different cultivars or blends, with increased levels of phenolic compounds and antioxidant capacity in blends containing 'Niagara Rosada'. The flour production provides a better destination for industrial waste, as these flours can be used as additives or supplements in various industries to improve antioxidant and bioactive content in their products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Summary: This study investigated the content of nine biogenic amines in five different canned seafood species at different storage temperatures. The results showed that storage temperature and time can affect the content of biogenic amines in canned seafood, with high temperature storage potentially posing health risks.
Article
Food Science & Technology
Kyriaki Chatzikyriakidou, Dafni Dimakopoulou-Papazoglou, Eugenios Katsanidis
Summary: The effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. It was found that initial handling conditions are important for the shelf-life of fresh sardines and can drastically affect their overall quality and safety.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(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
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, Analytical
Helena Vasconcelos, Luis C. C. Coelho, Ana Matias, Cristina Saraiva, Pedro A. S. Jorge, Jose M. M. M. de Almeida
Summary: Biogenic amines (BAs) are well-known biomolecules mainly for their toxic and carcinogenic effects. They are used as indicators of quality preservation in food and beverages, and are mainly formed by microbial decarboxylation of amino acids. The extensive and significant research on biorecognition elements, transducers, and their integration in biosensors has been reviewed over the years.
Article
Biotechnology & Applied Microbiology
Francesca Bennato, Marco Di Domenico, Andrea Ianni, Luigina Di Gialleonardo, Cesare Camma, Giuseppe Martino
Summary: The objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in cheese and their relationship with microbial population composition. The results showed that diet had an impact on the microbial composition and compound levels in the cheese, and there were significant positive correlations between certain bacterial families and compound formation.
FERMENTATION-BASEL
(2022)
Article
Agronomy
Estevao Perin Gomes, Cristine Vanz Borges, Gean Charles Monteiro, Matheus Antonio Filiol Belin, Igor Otavio Minatel, Adilson Pimentel Junior, Marco Antonio Tecchio, Giuseppina Pace Pereira Lima
Summary: The study showed that applying 1 and 2 mmol L-1 of salicylic acid during grape growth and veraison stages can reduce berry drop and decay. Salicylic acid treatments increased phenolic compounds, enhancing antioxidant properties.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Onofrio Corona, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, Maria Cristina Messia
Summary: This study investigates the safety, nutritional, and volatile profile evolution of a traditional Italian anchovy sauce with PDO after aging in wooden barrels for 12, 24, and 48 months. Physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated. Glutamate was the predominant free amino acid, showing a significant increase after 48 months of maturation. The total amino acid content increased with longer aging periods. Histamine content decreased significantly during the ripening process. Prolonged maturation improved the safety, nutritional, and volatile components of the seasoning colatura di alici.
Article
Materials Science, Multidisciplinary
Shiqi Zhang, Li Li, Yang Lu, Junyao Zhang, Dapeng Liu, Dandan Hao, Xuan Zhang, Li Tian, Lize Xiong, Jia Huang
Summary: Sensing materials based on ionically conductive metal-organic frameworks (IC-MOFs) with metal ions as charge carriers were developed for detecting cadaverine vapor, an important chemical marker of food spoilage. Among different types of IC-MOFs, IC-CuTHPP-MOFs showed the greatest response to cadaverine, with a detection limit of 4.9 nL. These sensors demonstrated high sensitivity, selectivity, and stability, with a fast and real-time response to rotting meat.
JOURNAL OF MATERIALS CHEMISTRY C
(2022)
Article
Chemistry, Analytical
Jing He, Wei Mao, Wenhui Chen, Wei Shen, Qiaolian Duan, Hai-Wei Shi, Li Tan, Jingyu Kuang, Hian Kee Lee, Sheng Tang
Summary: In this study, a 3D-printed microdevice was designed to fix the extractant for the sensitive detection of histamine using a fluorescence sensing method. This method solves the issue of unstable drop volumes and can be successfully applied to detect histamine in milk.
ANALYTICAL CHEMISTRY
(2022)
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
Chemistry, Applied
Enes Atmaca, Aylin Alkan, Yavuz Kursad Das, Abdurrahman Aksoy
Summary: This study analyzed the production of eight key biogenic amines in farmed rainbow trout samples under various storage conditions, and investigated the accompanying variations in pH. The goal was to identify chemical markers for evaluating the quality of farmed rainbow trout. Histamine and tryptamine were absent, and cadaverine levels were inconsistent. Putrescine levels significantly increased at different storage temperatures. Tyramine, spermidine, and spermine levels fluctuated but were positively correlated with putrescine levels. pH levels slightly increased across all storage temperatures. The study concluded that putrescine may serve as an effective marker for evaluating the freshness of farmed rainbow trout during storage.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Food Science & Technology
Olga Savinova, Mira Yerzhanova
Summary: The study focuses on the amount of heterocyclic aromatic amines in meat products during heat treatment, identifying potential mutagens. Results show that meat products sold in supermarkets contain significantly higher levels of mutagens compared to those grilled in laboratory conditions. Future research will focus on improving analysis methods and developing purification techniques to reduce human consumption of mutagens.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: This study evaluated the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu during fermentation and storage. The results showed that mixed starter cultures could improve the quality and inhibit the formation of harmful substances in Suanyu.
FOOD RESEARCH INTERNATIONAL
(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.