Article
Chemistry, Applied
U. Colombi, L. Sanarica, E. Pargoletti, C. Pisarra, F. Manzoni, G. Cappelletti
Summary: In this study, we demonstrated that bentonites can effectively reduce the content of biogenic amines (BAs) in wine, especially putrescine. Kinetic and thermodynamic studies were conducted on two commercially available bentonites, which achieved approximately 60% removal of putrescine through physisorption mechanism at an optimal concentration of 0.40 g dm-3. Both bentonites also showed promising results in more complex systems, although the adsorption of putrescine was lower due to competition with other molecules typically present in wines, such as proteins and polyphenols. Nevertheless, we managed to reduce the putrescine content below 10 ppm in both red and white wines.
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
Chemistry, Applied
Iwona Niedzwiedz, Justyna Plotka-Wasylka, Ireneusz Kapusta, Vasil Simeonov, Anna Stoj, Adam Wasko, Joanna Pawlat, Magdalena Polak-Berecka
Summary: This study investigated the effect of cold plasma on the phenolic compound and biogenic amine contents of red wine for the first time. The results showed that cold plasma treatment increased the content of phenolic compounds and reduced the concentration of biogenic amines in the wine. These findings may contribute to the development of cold plasma as a potential alternative method for wine and alcoholic beverages preservation.
Review
Microbiology
Xiaoyu Xu, Tian Li, Yanyu Ji, Xia Jiang, Xuewei Shi, Bin Wang
Summary: Wine is a globally consumed alcoholic beverage that offers health benefits in moderation but also contains negative components that need attention. The fermentation process of wine can lead to the production of undesirable metabolites, presenting potential safety risks. Further research and industry practices are needed to minimize the presence of biotoxins in wine.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Ivana Regecova, Boris Semjon, Pavlina Jevinova, Peter Ocenas, Jana Vyrostkova, Lucia Sulakova, Erika Noskova, Slavomir Marcincak, Martin Bartkovsky
Summary: Slovakia is a traditional viticulture country, and this study reveals the impact of the changes in microbial community during grape fermentation on the concentration of biogenic amines by detecting the microbiota and biogenic amines in the samples.
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Food Science & Technology
Zuoyi Zhu, Xinyue Song, Yunzhu Jiang, Jiarong Yao, Zhen Li, Fen Dai, Qiang Wang
Summary: In this study, a method for quantifying nine biogenic amines in wine using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization was developed. The method featured good linearity, low limits of detection and quantification, and high recoveries. The levels of biogenic amines in commercially available Chinese wines varied significantly based on geographical origin. The exposure to biogenic amines in wines was found to be lower than the recommended level for healthy individuals but could lead to symptoms in susceptible individuals.
Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
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
Chemistry, Applied
Kaja Kalinowska, Marek Tobiszewski
Summary: A simple, green and equitable procedure for total biogenic amines (BAs) content determination was developed using a commercially available dye. The sample preparation and analysis were simplified, making it suitable for routine analyses in resource-scarce settings.
Article
Food Science & Technology
Ziyi Yang, Wenlong Li, Yujie Yuan, Zihua Liang, Yingyin Yan, Ying Chen, Li Ni, Xucong Lv
Summary: This study found that the microbial community has a regulatory effect on the formation of biogenic amines (BAs) and volatile flavor components in Hongqu rice wine. The high BA content in rice wine has been a restriction on its production, and there are significant differences in volatile organic compounds (VOCs) between rice wines with different BA contents. Microbiome analysis revealed that different microbial species dominate the brewing process of rice wines with different BA contents. This research provides important scientific data for enhancing the flavor quality of Hongqu rice wine and promoting the healthy development of the Hongqu rice wine industry.
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)
Article
Food Science & Technology
Jelena Topic Bozic, Lorena Butinar, Martina Bergant Marusic, Dorota Korte, Branka Mozetic Vodopivec
Summary: Different analytical methods were tested and optimized for the determination of four biogenic amines produced by grape-associated lactic acid bacteria. The study showed that native LAB could produce BA and a relatively simple method such as TLC can be used effectively for the initial screening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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)
