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Qiu D, Zhou J, Feng Q, Ren K, Zhang H, He Y, Li C, Liu J, Mai NTT. Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite-tea polyphenol films. Food Chem X 2024; 24:101762. [PMID: 39314538 PMCID: PMC11417202 DOI: 10.1016/j.fochx.2024.101762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 08/12/2024] [Accepted: 08/21/2024] [Indexed: 09/25/2024] Open
Abstract
An active chitosan (CS) film containing a nano-hydroxyapatite-tea polyphenol (HAP-TP) complex was designed and prepared. The effects of HAP-TP loading on the structural and physicochemical properties of the CS-based film were evaluated. The mechanical and thermal properties of the film were significantly improved by the resulting intermolecular interactions and formation of hydrogen bonds between HAP-TP and CS, which reduced the water vapor and oxygen permeabilities of the film by 29.78 and 35.59 %, respectively. The CS-HAP-TP film exhibited excellent slow-release behavior and antioxidant activity, with a cumulative release rate at 700 h 6.79 % lower than that of CS-TP films. The CS-HAP-TP film significantly inhibited the deterioration of semi-dried golden pompano, and thus helped to retain the taste of umami and sweet amino acids in fish samples, while reducing off-flavor generation. The film therefore shows considerable potential as an active packaging material for the preservation of semi-dried fish products.
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Affiliation(s)
- Dan Qiu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Jingxuan Zhou
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Kun Ren
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Hongying Zhang
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Jing Liu
- School of Public Health, Hainan Medical University, Haikou 571199, Hainan, China
| | - Nga Thi Tuyet Mai
- Faculty of Food Technology, Nha Trang University, 02 Nguyen Dinh Chieu St., Nha Trang City, Viet Nam
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2
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Lan Q, Pinheiro ACDAS, Braschi G, Picone G, Rocculi P, Laghi L. Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy. J Food Sci 2024. [PMID: 39098810 DOI: 10.1111/1750-3841.17281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 08/06/2024]
Abstract
The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill-stored seafood are well-documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill-stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum-packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2-4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite-reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay-related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high-pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill-stored rose shrimps.
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Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | | | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, University of Bologna, Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, University of Bologna, Cesena, Italy
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3
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Luo J, Frank D, Arcot J. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chem X 2024; 22:101400. [PMID: 38736984 PMCID: PMC11088277 DOI: 10.1016/j.fochx.2024.101400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/14/2024] [Accepted: 04/17/2024] [Indexed: 05/14/2024] Open
Abstract
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.
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Affiliation(s)
- Jiaqiang Luo
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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4
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Park SK, Lee D, Jo DM, Yu D, Song HS, Kim YM. Bactericidal effect of water-washing methods on Vibrio vulnificus contaminated in a raw fish Konosirus punctatus: water type, temperature, and pH. Food Sci Biotechnol 2024; 33:1495-1504. [PMID: 38585562 PMCID: PMC10992113 DOI: 10.1007/s10068-023-01421-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 07/23/2023] [Accepted: 08/10/2023] [Indexed: 04/09/2024] Open
Abstract
This study aimed to evaluate a method for effectively reducing Vibrio vulnificus contamination in fish based on the type of washing water and method. Texture profiles and sensory evaluations were performed to determine the effect of the developed method on the quality and preference of the samples. The selected fish sample was Konosirus punctatus, which is mainly consumed in Asian countries. Various factors that could affect the survival rate of V. vulnificus were reviewed, including water type, temperature, exposure time, organic acids, pH, and washing methods. As a result, immersion and washing with filtered water with pH adjusted to 4.0 using acetic acid showed a high bactericidal effect of 2.5 log MPN/100 g. Furthermore, this method showed no statistically significant effect on the texture and sensory characteristics of fish. The results of the present study suggest a simple and effective method for preventing V. vulnificus infection in raw fish.
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Affiliation(s)
- Seul-Ki Park
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju, 55365 Korea
| | - Daeun Lee
- Department of Food Science and Technology, Pukyong National University, Busan, 48513 Korea
| | - Du-Min Jo
- Department of Food Science and Technology, Pukyong National University, Busan, 48513 Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, 48513 Korea
| | - Daeung Yu
- Department of Food and Nutrition, Changwon National University, Changwon, 51140 Korea
- Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon, 51140 Korea
| | - Ho-Su Song
- Division of Culinary Arts, Youngsan University, Busan, 48015 Korea
| | - Young-Mog Kim
- Department of Food Science and Technology, Pukyong National University, Busan, 48513 Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, 48513 Korea
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5
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Wei B, Gao Y, Zheng Y, Yu J, Fu X, Bao H, Guo Q, Hu H. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods 2024; 13:1256. [PMID: 38672928 PMCID: PMC11049464 DOI: 10.3390/foods13081256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.
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Affiliation(s)
- Banghong Wei
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Yan Gao
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
- School of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yao Zheng
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Jinxiang Yu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Xuejun Fu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Hairong Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Huogen Hu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
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6
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Zhong K, Li Y, Hu X, Li Y, Tang L, Sun X, Li X, Zhang J, Meng Y, Ma R, Wang S, Li J. A colorimetric and NIR fluorescent probe for ultrafast detecting bisulfite and organic amines and its applications in food, imaging, and monitoring fish freshness. Food Chem 2024; 438:137987. [PMID: 37995584 DOI: 10.1016/j.foodchem.2023.137987] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/25/2023]
Abstract
Herein, for the first time, we have successfully constructed a novel near-infrared (NIR) emission fluorescent probe Dpyt for ultrafast detecting (within 5 s) bisulfate and organic amines based on a 1,2-dihydrocyclopenta[b]chromene-barbiturate conjugation system. Upon addition of bisulfate or organic amines, Dpyt displayed a distinct color change from blue to colorless or from purple to blue, respectively, suggesting that the Dpyt can be used to detect two analytes by the naked eye. Based on quantum chemistry calculations, the fluorescence quenching of Dpyt after the addition of HSO3- is caused by the photoinduced electron transfer (PET) process of the adduct Dpyt-HSO3-. The fluorescence enhancement of Dpyt caused by most organic amines is due to the enhanced intramolecular charge transfer (ICT) process of deprotonated Dpyt. Notably, Dpyt can be applied for detecting HSO3- in actual food samples such as red wine and sugar, as well as for imaging of HSO3- and representative propylamine in living cells. And more importantly, indicator labels constructed by filter paper loaded with Dpyt can visually monitor the freshness of salmon in real-time by daylight and fluorescence dual-mode. The comparison with national standard method of China manifests that indicator labels are a valid tool to assess the freshness of seafood.
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Affiliation(s)
- Keli Zhong
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yang Li
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xiaoling Hu
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yangyang Li
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Lijun Tang
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| | - Xiaofei Sun
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jinglin Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810016, China
| | - Shulin Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China
| | - Jianrong Li
- College of Chemistry and Materials Engineering, Jinzhou 121013, China; College of Food Science and Technology, Jinzhou 121013, China; Institute of Ocean, Bohai University, Jinzhou 121013, China; Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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7
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Chen J, Chen Y, Liu J, Feng S, Huang W, Ling Y, Dong Y, Huang W. In Situ Optical Detection of Amines at a Parts-per-Quadrillion Level by Severing the Through-Space Conjugated Supramolecular Domino. J Am Chem Soc 2024; 146:2604-2614. [PMID: 38230966 DOI: 10.1021/jacs.3c11480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
Conventional fluorophores suffer from low sensitivity and selectivity in amine detection due to the inherent limitations in their "one-to-one" stoichiometric sensing mechanism. Herein, we propose a "one-to-many" chain reaction-like sensing mechanism by creating a domino chain consisting of one fluorescent molecule (e.g., PTF1) and up to 40 nonemissive polymer chains (pPFPA) comprising over thousand repeating units (PFPA). PTF1 (the domino trigger) interacts with adjacent PFPA units (the following blocks) through polar-π interactions and initiates the domino effect, creating effective through-space conjugation along pPFPA chains and generating amplified yellow fluorescent signals through charge transfer between PTF1 and pPFPA. Amine exposure causes rapid dismantling of the fluorophore-pPFPA-based domino chain and significantly reduces the amplified emissions, thus providing an ultrasensitive method for detecting amines. Relying on the above merits, we achieve a limit of detection of 177 ppq (or 1.67 × 10-12 M) for triethylamine, which is nearly 4 orders lower than that of previous methods. Additionally, the distinct reactivity of pPFPA toward different amines allows for the discrimination of primary, secondary, and tertiary amines. This study presents a "domino effect" sensing mechanism that has not yet been reported and provides a general approach for chemical detection that is beyond the reach of conventional methods.
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Affiliation(s)
- Jiamao Chen
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- College of Chemistry and Materials Science, Fujian Normal University, Fuzhou, Fujian 350002, P. R. China
| | - Yuanyuan Chen
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- College of Chemistry and Materials Science, Fujian Normal University, Fuzhou, Fujian 350002, P. R. China
| | - Jie Liu
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Shiyu Feng
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Wei Huang
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- College of Chemistry and Materials Science, Fujian Normal University, Fuzhou, Fujian 350002, P. R. China
| | - Yao Ling
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Yu Dong
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Weiguo Huang
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou, Fujian 350002, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
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8
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Kuley F, Rathod NB, Kuley E, Yilmaz MT, Ozogul F. Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts. Foods 2024; 13:364. [PMID: 38338500 PMCID: PMC10855824 DOI: 10.3390/foods13030364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.
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Affiliation(s)
- Ferhat Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Balcali, 01330 Adana, Turkey (E.K.)
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Technology and Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Killa-Roha 402116, Maharashtra State, India;
| | - Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Balcali, 01330 Adana, Turkey (E.K.)
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, 21589 Jeddah, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Balcali, 01330 Adana, Turkey (E.K.)
- Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey
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9
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Houicher A, Kuley E, Bensid A, Yazgan H, Özogul F. In vitro study of biogenic amine production and gastrointestinal stress tolerance by some enterococci strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:500-507. [PMID: 37647551 DOI: 10.1002/jsfa.12954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Owing to the toxic effects of enterococci, their biogenic amine production is a negative aspect of safe strain selection and unfavourable activity in food. Additionally, the ability to tolerate acid and bile are two important traits for the selection of probiotic strains since they show the probiotic bacteria's capacity to survive throughout gastrointestinal transit. In the present work, six enterococci strains belonging to Enterococcus gallinarum and Enterococcus hirae were subjected to in vitro evaluation of their ability to produce biogenic amines and to tolerate gastrointestinal stress in order to investigate their possibility for future intended use as probiotics. RESULTS All enterococci isolates possessed good viability at low pH (pH 4) and in the presence of bile salts (0.3%), indicating their ability to survive passage through the gastrointestinal tract. In addition, selected strains had a high ability to produce tyramine in tyrosine decarboxylase broth, while medium levels of histamine were detected (below 74 mg L-1 ) in experimental media in vitro. Other biogenic amines were also formed at various levels by most of the enterococci strains. CONCLUSION All enterococci strains, with the exception of E. gallinarum DM 29, are powerful tyramine producers, and their capacity to create histamine is inferior to that of tyramine. However, more investigations are needed before considering their use as bio-preservatives or starter cultures in foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Abderrahmane Houicher
- Department of Agricultural Sciences, Faculty of Science, Amar Telidji University, Laghouat, Algeria
| | - Esmeray Kuley
- Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkey
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10
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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11
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Martin D, Joly C, Dupas-Farrugia C, Adt I, Oulahal N, Degraeve P. Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish. Foods 2023; 12:2657. [PMID: 37509749 PMCID: PMC10378619 DOI: 10.3390/foods12142657] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.
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Affiliation(s)
- Doriane Martin
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Catherine Joly
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Coralie Dupas-Farrugia
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Isabelle Adt
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Nadia Oulahal
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
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12
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Elsabagh R, Ibrahim SS, Abd-Elaaty EM, Abdeen A, Rayan AM, Ibrahim SF, Abdo M, Imbrea F, Şmuleac L, El-Sayed AM, Abd Elghaffar RY, Morsy MK. Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023; 7. [DOI: 10.3389/fsufs.2023.1177010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.
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Urbonavičiūtė G, Dyglė G, Černauskas D, Šipailienė A, Venskutonis PR, Leskauskaitė D. Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring. Foods 2023; 12:foods12081678. [PMID: 37107473 PMCID: PMC10137684 DOI: 10.3390/foods12081678] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/14/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
Alginate/pectin films supplemented with extracts from cranberry pomace (CE) or grape seeds (GE) were developed and applied to herring fillets that were stored for 18 days at 4 °C. Herring coated with films containing GE and CE inhibited the growth of Listeria monocytogenes and Pseudomonas aeruginosa during the storage period, whereas pure alginate/pectin films did not show an antimicrobial effect against the tested pathogens. The application of alginate/pectin films with CE and GE minimised pH changes and inhibited total volatile basic nitrogen (TVN) and the formation of thiobarbituric acid-reactive substances (TBARS) in the herring fillets. The coating of herring fillets with films with CE or GE resulted in three- and six-fold lower histamine formation and one-and-a-half- and two-fold lower cadaverine formation, respectively, when compared to unwrapped herring samples after 18 days of storage. The incorporation of 5% extracts isolated from cranberry pomace or grape seeds into the alginate/pectin film hindered herring spoilage due to the antimicrobial and antioxidant activity of the extracts.
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Affiliation(s)
- Gabrielė Urbonavičiūtė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Gintarė Dyglė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Darius Černauskas
- Food Institute, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Aušra Šipailienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
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Luo Y, Li D, Liao H, Xia X. Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1315-1325. [PMID: 36114594 DOI: 10.1002/jsfa.12225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/12/2022] [Accepted: 09/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation. RESULTS Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ = -0.829 and ρ = -0.714, respectively, P < 0.05) in the B. amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ = -0.657 and ρ = -0.543, respectively, P < 0.05) in the B. licheniformis 2-B3 group. CONCLUSION The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.
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Affiliation(s)
- Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Dongrui Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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15
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Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Wu J, Mao H, Dai Z. Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring ( Ilisha elongata). Foods 2023; 12:foods12020406. [PMID: 36673497 PMCID: PMC9857776 DOI: 10.3390/foods12020406] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/05/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Salted white herring (Ilisha elongata) is a popular fish product in the coastal region of China. The complex endogenous enzymes and microbial action determine the quality of a traditionally salted herring. In order to investigate the role of microorganisms in the quality formation of salted herring, three groups for different salting processes were established: traditional salted (TS), non-starter salted (NS), and starter culture salted (SS). The predominant microorganism in each processing group was Staphylococcus spp., as inferred by next-generation sequencing data. Different physicochemical parameters were obtained in each of the three processing groups (TCA-soluble peptide (trichloroacetic acid-soluble peptide), TVB-N (Total volatile basic nitrogen), and TBA values (thiobarbituric acid-reactive substance)). The TS group had the maximum level of total biogenic amines, while the SS group had the lowest. A strong positive correlation was found between Staphylococcus and 14 aromatic compounds, of which 5 were odor-active compounds that created fishy, grassy, fatty, and fruity flavors. Shewanella may produce trimethylamine, which is responsible for the salted herrings’ fishy, salty, and deteriorating flavor. The findings demonstrated that autochthonous strains of Staphylococcus saprophyticus M90−61 were useful in improving product quality because they adapted quickly to the high osmotic environment.
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Affiliation(s)
- Jiajia Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
- Correspondence: ; Tel.: +86-180-5818-2612
| | - Haiping Mao
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
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17
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Yang L, Yan X, Liu T, Kang L, Sun Y, Gao X, Zhao X, Duan Y. Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage. Front Nutr 2023; 10:1123627. [PMID: 37113289 PMCID: PMC10126671 DOI: 10.3389/fnut.2023.1123627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 03/16/2023] [Indexed: 04/29/2023] Open
Abstract
Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.
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Affiliation(s)
- Le Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Xinlei Yan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Letian Kang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Yufei Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xingyu Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Xin Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Yan Duan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
- *Correspondence: Yan Duan,
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18
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Gao X, Li C, He R, Zhang Y, Wang B, Zhang ZH, Ho CT. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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19
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Pollution, Exposure and Risk of Biogenic Amines in Canned Sea Fish: Classification of Analytical Methods Based on Carbon Spheres QuEChERS Extraction Combined with HPLC. Molecules 2022; 27:molecules27196243. [PMID: 36234782 PMCID: PMC9571968 DOI: 10.3390/molecules27196243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the pollution characteristics, exposure levels and health risk assessments of seven kinds of biogenic amines (BAs) in eight varieties of canned sea fish products (n = 131) on the Chinese market. Carbon spheres QuEChERS mixed dispersion solid phase extraction combined with HPLC was used for the classification and analysis of batch samples. The average recovery of single BAs obtained by this method is 92.3~97.7%, and the relative standard deviation is 1.9~4.8%. Different varieties of samples have different degrees of pollution, the mass concentration of single BAs range 0.45~27.74 mg/kg, and the total concentration of ΣBAs range 18.77~368.50 mg/kg, of which the concentration of Σ4BAs range 11.53~368.50 mg/kg. The composition of four BAs is mainly putrescine, cadaverine, histamine and tyramine, which always play an important role in the exposure level and risk assessment of samples. The exposure level of BAs in the human body ranges 67.03~209.52 μg∙kg−1∙d−1. The health risk assessment shows that the gender trend of exposure risk level of BAs is male > female (young age), female > male (middle and old age), the age trend is young age > old age > middle age, and the regional trend is city > countryside. The food safety index of BAs in samples is 0.0062~0.0195, which is far less than 1, so the risk is within the controllable range.
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Tsafack PB, Tsopmo A. Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon 2022; 8:e10456. [PMID: 36105466 PMCID: PMC9465362 DOI: 10.1016/j.heliyon.2022.e10456] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/14/2022] [Accepted: 08/22/2022] [Indexed: 11/20/2022] Open
Abstract
Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.
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Affiliation(s)
- Patrick Blondin Tsafack
- Nutrition and Functional Food, School of Biosciences and Veterinary Medicine, University of Camerino, Via A. D'Accorso, 16, Camerino, Italy
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry and Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
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21
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Sezer YÇ, Bulut M, Boran G, Alwazeer D. The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104688] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z, Zhou X, Ding Y. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol 2022; 219:1272-1283. [PMID: 36058394 DOI: 10.1016/j.ijbiomac.2022.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/05/2022] [Accepted: 08/26/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
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Affiliation(s)
- Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Chen Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Saiqi Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China..
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Li Y, Yu H, Tang Z, Wang J, Zeng T, Lu S. Effect of Coreopsis tinctoria microcapsules on tyramine production by Enterococcus faecium in smoked horsemeat sausage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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24
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Effect of CO 2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds. Food Chem 2022; 397:133748. [PMID: 35905618 DOI: 10.1016/j.foodchem.2022.133748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/20/2022]
Abstract
To investigate the regulation mechanism of CO2 (0% CO2, 20% CO2, 60% CO2, and 100% CO2) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO2 significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO2. The hydrolysis and oxidation of lipid in CO2-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO2 efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO2 was observed.
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25
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Abuhlega TA, Ali MR. Biogenic amines in fish: prevention and reduction. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thuraya A. Abuhlega
- Food Sciences and Technology Department, Faculty of Agriculture University of Tripoli Tripoli Libya
| | - Marwa R. Ali
- Food Sciences Department, Faculty of Agriculture Cairo University Giza Egypt
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26
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Hu Z, Chin Y, Huang J, Zhou J, Li G, Hu Y, Yuan C, Chen J. Inhibition of citral nanoemulsion to growth, spoilage ability and AI-2/ luxS quorum sensing system of Shewanella putrefaciens CN-32: A study on bacteriostasis from in vitro culture and gene expression analysis. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Objectives
The bacteriostatic effects of a citral nanoemulsion against Shewanella putrefaciens CN-32 (SHP CN-32) were investigated using in vitro culture and gene expression analysis, for building a potential application in spoilage microorganism control and aquatic products quality maintenance.
Materials and Methods
The SHP CN-32 was treated by prepared citral nanoemulsion when the minimal inhibitory concentration (MIC) was verified. The growth curve, membrane integrity, scanning electron microscope (SEM) observation, biofilm formation and quorum sensing (QS) signaling molecule AI-2 content were evaluated in different MIC treatment groups (0 MIC to 1.00 MIC). The gene expression status of SHP CN-32 in 0 MIC group and 0.50 MIC group were compared using transcriptome sequencing and quantitative PCR.
Results
The in vitro culture revealed that the citral nanoemulsion could inhibit the growth of SHP CN-32 with MIC of about 200 μg/ml. Images from membrane integrity, SEM and biofilm formation suggested significant biological structure damage in bacteria after treatment. Meanwhile, the quorum sensing (QS) signaling molecule AI-2 content showed a decline following the rise of treatment concentration. Transcriptome sequencing and quantitative PCR revealed that the majority genes related diversified functional metabolic pathways of SHP CN-32 were down-regulated at varying degree.
Conclusion
A significant bacteriostasis of citral nanoemulsion against Shewanella putrefaciens CN-32 (SHP CN-32) were verified via the results of growth inhibition, structural destruction, signal molecular decrease and gene expression down-regulation of strains. These synergies significantly affect the characteristic expression of SHP CN-32, revealing the application potential as bacteriostat, QS inhibitor and preservative in aquatic products.
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Affiliation(s)
- Zhiheng Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Yaoxian Chin
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Jiayin Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Jiaying Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Gaoshang Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Yaqin Hu
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5 , Morioka 020-8551, Japan
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
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27
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Characterization of metabolite, genome and volatile organic compound changes provides insights into the spoilage and cold adaptive markers of Acinetobacter johnsonii XY27. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Tao Z, Wu X, Liu W, Takahashi H, Xie S, Ohshima C, He Q. Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China. J Food Prot 2022; 85:956-960. [PMID: 35202455 DOI: 10.4315/jfp-21-215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 02/18/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Histamine-forming bacteria (HFB) were isolated from the 70 salted fish samples bought from town markets of Guangdong Province of south China. In addition, the histamine-forming ability of HFB was analyzed. There were 31 strains of HFB isolated from 36 salted fish pickled overnight. They were identified as six bacteria species: Vibrio alginolyticus, Vibrio rumoiensis, Staphylococcus saprophyticus, Staphylococcus xylosus, Lactococcus lactis, and Morganella morganii. The rate of confirmation of V. alginolyticus was highest (23 of 31), exceeding 200 mg/kg histamine. In particular, M. morganii produced a histamine amount that exceeded 2,000 mg/kg, although it was only one isolate in this study. In addition, five bacteria species of HFB were isolated from 34 dried salted fish. Among them, S. saprophyticus was dominant in the dried salted fish but produced histamines below 200 mg/kg. However, Enterobacter aerogenes from dried salted fish formed a histamine amount exceeding 200 mg/kg. The study showed that the dominant strain of HFB was different in two kinds of salted fish. Both kinds of salted fish contained HFB whose histamine-forming capacity exceeded 200 mg/kg. As a result, the safety of salted fish should be of concern, especially salted fish pickled overnight. HIGHLIGHTS
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Affiliation(s)
- Zhihua Tao
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Xue Wu
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Weiqi Liu
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Shuying Xie
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Chihiro Ohshima
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Qilu He
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
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29
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Lin Z, Wu ZY, Zhang WX. Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles. Food Chem 2022; 393:133339. [PMID: 35653994 DOI: 10.1016/j.foodchem.2022.133339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Microbial amino acid decarboxylases (AADs) produce biogenic amines (BAs) in fermented food. However, a systematic comparison of the AADs' properties from different microorganisms in pickle fermentation remains unexplored. Here, we bioinformatically analyzed the amino acid sequences of AADs corresponding to four major BAs for common microorganisms in pickle fermentation. We showed that their sequences, besides tyrosine decarboxylase, differed among microorganisms. Overall, the AAD sequences varied lesser among bacterial species than between bacteria and fungi, with those in Lactobacillus sharing occasionally high similarity with other bacteria. Most AADs were predicted as stable cytosolic endoenzymes. Molecular docking showed that most commonly used spice components in pickle production, especially pepper, chili, and ginger, strongly bind to the AAD active sites, thus may inhibit the enzymes and reduce the BA accumulation. This study provides insights for deeply understanding the different microbial AAD properties in pickle fermentation and reducing BAs by appropriately using spices.
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Affiliation(s)
- Ze Lin
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Zheng-Yun Wu
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China.
| | - Wen-Xue Zhang
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
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30
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Rathod NB, Nirmal NP, Pagarkar A, Özogul F, Rocha JM. Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge. Microorganisms 2022; 10:773. [PMID: 35456823 PMCID: PMC9028172 DOI: 10.3390/microorganisms10040773] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/15/2022] [Accepted: 04/01/2022] [Indexed: 02/06/2023] Open
Abstract
Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited diverse preservation capacities on fish and fishery products' spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Postharvest Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha, Raigad 402116, Maharashtra, India;
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand;
| | - Asif Pagarkar
- Marine Biological Research Station, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Ratnagiri 415612, Maharashtra, India;
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
| | - João Miguel Rocha
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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31
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Xie S, Li Z, Sun B, Zhang Y. Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China. Curr Res Food Sci 2022; 5:1225-1234. [PMID: 35996617 PMCID: PMC9391506 DOI: 10.1016/j.crfs.2022.07.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/29/2022] Open
Abstract
Farmhouse soybean paste in Northeast China is a traditional fermented product made from soybean, and more than 11% (w/w) salt is usually added during production to control the fermentation process. In this study, the variations in bacterial diversity, biogenic amines(BAs) and physicochemical properties during the natural fermentation of soybean paste with different salt concentrations (8%, 9%, 10%, 11%, and 12%) were studied. The results show that at 0 days (0 d) of fermentation in soybean paste, the dominant genera included Staphylococcus, unidentified Clostridiales, and Sporolactobacillus. During fermentation from 30 d to 90 d, the dominant genera were Tetragenococcus and Staphylococcus. However, the proportions of the dominant genera were different depending on the salt concentration. Putrescine(Put), tryptamine(Try), β-phenethylamine(Phe), cadaverine(Cad), histamine(His), and tyramine(Tyr) showed negative correlations with salt concentration. The amino type nitrogen(ANN), titratable acidity(TTA) and total number of colonies were also negatively correlated with salt concentration. Analysis of the correlation between genera and BAs showed that 12 genera were positively correlated with BAs, and 4 genera were negatively correlated with BAs. The results of this study indicated that salt has a significant impact on bacterial diversity during the fermentation of soybean paste, which in turn affects the changes in bacterial metabolites. From the perspective of food safety, the amount of salt added in the soybean paste can be reduced to 10% under the existing fermentation conditions. The effect of salt concentration on soybean paste was studied. Salt concentration affected the bacterial diversity and BAs in soybean paste. There was a species succession process in the initial 30 days of fermentation. There was correlation between the BAs and some bacteria in soybean paste.
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32
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Dai W, Gu S, Xu M, Wang W, Yao H, Zhou X, Ding Y. The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111933] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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33
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Dilucia F, Lacivita V, Nobile MAD, Conte A. Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach. Foods 2021; 10:foods10091972. [PMID: 34574081 PMCID: PMC8464677 DOI: 10.3390/foods10091972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 11/23/2022] Open
Abstract
This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.
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34
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Belleggia L, Milanović V, Cesaro C, Cardinali F, Garofalo C, Aquilanti L, Osimani A. Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1948478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Cristiana Cesaro
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
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35
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Li Y, Cui L, Du F, Han X, Li J. Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid (
Illex
argentinus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Lei Cui
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Fengxia Du
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xiao Han
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jianrong Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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36
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Lorencová E, Salek RN, Buňková L, Szczybrochová M, Černíková M, Buňka F. Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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