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Nevado DL, Delos Santos S, Bastian G, Deyta J, Managuelod EJ, Fortaleza JA, De Jesus R. Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review. J Food Prot 2023; 86:100049. [PMID: 36916556 DOI: 10.1016/j.jfp.2023.100049] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/30/2023]
Abstract
Seafood is one of the essential sources of nutrients for the human diet. However, they can be subject to contamination and can cause foodborne illnesses, including scombroid fish poisoning caused by histamine. Many microorganisms can produce enzymes that eventually decompose endogenous histidine to histamine in postmortem fish muscles and tissues. One of these is histamine-forming bacteria (HFB), primarily found in the gills, gut, and skin of fishes. Previous studies linked a plethora of Gram-negative HFB including Morganella spp. and Photobacterium spp. to scombroid fish poisoning from many types of seafood, especially the Scombridae family. These bacteria possess the hdc gene to produce histidine decarboxylase enzyme. It was reported that Gram-negative HFB produced 6345 ppm in tuna and 1223 ppm in Spanish mackerel. Interestingly, Gram-positive HFB have been isolated in the seafood samples with lower histamine levels. It suggests that Gram-negative HFB are the major contributor to the accumulation of histamine in seafood. Several analytical methods are available to detect and identify HFB and their histamine metabolites from seafood substrates. Rapid test kits can be used in food production settings for early detection of histamine to avoid food intoxication. Furthermore, high hydrostatic pressure and irradiation treatment could prevent the proliferation of HFB and inactivate the existing histidine decarboxylase (HDC) activity. As demonstrated in different seafood model systems, the HDC activity was deactivated at a maximum high hydrostatic pressure level of 400 MPa. The complete inactivation of HFB was achieved by gamma irradiation at a dose of 4.0 kGy. Other postharvest treatments, like enzymatic degradation and electrolyzed oxidizing water, were studied as sustainable methods for bacterial growth prevention and enzyme inactivation. However, other HFB react differently to these treatment conditions, and further studies are recommended.
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Affiliation(s)
- Daniel Lance Nevado
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Sophia Delos Santos
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Gelian Bastian
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Jimson Deyta
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - El-Jay Managuelod
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Jamil Allen Fortaleza
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Rener De Jesus
- Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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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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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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Jaguey-Hernández Y, Aguilar-Arteaga K, Ojeda-Ramirez D, Añorve-Morga J, González-Olivares LG, Castañeda-Ovando A. Biogenic amines levels in food processing: Efforts for their control in foodstuffs. Food Res Int 2021; 144:110341. [PMID: 34053537 DOI: 10.1016/j.foodres.2021.110341] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 11/25/2022]
Abstract
Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have focused on BAs toxicity and presence in foods; however, technological strategies such as evaluation of physical parameters, the addition of natural or synthetic compounds or the use of specific starter cultures of BAs reduction, and quick detection methods have been scarcely approached. In current research, there has been a focus on fast detection of BAs through colorimetric methods that allow these compounds to be quickly and easily identified by consumers. To reduce BAs presence in food, several alternatives have been developed and investigated with the aim of preventing negative effects caused by their intake, which can be applied before, during, or after processing. Food safety is one of the most important concerns of consumer and sanitary authorities. Therefore, detecting toxins such as BAs in food has become a priority for research. Recent reports that focus on the development of rapid detection methods of BAs are reviewed in this analysis. These methods have been successfully applied to food matrices with little to no sample pretreatment. Several alternatives for BAs reduction in food was also summarized. These findings will help the food industry to improve its processes for developing safe food.
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Affiliation(s)
- Yari Jaguey-Hernández
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Karina Aguilar-Arteaga
- Universidad Politécnica de Francisco I. Madero, Agroindustry Engineering Department, Carr. Tepatepec-San Juan Tepa km. 2, 42660 Francisco I. Madero, Hgo., Mexico
| | - Deyanira Ojeda-Ramirez
- Universidad Autonoma del Estado de Hidalgo, Veterinary Medicine Department, Rancho Universitario Av. Universidad km. 1, Ex-Hacienda de Aquetzalpa, 43600 Tulancingo, Hgo., Mexico
| | - Javier Añorve-Morga
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Luis Guillermo González-Olivares
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Araceli Castañeda-Ovando
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico.
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Chen HW, Chang YW, Fang WP. A New Approach for the Microencapsulation of Clitoria Ternatea Petal Extracts by a High-Pressure Processing Method. Pharmaceutics 2020; 13:pharmaceutics13010023. [PMID: 33374428 PMCID: PMC7824060 DOI: 10.3390/pharmaceutics13010023] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 12/10/2020] [Accepted: 12/18/2020] [Indexed: 12/27/2022] Open
Abstract
Toxic organic solvent residues and the active substances of thermal degradation (such as anthocyanin and polyphenols) are always a concern with the liposomes produced by traditional techniques. The present study focuses on a new approach for the microencapsulation of Clitoria ternatea petal (CTP) extracts, which contain anthocyanins, by high-pressure processing (HPP) at room temperature. Thus, a series of CTP liposomes were prepared and their physicochemical properties were analyzed by laser granulometry and by scanning electron microscopy (SEM). The results revealed that the average particle size of the liposomes after HPP treatment increased gradually from 300 MPa to 600 MPa, possibly due to the aggregation of liposomes and damage to the phospholipid bilayers. For the preparation of liposomes by the HPP method at 300 MPa, the mean particle size, polydispersity index (PDI), and encapsulation efficiency were 240.7 nm, 0.37, and 77.8%, respectively. The HPP method provided a number of advantages over conventional methods (magnet stirring and ultrasonication) as it could allow liposome preparation with higher encapsulation efficiency, smaller size, and narrower, more reproducible particle size distribution. Conclusively, microencapsulation in the liposomes was successfully achieved with the fast-adiabatic expansion of HPP.
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Affiliation(s)
- Hua-Wei Chen
- Correspondence: ; Tel.: +886-3-9317498; Fax: +886-3-9357025
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Chen HW, Chang YW. Encapsulation of
Clitoria ternatea
extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing. J Food Saf 2020. [DOI: 10.1111/jfs.12859] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hua Wei Chen
- Department of Chemical and Materials Engineering National Ilan University Yilan Taiwan
| | - Yu Wei Chang
- Department of Chemical and Materials Engineering National Ilan University Yilan Taiwan
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