Biogenic amines in fermented vegetables: food safety issues

Behera, Sudhanshu S.; Panda, Sandeep; Ray, Ramesh C.

doi:10.1016/b978-0-12-819813-1.00007-4

Cited by 5 publications

(4 citation statements)

References 107 publications

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“…The most hazardous BA in foodstuffs are histamine and tyramine [40]. Some countries have regulations concerning the maximum levels of histamine in fish products, but these levels are not unified [46]. In this study, histamine and tyramine were not found in unfermented or fermented chia seeds.…”

Section: Parameters Of Non-fermented and Fermented Chia Seedsmentioning

confidence: 48%

“…Amino acid decarboxylation and the amination and transamination of both aldehydes and ketones lead to the synthesis of biogenic amines; decarboxylase-positive microorganisms are mainly responsible for that phenomenon [45]. BA, in low concentrations, benefit individuals with their metabolic activities but, at greater concentrations, they induce serious food poisoning and other health issues such as allergies, increased blood pressure and proliferation of cells, and brain haemorrhages [46]. The most hazardous BA in foodstuffs are histamine and tyramine [40].…”

Section: Parameters Of Non-fermented and Fermented Chia Seedsmentioning

confidence: 99%

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Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

Bartkienė

Rimsa

Zokaitytė

et al. 2023

Foods

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This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.

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Section: Parameters Of Non-fermented and Fermented Chia Seedsmentioning

confidence: 48%

Section: Parameters Of Non-fermented and Fermented Chia Seedsmentioning

confidence: 99%

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

Bartkienė

Rimsa

Zokaitytė

et al. 2023

Foods

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“…Food security has increasingly become a concern at home and abroad [1]. In order to thoroughly implement the spirit of the Fifth Plenary Session of the 19th CPC Central Committee, speed up the construction of modern circulation system of agricultural products in China, improve the circulation e ciency of domestic agricultural products, and further strengthen the self-system construction in the supply chain of agricultural products.…”

Section: Introductionmentioning

confidence: 99%

Analysis on Optimization of Agricultural Products Supply Chain Based on Dynamic System

Guo

Yue

2022

Discrete Dynamics in Nature and Society

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To thoroughly implement the spirit of the Fifth Plenary Session of the 19th CPC Central Committee, this paper optimizes the supply chain of agricultural products based on dynamic system. In the complex supply chain of agricultural products, they are scattered upstream and downstream. It is difficult to form agglomeration scale effect, information asymmetry between supply chain nodes, and poor hardware environment of supply chain. Logistics operation is difficult. By analyzing the supply chain of agricultural products, optimize the supply chain by using the push-pull supply chain. According to the change of market demand, the push mode and the pull mode are properly allocated and the government’s attention to the supply chain is increased, intentionally the Internet is combined with the supply chain, the stability of the supply chain is increased, and there is a certain adaptability to market demand fluctuations. Problems can be fed back to the suppliers and final buyers of agricultural products in time, and the delivery rate of the whole supply chain should be improved.

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“…Due to their health promoting functions, fermented foods are becoming popular all over the world (Tamang, 2015 ; Sanlier et al, 2019 ). In the meantime, as humans have been steadily ingesting fermented foods for centuries or millennia and because food scientists have focused mainly on researching the health-promoting effects of the foods, the safety issues of fermented foods have been overlooked (Mah et al, 2019 ; Behera et al, 2021 ; Leeuwendaal et al, 2022 ). Fermented foods are not free from a variety of microbiological safety issues because the foods cannot be processed by conventional sterilization methods.…”

mentioning

confidence: 99%