Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Mannino, Giuseppe; Cirlincione, Fortunato; Gaglio, Raimondo; Franciosi, Elena; Francesca, Nicola; Moschetti, Giancarlo; Asteggiano, Alberto; Medana, Claudio; Gentile, Carla; Settanni, Luca

doi:10.3390/toxins14050293

Cited by 9 publications

(2 citation statements)

References 65 publications

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“…In general, biogenic amines, mainly formed by microbes producing amino acid decarboxylase, are widely found in different foods such as meat, fish, cheese, and wine [26,27]. However, recent studies have also found detectable levels of BAs in sourdoughs where yeasts and lactic acid bacteria can contribute to the BAs formation [28].…”

Section: Resultsmentioning

confidence: 99%

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

et al. 2022

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Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance.

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Section: Resultsmentioning

confidence: 99%

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

et al. 2022

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“…Research shows high-temperature cooking methods like grilling, frying, and smoking are the main sources of PAHs in meat and fish [71]. A study published in Food Chemistry found significantly higher PAH levels in grilled meats and smoked fish as compared to uncooked meats, while a study published in Food Additives & Contaminants found higher levels of it in smoked fish [72].…”

Section: Sources Of Pahs In Meat and Fishmentioning

confidence: 99%

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Tanveer,

Kanwal,

Rafeeq

et al. 2023

Preprint

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Being a great source of protein, B-vitamins and minerals, meat and fish are staple foods in many cultures. However, cooking at high temperatures can produce chemicals associated with an increased risk of developing cancer. This review investigates the possible carcinogenic activity of chemicals formed during the cooking of meat and fish including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs). High-temperature cooking methods for meat, including grilling or frying, result in the formation of HCAs. Meat that has been smoked, grilled, or cooked over an open flame produces PAHs whereas, dry heat methods including roasting, grilling, and frying results in formation of AGEs. In vitro studies have shown that these compounds can damage DNA, cause mutations, and promote the growth of cancer cells. Research shows that thoroughly cooked meat increases the risk of cancer, particularly colorectal, pancreatic, and prostate cancer. Alternative cooking techniques, marinades, and incorporating fruits and vegetables can help to mitigate this risk. For determining the efficacy of these measures, additional studies are required. For the purpose of lowering the potential carcinogenic activity of chemicals formed during the cooking of meat and fish, mitigation techniques must be understood and put into practice. Cancer can be avoided by informing people about the dangers of eating meat and fish that have been cooked at high temperatures and by encouraging better diets and cooking styles. In order to lessen the possible health concerns related to the eating of meat and fish, further studies are required.

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Recent Concerns About Fermented Food Safety

Paramithiotis,

Ray

2024

Trending Topics on Fermented Foods

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Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Cited by 9 publications

References 65 publications

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Recent Concerns About Fermented Food Safety

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