Reduction of biogenic amine contents in fermented soybean paste using food additives

Lee, Jun-Young; Kim, Yong-gun; Her, Jae‐Young; Kim, Mina K.; Lee, Kwang‐Geun

doi:10.1016/j.lwt.2018.09.015

Cited by 21 publications

(20 citation statements)

References 38 publications

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“…In all fruit juices analyzed in literature, the presence of putrescine (0.01-60.97 mg/L) was found; the highest amount was found in orange concentrated juice (60.97 mg/L) [90] and in orange juice (43.70 mg/L) ( Table 4) [79]. Consequently, spermine (0.24-3.58 mg/L) and spermidine (nd-5.41 mg/L) were detected in all the samples analyzed in the literature [79,[89][90][91][92][93]. Furthermore, the highest cadaverine concentration was detected in apricot juice (17.93 mg/L) and indeed in orange concentrated juice ethylamine (38.6 mg/L) [89].…”

Section: Biogenic Amine Amount In Fruit Juicementioning

confidence: 94%

“…In drinks, the additive of particular importance is sugar. Moreover, the absence of sugar influences the predisposition of the formation of biogenic amines during storage [79]. All these factors act in a combined manner, affecting the concentration of biogenic amines in food [80].…”

Section: Biogenic Amine Synthesis In Alcohol-free and Non-alcoholic Bmentioning

confidence: 99%

“…The raw materials from which fruit juices originate are natural sources of BAs, especially polyamines [85]. In fact, polyamines are ubiquitous compounds in the plant kingdom, together with their putrescine precursor [79]. HPLC is the analytical method used for identification of BAs in fruit juice samples, supported by a UV or FD detector.…”

Section: Biogenic Amine Amount In Fruit Juicementioning

confidence: 99%

“…HPLC is the analytical method used for identification of BAs in fruit juice samples, supported by a UV or FD detector. The analysis time varies between 20 and 71 min, depending on the chromatographic method that is set, whereas the limit of detection (LOD) varies between 0.001 and 0.023 mg/L and the limit of quantification (LOQ) varies between 0.001 and 0.017 mg/L [79,[90][91][92][93].…”

Section: Biogenic Amine Amount In Fruit Juicementioning

confidence: 99%

“…In the literature there are few studies carried out to evaluate BA profile and amount in these drinks. The beverages analyzed in the literature are orange carbonated-based drink [79], non-alcoholic beer [102,103], dairy beverages [104], and milk chocolate [105]. The BA determination methods used in soft drinks is high performance liquid chromatography, supported by UV [79,102,104,105]; FD [102,103] detector.…”

Section: Biogenic Amine Amount In Soft Drinksmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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Section: Biogenic Amine Amount In Fruit Juicementioning

confidence: 94%

Section: Biogenic Amine Synthesis In Alcohol-free and Non-alcoholic Bmentioning

confidence: 99%

Section: Biogenic Amine Amount In Fruit Juicementioning

confidence: 99%

Section: Biogenic Amine Amount In Fruit Juicementioning

confidence: 99%

Section: Biogenic Amine Amount In Soft Drinksmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

Benli,

Şahin,

Ağçam

2024

Food Science & Nutrition

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This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound‐assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43–30.66), 2‐phenylethylamine (2.24–32.04), putrescine (2.19–7.98), cadaverine (3.28–12.21), histamine (7.01–11.38), tyramine (3.27–71.07), spermidine (4.44–8.01), and spermine (53.96–68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.

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Occurrence of Biogenic and Other Hazardous Amine in Foods

Özoğul¹,

Özoğul²

2024

Encyclopedia of Food Safety

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Reduction of biogenic amine contents in fermented soybean paste using food additives

Cited by 21 publications

References 38 publications

Biogenic Amines in Alcohol-Free Beverages

Biogenic Amines in Alcohol-Free Beverages

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

Occurrence of Biogenic and Other Hazardous Amine in Foods

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