Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Dabadé, D. Sylvain; Jacxsens, Liesbeth; Miclotte, Lisa; Abatih, Emmanuel; Devlieghere, Frank; Meulenaer, Bruno De

doi:10.1016/j.foodcont.2020.107497

Cited by 57 publications

(25 citation statements)

References 39 publications

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“…The pH of the solution was adjusted to 2.2 with sodium hydroxide solution and further diluted to exactly 50 mL with 15% TCA. After centrifugation for 5 min at 3000 rpm, the supernatant was filtrated through a 0.45 µm nylon filter [106,107]. The solution contains primary and secondary amino acids that were further analyzed with the Ez:faast GC-MS kit (Phenomenex, Torrance, CA, USA).…”

Section: Gravimetric Parametersmentioning

confidence: 99%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

100

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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Section: Gravimetric Parametersmentioning

confidence: 99%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

100

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“…It seems evident that presence of ethanol resulted in better solubilisation of polysaccharides, and other viscous polymers resulting in reduced starch gelatinisation process [19]. Discussed solvents were applied for extraction of FAAs from food samples, including cereals products, by many authors [16,21,27,28,[32][33][34], however, a mixture of both reagents has not been tested yet.…”

Section: Elaboration Of Extraction Conditionsmentioning

confidence: 99%

Simple extraction procedure for free amino acids determination in selected gluten-free flour samples

Kowalska

Szłyk

Jastrzębska

2021

Eur Food Res Technol

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The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. The conditions of amino acids derivatisation reaction with ninhydrin for chromatographic determination of free amino acids sum was discussed. The developed method was processed in terms of linearity, precision, accuracy, and limits of detection and quantification. Moreover, capillary isotachophoresis and HPLC methods were applied for individual free amino acids determination. The proposed extraction procedure is simple, fast and convenient for different flours samples. Studied procedures were used for free amino acids determination in twelve gluten-free flour samples (corn, oat, soy, rice, pumpkin, millet, peanut, hemp seed, buckwheat, amaranth, pea and chickpea) and the obtained results were compared with wheat flour.

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“…Usually, there are three types of amino acids, including umami amino acids, sweet amino acids, and bitter amino acids. Among them, phenylalanine, tyrosine, lysine, and arginine play key roles, as they are the main biogenic amine precursors in fish [ 52 ]. As Table 3 shows, the highest contents of all FAAs were alanine, glycine, and lysine, and they played important roles in the taste and flavor of the fish.…”

Section: Resultsmentioning

confidence: 99%

Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)

Cheng

Bian

Chu

et al. 2022

Foods

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This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.

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Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Cited by 57 publications

References 39 publications

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Simple extraction procedure for free amino acids determination in selected gluten-free flour samples

Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)

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