Who Cares about Biogenic Amines?

Biogenic amines (BAs) have been under study since the early 1970s [...].

New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing.

The exploitation of by-products and waste from the agri-food industry represents a sustainable approach within the frame of the circular economy, the basis of the European Green Deal and ecological transition [...].

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.

The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI.

Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meat.

[This corrects the article DOI: 10.3389/fnut.2022.966790.].

Approaching to biogenic amines as quality markers in packaged chicken meat.

Following the chicken meat quality decay remains a tricky procedure. On one hand, food companies need of fast and affordable methods to keep constant higher sensory and safety standards, on the other hand, food scientists and operators find difficult conjugating these exigencies by means of univocal parameters. Food quality definition itself is, in fact, a multi-layered and composite concept in which many features play a part. Thus, here we propose an index that relies on biogenic amines (BAs) evolution. These compounds may indirectly inform about microbial contamination and wrong management, production, and storage conditions of meat and meat products. In this study, three cuts of chicken meat (breast filets, drumsticks, and legs) packed under modified atmosphere, under vacuum, and in air-packaging, stored at +4°C (until to 15 days), were analyzed. Some BAs were combined in an index (BAI) and their evolution was followed. The Thiobarbituric Acid Reactive Species assay (TBARS) was also used as a common reference method. Generally, BAI may better identify the beginning of quality impairment than lipid oxidation spreading. ANOVA statistical analysis has highlighted that the storage time is anyway the most detrimental factor for chicken decay when it is stored in refrigerated rooms (p > 0.01). Despite TBARS still remains a powerful tool for chicken goods, its exclusive use may not be enough to explain quality loss. On the contrary, BAI implementation in fresh meat can give a more complete information combining food safety exigencies with sensory attributes.

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives.

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.

The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking.

Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a "formulation approach" to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.

Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient.

By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. This research aimed to characterize coffee silver skin composition and evidence its potentiality for use as a food-safe ingredient in new formulations. Results showed an average total dietary fiber content of 50% but with a higher ratio for insoluble than soluble fiber. A high content of total phenolic compounds, chlorogenic acid, caffeine, and caffeic acid was found and correlated with the high measured antioxidant capacity. Moreover, minerals (e.g., calcium, magnesium, phosphorous, potassium, copper, iron, manganese) important for human wellbeing were found at a high level in CSS, while toxic minerals (e.g., nickel) were found at low levels. In conclusion, coffee silver skin could have an advantageous role for the recovery of valuable compounds and as a potential food-safe ingredient.

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils.

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter's fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain.

The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 gdw -1), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g-1) and isoquercetin (1.04 ± 0.09 mg g-1). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3-37.4%) and flavonoids (2.9 ± 0.1 mg RE g-1); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.

Biogenic Amines' Content in Safe and Quality Food.

Biogenic amines (BAs) are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many body functions, great interest is recently being focused on their toxicological potential, and many pieces of research are being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of them in food, particularly of those hazardous to human health. This editorial has the purpose to collect works looking for new tools to limit the over-production of BAs' in food, see new food sources of them, and mainly to switch on a spotlight between the concept of safe food and BAs' content.

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World".

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.

Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested. Pichia kudriavzevii ECA33 (Pk) and Saccharomyces cerevisiae 4 (Sc) were selected to evaluate their potential to modulate BAs, organic acids, and volatile organic compounds (VOCs) accumulation during a simulated cocoa fermentation. The growth of Sc or Pk in the presence of CB caused a significant reduction (p < 0.05) of 2-phenylethylamine (84% and 37%) and cadaverine (58% and 51%), and a significant increase of tryptamine and putrescine with a strong influence of temperature in BA formation and degradation. In addition, our findings pointed out that Pk induced a major production of fatty acid- and amino acid-derived VOCs, while Sc induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation.

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45-50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

Safety, Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review.

Only some animal species could be transformed into halal salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of halal food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in halal processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of halal raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of halal salami and other halal meat foods.

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.

The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 °C for 22 min; T3, 135 °C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 103 colony forming units per gram (CFU g-1), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 104 CFU g-1. After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg-1DFW; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg-1DFW; tyramine: n.d. ÷ 26.5 mg kg-1DFW). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.

Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets.

Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1.4% (v/v) and whey powder 11.2% (w/v) dissolved in deionized water with addition of nisin (500 mg L-1); the control batch (CB), consisting of samples immersed in the former broth without addition of nisin. A positive effect of nisin resulted on colour stability; in fact, the global colour index ΔE remained constant during the storage of treated rainbow trout samples, while it increased in the control. However, the behaviour of microbiota, texture, odour and biogenic amines were comparable between fillet samples treated with nisin broth and with control medium (without nisin). No inhibitory effects of nisin on biogenic amines accumulation was observed; conversely, the decline of histamine content (about 30%), observed only in fishes of the control batch, may be correlated to the presence of histamine-degradating bacteria (Pseudomonas species). Further studies are necessary to investigate nisin action mechanism on the colour, an important physical characteristic involved in the product quality and consumer acceptability.

Influence of phosphorus management on melon (Cucumis melo L.) fruit quality.

BACKGROUND: At harvest time, melon quality is related to internal and external parameters, which are very important for consumer attractiveness and marketable yield. Several agronomic factors can affect the quality of melon fruits and among them mineral availability may play a significant role. Therefore the aim of the work was to investigate the effect of phosphorus fertigation on melon fruit (Cucumis melo L.) qualitative characteristics, such as fruit size and yield, pulp colour and firmness, aroma and taste, as well as the accumulation of bioactive antioxidant compounds, namely phenols and carotenoids, and their antiradical properties. RESULTS: Results allowed us to extrapolate the optimal P doses to be used for melon fertigation, to achieve high yield and fruit quality characteristics. Modelling the optimal P dose allowed us to maximize yield and resulted in around 257 kg P2 O5 ha(-1) , even if the quality indices relating to carotenoid content, texture and colour of the melon flesh were not significantly different between samples fertigated with the two highest levels tested. CONCLUSION: It can be assumed that the level of 200 kg P2 O5 ha(-1) would be a good compromise between optimization of agronomic performance and melon fruit quality. © 2015 Society of Chemical Industry.

Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.

The modification of the salting procedure (from a three- to a two-salt coverage steps) and its effects on quality and stability properties has been investigated to reduce NaCl content of traditional dry-cured ham. The study was applied on green hams of small-S and large-L weight classes. Results evidenced that a two-salt coverage steps salting could be applied to reduce significantly NaCl content of S-size hams and to reach the physico-chemical conditions required for microbial stability at the end of ripening. The final salt content of the products results (p < 0.05) to depend on salting procedure and initial weight of the hams, while limited differences on quality properties have been observed being the latter mainly associated to the pattern of the volatile compounds. In particular, aldehydes and hexanal content were lower in hams undergone to a 2-steps salting. Sensory analysis evidenced that the hams with reduced NaCl (2s-S and 2s-L) were less easy to chew, less salty and with a lower intensity of the smoky flavour in respect to the 3s- ones. The study confirmed the feasibility of salt content reduction of traditional dry-cured hams by modifying the salting process. However, the weight of the initial tights resulted a critical factor in affecting salting diffusion, salt content and water activity of the ripened products, their quality and stability properties.