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.

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk.

This study aimed at evaluating co-cultures of selected microorganisms for their proteolytic activity and capability to produce fermented milk enriched with ACE-inhibitory (ACEI) peptides. Selected yeasts (Torulaspora delbruekii KL66A, Galactomyces geotrichum KL20B, Pichia kudriavzevii KL84A and Kluyveromyces marxianus KL26A) and lactic acid bacteria strains (Lactobacillus plantarum LAT03, Lb. plantarum KLAT01 and the not virulent Enterococcus faecalis KE06) were screened as single cultures for their capacity of releasing ACEI peptides without producing bitter taste. Three strains cultures (yeast, Lb. plantarum and E. faecalis) were performed to evaluate the combined impact on microbial growth, lactic acid production, citric acid consumption, proteolysis, ACEI activity, and bitter taste after 36 h of fermentation at 28 °C. While G. geotrichum KL20B showed a strong stimulating effect on Lb. plantarum strains and the production of peptides with ACEI activity, the presence of T. delbruekii KL26A in the cultures was deleterious both to ACEI activity and product taste. The most effective combination was P. kudriavzevii KL84A, Lb. plantarum LAT3, E. faecalis KL06, which showed the highest ACEI activity (IC50 = 30.63 ± 1.11 µg ml(-1)) and gave no bitter taste for 7 days at 6 °C. Our results highlight the importance of choosing the strains combination carefully, to obtain a high yield of ACEI activity without bitter taste.

Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product.

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics.

Sustainable biosynthesis of lycopene by using evolutionary adaptive recombinant Escherichia coli from orange peel waste.

This study aimed to evaluate the hydrolysates from orange peel waste (OPW) as the low-cost carbon source for lycopene production. Initially, the dilute acid pretreatment combined with enzymatic hydrolysis of OPW resulted in a total sugar concentration of 62.18 g/L. Meanwhile, a four-month adaptive laboratory evolution (ALE) experiment using a d-galacturonic acid minimal medium resulted in an improvement in the growth rate of our previously engineered Escherichia coli strain for lycopene production. After evolutionary adaptation, response surface methodology (RSM) was adapted to optimize the medium composition in fermentation. The results obtained from RSM analysis revealed that the 5.53 % carbon source of orange peel hydrolysate (OPH), 6.57 g/L nitrogen source, and 30 °C temperature boosted lycopene production in the final strain. Subsequently, the optimized treatment for lycopene fermentation was then conducted in a 5 L batch fermenter under the surveillance of a kinetic model that uses the Logistic equation for strain growth (µm = 0.441 h-1), and Luedeking-Piret equations for lycopene production (Pm = 1043 mgL-1) with growth rate constant (α = 0.1491). At last, lycopene biosynthesized from OPH was extracted and analyzed for qualitative validation. Likewise, its data on phytic acid (between 1.01 % and 0.86 %) and DPPH radical scavenging (between 38.06 % and 29.08 %) highlighted the better antioxidant capacity of lycopene. In conclusion, the OPH can be used as a fermentation feedstock which opens new possibilities of exploiting fruit crop residues for food and pharmaceutical applications.

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa's provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products.

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.

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification of 72 isolates evidenced that Enterococcus faecalis and E. faecium were the dominant species. The genes gelE, esp, asa1, cyl and hyl, all associated with virulence factors in enterococci, were detected in 30 isolates, while 42 were free of virulence determinants. Skim milk media were fermented by all the different isolates and further tested for proteolysis (free NH(3) groups), Angiotensin-I Converting Enzyme (ACE) inhibitory activity and biogenic amines production. Nine E. faecalis and two E. faecium strains produced fermented milk with ACE-inhibitory activity values ranging from 39.7% to 84.35% .The digestion of fermented milk samples by pepsin and pancreatin evidenced an increase in ACE inhibitory activity, with E. faecalis KE09 as the best producer (IC50 = 14.25 µg ml(-1)). Moreover, the strains showed a very low tyrosine decarboxylase activity and did not produce histamine during 48 h fermentation in milk. This study underlines the that Colombian kumis is a good source of not virulent enterococci able to produce fermented milks with ACE-inhibitory activity.

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.

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.

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.

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.

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.