Biogenic Amines: A Claim for Wines

Many possible factors influence the accumulation of biogenic amines in wines, correlated both to agronomical practices in the vineyard and during the winemaking process. In the literature, it is reported that the quantities of biogenic amines found in many wines are not alarming, especially with regard to those of toxicological interest (histamine and tyramine). For subjects in specific physiological conditions (histamine intolerance, taking class of drugs that inhibit monoamine oxidase enzymes), the risk of creating toxic reactions is related to the composition of the whole meal, not only the consumption of wine. It would be desirable to establish a regulatory system, as already existing for sulphites, allowing to read a label with the claim specifying their absence (e.g., histamine free) in order to enhance the quality of wines that would be a priori forbidden

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’ Content in Safe and Quality Food

Biogenic amines (BAs) are low-molecular-weight, nitrogenous compounds (mainly polar bases) coming from the decarboxylation of free amino acids or by amination or transamination of aldehydes and ketones. To our knowledge, BAs are essential for cellular development and growth, are important regulators of several processes such as brain activity, regulation of body temperature, stomach pH, gastric acid secretion, the immune response, and the synthesis of hormones and alkaloids, among others [1]. Decarboxylation of free amino acids represents the primary way of BAs’ obtention. Microorganisms involved in this process are positive to the decarboxylase enzyme, with the pathways that seem to be strain dependent rather than species specific [2]. At any rate, the presence of proteins (amino acids), favorable growing and fermenting conditions, and the possibility of external contaminations during food processing are important factors in BAs’ increase. An important contribution is also given by several pro-technological strains, in particular lactic acid bacteria (LAB) from the genera Lactobacillus, Leuconostoc, Lactococcus, Enterococcus, and Streptococcus, were recently deeply reviewed as they are high tyramine producers. Del Rio et al. [3] clarified the harmful effect of this amine in boosting histamine toxicity besides being responsible for the so-called “cheese reaction”. Although starters are generally considered secure and good for both food safety and the general health status of the human body, there does not exist any regulation looking at the decarboxylase positivity of bacteria. As a matter of fact, it is challenging to use BAs’ content in food as a unit of measure to establish food safety. Evidence of strict correlations between personal sensitivity and genetical predisposition for BAs’ intoxication was found. In particular, the compromising of the detoxification system was enacted by mono and di-amine oxidase (MAO and DAO) enzymes in the intestinal epithelium that change for every individual. Great attention should be reserved not only to those subjects consuming mono and di-amino oxidase inhibitors (MAOI and DAOI) drugs, as they may become particularly sensitive to BAs’ action, but should also include those experiencing any impairment in the functioning of the small intestine or kidneys and so, even coeliac subjects, people who suffered surgery, or those who are in treatment for cancer and other pathologies [4,5]. The scientific research is giving growing insights into BAs’ presence in all food matrices including fresh fruit and vegetables, pulses, baby foods, alcoholic beverage [6,7,8], and halal foods [9]. This scenario forces scientists to turn their attention to the fact that all the population is at risk for experiencing BAs’ accumulation by their choices in meal composition, food sources, and of course specific sensitivity. This editorial has collected papers giving an interesting outlook on the content of BAs’ in food and a possible strategy to reduce their occurrence, BAs’ role in the promotion of aroma, and the specific capacity of selected bacteria in promoting their accumulation and/or degradation. All these papers actively contribute to creating a more complete frame on the theme keeping constant the fact that the presence of BAs’ in food represents an essential part of food quality and food safety

Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region

The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using different starter mixtures (Lactobacillus sakei G20 and Staphylococcus xylosus S81; L. sakei G20 and S. xylosus S142; L. sakei G20 and S. xylosus S206), while the control batch was produced without a starter. The amounts of free fatty acids present in the samples at the end of the ripening period were not significantly different, suggesting that the lipolytic enzymes naturally occurring in meat could play a predominant role in the free fatty acids release. Oleic and linoleic acids were present in the highest concentrations, while only small quantities of short chain fatty acids were detected, with acetic acid being the most representative one

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

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

Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method.

An improved, simple and sensitive method to quantify the biogenic amines ethanolamine, methylamine, ethylamine, isoamylamine and the usually investigated b-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine has been developed and validated in red and white wines. The analyses were derivatised with dansyl chloride and separated by HPLC coupled with PDA detector. The calibration curves showed good linearity (r>0.9990) and biogenic amines recovery varied from 72 to 97%. The repeatability ranged from 1 to 8% for red wine and from 1 to 5% for white wine. The detection and quantification limits were from 0.02 to 0.10 mg/L and from 0.08 to 0.30 mg/L, respectively. The method was successfully applied to detect and quantify biogenic amines in Italian red and white wines from Abruzzo Region. The proposed method is suitable for simultaneous detection and for accurate and precise quantification of eleven biogenic amines in wines

A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy)

The aim of this paper was to investigate the genetic and phenotypic characteristics of yeasts isolated from samples of grape musts collected from four different areas of Apulia region. The 68 yeast isolates were identified asSaccharomyces cerevisiae by PCR-RFLP of 5.8S-ITS region of the rRNA gene. Individual isolates were differentiated by RAPD-PCR and AFLP. The following oenological traits were studied: fermentation power, resistance to cycloheximide, alcohol and SO2, formation of SO2 and H2S, β-glucosidase activity, and production of biogenic amines and secondary compounds. Many phenotypes were common to several yeasts isolated from the four different areas, such as high SO2 resistance and fermentation power. In addition, someS. cerevisiae isolates showed a β-glucosidase activity and others had a high resistance to cycloheximide. All the strains formed biogenic amines. Solid Phase Microextraction was used to determine secondary compounds produced in wine by the single yeast cultures

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

Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità

Riassunto Due tipologie di amaretti sono state ottenute utilizzando diverse formulazioni, una contenente amido come strutturante (VR) ed una preparata in accordo all’attuale normativa (NR) che non ammette la presenza di amido nella formulazione. Gli amaretti formulati con la nuova ricetta (NR) hanno mostrato valori di densità e durezza minori di quelli ottenuti con la vecchia ricetta ma una friabilità non significativamente differente. Le cinetiche di reidratazione e le caratteristiche meccaniche dei prodotti a diversi livelli di idratazione sono state studiate a seguito di immersione degli amaretti in soluzione di saccarosio a 25° C e di contatto su gelato a -15° C. In soluzione di saccarosio il prodotto NR ha mostrato una maggiore capacità di reidratazione ed una minore durezza e friabilità a tutti i livelli di idratazione. Nella reidratazione a -15° C su gelato il prodotto NR ha mostrato un acquisto di umidità non differente rispetto a VR ed una minore riduzione della friabilità, pur presentando una consistenza minore di VR a tutti i livelli di idratazione. La sostituzione dell’amido nella formulazione di biscotti modifica le proprietà fisiche e meccaniche del prodotto ma può permette migliori performance in termini di friabilità a bassi livelli di umidità.Two types of ‘amaretti’ biscuits were produced with different formulations: one containing starch as a structuring agent (VR) and the other modified according to the current Italian legislation (NR) which does not permit the use of starch in the ‘amaretti’formulation. Amaretti formulated with the new recipe (NR) showed lower density and hardness than VR amaretti but not a significantly different friability value. Rehydration experiments in sucrose solution (25° C) and on ice-cream (-15° C) were carried out and rehydration kinetics and texture changes upon rehydration were evaluated. During rehydration in sucrose solution, the NR product showed a higher moisture uptake than VR and lower hardness and friability values at different hydration levels. When rehydration was carried out on ice-cream (at -15° C), NR showed a lower friability reduction than VR and a not different moisture uptake but it still showed lower hardness values than the latter at each hydration level. The replacement of starch in biscuits formulation affects the physical and mechanical properties of the products but could permit better performance in terms of friability retention at low moisture content