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

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

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

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

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

Functional foods: Trends and development of the global market

In the functional foods market, the products targeting health and mental well-being have prompted the food industry to increase research and development of these new foods.Despite the uncertainties of existing regulations, outlining the context of a rapidly expanding market in main countries.This paper provides an overview of the current situation of the global market of functional foods. The objective of this analysis is to determine whether, and in what way, the field of functional foods can actually be an opportunity both for food companies, in terms of economic benefit, and for consumers, as an opportunity healthy products