Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 101801 - 101801
Published: Sept. 2, 2024
Ratiometric
fluorescent
films
with
high
amine
sensitivity
and
stability
were
developed
to
monitor
the
freshness
of
beef
pork.
Fluorescein
isothiocyanate
(FITC)
red
carbon
quantum
dots
(R-CQD)
used
as
amine-responsive
indicator
internal
reference,
respectively.
The
electrospun
prepared
by
immobilizing
FITC
R-CQD
complex
(F-R)
into
polyvinylidene
fluoride
(PVDF)
under
35
%,
55
%
75
relative
humidity
(RH)
named
F-R@PVDF-1,
F-R@PVDF-2
F-R@PVDF-3,
In
comparison,
film
exhibited
highest
trimethylamine
(TMA),
demonstrating
a
limit
detection
(
Foods,
Journal Year:
2023,
Volume and Issue:
12(4), P. 838 - 838
Published: Feb. 16, 2023
The
food
and
beverage
market
has
become
broader
due
to
globalization
consumer
claims.
Under
the
umbrella
of
demands,
legislation,
nutritional
status,
sustainability,
importance
safety
must
be
decisive.
A
significant
sector
production
is
related
ensuring
fruit
vegetable
conservation
utilization
through
fermentation.
In
this
respect,
in
review,
we
critically
analyzed
scientific
literature
regarding
presence
chemical,
microbiological
physical
hazards
fruit-based
fermented
beverages.
Furthermore,
potential
formation
toxic
compounds
during
processing
also
discussed.
managing
risks,
biological,
physical,
chemical
techniques
can
reduce
or
eliminate
any
contaminant
from
Some
these
belong
technological
flow
obtaining
beverages
(i.e.,
mycotoxins
bound
by
microorganisms
used
fermentation)
are
explicitly
applied
for
a
specific
risk
reduction
mycotoxin
oxidation
ozone).
Providing
manufacturers
with
information
on
that
could
jeopardize
drinks
strategies
lower
paramount
importance.
Food Research International,
Journal Year:
2024,
Volume and Issue:
190, P. 114558 - 114558
Published: May 28, 2024
Fermented
beverages,
including
wine,
can
accumulate
high
concentrations
of
biogenic
amines
(BAs),
which
pose
potential
health
risks.
BAs
are
produced
by
various
yeasts
and
lactic
acid
bacteria
(LAB)
during
winemaking.
LAB
the
main
contributors
to
formation
histamine
tyramine,
most
toxic
food
safety
relevant
amines.
Numerous
factors,
ranging
from
agricultural
oenological
practices
sanitation
conditions,
contribute
in
wines.
Moreover,
organic
biodynamic
wines
impose
limitations
on
use
common
additives
employed
control
proliferation
native
spoilage
microorganisms
vinification
storage.
To
mitigate
production,
commercial
starter
cultures
incapable
synthesising
have
been
effectively
utilised
reduce
wine
content.
Alternative
fermentative
currently
under
investigation
enhance
safety,
quality,
typicity
wines,
indigenous
LAB,
non-Saccharomyces
yeasts,
degrading
strains.
Furthermore,
exploration
extracts
BAs-degrading
their
purified
enzymes
has
undertaken
levels
This
review
highlights
microbial
factors
affecting
growth
BA
alternative
that
degrade
or
avoid
BAs.
The
aim
is
lessen
reliance
additives,
providing
consumers
with
safer
choices.
