Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

Silva, Mônica Bartira da; Rodrigues, Luan Fernando Ormond Sobreira; Monteiro, Gean Charles; Monar, Giovana Rafaela Stelzer; Gomez, Hector Alonzo Gomez; Seabra, Santino; Minatel, Igor Otávio; Lima, Giuseppina Pace Pereira

doi:10.1007/s13197-019-03772-z

Cited by 6 publications

(3 citation statements)

References 35 publications

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“…Biogenic amines result from the interaction of pickles’ ingredients and the metabolic activity of microorganisms [ 99 ]. The biogenic amine content of fermented vegetables is closely related to the biogenic amine content of the primary materials and the fermentation conditions [ 100 ]. Histamine, putrescine, and cadaverine are the primary biogenic amines found in fermented vegetables.…”

Section: Safety Problems In Fermented Vegetables and Current Solutionsmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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Section: Safety Problems In Fermented Vegetables and Current Solutionsmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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show abstract

“…However, other species do not have the same result. In canned jurubeba, there was a decrease in the content of histamine and tyramine during the storage time (90 days), mainly in fruits preserved in vinegar, compared to those preserved in soy oil [14]. To cause toxicity, histamine levels vary between 10 and 100 mg/100 g in food [19] and the effect can be enhanced when there are high contents of putrescine and cadaverine in the food [14].…”

Section: Bioactive Amines With Neurotransmitter Function Present In Foodmentioning

confidence: 99%

“…Tyramine is also considered harmful to the body [13]. Even though some studies show the levels of amines in plant-based food [7][8][9]14], the number of studies that establish legal limits in foodstuffs is still insufficient.…”

Section: Introductionmentioning

confidence: 99%

The Increase of Amines Content in the Intake of a Vegan Diet

Borges¹,

Gomez²,

Minatel³

et al. 2021

Veganism - A Fashion Trend or Food as a Medicine

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Vegetarian and vegan consumers have increased in the last years. However, the food industry is facing problems responding to this growing market, since the food safety of several plant-based products is not well established. Fruits, vegetables and fermented products, such as nut and grains milks and cheeses, may be rich sources of biogenic amines; whereas, the levels of these compounds should be considered before the inclusion on a daily diet. Biogenic amines are a class of compounds with wide physiological activities as antioxidant properties, inductors of cell division and allergic processes, and sleep, sexual and behavioral disorders. In addition to the levels of biogenic amines, the levels of some of its precursors as tryptophan, 5-hydroxytryptophan and tryptamine will be presented. The foods eaten by vegans are consumed raw, cooked, fried, fermented and mainly through homemade processing methods, which have influence on the levels of bioactive compounds from the food matrix. Exposure to processing conditions such as handling, sanitary conditions, high temperatures, preparing methods (cooking in water or oil) influencing the levels of amines, will be discussed in this chapter to enrich the knowledge on food safety associated to vegan diets.

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Influence of drying and roasting on chemical composition, lipid profile and antioxidant activity of jurubeba (Solanum paniculatum L.)

et al. 2022

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Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

Cited by 6 publications

References 35 publications

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

The Increase of Amines Content in the Intake of a Vegan Diet

Influence of drying and roasting on chemical composition, lipid profile and antioxidant activity of jurubeba (Solanum paniculatum L.)

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