Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Yu, Yangyang; Yu, Yuanshan; Xu, Zhen-Lin

doi:10.3390/foods10123150

Cited by 7 publications

(3 citation statements)

References 27 publications

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“…Reducing the nitrite content of fermented vegetables during storage may be achievable by changing the type of packaging; accumulation of nitrite in fermented cabbage was reduced by vacuum packaging and the nitrite content at the end of storage was 56.04% and 36.31% lower than that of aerobic packaging and NaCl solution packaging, respectively (Zhao et al ., 2021). The concentrations of nitrites and bioamines during the fermentation of bamboo, cabbage and mustard should be closely monitored and controlled (Yu et al ., 2021).…”

Section: Microorganisms In Fermented Vegetablesmentioning

confidence: 99%

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Lu,

Wu,

Huang

et al. 2024

Int J of Food Sci Tech

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SummaryFermented vegetables are nutritionally beneficial and promote good health. China possesses abundant raw vegetable materials and has a longstanding history of fermented vegetable production. However, the traditional process of vegetable fermentation heavily relies on individual producers' experience and knowledge, resulting in inconsistent flavours, variable quality, and the potential generation of harmful substances. The utilisation of lactic acid fermentation starters can effectively inhibit pathogenic bacteria during the fermentation process, enhance product flavour, reduce nitrite production, improve functional and nutritional value, as well as extend shelf‐life. This article comprehensively reviews factors influencing vegetable fermentation; diverse functions performed by lactic acid bacteria throughout the fermentation process and assesses the current industrialisation status of vegetable fermentation in China. It serves as a valuable reference for promoting high‐quality development within the fermented vegetable industry.

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Section: Microorganisms In Fermented Vegetablesmentioning

confidence: 99%

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Lu,

Wu,

Huang

et al. 2024

Int J of Food Sci Tech

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“…The traditional fermentation process involves several steps [21]. Firstly, fresh vegetables are selected and washed.…”

Section: The Fermentation Process Of Traditional Fermented Vegetablesmentioning

confidence: 99%

Advancing Insights into Probiotics during Vegetable Fermentation

Yuan,

Yang,

Xiao

et al. 2023

Foods

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Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.

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“…The amount of nitrite in various pickles differs based on the ingredients used. According to recent studies, the maximum nitrite level has been found in fermented cabbage, followed by fermented mustard, bamboo, and radishes [ 122 ]. The concentration of nitrite is related to the composition of the microbial community of the pickles.…”

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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Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Cited by 7 publications

References 27 publications

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Advancing Insights into Probiotics during Vegetable Fermentation

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

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