Research Keyword: biogenic amines

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

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This review examines safety concerns in popular fermented fruit drinks like wine and cider. It identifies major contamination risks including toxic compounds produced by molds (mycotoxins), harmful byproducts from fermentation (biogenic amines), pesticide residues, heavy metals, and plastic particles. The authors recommend combining traditional safety practices with modern technologies like electric fields and high-pressure treatments to ensure these beverages remain safe to drink while maintaining their health benefits.

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Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

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This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

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