نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 دکتری علوم و صنایع غذایی، مدرس گروه بهداشت و صنایع غذایی، دانشکده پیرادامپزشکی، دانشگاه ایلام، ایلام، ایران
2 دانشجوی کارشناسی بهداشت مواد غذایی، گروه بهداشت و صنایع غذایی، دانشکده پیرادامپزشکی، دانشگاه ایلام، ایلام، ایران
3 گروه صنایع غذایی- دانشگاه بناب- ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Fermented products, especially due to their probiotics, contribute to enhancing gastrointestinal health by boosting the immune system, increasing nutrient absorption, and reducing inflammation, as they promote the growth of beneficial bacteria in the gut. Additionally, their unique and tangy flavor adds diversity and appeal to foods. Biogenic amines and ethyl carbamate are among the chemical compounds that are naturally formed during the fermentation processes of food and beverages. Biogenic amines, such as histamine, tyramine, putrescine, and cadaverine, are metabolites produced from the activity of microorganisms on amino acids. While these compounds are naturally degraded in small amounts in the body, at high concentrations, they can have adverse effects on consumer health. Reported side effects include headaches, gastrointestinal issues, increased blood pressure, and, in some cases, allergic reactions. Due to the diverse nature of these fermentation processes, factors such as temperature, time, and the type of microorganisms also affect the formation of these compounds. For instance, lactic acid bacteria and yeasts can play a role in generating varying concentrations of biogenic amines and ethyl carbamate. Meanwhile, the type of raw material can significantly impact the production of these compounds. Ethyl carbamate (EC), which arises from the reaction between ethanol and carbamyl compounds during fermentation or storage, is recognized as a significant health risk due to its potential carcinogenic properties. The formation of these compounds depends on several factors, including the type of raw material, the type of fermenting microorganisms (such as lactic acid bacteria or yeasts), environmental conditions (such as temperature and pH), and time. Fermented foods and beverages—including wine, beer, cheese, fermented meat products, and soy sauce—generate the highest levels of these compounds, creating significant concerns for food safety and public health. Histamine and tyramine, as the most common biogenic amines, pose the greatest risk to sensitive groups like patients with metabolic disorders, hypertension, or liver issues. Ethyl carbamate is also one of the most critical regulatory challenges in the food industry due to its identification as a carcinogen by health agencies such as the IARC (International Agency for Research on Cancer). In response to these concerns, global efforts have been made to identify, control, and reduce these compounds throughout the food and beverage production processes. These efforts include using advanced technologies to monitor the levels of these compounds, optimizing fermentation processes, utilizing microbial strains that produce lower amounts of biogenic amines, and implementing post-fermentation purification techniques. Additionally, developing regulatory standards to limit permissible levels of biogenic amines and ethyl carbamate in food products plays an essential role in minimizing health risks. This article provides a review of the factors affecting the formation of biogenic amines and ethyl carbamate, methods of identification and monitoring, and the associated risks of these compounds in fermented foods and beverages. Moreover, recent advancements in developing new technologies and preventive interventions are evaluated, and challenges and research opportunities for improving public health and ensuring food safety in the future are presented.
کلیدواژهها [English]
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