Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria

Document Type : Original Article

Authors

1 food science and technology, faculty of agriculture, Suez Canal University,Al- Ismailia, Egypt

2 Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

Abstract

Biogenic amines have been reported to present in different foods. The formation of biogenic amines is influenced by many factors, such as raw materials, microorganisms, and storage conditions.

The study aimed to investigate the possibility of incorporation of probiotic bacteria (B. infantis 35624 and L. plantarum 299v) to control biogenic amines formation in peanut butter under the conditions prevailing in this product.

The data showed that peanut butter might be a suitable matrix to protect probiotics during storage, and B. infantis had the highest survivability in all samples during incubation at different pH. The values of biogenic amines were decreased continuously in liquid medium relevant to the activity of probiotic bacteria cells. All liquid medium samples had high histamine decreasing ratio; 77.2% for B. infantis and 76.16% for L. plantarum compared with other amines at pH 6.8. The data showed that the incorporation of probiotic bacteria in peanut butter, reduced biogenic amines, especially tyramine and cadaverine, during storage at different temperatures. Degradation of biogenic amines was less at 37° C comparing to 4° C and 25° C. All organoleptic properties were significant when compared to the control sample after 12 weeks of storage at 4, 25 and 37°C, respectively.

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History

  • Receive Date: 16 June 2020
  • Revise Date: 17 August 2020
  • Accept Date: 24 August 2020

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