{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:02:14Z","timestamp":1790172134734,"version":"4.1.0"},"reference-count":53,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,7,5]],"date-time":"2026-07-05T00:00:00Z","timestamp":1783209600000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T00:00:00Z","timestamp":1782864000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100005703","name":"Akdeniz \u00dcniversitesi","doi-asserted-by":"publisher","award":["FBA\u20102023\u20106206"],"award-info":[{"award-number":["FBA\u20102023\u20106206"]}],"id":[{"id":"10.13039\/501100005703","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science & Nutrition"],"published-print":{"date-parts":[[2026,7]]},"abstract":"ABSTRACT<\/jats:title>\n \n In this study, the parameters of the supercritical fluid carbon dioxide (SCF\u2010CO\n 2<\/jats:sub>\n ) extraction system were optimized to obtain the most suitable oregano, cumin, black pepper and red pepper plant extracts and the effects of the obtained extracts on the formation of biogenic amines (BA) in tyrosine decarboxylase medium (TDB) containing different species of microorganisms (\n \n Enterococcus faecalis<\/jats:italic>\n <\/jats:styled-content>\n ,\n \n Escherichia coli<\/jats:italic>\n <\/jats:styled-content>\n ,\n \n Klebsiella pneumoniae<\/jats:italic>\n <\/jats:styled-content>\n ,\n \n Pseudomonas aeruginosa<\/jats:italic>\n <\/jats:styled-content>\n , and\n \n Staphylococcus aureus<\/jats:italic>\n <\/jats:styled-content>\n ) were evaluated. BAs levels and active ingredients of the extracts (carvacrol, cumin\u2010aldehyde, piperin, and capsaicin) were determined by a validated HPLC method. According to the results, oregano and cumin SCF\u2010CO\n 2<\/jats:sub>\n extracts at 0.50% completely inhibited the growth of all microorganisms tested in TDB.\n E. faecalis<\/jats:italic>\n caused the highest total BA production (1153.88\u2009mg\/L) in TDB, followed by\n \n K. pneumoniae<\/jats:italic>\n <\/jats:styled-content>\n (677.78\u2009mg\/L) and\n \n E. coli<\/jats:italic>\n <\/jats:styled-content>\n (662.66\u2009mg\/L). Oregano extract (0.50%) reduced total biogenic amines produced by\n \n E. faecalis<\/jats:italic>\n <\/jats:styled-content>\n from 1153.88 to 124.14\u2009mg\/L, while cumin extract (0.50%) reduced total biogenic amines produced by\n \n E. coli<\/jats:italic>\n <\/jats:styled-content>\n from 662.66 to 267.14\u2009mg\/L. The extracts with the strongest effect on total BAs produced by\n \n Enterococcus faecalis<\/jats:italic>\n <\/jats:styled-content>\n ,\n \n Escherichia coli<\/jats:italic>\n <\/jats:styled-content>\n ,\n \n Klebsiella pneumoniae<\/jats:italic>\n <\/jats:styled-content>\n ,\n \n Pseudomonas aeruginosa<\/jats:italic>\n <\/jats:styled-content>\n , and\n \n Staphylococcus aureus<\/jats:italic>\n <\/jats:styled-content>\n in TDB were determined to have the following concentrations: oregano (0.50%), cumin (0.50%), cumin (0.50%), black pepper (0.10%), and cumin (0.50%), respectively.\n <\/jats:p>","DOI":"10.1002\/fsn3.72085","type":"journal-article","created":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T04:20:41Z","timestamp":1783311641000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Inhibition of Biogenic Amine Production in Tyrosine Decarboxylase Broth Using Supercritical\n CO<\/scp>\n 2<\/sub>\n Extracts of Oregano, Cumin, Black Pepper, and Red Pepper"],"prefix":"10.1002","volume":"14","author":[{"given":"Mustafa Hamza Mawlood","family":"Al Bayati","sequence":"first","affiliation":[{"name":"Department of Agricultural Biotechnology, Faculty of Agriculture Akdeniz University Antalya Turkiye"},{"name":"Department of Animal Sciences, College of Agricultural Engineering Sciences University of Sulaimani Sulaimani Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6836-2708","authenticated-orcid":false,"given":"Mehmet Fatih","family":"Cengiz","sequence":"additional","affiliation":[{"name":"Department of Agricultural Biotechnology, Faculty of Agriculture Akdeniz University Antalya Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariem","family":"Bouali","sequence":"additional","affiliation":[{"name":"Department of Agricultural Biotechnology, Faculty of Agriculture Akdeniz University Antalya Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4001-5245","authenticated-orcid":false,"given":"Pinar","family":"Yerlikaya","sequence":"additional","affiliation":[{"name":"Department of Seafood Processing Technology, Faculty of Fisheries Akdeniz University Antalya Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,5]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10412905.2024.2332940"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.29136\/mediterranean.1380634"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8010017"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137576"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.03.022"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.05.032"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0956-7135(01)00081-0"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-024-03475-0"},{"key":"e_1_2_9_10_1","first-page":"930","article-title":"Seasonal and Circadian Study of a Thymol\/\u03b3\u2010Terpinene\/p\u2010Cymene Type Oil of \n Ocimum gratissimum\n L. and Its Antioxidant and Antifungal Effects","volume":"30","author":"Castro J. 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