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Zhao X, Wang W, Cheng J, Xia Y, Duan C, Zhong R, Zhao X, Li X, Ni Y. Nanolignin-containing cellulose nanofibrils (LCNF)-enabled multifunctional ratiometric fluorescent bio-nanocomposite films for food freshness monitoring. Food Chem 2024; 453:139673. [PMID: 38772308 DOI: 10.1016/j.foodchem.2024.139673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/27/2024] [Accepted: 05/13/2024] [Indexed: 05/23/2024]
Abstract
Herein, the nanolignin-containing cellulose nanofibrils (LCNF)-enabled ratiometric fluorescent bio-nanocomposite film is developed. Interestingly, the inclusion of LCNF in the cellulose-based film enhances the detecting performance of food freshness, such as high sensitivity to biogenic amines (BAs) (limit of detection (LOD) of up to 1.83 ppm) and ultrahigh discernible fluorescence color difference (ΔE = 113.11). The underlying mechanisms are the fluorescence resonance energy transfer (FRET), π - π interaction, and cation - π interaction between LCNF and fluorescein isothiocyanate (FITC), as well as the increased hydrophobicity due to lignin, which increases the interactions of amines with FITC. Its color stability (up to 28 days) and mechanical property (49.4 Mpa) are simultaneously improved. Furthermore, a smartphone based detecting platform is developed to achieve access to food safety. This work presents a novel technology, which can have a great potential in the field of food packaging and safety.
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Affiliation(s)
- Xingjin Zhao
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Wenliang Wang
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China.
| | - Jinbao Cheng
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Yuanyuan Xia
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Chao Duan
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Ruofan Zhong
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Xinyu Zhao
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Xinping Li
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Yonghao Ni
- Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada; Department of Chemical and Biomedical Engineering, University of Maine, Orono, ME 04469, USA.
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2
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Zhou C, Sun DW, Ma J, Qin A, Tang BZ, Lin XR, Cao SL. Assembly-Induced Emission of Copper Nanoclusters: Revealing the Sensing Mechanism for Detection of Volatile Basic Nitrogen in Seafood Freshness On-Site Monitoring. ACS APPLIED MATERIALS & INTERFACES 2024; 16:6533-6547. [PMID: 38261539 PMCID: PMC10859926 DOI: 10.1021/acsami.3c13321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/25/2024]
Abstract
Total volatile basic nitrogen (TVB-N) is a vital indicator for assessing seafood freshness and edibility. Rapid on-site detection of volatile basic nitrogen (VBN) is of significant importance for food safety monitoring. In this study, highly luminescent self-assembled copper nanoclusters (Cu NCs@p-MBA), synthesized using p-mercaptobenzoic acid (p-MBA) as the ligand, were utilized for the sensitive detection of VBNs. Under acidic conditions, Cu NCs@p-MBA formed compact and well-organized nanosheets through noncovalent interactions, accompanied by intense orange fluorescence emission (651 nm). The benzene carboxylic acid part of Cu NCs@p-MBA provided the driving force for supramolecular assembly and exhibited a strong affinity for amines, particularly low-molecular-weight amines such as ammonia (NH3) and trimethylamine (TMA). The quantitative determination of NH3 and TMA showed the detection limits as low as 0.33 and 0.81 ppm, respectively. Cu NCs@p-MBA also demonstrated good responsiveness to putrescine and histamine. Through density functional theory (DFT) calculations and molecular dynamics (MD) simulations, the precise atomic structure, assembly structure, luminescent properties, and reaction processes of Cu NCs@p-MBA were studied, revealing the sensing mechanism of Cu NCs@p-MBA for highly sensitive detection of VBNs. Based on the self-assembled Cu NCs@p-MBA nanosheets, portable fluorescent labels were developed for semiquantitative, visual, and real-time monitoring of seafood freshness. Therefore, this study exemplified the high sensitivity of self-assembly induced emission (SAIE)-type Cu NCs@p-MBA for VBNs sensing, offering an efficient solution for on-site monitoring of seafood freshness.
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Affiliation(s)
- Chenyue Zhou
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
- Food
Refrigeration and Computerized Food Technology (FRCFT), Agriculture
and Food Science Centre, University College
Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Ji Ma
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
- State
Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced
Emission, South China University of Technology, Guangzhou 510640, China
| | - Anjun Qin
- State
Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced
Emission, South China University of Technology, Guangzhou 510640, China
| | - Ben Zhong Tang
- State
Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced
Emission, South China University of Technology, Guangzhou 510640, China
- Shenzhen
Institute of Aggregate Science and Technology, School of Science and
Engineering, The Chinese University of Hong
Kong, Shenzhen 518172, China
| | - Xiao-Ru Lin
- Guangdong
Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528000, China
| | - Shi-Lin Cao
- Guangdong
Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528000, China
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3
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Houicher A, Kuley E, Bensid A, Yazgan H, Özogul F. In vitro study of biogenic amine production and gastrointestinal stress tolerance by some enterococci strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:500-507. [PMID: 37647551 DOI: 10.1002/jsfa.12954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Owing to the toxic effects of enterococci, their biogenic amine production is a negative aspect of safe strain selection and unfavourable activity in food. Additionally, the ability to tolerate acid and bile are two important traits for the selection of probiotic strains since they show the probiotic bacteria's capacity to survive throughout gastrointestinal transit. In the present work, six enterococci strains belonging to Enterococcus gallinarum and Enterococcus hirae were subjected to in vitro evaluation of their ability to produce biogenic amines and to tolerate gastrointestinal stress in order to investigate their possibility for future intended use as probiotics. RESULTS All enterococci isolates possessed good viability at low pH (pH 4) and in the presence of bile salts (0.3%), indicating their ability to survive passage through the gastrointestinal tract. In addition, selected strains had a high ability to produce tyramine in tyrosine decarboxylase broth, while medium levels of histamine were detected (below 74 mg L-1 ) in experimental media in vitro. Other biogenic amines were also formed at various levels by most of the enterococci strains. CONCLUSION All enterococci strains, with the exception of E. gallinarum DM 29, are powerful tyramine producers, and their capacity to create histamine is inferior to that of tyramine. However, more investigations are needed before considering their use as bio-preservatives or starter cultures in foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Abderrahmane Houicher
- Department of Agricultural Sciences, Faculty of Science, Amar Telidji University, Laghouat, Algeria
| | - Esmeray Kuley
- Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkey
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Starkutė V, Mockus E, Klupšaitė D, Zokaitytė E, Tušas S, Mišeikienė R, Stankevičius R, Rocha JM, Bartkienė E. Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles. Animals (Basel) 2023; 13:3154. [PMID: 37835761 PMCID: PMC10571792 DOI: 10.3390/ani13193154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor's interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.
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Affiliation(s)
- Vytautė Starkutė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Dovilė Klupšaitė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Eglė Zokaitytė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Saulius Tušas
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Ramutė Mišeikienė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Rolandas Stankevičius
- Department of Animal Nutrition, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Elena Bartkienė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
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5
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Zeußel L, Singh S. Meldrum's Acid Furfural Conjugate MAFC: A New Entry as Chromogenic Sensor for Specific Amine Identification. Molecules 2023; 28:6627. [PMID: 37764403 PMCID: PMC10535807 DOI: 10.3390/molecules28186627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Bioactive amines are highly relevant for clinical and industrial application to ensure the metabolic status of a biological process. Apart from this, generally, amine identification is a key step in various bioorganic processes ranging from protein chemistry to biomaterial fabrication. However, many amines have a negative impact on the environment and the excess intake of amines can have tremendous adverse health effects. Thus, easy, fast, sensitive, and reliable sensing methods for amine identification are strongly searched for. In the past few years, Meldrum's acid furfural conjugate (MAFC) has been extensively explored as a starting material for the synthesis of photoswitchable donor-acceptor Stenhouse adducts (DASA). DASA formation hereby results from the rapid reaction of MAFC with primary and secondary amines, which has so far been demonstrated through numerous publications for different applications. The linear form of the MAFC-based DASA exhibits intense pink coloration due to its linear conjugated triene-2-ol conformation, which has inspired researchers to use this easy synthesizable molecule as an optical sensor for primary, secondary, and biogenic amines. Due to its new entry into amine identification, a collection of the literature exclusively on MAFC is demanded. In this mini review, we intend to present the state-of-the-art of MAFC as an optical molecular sensor in hopes to motivate researchers to find even more applications of MAFC-based sensors and methods that pave the way to their usage in medicinal applications.
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Affiliation(s)
- Lisa Zeußel
- Department of Nanobiosystem Technology, Institute of Chemistry and Biotechnology, Technical University Ilmenau, Prof-Schmidt-Straße 26, 98693 Ilmenau, Germany;
- Research Group Bioorganic Chemistry of Bioactive Surfaces, Institute of Chemistry and Biotechnology, Prof-Schmidt-Straße 26, 98693 Ilmenau, Germany
| | - Sukhdeep Singh
- Research Group Bioorganic Chemistry of Bioactive Surfaces, Institute of Chemistry and Biotechnology, Prof-Schmidt-Straße 26, 98693 Ilmenau, Germany
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Majer-Baranyi K, Székács A, Adányi N. Application of Electrochemical Biosensors for Determination of Food Spoilage. BIOSENSORS 2023; 13:bios13040456. [PMID: 37185531 PMCID: PMC10135962 DOI: 10.3390/bios13040456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/30/2023] [Accepted: 03/30/2023] [Indexed: 05/17/2023]
Abstract
Food security is significantly affected by the mass production of agricultural produce and goods, the growing number of imported foods, and new eating and consumption habits. These changed circumstances bring food safety issues arising from food spoilage to the fore, making food safety control essential. Simple and fast screening methods have been developed to detect pathogens and biomarkers indicating the freshness of food for safety. In addition to the traditional, sequential, chemical analytical and microbiological methods, fast, highly sensitive, automated methods suitable for serial tests have appeared. At the same time, biosensor research is also developing dynamically worldwide, both in terms of the analytes to be determined and the technical toolkit. Consequently, the rapid development of biosensors, including electrochemical-based biosensors, has led to significant advantages in the quantitative detection and screening of food contaminants. These techniques show great specificity for the biomarkers tested and provide adequate analytical accuracy even in complex food matrices. In our review article, we summarize, in separate chapters, the electrochemical biosensors developed for the most important food groups and the food safety issues they can ensure, with particular respect to meat and fish products, milk and dairy products, as well as alcoholic and non-alcoholic beverages.
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Affiliation(s)
- Krisztina Majer-Baranyi
- Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, H-1118 Budapest, Hungary
| | - András Székács
- Agro-Environmental Research Centre, Institute of Environmental Sciences, Hungarian University of Agriculture and Life Sciences, Herman Ottó út 15, H-1022 Budapest, Hungary
| | - Nóra Adányi
- Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, H-1118 Budapest, Hungary
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Tolpeznikaite E, Bartkevics V, Skrastina A, Pavlenko R, Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Santini A, Bartkiene E. Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation. Toxins (Basel) 2023; 15:75. [PMID: 36668894 PMCID: PMC9862786 DOI: 10.3390/toxins15010075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/07/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria ("blue-green algae"), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.
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Affiliation(s)
- Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Anna Skrastina
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Romans Pavlenko
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, LT-44244 Kaunas, Lithuania
| | - João Miguel Rocha
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, s/n, 4200-465 Porto, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
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8
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Givanoudi S, Heyndrickx M, Depuydt T, Khorshid M, Robbens J, Wagner P. A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022. SENSORS (BASEL, SWITZERLAND) 2023; 23:613. [PMID: 36679407 PMCID: PMC9860941 DOI: 10.3390/s23020613] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/22/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
This article provides an overview on the broad topic of biogenic amines (BAs) that are a persistent concern in the context of food quality and safety. They emerge mainly from the decomposition of amino acids in protein-rich food due to enzymes excreted by pathogenic bacteria that infect food under inappropriate storage conditions. While there are food authority regulations on the maximum allowed amounts of, e.g., histamine in fish, sensitive individuals can still suffer from medical conditions triggered by biogenic amines, and mass outbreaks of scombroid poisoning are reported regularly. We review first the classical techniques used for selective BA detection and quantification in analytical laboratories and focus then on sensor-based solutions aiming at on-site BA detection throughout the food chain. There are receptor-free chemosensors for BA detection and a vastly growing range of bio- and biomimetic sensors that employ receptors to enable selective molecular recognition. Regarding the receptors, we address enzymes, antibodies, molecularly imprinted polymers (MIPs), and aptamers as the most recent class of BA receptors. Furthermore, we address the underlying transducer technologies, including optical, electrochemical, mass-sensitive, and thermal-based sensing principles. The review concludes with an assessment on the persistent limitations of BA sensors, a technological forecast, and thoughts on short-term solutions.
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Affiliation(s)
- Stella Givanoudi
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, B-9090 Melle, Belgium
- Laboratory for Soft Matter and Biophysics, ZMB, Department of Physics and Astronomy, KU Leuven, Celestijnenlaan 200 D, B-3001 Leuven, Belgium
- Animal Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Marine Division—Cell Blue Biotech/Food Integrity, Jacobsenstraat 1, B-8400 Oostende, Belgium
| | - Marc Heyndrickx
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, B-9090 Melle, Belgium
| | - Tom Depuydt
- Laboratory for Soft Matter and Biophysics, ZMB, Department of Physics and Astronomy, KU Leuven, Celestijnenlaan 200 D, B-3001 Leuven, Belgium
| | - Mehran Khorshid
- Laboratory for Soft Matter and Biophysics, ZMB, Department of Physics and Astronomy, KU Leuven, Celestijnenlaan 200 D, B-3001 Leuven, Belgium
| | - Johan Robbens
- Animal Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Marine Division—Cell Blue Biotech/Food Integrity, Jacobsenstraat 1, B-8400 Oostende, Belgium
| | - Patrick Wagner
- Laboratory for Soft Matter and Biophysics, ZMB, Department of Physics and Astronomy, KU Leuven, Celestijnenlaan 200 D, B-3001 Leuven, Belgium
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9
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The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents in non-treated (non-fermented) and fermented wholemeal cereal flours of ‘Gaja’ (traditional wheat) and new breed lines DS8888-3-6 (waxy wheat), DS8548-7 (blue wheat) and DS8535-2 (purple wheat). Independent fermentations were undertaken with selected strains of Pediococcus acidilactici, Liquorilactobacillus uvarum and Lactiplantibacillus plantarum. The results revealed that all the wholemeal cereal flours of the analysed wheat varieties are suitable for fermentation with the selected strains because all the fermented samples showed lactic acid bacteria (LAB) viable counts higher than 8.00 log10 CFU/g and desirable low pH values. In most of the cases, fermentation increased the concentration of essential amino acids in the wholemeal cereal samples, and the LAB strain used for fermentation proved to be a significant factor in all the essential amino acid content of wholemeal wheat (p ≤ 0.0001). When comparing the non-fermented samples, the highest GABA content was found in ‘Gaja’ and waxy wheat samples (2.47 µmol/g, on average), and, in all the cases, fermentation significantly increased GABA concentration in the wholemeal cereals. On the other hand, total levels of biogenic amines in wholemeal samples ranged from 22.7 to 416 mg/kg. The wheat variety was a significant factor in all the analysed macro- and microelement contents (p ≤ 0.0001) in the wholemeal cereals. Furthermore, fermentation showed to be a significant factor in most of the FA content of the wholemeal cereal samples. Finally, fermentation can also contribute to improving the biological and functional value of wholemeal wheat flours (by increasing essential amino acids and GABA concentrations); however, safety parameters (e.g., biogenic amines) also should be taken into consideration when optimizing the most appropriate technological parameters.
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