Literature update of analytical methods for biogenic amines determination in food and beverages

Nanolignin-containing cellulose nanofibrils (LCNF)-enabled multifunctional ratiometric fluorescent bio-nanocomposite films for food freshness monitoring

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.

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking

Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines. Numerous factors, ranging from agricultural and oenological practices to sanitation conditions, can contribute to the formation of BAs in wines. Moreover, organic and biodynamic wines impose limitations on the use of common food additives employed to control the proliferation of native and spoilage microorganisms during vinification and storage. To mitigate histamine production, commercial starter cultures incapable of synthesising histamine have been effectively utilised to reduce wine histamine content. Alternative fermentative microorganisms are currently under investigation to enhance the safety, quality, and typicity of wines, including indigenous LAB, non-Saccharomyces yeasts, and BAs degrading strains. Furthermore, exploration of extracts from BAs-degrading microorganisms and their purified enzymes has been undertaken to reduce BAs levels in wines. This review highlights microbial contributors to BAs in wines, factors affecting their growth and BA production, and alternative microorganisms that can degrade or avoid BAs. The aim is to lessen reliance on additives, providing consumers with safer wine choices.

Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a review

Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.

Smartphone-based detection and discrimination of amine vapors by a single dye-adsorbed material

Smartphone-assisted analysis has become widely utilized for detecting various species in recent years. In such studies, multiple dyes should be employed to ensure selectivity and analyte discrimination. In our research, we have demonstrated the capability of a specially synthesized dye to selectively detect and discriminate liquid amine vapors. The developed material employs meso-toluene-α,β,α',β'-tetrabromoBODIPY immobilized on a thin-layer chromatography plate, exhibiting structure-specific color changes in response to amine vapors. The hue values of these colors, observed under both ambient and UV light, enable discrimination even among closely related amine structures. A mobile application has also been developed for the rapid interpretation of test results.

Simple smartphone-based methods for the determination of bioactive compounds in wine

A set of simple smartphone-based methods of bioactive compounds determination were developed for wine analysis. Procedures for smartphone-based determination of the total content of phenolic compounds, flavonoids, anthocyanins and biogenic amines, as well as measurement of antioxidant activity were developed and fully validated. The experimental setup is based on smartphone and 3D-printed device, though it is very simple and can be conveniently applied in lab and in field. The proposed solutions have satisfactory figures of merit with R2 in the range of 0.9860-0.9981 for linear range. The recoveries were in range 98.6-102%, RSDs up to 4.2% and LODs below 2.3 mg/L. In order to demonstrate the applicability of the proposed procedures, wine samples were analysed using spectrophotometry and newly developed methods. The results of application of smartphone and spectrophotometer are comparable, in terms of validation parameters and measured concentrations in real samples.

Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails (Trichiurus lepturus)

Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3-120.0 % and relative standard deviations of 2.5-10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5-99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail.

Dopamine-Functionalized Gold Nanoparticles for Colorimetric Detection of Histamine

Histamine, a primary biogenic amine (BA) generated through the decarboxylation of amino acids, concentration increases in protein-rich foods during deterioration. Thus, its detection plays a crucial role in ensuring food safety and quality. This study introduces an innovative approach involving the direct integration of dopamine onto gold nanoparticles (DCt-AuNP), aiming at rapid histamine colorimetric detection. Transmission electron microscopy revealed the aggregation of uniformly distributed spherical DCt-AuNPs with 12.02 ± 2.53 nm sizes upon the addition of histamine to DCt-AuNP solution. The Fourier-transform infrared (FTIR) spectra demonstrated the disappearance of the dicarboxy acetone peak at 1710 cm-1 along with the formation of well-defined peaks at 1585 cm-1, and 1396 cm-1 associated with the N-H bending modes and the aromatic C=C bond stretching vibration in histamine molecule, respectively, confirming the ligand exchange and interactions of histamine on the surface of DCt-AuNPs. The UV-vis spectra of the DCt-AuNP solution exhibited a red shift and a reduction in surface plasmon resonance (SPR) peak intensity at 518 nm along with the emergence of the 650 nm peak, signifying aggregation DCt-AuNPs with increasing histamine concentration. Notably, color transitions from wine-red to deep blue were observed in the DCt-AuNP solution in response to histamine, providing a reliable colorimetric signal. Dynamic Light Scattering (DLS) characterization showed a significant increase in the hydrodynamic diameter, from ∼15 to ∼1690 nm, confirming the interparticle cross-linking of DCt-AuNPs in the presence of histamine. This newly developed DCt-AuNP sensor provides colorimetric results in less than a minute that exhibits a remarkable naked-eye histamine detection threshold of 1.57 μM and a calculated detection limit of 0.426 μM, making it a promising tool for the rapid and sensitive detection of histamine.

Highly selective and sensitive histamine and tryptamine analysis using SiO2@AuNPs@PDA molecularly imprinted polymer coupled with SALDI-TOF MS

A combination of SiO2@AuNPs@PDA molecularly imprinted and surface-assisted laser desorption/ionization-time-of-flight mass spectrometry (SALDI-TOF MS) was devised as a method for highly specific and ultrasensitive detection of two biogenic amines-histamine (HIS) and tryptamine (TRP)-in real samples. In this strategy, AuNPs modified amino-abundant silica nanospheres (SiO2@AuNPs). The prepared SiO2@AuNPs were used as a substrate to synthesize a molecularly imprinted polymer (MIP) through in situ dopamine self-polymerization with HIS and TRP as the template molecules (SiO2@AuNP@PDA-MIP). The as-prepared MIP structure, properties, and target-analyte identification conditions were characterized and optimized and it was used as the matrix for MS. Compared to the case of nonimprinted materials, the imprinting function endowed the matrix with a higher selectivity for capturing the target molecules. The enriched analytes were directly and rapidly identified using SALDI-TOF MS without elution. Meanwhile, the proposed method has low background interference, good reproducibility and stability, high salt tolerance, and satisfactory linearity (R2 > 0.99), and it enables ultrasensitive detection of HIS and TRP (limits of detection for HIS and TRP were 0.2 and 0.1 ng mL-1, respectively). Moreover, the proposed method was applied to analyze samples of real beer, sausage, and chicken, and the results agreed with those obtained via liquid chromatography-MS, suggesting that the method has excellent practical applications in the field of food safety.

Concentration-tuned diverse response to selective biogenic amines using a reusable fluorophore: monitoring protein-rich food spoilage

Maintaining the freshness of food is essential for a healthy and quality life. Nevertheless, it remains a global challenge. Hence, an easy detection and monitoring protocol would be highly desirable. A cyanoacrylic acid (CAA)-based fluorophore is manifested as a reusable platform that responds diversely against different concentrations of selective aliphatic biogenic amines (BAs) in both solution and vapor phases. Slow spoilage of the protein-rich food is progressively monitored through emission shifts visible to the naked eye. This fluorophore provides easy and naked-eye detection of the BA vapor through a change in emission, i.e., red → orange → orange-yellow → cyan → green and quantum yield enhancement, which occur in stepwise increments of vapor concentrations. The probe design includes π-conjugated functionalized fluorescent molecules linked to multiple twisting sites, resulting in both solid and solution-state emission. The attached carboxylic acid responds quickly with selective BAs, mainly putrescine (PUT), cadaverine (CAD), and spermidine (SPM), where the concentration-based emission variation has appeared to be distinct and prominent against PUT [sensitivity (μM): 2 (solution); 3.3 (vapour)]. The selectivity towards diamine can be clarified by the formation of carboxylic acid salts and the consequent proton exchanges between free and protonated amines. In addition, -CN···H interaction is likely to develop within this ammonium carboxylate system, providing extra stability. Such ammonium carboxylate salt formation and gradual change in the molecular arrangement, resulting in symmetry development, are validated by FT-IR and wide-angle X-ray diffraction studies. Besides, this fact is supported by DFT studies that validate intramolecular H-atom exchange between free amine and ammonium salt units. A fluorophore-coated coverslip, filter paper, or silica gel-coated Al-plate is fruitfully utilized to detect the freshness of fish and chicken, which reveals the potential of this probe to prevent food waste and control food safety.

New insights into the toxicological effects of dietary biogenic amines

Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices.

Molecularly imprinted dispersive micro solid-phase extraction and tandem derivatization for the determination of histamine in fermented wines

Histamine causes allergic reactions and can serve as an indicator for assessing food quality. This study designed and developed a dispersive micro solid-phase extraction (D-μSPE) method that combined the advantages of dispersive liquid-liquid extraction and solid-phase extraction (SPE). Molecularly imprinted polymers (MIPs) were employed as the solid phase in the D-μSPE method to extract histamine in wine samples. We used microwave energy to significantly reduce the synthesis time, achieving an 11.1-fold shorter synthesis time compared to the conventional MIP synthetic method. Under optimized D-μSPE conditions, our results showed that the dispersive solvent could effectively increase the adsorption performance of MIPs in wine samples by 97.7%. To improve the sensitivity of histamine detection in gas chromatography-mass spectrometry, we employed the microwave-assisted tandem derivatization method to reuse excess derivatization reagents and reduce energy consumption and reaction time. Calibration curves were constructed for wine samples spiked with 0-400 nmol histamine using the standard addition method, resulting in good linearity with a coefficient of determination of 0.999. The intra- and inter-batch relative standard deviations of the slope and intercept were < 0.7% and < 5.3%, respectively. The limits of quantitation and detection were 0.4 nmol and 0.1 nmol, respectively. The developed method was successfully applied to analyze the histamine concentration in 10 commercial wine samples. In addition, the AGREEprep tool was used to evaluate the greenness performance of the developed method, which obtained a higher score than the other reported methods.

A sea urchin-shaped nanozyme mediated dual-mode immunoassay nanoplatform for sensitive point-of-care testing histamine in food samples

Rapid detection of histamine remains a challenge due to the complexity of food matrices. Based on the high peroxidase-like activity of sea urchin-shaped Pt@Au NPs (SU-Pt@Au NPs), a novel dual-mode nanoplatform is developed for the sensitive detection of histamine utilizing an indirect competitive enzyme-linked immunosorbent assay. According to the colorimetric-based UV-vis nanoplatform, histamine is sensitively detected with a liner range from 0.5 to 100 ng/mL and a limit of detection (LOD) as low as 0.3 ng/mL. Then, a smartphone-loaded color picker APP can intelligently detect histamine in point-of-care testing (POCT) based on the R/B ratio of the color channels, with a detection range of 0.5 to 1000 ng/mL and a LOD as low as 0.15 ng/mL, significantly expanding the detection range. Such an easy-to-use and sensitive detection system is employed to quantify histamine in Pacific saury, crab, and pork samples, indicating outstanding application potential in protein-rich meat food safety.

Acid-base responsive multifunctional poly(formyl sulfide)s through a facile catalyst-free click polymerization of aldehyde-activated internal diynes and dithiols

Acid-base equilibria play a critical role in biological processes and environmental systems. The development of innovative fluorescent polymeric materials to monitor acid-base equilibria is highly desirable. Herein, a novel catalyst-free click polymerization of aldehyde-activated internal diynes and dithiols was established, and exclusively Markovnikov poly(formyl sulfide)s (PFSs) with high molecular weights and moderate stereoregularity were produced in high yields. Because of the aromatic units and sulfur atoms in their main chains, these polymers possessed high refractive index values. By introducing the fluorene and aldehyde moieties, the resulting PFSs could act as a fluorescent sensor for sensitive hydrazine detection. Taking advantage of the reaction of the aldehyde group and hydrazine, imino-PFSs with remarkable and reversible fluorescence change through alternating fumigation with HCl and NH3 were easily acquired and further applied in multicolor patterning, a rewritable material and quadruple-mode information encryption. Additionally, a test strip of protonated imino-polymer for the tracking of bioamines in situ generated from marine product spoilage was also demonstrated. Collectively, this work not only provides a powerful click polymerization to enrich the multiplicity of sulfur-containing materials, but also opens up enormous opportunities for these functional polysulfides in diverse applications.

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China

Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were evaluated, and the dynamic changes of biogenic amines, aflatoxin, total acids, amino acid nitrogen, and volatile compounds were investigated during the fermentation of the traditional soybean paste. Among the tested strains, Lactiplantibacillus plantarum DPUL-J8 could decompose putrescine by 100%, and no biogenic amine was produced by Pichia kudriavzevii DPUY-J8. Lactiplantibacillus plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 with strong biogenic amine degrading capacities were inoculated into the soybean paste. After 30 days of fermentation, the content of biogenic amines and aflatoxin in the fermented soybean paste declined by more than 60% and 50%, respectively. At the same time, compared with the control group without inoculation, the contents of total acid (1.29 ± 0.05 g/100 g), amino acid nitrogen (0.82 ± 0.01 g/100 g), and volatile compounds in soybean paste fermented by L. plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 were significantly increased, which had a good flavor. These results indicated that the use of L. plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 as starter cultures for soybean paste might be a good strategy to improve the safety and flavor of traditional Chinese soybean paste.

Biogenic amines and stable isotopes in the quality and authenticity of honeys from Brazil

The identification of biogenic amines and some precursor amino acids and the adulteration through stable isotopes was carried out in 114 honey from different geographic regions in Brazil (states of São Paulo (SP) and Santa Catarina (SC)) as support for evaluating quality control and food safety. Serotonin was detected in all samples, while melatonin was quantified in 92.2% of honey from SP and in 94% of SC. l-Dopa, dopamine and histamine appeared at higher levels in honey from SP. Cadaverine, putrescine, spermidine and spermine, varied little according to botanical source. Three honey from the metropolitan region of SP were considered adulterated (C4_SUGARS > 7%), 92 were authentic samples (C4_SUGARS - 7 to 7%) and 19 unadulterated (C4_SUGARS less than - 7%), with isotopic values of δ¹³C_H and δ¹³C_P > 7%. The data were important for differentiating quality as a function of biogenic amines and stable isotope technique was important in detecting honey adulteration.

Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use

Using culture enrichment methods, 100 strains of bacilli of lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey, collected from apiaries located in the north-east of Algeria. Amongst all of the isolated LAB, 19 selected strains were closely affiliated to four species-Fructobacillus fructosus (10), Apilactobacillus kunkeei (5), Lactobacillus kimbladii and/or Lactobacillus kullabergensis (4)-using phylogenetic and phenotypic approaches. The in vitro probiotic characteristics (simulated gastrointestinal fluids tolerance, autoaggregation and hydrophobicity abilities, antimicrobial activity and cholesterol reduction) and safety properties (hemolytic activity, antibiotic resistance and absence of biogenic amines) were evaluated. The results indicated that some strains showed promising potential probiotic properties. In addition, neither hemolytic activity nor biogenic amines were produced. The carbohydrate fermentation test (API 50 CHL) revealed that the strains could efficiently use a broad range of carbohydrates; additionally, four strains belonging to Apilactobacillus kunkeei and Fructobacillus fructosus were found to be exopolysaccharides (EPS) producers. This study demonstrates the honeybee Apis mellifera intermissa and one of her products as a reservoir for novel LAB with potential probiotic features, suggesting suitability for promoting host health.

Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography-Tandem Mass Spectrometry

A method for the determination of nine biogenic amines (BAs) in wine was established using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization. BAs were separated by a cation exchange column (IonPac CG17, 50 mm × 4 mm, 7 µm) with a gradient aqueous formic acid elution. Good linearity was obtained for nine BAs with coefficients of determination (R²) > 0.9972 within the range of 0.01-50 mg/L. The limits of detection and quantification were within the ranges of 0.6-40 µg/L and 2.0-135 µg/L, respectively, with the exception of spermine (SPM). The recoveries were demonstrated within the range of 82.6-103.0%, with relative standard deviations (RSDs) of less than 4.2%. This simple method featuring excellent sensitivity and selectivity was suitable for the quantification of BAs in wines. The occurrence of BAs in 236 wine samples that are commercially available in China was determined. The BA levels in wines of different geographical origins varied significantly. The acute dietary exposure assessment of BAs was carried out by calculating the estimated short-term intake (ESTI) and comparing the acute reference dose (ARfD) specified by the European Food Safety Authority (EFSA). Results showed that the exposure to histamine (HIS) and tyramine (TYR) via the consumption of wines was much lower than the recommended ARfD level for healthy individuals. However, exposure could lead to symptoms in susceptible individuals. These results provided basic data regarding the occurrence and risk of BAs in wines for wine production, health guidance and consumer safety.

Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food

Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. Therefore, this study aims to study the crucial factors that could determine the decrease in biogenic amines concentration (histamine, tyramine, phenylethylamine, putrescine and cadaverine) in foodstuffs using Bacillus subtilis DEPE IB1 isolated from gouda-type cheese. The combined effects of cultivation temperature (8 °C, 23 °C and 30 °C) and the initial pH of the medium (5.0, 6.0, 7.0 and 8.0) under aerobic and also anaerobic conditions resulted in the decrease of the tested biogenic amines concentration during the cultivation time (another factor tested). Bacillus subtilis was cultivated (in vitro) in a medium supplemented with biogenic amines, and their degradation was detected using the high-performance liquid chromatography equipped with UV-detector. The course of biogenic amines degradation by Bacillus subtilis DEPE IB1 was significantly influenced by cultivation temperature and also the initial pH of the medium (p < 0.05). At the end of the cultivation, the concentration of all of the monitored biogenic amines was significantly reduced by 65-85% (p < 0.05). Therefore, this strain could be used for preventive purposes and contributes to food safety enhance.

Inspecting Histamine Isolated from Fish through a Highly Selective Molecularly Imprinted Electrochemical Sensor Approach

Numerous analytical approaches have been developed to determine histamine levels in food samples due to its health consequences. Consuming histamine over the Food and Drug Administration (FDA)-regulated 50 mg kg^-1 limit would result in chronic toxicity. Consequently, the present study discusses a novel electrochemical approach to evaluate histamine levels in fish products via a molecularly imprinted polymer (MIP) on an electrode surface. The film was produced with electropolymerized polyurethane (PU), which maintained the histamine compound. Fourier-transform infrared (FTIR) spectroscopy was applied to verify the MIP manufactured in this study. The capability of the polymer was measured by assessing its electron shifts with cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Differential pulse voltammetry (DPV) was also employed to validate the sensing method. The MIP/screen-printed electrode (SPE) and non-imprinted polymer (NIP)/SPE recorded a linear response ranging from 1 to 1000 nmol L^-1 at the 1.765 and 709 nmol L^-1 detection limits. The sensing technique was subsequently utilized to determine the histamine levels in selected samples at room temperature (25 °C). Generally, the sensor allowed the accurate and precise detection of histamine in the fish samples. Furthermore, the approach could be categorized as a simple technique that is low-cost and suitable for on-site detections.

Portable colorimetric enzymatic disposable biosensor for histamine and simultaneous histamine/tyramine determination using a smartphone

Tyramine oxidase (TAO), peroxidase (HRP), and Amplex Red (AR) have been immobilized on cellulose to obtain disposable biosensors for the determination of histamine. During the enzymatic reaction, AR is oxidized and a pink spot is obtained. Using a smartphone and measuring the G (green) color coordinate, histamine can be determined in the presence of other biogenic amines (putrescine and cadaverine) in concentrations ranging from 2·10^-5 M to 5·10^-4 M with a 7.5·10^-6 M limit of detection (LoD). Despite tyramine interference, experimental conditions are provided which allow rapid and simple histamine and simultaneous histamine/tyramine (semi)quantitative determination in mixtures. Finally, tyramine and histamine were determined in a tuna extract with good results (compared to the reference HPLC-MS method). The methodology can also be applied in solution allowing histamine (and simultaneous histamine/tyramine) determination with a lower LoD (1.8·10^-7 M) and a similar selectivity.

The use of a novel smartphone testing platform for the development of colorimetric sensor receptors for food spoilage

This work presents a novel smartphone testing platform for the validation of colorimetric sensor receptors (CSRs) in the form of layers that enables reliable and straightforward determination of their color change in a closed system using a commercially available color sensor. The food-compatible model CSR used for the method development was made of black carrot extract and ethyl cellulose. The colorimetric responses were studied in detail for NH₃, dimethylamine (DMA), and trimethylamine (TMA) by analyzing changes in the value of the total color difference (ΔE) with the increasing logarithm of the mass concentration (log γ) of the analytes. The method was partially validated for the detection limit (LOD), the limit of quantification, sensitivity, and linear γ range. The fastest reaction times were obtained for the NH₃ analyte, while the calculated LOD values were quite similar (1.48 mg L^-1 for NH₃, 1.55 mg L^-1 for DMA, and 1.58 mg L^-1 for TMA). The applicability of CSRs was shown for different types of muscle food. Frozen (boneless and skinless) hake fillets were used for additional experimental work in which the color changes of the CSRs were correlated with the values of the total volatile basic nitrogen (TVB-N) and the total counts of aerobic and anaerobic microorganisms. The developed testing platform shows great promise for the development of CSRs that define the quality of a broad variety of muscle food.

Monitoring of Biogenic Amines in Human Urine Using Dispersive Liquid–Liquid Microextraction and Liquid Chromatography with High-Resolution Mass Spectrometry

The biogenic amines (BAs) synephrine (SNP), phenylephrine (PEP), tyramine (TYR), and octopamine (OCT) may be present in products widely consumed for weight loss, muscle power, and in energy supplements. Considering the toxicity of these BAs at high levels and their biomarker role in some human pathologies, their monitoring in urine can be of great help in the detection of abusive consumption or disease. In this work, a combination of dispersive liquid–liquid microextraction (DLLME) with ultra-high performance liquid chromatography and quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS) for the simultaneous determination of four aromatic BAs in human urine is presented. The sample treatment included a previous derivatization step with dansyl chloride to achieve the highest extraction efficiency in the DLLME procedure for which a mixture of 350 μL of chloroform and 2 mL of ethanol was added to 5 mL of derivatized urine. Limits of detection were in the 0.54–3.6 µg L−1 range. Method precision and trueness were estimated at two concentration levels and were in the 3.4–10.2% and 93.6–114% ranges, respectively. The analysis of nine urine samples showed concentration levels for TYR between 52 and 304 µg L−1. Non-targeted analysis of the samples was undertaken to control the presence of other BAs and related metabolites, and none of these species was detected.

Simple analytical method for total biogenic amines content determination in wine using a smartphone

A simple, fast, and green smartphone-based procedure for total biogenic amines content determination in wine was developed and validated. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The commercially available S0378 dye and smartphone-based detection were used for this purpose. The developed method has satisfactory figures of merit for putrescine equivalent determination with R² of 0.9981. The method's greenness was also assessed using the Analytical Greenness Calculator. Samples of Polish wine were analysed to demonstrate the applicability of the developed method. Finally, results obtained with the developed procedure were compared with those previously obtained with GC-MS in order to evaluate the equivalence of the methods.

Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee (Coffea arabica)

In the United States, besides the US territory Puerto Rico, Hawai'i is the only state that grows commercial coffee. In Hawai'i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai'i-grown coffee (Coffea arabica) varieties, "Kona Typica" and "Yellow Catuai". Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in "Kona Typica" cold brews followed by "Yellow Catuai" cold brews. Hawai'i-grown coffees are considered "specialty coffees" since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai'i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai'i-grown coffees with other popular brand coffees and their health benefits in vivo.

Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products

Biogenic amines (BAs) are compounds generated by decarboxylation of their amino acid precursors. Their intake, even at low concentrations, can lead to several types of health problems in sensitive individuals. As they can be easily formed in fermented dairy products, their quantitative determination is very relevant. In the present paper, a method for the quantitative determination of four biogenic amines in different dairy products has been developed, validated and applied to 37 samples of milk, 23 of yogurt, and 14 of kefir. Amines were selectively extracted using solid phase extraction, subsequently derivatizatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and further determined by High Performance Liquid Chromatography with fluorescence detection. The method's sensitivity was highly satisfactory, with limits of detection lower than 0.2 mg/L. Optimal linearity and repeatability were also achieved. BAs were not detected in most of the milk samples, but they were found frequently at high levels in yogurt and kefir samples, reaching values of up to 79 mg/kg total BAs in kefir samples. Levels measured should not be a cause for concern for the population at large, but should be known by BAs-sensitive individuals.

The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples

The procedures of putrescine, spermine, spermidine, and cadaverine derivatization using 2-chloro-1,3-dinitro-5-(trifluoromethyl)benzene, 1-fluoro-2-nitro-4-(trifluoromethyl) benzene, and 3,5-bis-(trifluoromethyl)phenyl isothiocyanate for chromatographic determination in home-made wine samples are compared in the present study. The procedures discussed were compared regarding simplicity, linearity, precision, and accuracy. The polyamines derivatives were isolated and characterized by X-ray crystallography and ¹H, ¹³C, and ¹⁹F NMR spectroscopy. The obtained structures of aliphatic amines showed that all amino groups, four in spermine, two in putrescine and cadaverine, and three in spermidine, regardless of the applied reagent, were substituted. The applicability of the described procedures was tested during the chromatographic analysis of the compounds' content in home-made wines. For this purpose, a simple and environmentally friendly sample preparation procedure was developed. The obtained results present the derivatization of polyamines with 1-fluoro-2-nitro-4-(trifluoromethyl)benzene as a better choice for the determination of these compounds in food samples.

Colorimetric-photothermal-magnetic three-in-one lateral flow immunoassay for two formats of biogenic amines sensitive and reliable quantification

Rapid, simple, sensitive and reliable approaches for biogenic amines quantification in various food samples are essential to food safety. Lateral flow immunoassay (LFIA) has been wildly utilized in point-of-care testing (POCT) owing to its advantage of flexibility and feasibility. Here, we reported a Fe₃O₄@Au nanoparticles (NPs) (Fe₃O₄@AuNPs) based multimodal readout LFIA for rapid putrescine (Put) and histamine (His) quantification with a LOD down to 10 and 10 ng/mL in naked eye mode, 2.31 and 4.39 ng/mL in photothermal mode, 0.17 and 0.31 ng/mL in magnetic mode, respectively. Such multi-mode assay has been successfully used to detect Biogenic amines (BAs) in raw aquatic foods, including fish, prawns, beef, and pork, with overall recoveries ranging from 93.68 to 109.34%. Meanwhile, it is easily expanded to detect other typical BAs with high sensitivity by simply replacing antibodies. In view of the multi-signal reading, two quantitative formats, and high sensitivity, it may greatly widen the application of lateral flow detection in food safety.

Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring

Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers' demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-linking agent extracted from gardenia fruit, able to bind BAs producing water-soluble blue pigments. The paper sensor was applied to chicken meat quality monitoring and a quantitative analysis was performed with image acquisition via a smartphone camera, achieving a limit of detection equivalent to 0.1 mM of putrescine. The suitability of the BA sensing paper was assessed by integrating the sensor into smart packaging and analyzing commercial chicken meat samples stored at different temperatures; the results of the sensor paralleled the "best before date" indicated on the label, confirming the potential applicability of the sensor as a smart label.

Progress in Plasmonic Sensors as Monitoring Tools for Aquaculture Quality Control

Aquaculture is an expanding economic sector that nourishes the world's growing population due to its nutritional significance over the years as a source of high-quality proteins. However, it has faced severe challenges due to significant cases of environmental pollution, pathogen outbreaks, and the lack of traceability that guarantees the quality assurance of its products. Such context has prompted many researchers to work on the development of novel, affordable, and reliable technologies, many based on nanophotonic sensing methodologies. These emerging technologies, such as surface plasmon resonance (SPR), localised SPR (LSPR), and fibre-optic SPR (FO-SPR) systems, overcome many of the drawbacks of conventional analytical tools in terms of portability, reagent and solvent use, and the simplicity of sample pre-treatments, which would benefit a more sustainable and profitable aquaculture. To highlight the current progress made in these technologies that would allow them to be transferred for implementation in the field, along with the lag with respect to the most cutting-edge plasmonic sensing, this review provides a variety of information on recent advances in these emerging methodologies that can be used to comprehensively monitor the various operations involving the different commercial stages of farmed aquaculture. For example, to detect environmental hazards, track fish health through biochemical indicators, and monitor disease and biosecurity of fish meat products. Furthermore, it highlights the critical issues associated with these technologies, how to integrate them into farming facilities, and the challenges and prospects of developing plasmonic-based sensors for aquaculture.

Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers

The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine the presence of 10 BAs. Good analytical features were obtained for all amines regarding linearity (R² values from 0.9873 ± 0.0015 to 0.9973 ± 0.0015), intra- and inter-day precision (RSD lower than 6.9% and 9.7% for beer samples, respectively), and accuracy (recovery between 83.2-108.9%). Detection and quantification limits range from 9.3 to 60.5 and from 31.1 to 202.3 µg L^-1, respectively. The validated method was applied to the analysis of four ale beers and one lager craft beer. Ethylamine, spermidine, spermine, and tyramine were detected in all analyzed samples while methylamine and phenylethylamine were not detected. Overall, pale ale beers had a significantly higher total content of BAs than those found in wheat pale and dark samples. A general least square regression model showed a good correlation between the total content of BAs and the brewing process, especially for Plato degree, mashing, and fermentation temperatures. Knowledge about the type of ingredients and manufacturing processes that contribute to higher concentrations of these compounds is crucial to ensuring consumer safety.

Strategies for the Development of Bioprotective Cultures in Food Preservation

Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called "Clean Label" has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. However, to make LAB cultures available in the market is not that easy, the strains should be characterized phenotypically and genotypically, and studies of safety and technological application are necessary to validate their bioprotection performance. Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.

A Dual-Mode Method Based on Aptamer Recognition and Time-Resolved Fluorescence Resonance Energy Transfer for Histamine Detection in Fish

Histamine produced via the secretion of histidine decarboxylase by the bacteria in fish muscles is a toxic biogenic amine and of significant concern in food hygiene, since a high intake can cause poisoning in humans. This study proposed a fluorometric and colorimetric dual-mode specific method for the detection of histamine in fish, based on the fluorescence labeling of a histamine specific aptamer via the quenching and optical properties of gold nanoparticles (AuNPs). Due to the fluorescence resonance energy transfer phenomenon caused by the proximity of AuNPs and NaYF4:Ce/Tb, resulting in the quenching of the fluorescence signal in the detection system, the presence of histamine will compete with AuNPs to capture the aptamer and release it from the AuNP surface, inducing fluorescence recovery. Meanwhile, the combined detection of the two modes showed good linearity with histamine concentration, the linear detection range of the dual-mode synthesis was 0.2-1.0 μmol/L, with a detection limit of 4.57 nmol/L. Thus, this method has good selectivity and was successfully applied to the detection of histamine in fish foodstuffs with the recoveries of 83.39~102.027% and 82.19~105.94% for Trichiurus haumela and Thamnaconus septentrionalis, respectively. In addition, this method was shown to be simple, rapid, and easy to conduct. Through the mutual verification and combined use of the two modes, a highly sensitive, rapid, and accurate dual-mode detection method for the analysis of histamine content in food was established, thereby providing a reference for the monitoring of food freshness.

Bioactive Amines in Wines. The Assessment of Quality Descriptors by Flow Injection Analysis with Tandem Mass Spectrometry

Biogenic amines (BAs) occur in a wide variety of foodstuffs, mainly from the decomposition of proteins by the action of microorganisms. They are involved in several cellular functions but may become toxic when ingested in high amounts through the diet. In the case of oenological products, BAs are already present in low concentrations in must, and their levels rise dramatically during the fermentation processes. This paper proposes a rapid method for the determination of BAs in wines and related samples based on precolumn derivatization with dansyl chloride and further detection by flow injection analysis with tandem mass spectrometry. Some remarkable analytes such as putrescine, ethanolamine, histamine, and tyramine have been quantified in the samples. Concentrations obtained have shown interesting patterns, pointing out the role of BAs as quality descriptors. Furthermore, it has been found that the BA content also depends on the vinification practices, with malolactic fermentation being a significant step in the formation of BAs. From the point of view of health, concentrations found in the samples are, in general, below 10 mg L^-1, so the consumption of these products does not represent any special concern. In conclusion, the proposed method results in a suitable approach for a fast screening of this family of bioactive compounds in wines to evaluate quality and health issues.

Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses

Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R2) ranged at 0.9997−0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53−1.88 and 5.13−6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were <20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland.

PEG-modified halloysite as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples

A novel type of PEG-modified halloysite was prepared and used as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples. The eluates were analyzed by high-performance liquid chromatography-ultraviolet detection after the derivatization with benzoyl chloride. The developed sorbent was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction, zeta potential analyzer, and thermo-gravimetric analysis. After the optimization of various parameters influencing the extraction efficiency, the PEG-modified halloysite-based SPE method was evaluated. The adsorption capacities of putrescine, spermine, phenethylamine, and histamine were as high as 9.3, 8.5, 5.7, and 5.6 mg g-1, respectively. Satisfactory reproducibility of sorbent preparation was obtained with within-batch and batch-to-batch relative standard deviations (RSDs) lower than 3.9% and 8.6%, respectively. The biogenic amine spiking recoveries in fish samples ranged from 84.3 to 105.5% with good RSDs lower than 7.8%. Intra-day and inter-day precision, expressed as RSDs, were better than 8.8%. The limits of detection of histamine, putrescine, phenethylamine, and spermine were 9.4, 1.9, 0.5, and 0.9 μg L-1, respectively. This work provides a new hydrophilic interaction and cation exchange mixed-mode sorbent and is successfully applied to the extraction of trace biogenic amines from fish samples.

Hydrogen-bond activated ESIPT in naphthalimide-based fluorescent probe for sensing volatile amines

Amines levels present important indicative value in food safety and human health. Although they are involved in some normal physiological responses of the organism, their overproduction or intake may cause pathological responses. Herein, we report a recyclable visual packaging bag for volatile amines detections based on the naphthylamide derivative N-S and its positive PL characteristics. Specifically, handmade test strips based on compound N-S have been applied to fish freshness labeling, and the cyclic fumigation experiment shows its restorable PL effect and efficiency. The possible PL transfer mechanism of naphthylamide derivative N-S is uncovered by the density functional theory (DFT) calculation and titration mass spectrometer and ¹H NMR. This work expands a conjugation in a molecule by hydrogen-bond activated ESIPT (H-ESIPT) and provides a portable detection method for volatile amines detection.

Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality

Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn derivatization with dansyl chloride for the determination of BAs and AAs in musts, wines, and sparkling wines. The resulting compositional profiles have been exploited as potential descriptors of quality and other oenological issues using chemometric methods including principal component analysis (PCA) and partial analysis of least squares-discriminants (PLS-DA). Proline is the most abundant compound, and other remarkable species are lysine, ethanolamine, tyramine, histamine, and putrescine. Fermented samples (wines and sparkling wines) are much richer in both BAs and free AAs than the initial musts. Significant differences have also been noticed in the quality, as the best products display, in general, lower levels. The dissimilarities in the content of the analytes between the two grape varieties studied (pinot noir and xarel·lo) and those dealing with quality aspects have made it possible to establish a tree to classify the samples based on these two features with excellent classification rates.

Comparison of Mobile Phone and CCD Cameras for Electrochemiluminescent Detection of Biogenic Amines

Biogenic amines are an important and widely studied class of molecules due to their link to the physiological processes of food-related illnesses and histamine poisoning. Electrochemiluminescent (ECL) detection offers an inexpensive and portable analytical method of detection for biogenic amines when coupled with recent advancements in low-cost carbon-based electrodes and a smartphone camera. In this work, a mobile phone camera was evaluated against a piece of conventional instrumentation, the charge-coupled device, for the detection of ECL from the reaction of biogenic amines with the luminescent compound tris(2,2'-bipyridyl)ruthenium(II). Assisted by a 3D-printed light-tight housing, the mobile phone achieved limits of detection of 127, 425 and 421 μM for spermidine, putrescine, and histamine, respectively. The mobile phone's analytical figures of merit were lesser than the CCD camera but were still within the range to detect contamination. In an exploration of real-world samples, the mobile phone was able to determine the contents of amines in skim milk on par with that of a CCD camera.

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance.

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.

Analytical strategies for the determination of biogenic amines in dairy products

Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.