1
|
Wijayanti SD, Tsvik L, Haltrich D. Recent Advances in Electrochemical Enzyme-Based Biosensors for Food and Beverage Analysis. Foods 2023; 12:3355. [PMID: 37761066 PMCID: PMC10529900 DOI: 10.3390/foods12183355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/28/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Food analysis and control are crucial aspects in food research and production in order to ensure quality and safety of food products. Electrochemical biosensors based on enzymes as the bioreceptors are emerging as promising tools for food analysis because of their high selectivity and sensitivity, short analysis time, and high-cost effectiveness in comparison to conventional methods. This review provides the readers with an overview of various electrochemical enzyme-based biosensors in food analysis, focusing on enzymes used for different applications in the analysis of sugars, alcohols, amino acids and amines, and organic acids, as well as mycotoxins and chemical contaminants. In addition, strategies to improve the performance of enzyme-based biosensors that have been reported over the last five years will be discussed. The challenges and future outlooks for the food sector are also presented.
Collapse
Affiliation(s)
- Sudarma Dita Wijayanti
- Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; (S.D.W.)
- Department of Food Science and Biotechnology, Brawijaya University, Malang 65145, Indonesia
| | - Lidiia Tsvik
- Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; (S.D.W.)
| | - Dietmar Haltrich
- Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; (S.D.W.)
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
Hungerford JM. Histamine and Scombrotoxins. Toxicon 2021; 201:115-126. [PMID: 34419509 DOI: 10.1016/j.toxicon.2021.08.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/12/2021] [Accepted: 08/16/2021] [Indexed: 12/23/2022]
Abstract
Histamine intoxications result when histamine-metabolizing enzymes are compromised or overwhelmed by dietary histamine in the human body. This can occur either due to metabolic enzyme deficiencies, such as in histamine intolerance to wines, aged cheese and other foods or from high concentrations of histamine following ingestion of decomposed fish. The presence of histamine in decomposed fish and fish products results from bacterial decarboxylation of free L-histidine following product mishandling. Consequently, histamine intoxications from mishandled fish, commonly referred to as scombrotoxin fish poisoning (SFP) or scombroid poisoning, require high levels of free L-histidine only found in certain species of pelagic fish. Differential diagnosis is required of clinicians since dietary histamine intoxications produce the same symptoms typical of release of endogenous histamine due to IgE -mediated seafood allergies or anisakiasis. Although high levels of dietary histamine are responsible for SFP, histamine has important physiological functions and tends to exert toxic effects only at doses beyond the physiological range. Endogenous histamine is essential to local immune responses, regulation of gastric acid secretion in the gut, and neurotransmission in the central nervous system. Scombrotoxins, postulated to explain histamine's augmented toxicity in scombrotoxic fish, are a milieu of histamine and other bioactives. Since time-and-temperature abuse is required to produce high levels of histamine in fish, management consists of ensuring proper handling by identifying hazards and critical control points (HACCP) and maintaining a "cold chain" from catch to consumption. Reference methods for detecting histamine have received increased attention and the European Commission has validated a popular precolumn dansylation-based HPLC method through inter-laboratory collaboration and studied method equivalence with the AOAC fluorescence method 977.13 recognized by Codex Alimentarius. Much progress has been made during the last decade in the development and validation of rapid screening methods for detecting histamine in food and especially in fish products. These include many innovative sensors and several validated commercial test kits, many of them based on a recombinant form of the enzyme histamine dehydrogenase (HD).
Collapse
Affiliation(s)
- James M Hungerford
- Applied Technology Center, Pacific Northwest Laboratory, Office of Regulatory Affairs, US Food and Drug Administration, 22201 23rd Dr SE Bothell, WA, 98021, USA.
| |
Collapse
|
4
|
Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling. Foods 2021; 10:foods10081767. [PMID: 34441544 PMCID: PMC8391157 DOI: 10.3390/foods10081767] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/27/2021] [Accepted: 07/29/2021] [Indexed: 02/03/2023] Open
Abstract
Histamine fish poisoning is a foodborne illness caused by the consumption of fish products with high histamine content. Although intoxication mechanisms and control strategies are well known, it remains by far the most common cause of seafood-related health problems. Since conventional methods for histamine testing are difficult to implement in high-throughput quality control laboratories, simple and rapid methods for histamine testing are needed to ensure the safety of seafood products in global trade. In this work, the previously developed SERS method for the determination of histamine was tested to determine the influence of matrix effect on the performance of the method and to investigate the ability of different chemometric tools to overcome matrix effect issues. Experiments were performed on bluefin tuna (Thunnus thynnus) and bonito (Sarda sarda) samples exposed to varying levels of microbial activity. Spectral analysis confirmed the significant effect of sample matrix, related to different fish species, as well as the extent of microbial activity on the predictive ability of PLSR models with R2 of best model ranging from 0.722–0.945. Models obtained by ANN processing of factors derived by PCA from the raw spectra of the samples showed excellent prediction of histamine, regardless of fish species and extent of microbial activity (R2 of validation > 0.99).
Collapse
|
5
|
Nontipichet N, Khumngern S, Choosang J, Thavarungkul P, Kanatharana P, Numnuam A. An enzymatic histamine biosensor based on a screen-printed carbon electrode modified with a chitosan-gold nanoparticles composite cryogel on Prussian blue-coated multi-walled carbon nanotubes. Food Chem 2021; 364:130396. [PMID: 34167007 DOI: 10.1016/j.foodchem.2021.130396] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/12/2021] [Accepted: 06/14/2021] [Indexed: 01/10/2023]
Abstract
A histamine biosensor was developed based on a screen-printed carbon electrode modified with Prussian blue (PB) electrodeposited on multi-walled carbon nanotubes covered with a macroporous layer of chitosan-gold nanoparticles composite cryogel (CS-AuNPs Cry). With its high specific surface area and conductivity, CS-AuNPs Cry proved an excellent supporting material for diamine oxidase (DAO) immobilization. PB acted as a redox mediator to promote electron transfer between hydrogen peroxide and the electrode surface. The PB reduction current was measured during the hydrogen peroxide-releasing oxidation of histamine catalyzed by DAO. The proposed biosensor displayed two linear ranges: 2.50-125.0 µmol L-1 and 125.0-400.0 µmol L-1. The limit of detection was 1.81 µmol L-1. Reproducibility was good (RSD = 5.46%), operational stability high, long-term stability excellent, and selectivity good. The biosensor determined histamine levels in fish and shrimps with satisfactory recoveries, and the obtained results agreed with those obtained by ELISA.
Collapse
Affiliation(s)
- Natha Nontipichet
- Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Suntisak Khumngern
- Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Jittima Choosang
- Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Panote Thavarungkul
- Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Proespichaya Kanatharana
- Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Apon Numnuam
- Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
| |
Collapse
|
6
|
Nakthong P, Kondo T, Chailapakul O, Siangproh W. Development of an unmodified screen-printed graphene electrode for nonenzymatic histamine detection. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:5407-5414. [PMID: 33125029 DOI: 10.1039/d0ay01443e] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The high requirement for food quality control has inspired the creation of high-performance sensing, cost-effectiveness, and ease to use. Therefore, the aim of this work is to develop nonenzymatic electrochemical platforms for direct detection of histamine using unmodified screen-printed graphene electrodes (SPGEs) for their applications such as evaluation of fish freshness. In alkaline media (0.2 M NaOH), unmodified SPGEs showed a very low oxidation potential of histamine at +0.58 V (vs. Ag/AgCl) avoiding perturbations from other biogenic amines. The developed method offers an excellent selectivity, sensitivity (a limit of detection (at 3SD/slope) of 0.62 mg L-1) and wide working linear range (5-100 mg L-1) for histamine detection. In addition, the proposed method was successfully applied to detect histamine in canned fish samples with recovery values ranging from 90.72% to 101.21%. Therefore, this newly proposed method is promising as an alternative choice for the determination of histamine in fish samples and related food products.
Collapse
Affiliation(s)
- Prangthip Nakthong
- Electroanalytical and Imaging Sensor Research Group (EISRG), Department of Chemistry, Faculty of Science, Srinakharinwirot University, Sukhumvit 23, Wattana, Bangkok 10110, Thailand.
| | | | | | | |
Collapse
|