Enzymatic biosensors for the quantification of biogenic amines: a literature update

"One-Pot" Readout Cyano-Programmable SERS-Encoded Platform Enables Ultrasensitive and Interference-Free Detection of Multitarget Bioamines

Surface-enhanced Raman spectroscopy (SERS) detection platforms with high signal-to-noise ratio in the "biological-silent" region (1800-2800 cm-1) are presently being developed for sensing and imaging applications, overcoming the limitations of traditional SERS studies in the "fingerprint" region. Herein, a series of cyano-programmable Raman reporters (RRs) operating in the "biological-silent" region were designed based on 4-mercaptobenzonitrile derivatives and then embedded in core-shell Au@Ag nanostars using a "bottom-up" strategy to provide SERS enhancement and encapsulation protection. The approach enabled the "one-pot" readout interference-free detection of multiple bioamines (histamine, tyramine, and β-phenethylamine) based on aptamer-driven magnetic-induced technology. Three cyano-encoded SERS tags resulted in separate SERS signals for histamine, tyramine, and β-phenethylamine at 2220, 2251, and 2150 cm-1, respectively. A target-specific aptamer-complementary DNA competitive binding strategy allowed the formation of microscale core-satellite assemblies between Fe3O4-based magnetic beads and the SERS tags, enabling multiple SERS signals to be observed simultaneously under a 785 nm laser excitation laser. The LODs for detection of the three bioamines were 0.61 × 10-5, 2.67 × 10-5, and 1.78 × 10-5 mg L-1, respectively. The SERS-encoded platform utilizing programmable reporters provides a fast and sensitive approach for the simultaneous detection of multiple biomarkers, paving the way for routine SERS analyses of multiple analytes in complex matrices.

Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review

In this review, the mechanisms of acrylamide formation in food, along with aspects related to its toxicity and associated consumption risks, are investigated, highlighting the potential impact on human health. European regulations regarding acrylamide content in food products are also addressed, emphasizing the importance of monitoring and detecting this substance in nutrition, by public health protection measures. The primary objective of the research is to explore and analyze innovative methods for detecting acrylamide in food, with a particular focus on electrochemical biosensors. This research direction is motivated by the need to develop rapid, sensitive, and efficient monitoring techniques for this toxic compound in food products, considering the associated consumption risks. The research has revealed several significant results. Studies have shown that electrochemical biosensors based on hemoglobin exhibited increased sensitivity and low detection limits, capable of detecting very low concentrations of acrylamide in processed foods. Additionally, it has been found that the use of functionalized nanomaterials, such as carbon nanotubes and gold nanoparticles, has led to the improvement of electrochemical biosensor performance in acrylamide detection. The integration of these technological innovations and functionalization strategies has enhanced the sensitivity, specificity, and stability of biosensors in measuring acrylamides. Thus, the results of this research offer promising perspectives for the development of precise and efficient methods for monitoring acrylamides in food, contributing to the improvement of food quality control and the protection of consumer health.

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.

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.

Functional Polymeric Membranes with Antioxidant Properties for the Colorimetric Detection of Amines

Herein, the ability of highly porous colorimetric indicators to sense volatile and biogenic amine vapors in real time is presented. Curcumin-loaded polycaprolactone porous fiber mats are exposed to various concentrations of off-flavor compounds such as the volatile amine trimethylamine, and the biogenic amines cadaverine, putrescine, spermidine, and histamine, in order to investigate their colorimetric response. CIELAB color space analysis demonstrates that the porous fiber mats can detect the amine vapors, showing a distinct color change in the presence of down to 2.1 ppm of trimethylamine and ca. 11.0 ppm of biogenic amines, surpassing the limit of visual perception in just a few seconds. Moreover, the color changes are reversible either spontaneously, in the case of the volatile amines, or in an assisted way, through interactions with an acidic environment, in the case of the biogenic amines, enabling the use of the same indicator several times. Finally, yet importantly, the strong antioxidant activity of the curcumin-loaded fibers is successfully demonstrated through DPPH● and ABTS● radical scavenging assays. Through such a detailed study, we prove that the developed porous mats can be successfully established as a reusable smart system in applications where the rapid detection of alkaline vapors and/or the antioxidant activity are essential, such as food packaging, biomedicine, and environmental protection.

Peptide hydrogels: Synthesis, properties, and applications in food science

Due to the unique and excellent biological, physical, and chemical properties of peptide hydrogels, their application in the biomedical field is extremely wide. The applications of peptide hydrogels are closely related to their unique responsiveness and excellent properties. However, its defects in mechanical properties, stability, and toxicity limit its application in the food field. In this review, we focus on the fabrication methods of peptide hydrogels through the physical, chemical, and biological stimulations. In addition, the functional design of peptide hydrogels by the incorporation with materials is discussed. Meanwhile, the excellent properties of peptide hydrogels such as the stimulus responsiveness, biocompatibility, antimicrobial properties, rheology, and stability are reviewed. Finally, the application of peptide hydrogel in the food field is summarized and prospected.

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

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.

Bacterial Peroxidase on Electrochemically Reduced Graphene Oxide for Highly Sensitive H2 O2 Detection

Peroxidase enzymes enable the construction of electrochemical sensors for highly sensitive and selective quantitative detection of various molecules, pathogens and diseases. Herein, we describe the immobilization of a peroxidase from Bacillus s. (BsDyP) on electrochemically reduced graphene oxide (ERGO) deposited on indium tin oxide (ITO) and polyethylene terephthalate (PET) layers. XRD, SEM, AFM, FT-IR and Raman characterization of the sensor confirmed its structural integrity and a higher enzyme surface occupancy. The BsDyP-ERGO/ITO/PET electrode performed better than other horseradish peroxidase-based electrodes, as evinced by an improved electrochemical response in the nanomolar range (linearity 0.05-280 μM of H2 O2 , LOD 32 nM). The bioelectrode was mechanically robust, active in the 3.5-6 pH range and exhibited no loss of activity upon storage for 8 weeks at 4 °C.

Immobilizing diamine oxidase on electroactive phase-change microcapsules to construct thermoregulatory smart biosensor for enhancing detection of histamine in foods

Aiming at enhancing the biosensing detection of histamine in foods at high temperature, we developed a thermoregulatory biosensor based on diamine oxidase-immobilized phase-change microcapsules consisting of an n-docosane core, a TiO₂ shell, and an electroactive polyaniline/ZnO composite coating layer. The microcapsules exhibit a satisfactory latent heat capacity of over 112 J/g for thermo-temperature regulation. Through an innovative integration of electroactive phase-change microcapsules and biological enzyme in the working electrode, the biosensor obtained a thermoregulatory function through reversible phase transitions by the n-docosane core under high-temperature environments. This enables the biosensor to achieve a higher response sensitivity of 28.57 µA⋅mM^-1⋅cm^-2 and a lower detection limit of 0.473 µmol/L at the high assay temperatures compared to conventional histamine biosensors. With enhanced electrochemical biosensing performance through in-situ thermo-temperature regulation, the smart biosensor developed in this study has found practical applications for high-sensitive detection and high-accurate quantitive determination of histamine in foods across a broad temperature range.

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical−chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.

The Application of Polyurethane-LiClO4 to Modify Screen-Printed Electrodes Analyzing Histamine in Mackerel Using a Voltammetric Approach

Histamine is an important substance that can be applied as a parameter for allergic reactions and food freshness. This study develops a method to produce a histamine sensor based on electrodes modified using polyurethane-LiClO₄. A sensor method was developed where this sensor was produced from polyurethane. The application of 4,4'-diphenylmethane diisocyanate (hard compound) and palm kernel oil-based monoester polyol (soft compound) to produce polyurethane (PU) based on bio-polyol. The addition of lithium perchlorate (LiClO₄) was done in order to increase the conductivity of PU. The oxidation process was detected using cyclic voltammetry, whereas the electrochemical impedance spectroscopy was used to analyze the conductivity of the polymer. The polyurethane-LiClO₄ was attached on a screen-printed electrode (SPE) within 45 min. Moreover, the 1% LiClO₄-PU-SPE presented satisfactory selectivity for the detection of histamine in the pH 7.5 solution. The LiClO₄-PU-SPE presented a good correlation coefficient (R = 0.9991) in the range 0.015-1 mmol·L^-1. The detection limit was 0.17 mmol·L^-1. Moreover, the histamine concentration of mackerel samples was detected by the PU-SEP-LiClO₄. Several amine compounds were chosen to study the selectivity of histamine detection using SPE-PU-LiClO₄. The interference was from several major interfering compounds such as aniline, cadaverine, hexamine, putrescine, and xanthine. The technique showed a satisfactory selective analysis compared to the other amines. A satisfactory recovery performance toward varying concentrations of histamine was obtained at 94 and 103% for histamine at 0.01 and 0.1 mmol·L^-1, respectively. The application of PU-SEP-LiClO₄ as an electrochemical sensor has a great prospect to analyze histamine content in fish mackerel as a consequence of PU-SEP-LiClO₄ having good selectivity and simplicity.

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical-chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.

Histamine Intolerance-The More We Know the Less We Know. A Review

The intake of food may be an initiator of adverse reactions. Food intolerance is an abnormal non-immunological response of the organism to the ingestion of food or its components in a dosage normally tolerated. Despite the fact that food intolerance is spread throughout the world, its diagnosing is still difficult. Histamine intolerance (HIT) is the term for that type of food intolerance which includes a set of undesirable reactions as a result of accumulated or ingested histamine. Manifestations may be caused by various pathophysiological mechanisms or a combination of them. The problem with a "diagnosis" of HIT is precisely the inconstancy and variety of the manifestations in the same individual following similar stimuli. The diagnosing of HIT therefore requires a complex time-demanding multidisciplinary approach, including the systematic elimination of disorders with a similar manifestation of symptoms. Among therapeutic approaches, the gold standard is a low-histamine diet. A good response to such a diet is considered to be confirmation of HIT. Alongside the dietary measures, DAO supplementation supporting the degradation of ingested histamine may be considered as subsidiary treatment for individuals with intestinal DAO deficiency. If antihistamines are indicated, the treatment should be conscious and time-limited, while 2nd or 3rd generation of H1 antihistamines should take precedence.

Determination of ammonium and biogenic amines by ion chromatography. A review

The amount and type of chemical compounds found in food products and the environment, which are and should be controlled, is increasing. This is associated with toxicological knowledge, resulting regulations, rapid development of analytical methods and techniques, and sample preparation methods for analysis. These include, among others, ammonia derivatives such as ammonium, and amines, including biogenic amines. Their occurrence in the environment and food is related to their widespread use in many areas of life and their formation as a result of various physical and chemical changes. Analysts use various methods both classical and instrumental to theirs quantify in different matrices such as food, medicinal and environmental samples. Nevertheless, there is still a need for analytical methods with increased matrix-tolerance, selectivity, specificity, and higher sensitivity. While in the determination of ammonium, ion chromatography is a reference method. In the case of biogenic amines, its use for these purposes is not yet so common. However, given ion chromatography its advantages and rapid development, its importance can be expected to increase in the near future, especially at the expense of gas chromatography methods. This paper is a summary of the advantages and limitations of ion chromatography in this important analytical field and a literature review of the past 15 years.

Highly selective and sensitive colorimetric/fluorometric dual mode detection of relevant biogenic amines

Biogenic amines are involved in physiological roles in living organisms, but their excessive production or intake can induce undesired toxicological effects. As biogenic amines can be found in the process of food spoilage, they are considered an indicator of food quality and freshness, and their detection is of crucial importance in food safety. In this contribution, we report the fast and direct colorimetric and fluorometric sensing of biogenic amines by means of a dinuclear Zn(ii) Schiff-base complex. The selective and sensitive detection involves the formation of stable adducts between the dinuclear complex, acting as the Lewis acidic molecular tweezer, and biogenic di- or polyamines. The selectivity towards biogenic amines, even in the presence of common aliphatic, primary, secondary, or tertiary monoamines, heterocyclic amines, and amino acids, is demonstrated by competitive experiments. The quantitation of histamine in a fish matrix is easily achieved using a standard extraction procedure followed by simple colorimetric or fluorometric measurements.

Biosensors for Biogenic Amines: A Review

Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA’s metabolic pathways, time plays a crucial factor in their formation. They are mainly formed by microbial decarboxylation of amino acids, which is closely related to food deterioration, therefore, making them unfit for human consumption. Pathogenic microorganisms grow in food without any noticeable change in odor, appearance, or taste, thus, they can reach toxic concentrations. The present review provides an overview of the most recent literature on BAs with special emphasis on food matrixes, including a description of the typical BA assay formats, along with its general structure, according to the biorecognition elements used (enzymes, nucleic acids, whole cells, and antibodies). The extensive and significant amount of research that has been done to the investigation of biorecognition elements, transducers, and their integration in biosensors, over the years has been reviewed.

Schiff base complex/TiO2 chemosensor for visual detection of food freshness level

Histamine is one of the important biomarkers for food spoilage in the food sectors. In the present study, a rapid and simple analytical tool has been developed to detect histamine as an indirect strategy to monitor food freshness level. Optical histamine sensor with carboxyl-substituted Schiff base zinc(II) complex with hydroxypropoxy side chain deposited onto titanium dioxide nanoparticles was fabricated and was found to respond successfully to histamine. The Schiff base zinc(II) complex-histamine binding generated an enhancement of the fluorescent signal. Under the optimal reaction condition, the developed sensor can detect down to 2.53 × 10^-10 M in the range of between 1.0 × 10^-9 and 1.0 × 10^-5 M (R² = 0.9868). Selectivity performance of the sensor towards histamine over other amines was confirmed. The sensor also displayed good reproducibility performances with low relative standard deviation values (1.45%-4.95%). Shelf-life studies suggested that the developed sensor remains stable after 60 days in histamine detection. More importantly, the proposed sensor has been successfully applied to determine histamine in salmon fillet with good recoveries. This strategy has a promising potential in the food quality assurance sectors, especially in controlling the food safety for healthy consumption among consumers.

A critical review on intelligent and active packaging in the food industry: Research and development

The emergence of many new food products on the market with need of consumers to constantly monitor their quality until consuming, in addition to the necessity for reducing food corruption during preservation time, have led to the development of some modern packaging technologies such as intelligent packaging (IP) and active packaging (AP). The benefits of IP are detecting defects, quality monitoring and tracking the packaged food products to control the storage conditions from the production stage to the consumption stage by using various sensors and indicators such as time-temperature indicators (TTIs), gas indicators, humidity sensors, optical, calorimetric and electrochemical biosensors. While, AP helps to increase the shelf-life of products by using absorbing and diffusion systems for various materials like carbon dioxide, oxygen, and ethanol. However, there are some important issues over these emerging technologies including cost, marketability, consumer acceptance, safety and organoleptic quality of the food and emphatically environmental safety concerns. Therefore, future researches should be conducted to solve these problems and to prompt applications of IP and AP in the food industry. This paper reviews the latest innovations in these advanced packaging technologies and their applications in food industry. The IP systems namely indicators, barcoding techniques, radio frequency identification systems, sensors and biosensor are reviewed and then the latest innovations in AP methods including scavengers, diffusion systems and antimicrobial packaging are reviewed in detail.