1
|
Lambert S, Carpentier R, Lepeintre M, Testa C, Pappalardo A, Bartik K, Jabin I. Development of a Cone Homooxacalix[3]arene-Based Fluorescent Chemosensor for the Selective Detection of Biogenic Ammonium Ions in Protic Solvents. J Org Chem 2024; 89:10903-10911. [PMID: 39034591 DOI: 10.1021/acs.joc.4c01249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
Abstract
We report here on the development of a fluorescent cone homooxacalix[3]arene-based receptor with a pyrene unit on the wide rim of the macrocycle (Ox3F) for the selective detection of primary ammonium ions, including those of biological importance. Ox3F was synthesized efficiently via an innovative strategy that enables the regio- and iteroselective wide rim functionalization of the readily available p-tBu-substituted homooxacalix[3]arene precursor. Nuclear magnetic resonance studies and in silico methods highlighted the endo-complexation of primary ammonium ions, including the protonated form of biogenic dopamine, tryptamine, serotonin, mexamine, and 3-iodothyronamine. The binding mode is similar for all guests with the ion deeply inserted into the polyaromatic cavity, enabling the NH3+ head to establish three hydrogen bonds with the ethereal oxygens of the macrocycle. Fluorescence quenching of the pyrene unit was observed following the π-π interaction between the pyrene moiety and the aromatic groups of serotonin, mexamine, and 3-iodothyronamine. No quenching was observed upon complexation of the smaller aromatic neurotransmitter dopamine as well as aliphatic amines and polyamines. This study presents a novel approach for biologically relevant ammonium ion chemosensing with ongoing efforts focused on translating these systems for aqueous environment applications.
Collapse
Affiliation(s)
- Simon Lambert
- Ecole Polytechnique de Bruxelles, Engineering of Molecular NanoSystems, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP165/64, Brussels B-1050, Belgium
- Laboratoire de Chimie Organique, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP160/06, Brussels B-1050, Belgium
| | - Romain Carpentier
- Ecole Polytechnique de Bruxelles, Engineering of Molecular NanoSystems, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP165/64, Brussels B-1050, Belgium
- Laboratoire de Chimie Organique, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP160/06, Brussels B-1050, Belgium
| | - Martin Lepeintre
- Laboratoire de Chimie Organique, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP160/06, Brussels B-1050, Belgium
| | - Caterina Testa
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, Viale A. Doria 6 ,Catania 95125, Italy
| | - Andrea Pappalardo
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, Viale A. Doria 6 ,Catania 95125, Italy
- INSTM, UdR di Catania, Viale A. Doria 6 ,Catania 95125, Italy
| | - Kristin Bartik
- Ecole Polytechnique de Bruxelles, Engineering of Molecular NanoSystems, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP165/64, Brussels B-1050, Belgium
| | - Ivan Jabin
- Laboratoire de Chimie Organique, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt 50 ,CP160/06, Brussels B-1050, Belgium
| |
Collapse
|
2
|
Guruprasath N, Sankarganesh P, Adeyeye SAO, Babu AS, Parthasarathy V. Review on emerging applications of nanobiosensor in food safety. J Food Sci 2024; 89:3950-3972. [PMID: 38847752 DOI: 10.1111/1750-3841.17149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 04/27/2024] [Accepted: 05/14/2024] [Indexed: 07/04/2024]
Abstract
Nanosensors have become an indispensable tool in the food sector due to their specificity and sensitivity. The biosensor consists of a transducer coupled with a biorecognition component to transform biological signal into digital signal. Nanobiosensors have been widely used for sensing toxic chemicals such as pesticide residues and pathogenic microbes owing to their accurate sensitivity in an affordable manner, which gives more hope to the food industry on their applications. It employs nanocarriers to bind to impurities and pollutants, as well as food-borne microorganisms and their resulting toxins, such as mycotoxins. This modern technology ensures food safety in food processing industries. Nowadays, nanoparticle-immobilized sensors act as spot indicators to improve smart food packing technology. Certain types of nanobiosensors are deployed to monitor food product manufacture till packaging and to check the freshness of the product till spoilage identification. They are mainly using enzyme catalysts, which are highly sensitive to extreme environmental conditions. As a result, there is a greater evaluation requirement in nanosensor technology to adopt any temperature, pH, or other difficult parameters. Its stability, while in contact with food substrates, is another criterion that needs to be regularized. Within this framework, this review delves into the latest developments in nanobiosensors and the obstacles encountered during their use across different food industries.
Collapse
Affiliation(s)
- N Guruprasath
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, Tamil Nadu, India
| | - P Sankarganesh
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, Tamil Nadu, India
| | - S A O Adeyeye
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, Tamil Nadu, India
| | - A Surendra Babu
- Department of Food Science and Technology, School of Agricultural Sciences, Malla Reddy University, Hyderabad, India
| | - V Parthasarathy
- Department of Physics, Rajalakshmi Institute of Technology, Chennai, India
| |
Collapse
|
3
|
Wanniarachchi PC, Upul Kumarasinghe KG, Jayathilake C. Recent advancements in chemosensors for the detection of food spoilage. Food Chem 2024; 436:137733. [PMID: 37862988 DOI: 10.1016/j.foodchem.2023.137733] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 07/10/2023] [Accepted: 10/09/2023] [Indexed: 10/22/2023]
Abstract
The need for reliable sensors has become a major requirement to confirm the quality and safety of food commodities. Chemosensors are promising sensing tools to identify contaminants and food spoilage to ensure food safety. Chemosensing materials are evolving and becoming potential mechanisms to enable onsite and real-time monitoring of food safety. This review summarizes the information about the basic four types of chemosensors (colorimetric, optical, electrochemical, and piezoelectric) employed in the food sector, the latest advancements in the development of chemo-sensing mechanisms, and their food applications, with special emphasis on the future outlook of them. In this review, we discuss the novel chemosensors developed from the year 2018 to 2022 to detect spoilage in some common types of food like fish, meat, milk, cheese and soy sauce. This work will provide a fundamental step toward further development and innovations of chemosensors targeting different arenas in the food industry.
Collapse
Affiliation(s)
| | - K G Upul Kumarasinghe
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka
| | - Chathuni Jayathilake
- School of Medicine, Case Western Reserve University, 10900 Euclid Ave., Cleveland, OH 44106, USA.
| |
Collapse
|
4
|
Saadati A, Farshchi F, Jafari M, Kholafazad H, Hasanzadeh M, Shadjou N. Optical dِِِِiscrimination of histamine and ethylenediamine in meat samples using a colorimetric affordable test strip (CATS): introducing a novel lab-on paper sensing strategy for low-cost ensuring food safety by rapid and accurate monitoring of biogenic amines. RSC Adv 2024; 14:8602-8614. [PMID: 38495985 PMCID: PMC10938298 DOI: 10.1039/d4ra00101j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Accepted: 03/08/2024] [Indexed: 03/19/2024] Open
Abstract
Biogenic amines (BAs) are a group of organic compounds that are produced through the decarboxylation of amino acids by microorganisms. These compounds are commonly found in a variety of foods and are known to cause adverse health effects if consumed in high concentrations. Therefore, the development of sensitive and rapid detection methods for detection and determination of BAs is essential for ensuring food safety. In this study, a novel colorimetric affordable test strip (CATS) was developed for the colorimetric and naked-eye detection of two BAs of ethylenediamine (EDA) and histamine (HIS) in meat samples. Also, triangular silver nanoparticles (AgNPrs) were used as a diagnostic optical probe, and CATS used as a simple, environmentally friendly, inexpensive diagnostic substrate for on-site recognition of meat spoil. The AgNPrs-based optosensor demonstrated high sensitivity and selectivity towards EDA and HIS, allowing for the detection of low concentrations of the BAs in real food samples such as raw chicken and beef. The system presented a UV-vis technique for HIS and EDA analysis in the linear range of 0.1 μM to 0.01 mM, with an LLOQ of 0.1 μM, and 0.05 to 1 μM, with an LLOQ of 0.05 μM, respectively. Additionally, the performance of the designed CATS in the analysis of produced gases was evaluated, highlighting the potential of this simple and cost-effective strategy for the development of BAs diagnostic kits. This approach provides a simple and cost-effective method for detecting BAs in food, which could be beneficial for ensuring food safety and preventing the harmful effects associated with their consumption.
Collapse
Affiliation(s)
- Arezoo Saadati
- Nutrition Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Fatemeh Farshchi
- Fundação Oswaldo Cruz, Instituto Oswaldo Cruz, Laboratório de Biologia Molecular e Doenças Endêmicas Avenida Brasil No 4365-Manguinhos Rio de Janeiro 21040-900 RJ Brazil
| | - Mohsen Jafari
- Biotechnology Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Houman Kholafazad
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Mohammad Hasanzadeh
- Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Nasrin Shadjou
- Department of Nanotechnology, Faculty of Chemistry, Urmia University Urmia Iran
| |
Collapse
|
5
|
Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
Collapse
Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| |
Collapse
|
6
|
Schnedl WJ, Michaelis S, Mangge H, Enko D. A personalized management approach in disorders of the irritable bowel syndrome spectrum. Clin Nutr ESPEN 2023; 57:96-105. [PMID: 37739739 DOI: 10.1016/j.clnesp.2023.06.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 06/14/2023] [Accepted: 06/23/2023] [Indexed: 09/24/2023]
Abstract
Symptoms of the disorders across the irritable bowel syndrome (IBS) spectrum include several different, usually postprandial, abdominal complaints. Up to date, dietary treatments of the IBS have neither been personalized nor diagnosed with sufficient scientific evidence. They have mostly been treated using 'one-size-fits-all' approaches. Such include exclusion diets, a low fermentable oligosaccharides, disaccharides, monosaccharides and polyols diet, and gluten-free diets, lactose-free diets, a diet recommended by the UK National Institute for Health and Care Excellence, and a wheat-free diet. The exact pathophysiology of IBS disorders across the spectrum is still unclear. However, the symptom profile of IBS spectrum disorders seems similar to that of food intolerance/malabsorption syndromes. Celiac disease, fructose malabsorption, histamine intolerance and lactose intolerance represent food intolerance/malabsorption disorders based on the indigestion of sugars and/or proteins. Helicobacter pylori infection may potentially promote the development of IBS and, when facing a case of IBS-like symptoms, a search for intolerance/malabsorption and H. pylori should be added to find the correct treatment for the respective patient. This review will discuss why the 'one-size-fits-all' dietary approach in the treatment of complaints across the IBS spectrum cannot be successful. Hence, it will provide an overview of the most common overall dietary approaches currently used, and why those should be discouraged. Alternatively, a noninvasive diagnostic workup of the pathophysiologic factors of food intolerance/malabsorption in each patient with symptoms of the IBS spectrum is suggested. Additionally, if H. pylori is found, eradication therapy is mandatory, and if food intolerance/malabsorption is detected, an individual and personalized dietary intervention by a registered dietician is recommended.
Collapse
Affiliation(s)
- Wolfgang J Schnedl
- Department of Internal Medicine, Medical University of Graz, Auenbruggerplatz 15, A-8036, Graz, Austria; General Internal Medicine Practice, Dr. Theodor Körnerstrasse 19b, A-8600, Bruck, Austria.
| | - Simon Michaelis
- Institute of Clinical Chemistry and Laboratory Medicine, Hospital Hochsteiermark, Vordernberger Straße 42, 8700, Leoben, Austria
| | - Harald Mangge
- Institute of Clinical Chemistry and Laboratory Medicine, Hospital Hochsteiermark, Vordernberger Straße 42, 8700, Leoben, Austria; Clinical Institute of Medical and Chemical Laboratory Diagnosis, Medical University of Graz, Auenbruggerplatz 30, A-8036, Graz, Austria
| | - Dietmar Enko
- Clinical Institute of Medical and Chemical Laboratory Diagnosis, Medical University of Graz, Auenbruggerplatz 30, A-8036, Graz, Austria
| |
Collapse
|
7
|
Zeußel L, Singh S. Meldrum's Acid Furfural Conjugate MAFC: A New Entry as Chromogenic Sensor for Specific Amine Identification. Molecules 2023; 28:6627. [PMID: 37764403 PMCID: PMC10535807 DOI: 10.3390/molecules28186627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Bioactive amines are highly relevant for clinical and industrial application to ensure the metabolic status of a biological process. Apart from this, generally, amine identification is a key step in various bioorganic processes ranging from protein chemistry to biomaterial fabrication. However, many amines have a negative impact on the environment and the excess intake of amines can have tremendous adverse health effects. Thus, easy, fast, sensitive, and reliable sensing methods for amine identification are strongly searched for. In the past few years, Meldrum's acid furfural conjugate (MAFC) has been extensively explored as a starting material for the synthesis of photoswitchable donor-acceptor Stenhouse adducts (DASA). DASA formation hereby results from the rapid reaction of MAFC with primary and secondary amines, which has so far been demonstrated through numerous publications for different applications. The linear form of the MAFC-based DASA exhibits intense pink coloration due to its linear conjugated triene-2-ol conformation, which has inspired researchers to use this easy synthesizable molecule as an optical sensor for primary, secondary, and biogenic amines. Due to its new entry into amine identification, a collection of the literature exclusively on MAFC is demanded. In this mini review, we intend to present the state-of-the-art of MAFC as an optical molecular sensor in hopes to motivate researchers to find even more applications of MAFC-based sensors and methods that pave the way to their usage in medicinal applications.
Collapse
Affiliation(s)
- Lisa Zeußel
- Department of Nanobiosystem Technology, Institute of Chemistry and Biotechnology, Technical University Ilmenau, Prof-Schmidt-Straße 26, 98693 Ilmenau, Germany;
- Research Group Bioorganic Chemistry of Bioactive Surfaces, Institute of Chemistry and Biotechnology, Prof-Schmidt-Straße 26, 98693 Ilmenau, Germany
| | - Sukhdeep Singh
- Research Group Bioorganic Chemistry of Bioactive Surfaces, Institute of Chemistry and Biotechnology, Prof-Schmidt-Straße 26, 98693 Ilmenau, Germany
| |
Collapse
|
8
|
Montegiove N, Leonardi L, Cesaretti A, Pellegrino RM, Pellegrino A, Emiliani C, Calzoni E. Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations. Animals (Basel) 2023; 13:1945. [PMID: 37370455 DOI: 10.3390/ani13121945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 06/02/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.
Collapse
Affiliation(s)
- Nicolò Montegiove
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Leonardo Leonardi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Alessio Cesaretti
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Roberto Maria Pellegrino
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | | | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Eleonora Calzoni
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| |
Collapse
|
9
|
Majer-Baranyi K, Székács A, Adányi N. Application of Electrochemical Biosensors for Determination of Food Spoilage. BIOSENSORS 2023; 13:bios13040456. [PMID: 37185531 PMCID: PMC10135962 DOI: 10.3390/bios13040456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/30/2023] [Accepted: 03/30/2023] [Indexed: 05/17/2023]
Abstract
Food security is significantly affected by the mass production of agricultural produce and goods, the growing number of imported foods, and new eating and consumption habits. These changed circumstances bring food safety issues arising from food spoilage to the fore, making food safety control essential. Simple and fast screening methods have been developed to detect pathogens and biomarkers indicating the freshness of food for safety. In addition to the traditional, sequential, chemical analytical and microbiological methods, fast, highly sensitive, automated methods suitable for serial tests have appeared. At the same time, biosensor research is also developing dynamically worldwide, both in terms of the analytes to be determined and the technical toolkit. Consequently, the rapid development of biosensors, including electrochemical-based biosensors, has led to significant advantages in the quantitative detection and screening of food contaminants. These techniques show great specificity for the biomarkers tested and provide adequate analytical accuracy even in complex food matrices. In our review article, we summarize, in separate chapters, the electrochemical biosensors developed for the most important food groups and the food safety issues they can ensure, with particular respect to meat and fish products, milk and dairy products, as well as alcoholic and non-alcoholic beverages.
Collapse
Affiliation(s)
- Krisztina Majer-Baranyi
- Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, H-1118 Budapest, Hungary
| | - András Székács
- Agro-Environmental Research Centre, Institute of Environmental Sciences, Hungarian University of Agriculture and Life Sciences, Herman Ottó út 15, H-1022 Budapest, Hungary
| | - Nóra Adányi
- Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, H-1118 Budapest, Hungary
| |
Collapse
|
10
|
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] [Grants] [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
|
11
|
Kashyap S, Tehri N, Verma N, Gahlaut A, Hooda V. Recent advances in development of electrochemical biosensors for the detection of biogenic amines. 3 Biotech 2023; 13:2. [PMID: 36506812 PMCID: PMC9729522 DOI: 10.1007/s13205-022-03414-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 11/26/2022] [Indexed: 12/12/2022] Open
Abstract
Biogenic amines (BAs) are widely found in food as a consequence of diverse factors including free amino acid availability, microbial production of decarboxylases, and variations in processing and storage conditions. Hence, BAs are considered as an important marker for determining the freshness and quality of food. Owing to the documentation of BAs in different dietary products, their numerous negative impacts on human health have reported to be a serious concern in past few decades. Therefore, the quantification of these chemical species in food becomes crucial as it can immensely contributes toward control of new episodes on food intoxication in humans. In this line, various chromatographic and colorimetric methods have been developed to detect BAs. However, these methods are in use from a longer time, still are limited by high cost, lengthy procedures, huge infrastructure and skilled personnel requirements that hinder their on-field application. In pursuit of a reliable method offering accurate detection of BAs, this review presents the state-of-the-art of electrochemical strategies for BAs sensing in food. The core of the review discusses about the widely employed electrochemical transducers, such as amperometric, potentiometric, impedimetric and conductometric-based BAs biosensors with significant findings of research work conducted previously. The application of electrochemical sensors to analyze BAs in different fields including food systems (fermented and non-fermented types) and smart packaging systems has been reviewed. Moreover, existing challenges and further available prospects for the development of rapid, facile, and sensitive electrochemical strategies for on-site determination of BAs have also been discussed.
Collapse
Affiliation(s)
- Sombir Kashyap
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Nimisha Tehri
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Neelam Verma
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Anjum Gahlaut
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Vikas Hooda
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| |
Collapse
|
12
|
Application of biosensors for detection of meat species: A short review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
13
|
Owolabi IO, Kolawole O, Jantarabut P, Elliott CT, Petchkongkaew A. The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods. NPJ Sci Food 2022; 6:39. [PMID: 36045143 PMCID: PMC9433409 DOI: 10.1038/s41538-022-00152-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their nutritional balance, flavor, and food security. They serve as vehicles for beneficial microorganisms performing a significant role in human health. However, there are still major challenges concerning the safety of ffs and beverages due to the presence of natural toxins. In this review, the common toxins found in traditional ffs in SEA are discussed with special reference to mycotoxins and plant toxins. Also, mitigation measures for preventing risks associated with their consumption are outlined. Ochratoxin, citrinin, aflatoxins were reported to be major mycotoxins present in SEA ffs. In addition, soybean-based ff food products were more vulnerable to mycotoxin contaminations. Common plant toxins recorded in ffs include cyanogenic glycosides, oxalates, phytates and saponins. Combined management strategies such as pre-harvest, harvest and post-harvest control and decontamination, through the integration of different control methods such as the use of clean seeds, biological control methods, fermentation, appropriate packaging systems, and controlled processing conditions are needed for the safe consumption of indigenous ffs in SEA.
Collapse
Affiliation(s)
- Iyiola O Owolabi
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - Oluwatobi Kolawole
- Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland
| | - Phantakan Jantarabut
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - Christopher T Elliott
- International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland
| | - Awanwee Petchkongkaew
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand. .,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand. .,Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland.
| |
Collapse
|
14
|
Ramos-Vivas J, Tapia O, Elexpuru-Zabaleta M, Pifarre KT, Armas Diaz Y, Battino M, Giampieri F. The Molecular Weaponry Produced by the Bacterium Hafnia alvei in Foods. Molecules 2022; 27:molecules27175585. [PMID: 36080356 PMCID: PMC9457839 DOI: 10.3390/molecules27175585] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 08/26/2022] [Indexed: 11/16/2022] Open
Abstract
Hafnia alvei is receiving increasing attention from both a medical and veterinary point of view, but the diversity of molecules it produces has made the interest in this bacterium extend to the field of probiotics, the microbiota, and above all, to its presence and action on consumer foods. The production of Acyl Homoserine Lactones (AHLs), a type of quorum-sensing (QS) signaling molecule, is the most often-studied chemical signaling molecule in Gram-negative bacteria. H. alvei can use this communication mechanism to promote the expression of certain enzymatic activities in fermented foods, where this bacterium is frequently present. H. alvei also produces a series of molecules involved in the modification of the organoleptic properties of different products, especially cheeses, where it shares space with other microorganisms. Although some strains of this species are implicated in infections in humans, many produce antibacterial compounds, such as bacteriocins, that inhibit the growth of true pathogens, so the characterization of these molecules could be very interesting from the point of view of clinical medicine and the food industry. Lastly, in some cases, H. alvei is responsible for the production of biogenic amines or other compounds of special interest in food health. In this article, we will review the most interesting molecules that produce the H. alvei strains and will discuss some of their properties, both from the point of view of their biological activity on other microorganisms and the properties of different food matrices in which this bacterium usually thrives.
Collapse
Affiliation(s)
- José Ramos-Vivas
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
- CIBER of Infectious Diseases—CIBERINFEC, Instituto de Salud Carlos III, 28029 Madrid, Spain
- Correspondence: (J.R.-V.); (M.B.)
| | - Olga Tapia
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - María Elexpuru-Zabaleta
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - Kilian Tutusaus Pifarre
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Maurizio Battino
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (J.R.-V.); (M.B.)
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 80200, Saudi Arabia
| |
Collapse
|
15
|
Zhang Y, Shan B, Gong J, Hu Y. Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham. Food Sci Nutr 2022; 10:2036-2049. [PMID: 35702279 PMCID: PMC9179149 DOI: 10.1002/fsn3.2820] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 01/19/2023] Open
Abstract
Sanchuan ham, produced in Yunnan, China, is food with ethnic characteristics favored by consumers. However, it can contain biogenic amines such as tyramine that are harmful to health, and the synthesis mechanism of biogenic amines in Sanchuan ham is not clear. This study focuses on the regulation of biogenic amine synthesis by quorum sensing. We used high-performance liquid chromatography to detect the content of biogenic amine in different kinds of ham and found that the content of biogenic amine in Sanchuan ham was higher than that in others. Tyramine-producing strain isolated from Sanchuan ham was identified as Enterococcus faecium. By monitoring the growth and tyramine synthesis of Enterococcus faecium under cultured conditions, the results found that high temperature and low salt increased tyramine production by E. faecium. After seven exogenous amino acids were applied to E. faecium, only tyrosine could promote the production of tyramine in E. faecium, and tyramine could not be synthesized in E. faecium until a certain amount was reached, indicating the presence of microbial quorum sensing signal molecules in the synthesis of tyramine in E. faecium. Untargeted metabolomics analysis of the differential metabolites produced by E. faecium showed that the contents of some peptides, especially alanyl-leucine, were significantly increased. Further experiments with synthetic alanyl-leucine illustrated that alanyl-leucine activated the expression of tyrosine decarboxylase (tyrDC), thereby regulating the synthesis of tyramine by E. faecium. Alanyl-leucine acted as quorum sensing signal molecules for biogenic amine synthesis by E. faecium, which provided a theoretical basis for reducing biogenic amine accumulation in ham. It is beneficial to control the content of biogenic amines in ham in the future.
Collapse
Affiliation(s)
- Yunhe Zhang
- Collage of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Bo Shan
- Collage of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Jiashun Gong
- Collage of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Yongjin Hu
- Collage of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| |
Collapse
|
16
|
|
17
|
A Review on Flexible Electrochemical Biosensors to Monitor Alcohol in Sweat. BIOSENSORS 2022; 12:bios12040252. [PMID: 35448313 PMCID: PMC9026542 DOI: 10.3390/bios12040252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 11/17/2022]
Abstract
The continued focus on improving the quality of human life has encouraged the development of increasingly efficient, durable, and cost-effective products in healthcare. Over the last decade, there has been substantial development in the field of technical and interactive textiles that combine expertise in electronics, biology, chemistry, and physics. Most recently, the creation of textile biosensors capable of quantifying biometric data in biological fluids is being studied, to detect a specific disease or the physical condition of an individual. The ultimate goal is to provide access to medical diagnosis anytime and anywhere. Presently, alcohol is considered the most commonly used addictive substance worldwide, being one of the main causes of death in road accidents. Thus, it is important to think of solutions capable of minimizing this public health problem. Alcohol biosensors constitute an excellent tool to aid at improving road safety. Hence, this review explores concepts about alcohol biomarkers, the composition of human sweat and the correlation between alcohol and blood. Different components and requirements of a biosensor are reviewed, along with the electrochemical techniques to evaluate its performance, in addition to construction techniques of textile-based biosensors. Special attention is given to the determination of biomarkers that must be low cost and fast, so the use of biomimetic materials to recognize and detect the target analyte is turning into an attractive option to improve electrochemical behavior.
Collapse
|
18
|
Fidan H, Esatbeyoglu T, Simat V, Trif M, Tabanelli G, Kostka T, Montanari C, Ibrahim SA, Özogul F. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
19
|
Bhosle AA, Banerjee M, Barooah N, Bhasikuttan AC, Kadu K, Ramanan SR, Chatterjee A. ESIPT-active hydroxybenzothiazole-picolinium@CB[7]-HAp NPs based supramolecular sensing assembly for spermine, spermidine and cadaverine: Application in monitoring cancer biomarkers and food spoilage. J Photochem Photobiol A Chem 2022. [DOI: 10.1016/j.jphotochem.2022.113770] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
20
|
Xu X, Wu X, Zhuang S, Zhang Y, Ding Y, Zhou X. Colorimetric Biosensor Based on Magnetic Enzyme and Gold Nanorods for Visual Detection of Fish Freshness. BIOSENSORS 2022; 12:135. [PMID: 35200395 PMCID: PMC8870018 DOI: 10.3390/bios12020135] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/17/2022] [Accepted: 02/20/2022] [Indexed: 05/24/2023]
Abstract
Histamine, an important safety index for aquatic products, can also be used as a freshness indicator for red-fleshed fish. In this work, magnetic graphene oxide (Fe3O4@GO, MGO) was applied to immobilize diamine oxidase (DAO) through a method of adsorption and covalent bonding. Under the optimized conditions, magnetic DAO prepared by adsorption immobilization had a higher enzyme activity than that of free enzyme, which was selected for the sensor construction. A colorimetric biosensor based on magnetic DAO induced etching of gold nanorods (AuNRs) was developed for the detection of histamine in fish. The developed biosensor showed an excellent response toward histamine with a low detection limit of 1.23 μM and had negligible interference from other diamines. With increasing the histamine concentration, the AuNRs after the reaction exhibited colors ranging from dark green to blue-green, blue, purple, red, and colorless. The etching induced multicolor change of AuNRs indicated the presence of different contents of histamine in mackerel during storage, and was consistent with the overall change in the content of the total volatile basic nitrogen (TVB-N). Thus, it was indicated that the proposed colorimetric biosensor with a naked-eye-detectable readout has a great potential to evaluate the freshness of red-fleshed fish high in histamine.
Collapse
Affiliation(s)
- Xia Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (X.W.); (S.Z.); (Y.Z.); (Y.D.)
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
- Ninghai ZJUT Academy of Science and Technology, Ninghai 315600, China
| | - Xiaotian Wu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (X.W.); (S.Z.); (Y.Z.); (Y.D.)
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shunqian Zhuang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (X.W.); (S.Z.); (Y.Z.); (Y.D.)
| | - Yucong Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (X.W.); (S.Z.); (Y.Z.); (Y.D.)
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (X.W.); (S.Z.); (Y.Z.); (Y.D.)
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (X.W.); (S.Z.); (Y.Z.); (Y.D.)
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| |
Collapse
|
21
|
Kaur R, Gupta TB, Bronlund J, Kaur L. THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|