An edible genipin‐based sensor for biogenic amine detection

Abstract

AbstractBACKGROUNDFood is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate, and consumer‐friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of the fruit extract genipin, a naturally occurring iridoid that reacts selectively with primary amines, as a colorimetric sensor for biogenic amines under conditions that mimic food degradation.RESULTSGenipin was shown to react with four biogenic amines: putrescine, cadaverine, tyramine, and histamine, resulting in a dark blue dye under atmospheric conditions (λmax ~ 600 nm). In the absence of oxygen gas, this reaction provided a different response, instead yielding a red dye. Genipin was immobilized in edible calcium alginate beads and the gel beads were exposed to putrescine vapors and chicken samples. In both cases, the formation of blue dye demonstrated proof‐of‐concept that immobilized genipin can sense gaseous biogenic amines in timeframes and conditions relevant to food spoilage.CONCLUSIONGenipin can act as a highly selective, qualitative sensor for both biogenic amines and oxygen gas. Since food spoilage is triggered by O2, the dual colorimetric response that genipin has uniquely positions it as a promising sensor for food spoilage. By immobilizing the sensor in an edible calcium alginate matrix, biogenic amine vapors were detected at low concentrations. © 2020 Society of Chemical Industry (SCI)