Cadaverine Research Articles

Simultaneous determination of 13 biogenic amines and their metabolites in liquid fermented food by HPLC-QTRAP-MS without derivatization

Biogenic amines and their metabolites (BAs) are among the most frequently detected compounds in liquid fermented foods, raising significant concerns about the potential risks they pose. To rapidly and selectively determine BAs, this study proposed and validated a method for the simultaneous determination of 13 BAs in liquid fermented foods using high performance liquid chromatography-triple quadrupole/linear ion trap mass spectrometry (HPLC-QTRAP-MS) without derivatization. The simultaneous separation and determination of histamine (HIS), tyramine (TYR), putrescine (PUT), octopamine (OCT), 2-phenylethylamine (2-PHE), dopamine (DOP), spermidine (SPD), epinephrine (EPI), agmatine (AGM), 5-hydroxytryptamine (5-HYD), tryptamine (TRY), L-noradrenaline (L-NOR), cadaverine (CAD) were achieved using a Waters Atlantis Premier BEH Z-HILIC (1.7 μm particle size, 100 mm × 2.1 mm id) column with a mobile phase consisting of water (containing 0.025 % formic acid) and acetonitrile (containing 0.1 % formic acid). The analysis of target compounds was performed with electrospray ionization (ESI) in positive ion mode, multiple reaction monitoring (MRM), information dependent acquisition (IDA), enhanced product ion (EPI), and multi-step mode analysis combined with EPI library searching. To enhance the extraction efficiency of BAs, factors such as extraction solvent, filter membranes, extraction methods, pH, oscillation speed, time and temperature were systematically investigated. The results demonstrated that the method exhibited low limits of detection (LOD) and quantification (LOQ), ranging from 0.05 to 2.00 µg/L and 0.16 to 6.60 µg/L, respectively. The method also showed satisfactory reproducibility, with intra-day and inter-day relative standard deviations ranging from 0.90 % to 3.80 % and 2.65 % to 8.27 %, respectively. Additionally, it had a broad linear range from 0.05 to 200.00 µg/L with excellent linearity (R>0.99) and an average recovery rate between 65.68 % and 115.14 %. Overall, the results demonstrated that the established method was convenient to operate, offered a short analysis time, and achieved high accuracy and sensitivity. It met the qualitative and quantitative requirements for detecting 13 BAs in liquid fermented food, thus providing strong technical support for BAs detection.

Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia.

This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.

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

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

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.

Impact of the Smoking Process on Biogenic Amine Levels in Traditional Dry-Cured Chorizo

This study aimed to investigate the influence of various production stages on the quality and spoilage conditions of traditionally dry-cured chorizo. To accomplish this, we employed an experimental design that examined three key production parameters: the batch, the filling stage, and the food smoking process. The study was conducted in collaboration with a local producer who adheres to traditional curing methods utilizing oak wood smoke and heat. Biogenic amine levels were closely monitored throughout the process. This involved their extraction and derivatization through the salting-out technique, followed by identification and quantification using LC-ESI/MSn and HPLC-DAD, respectively. The findings suggest that both raw materials and the production process are well controlled during the filling stage. However, it became evident that the 14-day oak wood smoking period had a significant impact on biogenic amine formation, whose total mean values increased from 126 to 1385 mg kg−1, particularly with respect to putrescine (PUT), cadaverine (CAD), and tyramine (TYR), although these levels remained below the oral toxicity limit (2000 mg kg−1). Consequently, the concentration of these compounds can influence the quality and safety of traditionally dry-cured chorizos. Therefore, the combined levels of PUT, CAD, and TYR can serve as a valuable quality indicator for these products.

Determination of biogenic amines in dry fish samples (Scomber scombrus)

The research focuses on the comprehensive analysis and quantification of biogenic amines in dry fish samples, an essential aspect of food safety and quality. To achieve accurate and reliable results, a robust analytical method was adopted using high-performance liquid chromatography (HPLC) equipped with DAD UV/ Vis detector. The extraction of biogenic amines from dry fish samples was optimized to ensure maximum recovery, and suitable derivatization techniques were employed to enhance the detectability of these compounds. Nine (9) biogenic amines; Histamine (HIS), Cadaverine (CAD), Tyramine (TYM), Ethylamine (ETH), Methylamine (MET), Putrescine (PUT), Typtamine (TYP), Agmatine (AGM) and Isoamlamine (ISO) were analyzed in the fish samples. The correctness and repeatability of the method were assessed by performing replicate analyses (n = 3) for two samples of dried fish from Mile 2 and Choba sites respectively. The detection levels of biogenic amines in the dried fish samples ranged from 1.mg/kg to 1.70 mg/kg for agmatine; from 0.03 mg/kg to 0.04 mg/kg for cadaverine; from 5.52 mg/kg to 5.60 mg/kg for Ethylamine; from 0.42 to 0.48mg/kg for histamine; from 7.15 mg/kg to 7.16 mg/kg for Methylamine; from 5.13 mg/kg to 5.29 mg/kg for Isoamalamine; from 0.84 mg/kg to 0.90 mg/kg for Putrescine; from 2.70 mg/kg to 2.90 mg/kg for tryptamine and from 4.26 mg/kg to 4.44 mg/kg for tyramine across all sample locations respectively. The maximum histamine, Cadaverine and Agmatine detection levels were significantly less than other bioamines detected. Nine biogenic amines were detected where Cadaverine tends to be the lowest and high Methylamine concentration was recorded in both samples, though less than those of the regulation and recommendation set by the EU regulations and national standards for fish products.

Effect of alginate-gallic acid coating on freshness and flavor properties of Mackerel (Scomberomorus commerson) fillets under refrigerated storage

This study investigates the effect of sodium alginate-gallic acid (ALG-GAL) coating on mackerel's flavor compounds and quality properties during cold storage at 4 °C for 12 days. To this end, freshness quality indicators, including biogenic amines (BAs), volatile organic compounds (VOCs), ATP-related compounds, K value, total viable counts (TVC), thiobarbituric acid (TBA), and sensory assessment, were measured. During storage, eight BAs, i.e., histamine (HIS), tyramine (TYR), putrescine (PUT), cadaverine (CAD), 2-phenylethylamine (2-PHE), agimation, spermine (SPM), and spermidine (SPD) were identified in control and treated samples. The biogenic amine index (BAI) for control samples was 56.25 at the time of sensory rejection (day 6). BAI for samples coated with ALG-GAL did not exceed 20 mg/100 g at the time of sensory rejection (day 12). The fillets treated with the ALG alone or incorporated with GAL possessed a different trend in the retardation of VOCs, including aldehydes, ketones, alcohols, and hydrocarbons. Seven key flavors VOCs, including 3-methylbutanal, phenylacetaldehyde, E-2-hexanal, 1-hexanol, 1-octen-3-ol, 2,3 pentanedione, and hydroxyl-2-butanone, were identified in control and coated samples. Samples coated with ALG and GAL were of significantly higher quality (p < 0.05) throughout storage, which could result in lower Inosine (HxR) concentrations and K values. The results of TVC showed that use ALG-GAL had lower bacterial counts compared to control (p < 0.05). The ALG-GAL-coated samples retarded the increase in the contents of TBA during storage. In addition, significant differences in sensory scores between ALG and ALG-GAL were observed (p < 0.05). In this study, aldehydes and hypoxanthine (Hx) were the main compounds in the formation of off-flavor. These results revealed that ALG coating combined with GAL improved the quality of refrigerated mackerel fillets by decreasing off-flavor compounds and TVC population.

The dynamic changes of microbial diversity and biogenic amines in different parts of bighead carp (Aristichthys nobilis) head during storage at −2 ℃

Microorganisms are important factors in fish spoilage, causing the degradation of amino acids to form undesired biogenic amines (BAs). Thus, the composition of BAs and microorganisms in the four parts of bighead carp head and the surface mucus were evaluated in this work during storage at −2 ℃. Seven BAs were measured in fish head samples, including tryptamine (TRY), phenethylamine (PHE), putrescine (PUT), cadaverine (CAD), tyramine (TYR), spermidine (SPD), and spermine (SPM). PHE, TYR and PUT were the predominant ones, whose contents in different parts of fish heads generally ascended during the storage. These samples contained microbiota comprising 202 species and a total of 41 phyla and 391 genera. As the storage proceeded, the bacterial diversity of all samples decreased significantly. Additionally, the main phyla of Proteobacteria, Bacteroidetes, and Firmicutes were identified, and the major genera were Shewanella, Flavobacterium, and Lactococcus. In-depth correlation analysis also found that the abundances of Streptococcus, Proteocatella and Lactococcus were positively related to the accumulation of PUT, PHE and TYR, indicating the key roles of these bacteria in the formation of BAs. These findings in the present work would provide a guideline for future investigations on the preservation and processing of fish.

Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety.

The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.

Soğukta (4 °C) Muhafaza Edilen Sazan Balıklarında (Cyprinus carpio L., 1758) Biyojenik Amin Oluşumu, Mikrobiyolojik ve Duyusal Değişiliklerin Belirlenmesi

In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole (Cold Whole Fish/CWF) and cleaned (Cold Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days, was aimed to determine the shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes (Total Aerobic Mesophilic Microorganism (TAM), Total Aerobic Psychrophilic Microorganism (TAP), Pseudomonas spp. (PS), Yeast/Mold (Y/M), Coliform microorganism (CG), Fecal Streptococcus (FS), Enterobactericeae group microorganism (EB) and Lactobacillus-Leuconostoc-Pediococcus group microorganism (LB) counts), chemical (pH and Total Volatile Basic Nitrogen (TVB-N)), sensory analysis evaluation and biogenic amine (tryptamine (TRM), β-phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM)) levels detected by using High Performance Liquid Chromatography (HPLC). According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

Effect of high pressure processing on biogenic amines content in skin-packed beef during storage

The effect of the high pressure processing (300, 400 and 500 MPa, 5 min, 5 °C) on the microbiological quality and biogenic amines content in skin-packed beef during refrigerated storage (4-6 °C, 56 days) was evaluated. The correlation significance between microbiological counts and biogenic amines contents was also determined. The higher the applied pressure was, the slower bacteria growth, mainly Enterobacteriaceae and lactic acid bacteria, in skin-packed beef was observed. The use of HPP significantly (P ≤ 0.05) inhibited the formation of cadaverine (CAD), putrescine (PUT) and tyramine (TYM) in beef and this was more effective the higher the pressure was applied. Based on significance and height of correlation coefficients, the BAI (Biogenic Amines Index) value and the level of CAD and PUT would be the most useful indicators of the quality deterioration of skin-packed beef subjected to HPP in the range of 300–500 MPa.

Can biogenic amines cause ailments following the intake of edible mushroom meals?

Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700–1 500 mg kg&lt;sup&gt;–1&lt;/sup&gt; dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.

Optical Biosensor for the Detection of Biogenic Amines

Biogenic amines (BAs) are compounds found in a vast range of food products. In recent years, there has been a crescent awareness toward food safety, followed by an increase in food regulations. Long-period fiber gratings (LPFGs) coated with titanium dioxide (TiO2) were used to monitor the optical properties of a layer of poly(ethylene-co-vinyl acetate) (PEVA) doped with maleic anhydride (MA), which was polymerized on top of TiO2. This hydrophobic polymeric structure is permeable to BA, which causes a steady increase in its effective refractive index (RI) causing a wavelength shift in the coated LPFG attenuation band. LPFG wavelength shift was observed and measured for the monoamine tyramine (TYR), to the diamines, putrescine (PUT), cadaverine (CAD), histamine (HIS), and tryptamine (TRYP), and to the polyamines, spermidine (SPED), and spermine (SPEM). It was determined that, while PEVA-coated devices present a residual sensitivity to BA, the MA greatly increases it. In fact, for PEVA only coated LPFGs, the sensitivities of 1.45 ± 0.11, 0.97 ± 0.05, 0.46 ± 0.08, and 0.94 ± 0.09 nmM−1 for PUT, CAD, HIS, and TYR, respectively, were measured. However, for PEVA-doped MA-coated LPFGs, the sensitivities are 3.34 ± 0.13, 3.06 ± 0.11, 2.62 ± 0.14, and 3.65 ± 0.23 nmM−1 for PUT, CAD, HIS, and TYR, respectively. Thus, the RI of PEVA increases with BAs in- diffusion, and MA doping further enhances the PEVA sensitivity to BA. The proposed sensor is expected to play a part in the further development of a biosensor for the quantification of BA in real foodstuff, providing a methodology for quality control.

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood.

Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT)) were used as standards. The biogenic amines of five canned seafood species (canned mud carp, canned sardine, canned mantis shrimp, canned scallop, and canned oyster) were investigated every three months for 12 months at different storage temperatures (4, 10, 25, and 30 °C). The biogenic amine contents were determined by the ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA). These results showed a detection rate of 100, 60, and 40% for HIS, PHE, PUT, and TYM; CAD, SPM, and SPD; OCT in all the samples, respectively. The contents of histamine and tyramine exceeded the recommended maximum limits (50 and 100 mg kg−1) in the canned mud carp and canned scallop when stored at 30 °C, indicating their potential health risks (p < 0.05). This result also indicates that low temperatures could inhibit the BAs content of canned seafood during storage. Overall, storage temperature and time can be used as the primary means to monitor and control the quality and safety of canned seafood.

Wireless portable bioelectronic nose device for multiplex monitoring toward food freshness/spoilage

Monitoring food freshness/spoilage is important to ensure food quality and safety. Current methods of food quality monitoring are mostly time-consuming and labor intensive processes that require massive analytical equipment. In this study, we developed a portable bioelectronic nose (BE-nose) integrated with trace amine-associated receptor (TAAR) nanodiscs (NDs), allowing food quality monitoring via the detection of food spoilage indicators, including the biogenic amines cadaverine (CV) and putrescine (PT). The olfactory receptors TAAR13c and TAAR13d, which have specific affinities for CV and PT, were produced and successfully reconstituted in ND structures. TAAR13 NDs BE-nose-based side-gated field-effect transistor (SG-FET) system was constructed by utilizing a graphene micropattern (GM) into which two types of olfactory NDs (TAAR13c ND and TAAR13d ND) were introduced, and this system showed ultrahigh sensitivity for a limit of detection (LOD) of 1 fM for CV and PT. Moreover, the binding affinities between the TAAR13 NDs and the indicators were confirmed by a tryptophan fluorescence quenching assay and biosimulations, in which the specific binding site was confirmed. Gas-phase indicators were detected by the TAAR13 NDs BE-nose platform, and the LODs for CV and PT were confirmed to be 26.48 and 7.29 ppb, respectively. In addition, TAAR13 NDs BE-nose was fabricated with commercial gas sensors as a portable platform for the measurement of NH3 and H2S, multiplexed monitoring was achieved with similar performance, and the change ratio of the indicators was observed in a real sample. The integration of commercial gas sensors on a BE-nose enhanced the accuracy and reliability for the quality monitoring of real food samples. These results indicate that the portable TAAR13 NDs BE-nose can be used to monitor CV and PT over a wide range of concentrations, therefore, the electronic nose platform can be utilized for monitoring the freshness/spoilage step in various foods.

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine (BA) production by five spoilage (Photobacterium damselae, Proteus mirabilis, Enterobacter cloacea, Pseudomonas luteola and Serratia liquefaciens) and five food-borne pathogenic bacteria (Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, Escherichia coli ATCC25922, Salmonella Paratyphi A NCTC13 and Yersinia enterocolitica NCTC 11175) were investigated. The formation of ammonia (AMN), trimethylamine (TMA) and BAs by all bacterial strains were observed using ornithine decarboxylase broth. BAs, AMN, and TMA were determined by using high performance liquid chromatography (HPLC) method. The results showed that significant differences were observed (P ≤ 0.05) in formation among spoilage and also food-borne bacteria. The impact of phenolic compounds on AMN, TMA and BAs production was dependent on bacterial strains. When total amount of cadaverine (CAD), putrescine (PUT), histamine (HIS) and tyramine (TYR) was considered, the phenolic compounds presented antimicrobial activity against fish spoliage bacteria and food-borne pathogens following the order; kaempferol > carnosic acid > luteolin. These phenolics have potential to be used as food preservatives.

In-situ food spoilage monitoring using a wireless chemical receptor-conjugated graphene electronic nose

Monitoring food spoilage is one of the most effective methods for preventing food poisoning caused by biogenic amines or microbes. Therefore, various analytical techniques have been introduced to detect low concentrations of cadaverine (CV) and putrescine (PT), which are representative biogenic polyamines involved in food spoilage (5–8 ppm at the stage of initial decomposition after storage for 5 days at 5 °C and 17–186 ppm at the stage of advanced decomposition after storage for 7 days at 5 °C). Although previous methods showed selective CV and PT detection even at low concentrations, the use of these methods remains challenging in research areas that require in-situ, real-time, on-site monitoring. In this study, we demonstrated for the first time an in-situ high-performance chemical receptor-conjugated graphene electronic nose (CRGE-nose) whose limits of detection (LODs), 27.04 and 7.29 ppb, for CV and PT are up to 102 times more sensitive than those of conventional biogenic amine sensors. Specifically, the novel chemical receptors 2,7-bis(3-morpholinopropyl)benzo[lmn][3,8] phenanthroline-1,3,6,8(2H,7H)-tetraone (NaPhdiMor (NPM)) and 2,7-bis(2-((3-morpholinopropyl)amino)ethyl)benzo[lmn][3,8]phenanthroline-1,3,6,8(2H,7H)-tetraone (NaPhdiEtAmMor (NPEAM)) were designed on the basis of density functional theory (DFT) calculations, and their interaction mechanism was characterized by a DFT 3D simulation. Interestingly, the CRGE-nose was connected on a micro sim chip substrate via wire bonding and then integrated into wireless portable devices, resulting in a cost-effective, high-performance prototype CRGE-nose device capable of on-site detection. The portable CRGE-nose can be used for in-situ monitoring of CV and PT concentration changes as low as 27.04 and 7.29 ppb in real meats such as pork, beef, lamb and chicken.

Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques.

Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage.

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9°C. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.

An electrochemical sensor for monitoring biogenic amines in anchovies as quality and safety index

In this paper an electrochemical sensor for the monitoring of anchovy’s shelf life is presented. The device has been developed addressing three user needs critical in food application: fast response, high reproducibility and ease of use. The system is composed of an electronic interface optimized with a low noise architecture coupled with a non-functionalized commercial screen printed electrode (SPE). The stability of the measuring process is ensured by the electronic feedback, and the interactions with the solutions are not mediated by a sensing material. The sensor has been calibrated against different concentration levels of seven specific biogenic amines (BAs) associated with the degradation of anchovies: β-phenylethylamine (β-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermine (SPM) and spermidine (SPD). This proof-of-concept experiment evidenced the potentialities of this technology both in BAs quantification and in monitoring anchovy’s spoilage. The results obtained have been compared with LC-UV as standard laboratory instrument. After a first calibration step with standard BAs, the sensor has been tested in the monitoring of anchovy’s samples stored for ten days at a temperature of 2 ± 1 °C. Sensors’ responses followed samples evolution against time in accordance with LC-UV results. Further developments are requested to set up a standard method for the industrial application of the sensor, but rapidity, low-cost and the ease of use account for its relevance as device to be used on field.