Electrified liquid-liquid interface as an electrochemical tool for sensing of putrescine and cadaverine

The Analyst ◽  
2021 ◽  
Author(s):  
S. Sudalaimani ◽  
K Sanjeev Kumar ◽  
A. Esokkiya ◽  
Suresh Chinnathambi ◽  
K Giribabu
Keyword(s):  
Biogenic Amines ◽  
Food Quality ◽  
Liquid Interface ◽  
Electrochemical Sensing ◽  
Potential Biomarker ◽  
Enzymatic Route

Putrescine and cadaverine, these two biogenic amines serve as potential biomarker for several types of cancers and monitoring the food quality. Electrochemical sensing of putrescine and cadaverine by non-enzymatic route...

Amino acids and biogenic amines as food quality factors

2019 ◽  
Vol 91 (2) ◽  
pp. 289-300 ◽  
Author(s):  
Livia Simon Sarkadi
Keyword(s):  
Amino Acids ◽  
Food Safety ◽  
Biogenic Amines ◽  
Food Quality ◽  
Research Field ◽  
Food Science ◽  
Quality Factors ◽  
Main Research ◽  
Recent Developments

Abstract The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.

scholarly journals Impact of Biogenic Amines on Food Quality and Safety

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 62 ◽  
Author(s):  
Claudia Ruiz-Capillas ◽  
Ana Herrero
Keyword(s):  
Food Safety ◽  
Biogenic Amines ◽  
Food Quality ◽  
Food Poisoning ◽  
Raw Material ◽  
Health Concern ◽  
Quality And Safety ◽  
Toxicological Effects ◽  
Wide Range ◽  
Food Quality And Safety

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

scholarly journals Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 859 ◽  
Author(s):  
Giulia Tabanelli
Keyword(s):  
Biogenic Amines ◽  
Food Quality ◽  
Quality Index ◽  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Food Chains ◽  
Health Concerns ◽  
Natural Toxins ◽  
New Challenges ◽  
Fresh Products

In addition to pathogenic bacteria and viruses, some bioactive compounds and natural toxins such as biogenic amines (BAs) can be responsible for food poisoning. These compounds, produced mainly by bacteria through the action of decarboxylases, represent a risk for consumers’ health and are involved in several pathogenic syndromes, with histamine and tyramine being the most dangerous ones. Since the presence of dangerous amounts of BAs is associated with the relevant growth of spoiling decarboxylating microorganisms, BA content has been proposed as a food quality index in fresh products. Several factors, both intrinsic and technological, can regulate BA accumulation in foods influencing the decarboxylase-positive bacteria population and proteolysis phenomena, especially in fermented products where strains belonging to different species and genera, commonly found in these foods, have been characterized for their decarboxylase activities and have been associated with high levels of BAs. Due to their impact on human health and food quality, both the development of simple and rapid methods for BA detection and the increase of knowledge of factors involved in BA accumulation are needed to face new challenges in food chains and to reduce health concerns regarding food poisoning.

scholarly journals Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1807
Author(s):  
Martin Grootveld ◽  
Benita C. Percival ◽  
Jie Zhang
Keyword(s):  
Biogenic Amines ◽  
Food Quality ◽  
Total Lipid Content ◽  
Titratable Acidity ◽  
Thiobarbituric Acid ◽  
Fermented Food ◽  
Fermented Foods ◽  
Toxicological Effects ◽  
Tbars Values ◽  
Almost All

Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.

scholarly journals Recent developments in electrochemistry at the interface between two immiscible electrolyte solutions for ion sensing

The Analyst ◽  
2015 ◽  
Vol 140 (12) ◽  
pp. 3888-3896 ◽  
Author(s):  
Grégoire Herzog
Keyword(s):  
Electrolyte Solutions ◽  
Liquid Interface ◽  
Electrochemical Sensing ◽  
Ion Sensing ◽  
Recent Developments

The most recent developments on electrochemical sensing of ions at the liquid–liquid interface are reviewed here.

scholarly journals Biogenic Amines and Aflatoxins in Some Imported Meat Products: Incidence, Occurrence, and Public Health Impacts

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Fahad Dhafer Algahtani ◽  
Alaa Eldin Morshdy ◽  
Mohamed A. Hussein ◽  
Essam Said Abouelkheir ◽  
Adeniyi Adeboye ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Food Quality ◽  
Meat Products ◽  
Developed Countries ◽  
Health Impacts ◽  
Potential Health ◽  
Luncheon Meat ◽  
Hot Dog ◽  
Minced Meat

Background. Since the beginning of humanity, the global burden of foodborne disease has had a decimating effect on populations, with biogenic amines (BAs) and aflatoxins in meat products implicated. While many developed countries have legitimized safety levels for BAs using evidence-based guidelines to attain high food quality standards for consumers of meat products, developing countries are still battling against poor food quality checking. Purpose. This study examines the level of health risk of biogenic amines and aflatoxin in meat products by extracting and estimating their residues and determining their indices as a way of monitoring the potential health impacts of these residues on consumers of meat products. Methods. A total of 40 imported meat products sampled and randomly collected, representing imported luncheon meat, hot dog sausages, corned beef, and minced meat. Using recommended laboratory protocols, eight residues of BAs and aflatoxins were extracted. Results. Eight BAs, histamine, tyramine, tryptamine, cadaverine, putrescine, β-phenyl ethylamine, spermine, and spermidine, were extracted and determined in all tested samples. Tyramine levels in luncheon meat were found to be significantly higher than in other meat products, while significantly high cadaverine levels were reported in corned beef samples. The results of biogenic amine index (BAI) revealed that the quality of imported minced meat and imported hot dog samples was good (BAI < 5 mg/kg), while imported luncheon meat and imported corned beef samples remained acceptable (BAI 5–20 mg/kg). Aflatoxin B1 (AFB1) was detected higher than the permissible limit (>5 µg/kg) in imported luncheon meat and imported hot dog meat samples. Conclusion. The general results indicate that testing meat products for biogenic amines and aflatoxins is a very good indicator for monitoring the freshness and quality of meat products.

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