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

Maddaloni, Lucia; Grasso, Simone; Gara, Laura De; Pennazza, Giorgio; Zompanti, Alessandro; Rapa, Mattia; Ruggieri, Roberto; Vinci, Giuliana; Santonico, Marco

doi:10.1016/j.snb.2021.130648

Cited by 11 publications

(4 citation statements)

References 33 publications

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“…Biogenic amines (BA) are organic nitrogenous compounds naturally formed by bacterial decarboxylation of the corresponding amino acids in food, as a result of bacterial contamination under poor handling and storage conditions, and are considered to be a quality indicator of food freshness or deterioration [75,76]. And include histamine (His), tyramine (Tyr), dopamine, cadaverine (Cad), and putrescine (Put), among others, and ex- Biogenic amines (BA) are organic nitrogenous compounds naturally formed by bacterial decarboxylation of the corresponding amino acids in food, as a result of bacterial contamination under poor handling and storage conditions, and are considered to be a quality indicator of food freshness or deterioration [75,76]. And include histamine (His), tyramine (Tyr), dopamine, cadaverine (Cad), and putrescine (Put), among others, and excessive intake can affect human health [77].…”

Section: Other Enzymes For the Development Of Electrochemical Biosensorsmentioning

confidence: 99%

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Sun,

Fang,

Liu

et al. 2023

Preprint

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Electrochemical biosensors based on immobilized enzymes are among the most popular and commercially successful biosensors. Literature in this field suggests that modification of electrodes with nanomaterials is an excellent method for enzyme immobilization, which can greatly improve the stability and sensitivity of the sensor. However, the poor stability, weak reproducibility, and limited lifetime of the enzyme itself still limit the requirements for the development of enzyme electrochemical biosensors for food production process monitoring. Therefore, constructing sensing technologies based on enzyme electrochemical biosensors remains a great challenge. This article outlines the construction principles of four generations of enzyme electrochemical biosensors and discusses the applications of single-enzyme systems, multi-enzyme systems and nano-enzyme systems developed based on these principles. The article further describes methods to improve enzyme immobilisation by combining different types of nanomaterials such as metals and their oxides, graphene-related materials, metal-organic frameworks, carbon nanotubes and conducting polymers. In addition, the article highlights the challenges and future trends of enzyme electrochemical biosensors, providing theoretical support and future perspectives for further research and development of high-performance enzyme chemical biosensors.

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Section: Other Enzymes For the Development Of Electrochemical Biosensorsmentioning

confidence: 99%

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Sun,

Fang,

Liu

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

Section: Enzymatic Electrochemical Biosensors For Food Bioprocess Mon...mentioning

confidence: 99%

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Sun,

Wei,

Zhang

et al. 2023

Biosensors

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Electrochemical biosensors based on immobilized enzymes are among the most popular and commercially successful biosensors. The literature in this field suggests that modification of electrodes with nanomaterials is an excellent method for enzyme immobilization, which can greatly improve the stability and sensitivity of the sensor. However, the poor stability, weak reproducibility, and limited lifetime of the enzyme itself still limit the requirements for the development of enzyme electrochemical biosensors for food production process monitoring. Therefore, constructing sensing technologies based on enzyme electrochemical biosensors remains a great challenge. This article outlines the construction principles of four generations of enzyme electrochemical biosensors and discusses the applications of single-enzyme systems, multi-enzyme systems, and nano-enzyme systems developed based on these principles. The article further describes methods to improve enzyme immobilization by combining different types of nanomaterials such as metals and their oxides, graphene-related materials, metal–organic frameworks, carbon nanotubes, and conducting polymers. In addition, the article highlights the challenges and future trends of enzyme electrochemical biosensors, providing theoretical support and future perspectives for further research and development of high-performance enzyme chemical biosensors.

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“…Vyskytujú sa bežne v rôznych druhoch potravín a nápojov a sú produkované špecifickými mikroorganizmami ako výsledok metabolizmu niektorých voľných aminokyselín enzymatickou reakciou (exogénne amíny). Táto reakcia môže byť dekarboxylácia, redukčná aminácia, transaminácia aldehydov a ketónov (endogénne amíny) alebo degradácia určitého prekurzoru aminozlúčeniny [3][4][5] .…”

Section: úVodunclassified

Determination of Biogenic Amines in Food and Beverage Samples

et al. 2022

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Biogenic amines are low-molecular-weight nitrogen compounds that are formed primarily by the decarboxylation of amino acids by microbial enzymes. These active substances are found mainly in various types of food or beverages. At certain concentrations, biogenic amines are essential for many physiological functions but toxic if consumed in large quantities. Therefore, the development and optimization of methods sensitive to determine these substances are very much needed. The determination of biogenic amines in food and beverages by the most commonly used separation methods with different types of detection is covered in this review.

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

Cited by 11 publications

References 33 publications

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Determination of Biogenic Amines in Food and Beverage Samples

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