Biogenic amine sensors and its building materials: A review

Müller, Daniele Gomes; Oreste, Eliézer Quadro; Heinemann, Mônika Grazielle; Dias, Daiane; Kessler, Felipe

doi:10.1016/j.eurpolymj.2022.111221

Cited by 20 publications

(19 citation statements)

References 179 publications

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“…The review by Vasconcelos and coworkers includes again enzymes but considers also aptamers and molecularly imprinted polymers as receptors [ 86 ]. A recent article by Gomes Müller et al discusses classical analytical techniques (mass spectrometry and chromatography) together with various optical- and electrochemical methods [ 87 ]. A dedicated review on optical sensors for BA detection was recently published by Danchuk and coworkers [ 88 ].…”

Section: Sensor-based Techniques For Ba Detectionmentioning

confidence: 99%

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

Givanoudi

Heyndrickx

Depuydt

et al. 2023

Sensors

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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.

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Section: Sensor-based Techniques For Ba Detectionmentioning

confidence: 99%

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

Givanoudi

Heyndrickx

Depuydt

et al. 2023

Sensors

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“…As a result, a wide range of detectors is used in biosensors, which are described and compared in numerous scientific articles. Among the detectors, the most common ones are optical [ 12 , 13 , 14 , 15 , 16 ] and electrochemical sensors, including potentiometric, voltammetric, and conductivity measurements [ 17 , 18 , 19 , 20 ]. According to their operation, sensors can be divided into labelled and label-free techniques.…”

Section: Biosensorsmentioning

confidence: 99%

Application of Electrochemical Biosensors for Determination of Food Spoilage

2023

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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.

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“…A common means to evaluate food quality is to track microbial growth, 3 where current sensing methods for estimating/ tracking growth for food packaging applications include, but are not limited to, monitoring pH changes, [4][5][6][7][8] changes in temperatures over time, [9][10][11] O 2 content, [12][13][14][15] CO 2 content, [15][16][17][18] or biogenic amine (BA) content. [19][20][21][22] Produced by bacteria found in food via decarboxylation of amino acids, BAs are biomolecules of low molecular weight and are known for their toxic and carcinogenic effects. [23][24][25][26] The most commonly found BAs in food are highlighted in Fig.…”

Section: Introductionmentioning

confidence: 99%

“…Lastly, electrochemical BA sensors rely on materials that undergo a measurable change in conductivity upon exposure to reference or biogenic amines. There exists several reviews on the sensors developed over the past two decades to realize BA detection for applications in food packaging, [19][20][21][22] however, what is lacking in the literature is a review on the progress made towards realizing commercialization of these sensors. Before considering commercialization, the sensors must meet certain metrics: they should exhibit a response rate to BAs on the order of minutes or less, must be selective to BAs and non-responsive to other analytes, and must have an appropriate limit of detection (LOD), which is the minimum amount of analyte needed to produce a response, where a response must be observed before food is spoiled.…”

Section: Introductionmentioning

confidence: 99%