Biogenic Amines in Alcohol-Free Beverages

Abstract

Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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

“…This distinction that occurs in the two types of wine highlighted how red wines are the category of wine that can pose more risks to human health, as the combined presence of these BAs can lead to the risk of food poisoning. For this reason, and even though no official limit has yet been decided, some Countries, to protect the health of consumers, have established legal or recommended limits for histamine concentrations in wine [ 5 ].…”

“…The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health, if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. From the toxicological point of view, BAs have been widely investigated as human harmful compounds, since their excessive food-mediated intake and a reduced or absent catabolism may induce symptoms that are similar to those of food poisoning: migraine headaches, gastric disorders, nausea, cardiac palpitations, and psychoactive effects [ 4 , 5 ]. The toxic effect most attributable to the ingestion of BAs is scombroid syndrome (Scombrotoxin Fish Poisoning, SFP), also called “Histamine poisoning”, as this amine is the one responsible for this intoxication.…”

“…However, the other BAs enhance the effects of histamine. Therefore, the toxicity of BAs in food or beverages is mainly due to a synergistic effect of several BAs [ 5 ]. Table 1 shows the physiological and pathological effects of BAs on human health.…”

“…Currently, European legislation regulates only the presence of histamine in fish and fishery products (Reg. 2073/2005), while, as regards wine, only some European Countries (Germany, France, The Netherlands, Belgium, and Austria), arbitrarily, they proposed limits for histamine, ranging from 2 to 10 mg L −1 [ 5 ].…”

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

“…Additionally, in beverages, the BA amounts are influenced by the availability of free amino acids from the proteolytic activity, as well as by the pH and temperature of storage. The use of sulfur dioxide (SO 2 ) in wines can also reduce both microbial and enzymatic activities [4].…”