Biogenic Amines in Foods

Danquah, Agyemang; Benjakul, Soottawat; Simpson, Benjamin K.

doi:10.1002/9781118308035.ch43

Cited by 7 publications

(5 citation statements)

References 84 publications

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“…The enzymatic decarboxylation process depends on various factors such as the availability of the substrate in free form, the presence of decarboxylase-producing microorganisms and the medium conditions (pH, temperature, O 2 , etc.). The free amino acid are either naturally present in the food or produced via proteolysis both by endogenous proteases in the raw products and microbial enzymes ( Danquah et al, 2012 ). In fact, proteolysis may play an important role in the release of free amino acids from tissue proteins, which offer a substrate for decarboxylases reactions ( Shalaby, 1996 ).…”

Section: Biogenic Amine Toxicity and Decarboxylating Microorganisms Imentioning

confidence: 99%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.

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Section: Biogenic Amine Toxicity and Decarboxylating Microorganisms Imentioning

confidence: 99%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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“…8 In addition, amine detection is useful in detecting food spoilage as microbes release a variety of volatile amines including ammonia, histamine, cadaverine and putrescine as they proliferate. [9][10][11][12] The latter is of vital importance to human health; the World Health Organization (WHO) estimates that foodborne contamination is responsible for the death of 420 000 people per year worldwide. 13,14 Commercially available sensing technologies can reliably detect ammonia at 100 ppb levels.…”

Section: Introductionmentioning

confidence: 99%

Organic heterojunction charge-transfer chemical sensors

Courté,

Hoff,

Welch

et al. 2024

J. Mater. Chem. C

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“…Well known for its role as neurotransmitter, dopamine is also available in many food such as bananas and potatoes, thus representing a valuable “green” building block for the synthetic strategy. 27…”

Section: Introductionmentioning

confidence: 99%

“…In this work, we explored the potential of another melanin monomer precursor, dopamine, as the starting compound for the synthesis of the red emitting cationic iridium complex cis - 1 . Well known for its role as neurotransmitter, dopamine is also available in many food such as bananas and potatoes, thus representing a valuable “green” building block for the synthetic strategy …”

Section: Introductionmentioning

confidence: 99%

“…Well known for its role as neurotransmitter, dopamine is also available in many food such as bananas and potatoes, thus representing a valuable "green" building block for the synthetic strategy. 27 The synthesized iridium complex exhibited a bis(6,7dimethoxy-3,4-dihydroisoquinoline) (2) as N ∧ N ancillary ligand and two 2-phenylpyridines (ppy) as C ∧ N main ligands set in the unusual cis arrangement.…”

Section: ■ Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Luminescent cis-Iridium(III) Complex Based on a Bis(6,7-dimethoxy-3,4-dihydroisoquinoline) Platform Featuring an Unusual cis Orientation of the C^∧N Ligands: From a Theoretical Approach to a Deep Red LEEC Device

et al. 2019

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By pursuing the strategy of manipulating natural compounds to obtain functional materials, in this work, we report on the synthesis and characterization of a luminescent cationic iridium complex ( cis - 1 ), designed starting from the catecholic neurotransmitter dopamine, exhibiting the unusual cis arrangement of the C ∧ N ligands. Through an integrated experimental and theoretical approach, it was possible to delineate the optoelectronic properties of cis - 1 . In detail, (a) a series of absorption maxima in the range 300–400 nm was assigned to metal-to-ligand charge transfer and weak and broad absorption maxima at longer wavelengths (400–500 nm) were ascribable to spin-forbidden transitions with a mixed character; (b) there was an intense red phosphorescence with emission set in the range 580–710 nm; and (c) a highest occupied molecular orbital was mainly localized on the metal and the 2-phenylpiridine ligand and a lowest unoccupied molecular orbital was localized on the N ∧ N ligand, with a Δ H–L set at 2.20 eV. This investigation allowed the design of light-emitting electrochemical cell (LEEC) devices endowed with good performance. The poor literature reporting on the use of cis -iridium(III) complexes in LEECs prompted us to investigate the role played by the selected cathode and the thickness of the emitting layer, as well as the doping effect exerted by ionic liquids on the performance of the devices. All the devices exhibited a deep red emission, in some cases, quite near the pure color (devices #1, #4, and #8), expanding the panorama of the iridium-based red-to-near-infrared LEEC devices. The characteristics of the devices, such as the brightness reaching values of 162 cd/m 2 for device #7, suggested that the performances of cis - 1 are comparable to those of trans isomers, opening new perspective toward designing a new set of luminescent materials for optoelectronic devices.

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Biogenic Amines in Foods

Cited by 7 publications

References 84 publications

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Organic heterojunction charge-transfer chemical sensors

Luminescent cis-Iridium(III) Complex Based on a Bis(6,7-dimethoxy-3,4-dihydroisoquinoline) Platform Featuring an Unusual cis Orientation of the C^∧N Ligands: From a Theoretical Approach to a Deep Red LEEC Device

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Biogenic Amines in Foods

Cited by 7 publications

References 84 publications

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Organic heterojunction charge-transfer chemical sensors

Luminescent cis-Iridium(III) Complex Based on a Bis(6,7-dimethoxy-3,4-dihydroisoquinoline) Platform Featuring an Unusual cis Orientation of the C∧N Ligands: From a Theoretical Approach to a Deep Red LEEC Device

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About

Luminescent cis-Iridium(III) Complex Based on a Bis(6,7-dimethoxy-3,4-dihydroisoquinoline) Platform Featuring an Unusual cis Orientation of the C^∧N Ligands: From a Theoretical Approach to a Deep Red LEEC Device