Control of Biogenic Amines in Food—Existing and Emerging Approaches

Naila, Aishath; Flint, Steve; Fletcher, Graham C.; Bremer, Phil; Meerdink, G.

doi:10.1111/j.1750-3841.2010.01774.x

Cited by 427 publications

(392 citation statements)

References 119 publications

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“…Among the most common BAs in food are putrescine (butane-1,4-diamine) and cadaverine (pentane-1,5-diamine). BAs are formed through microbial enzymatic decarboxylation of amino acids [2] and by amination of carbonyls. [3] Many literature reports describe analytical methods for monitoring meat spoilage that rely on detection of amines, or total volatile basic nitrogen (TVBN).…”

Section: Introductionmentioning

confidence: 99%

Single‐Walled Carbon Nanotube/Metalloporphyrin Composites for the Chemiresistive Detection of Amines and Meat Spoilage

et al. 2015

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Abstract:Chemiresistive detectors for amine vapors were made from single-walled carbon nanotubes by non-covalent modification with cobalt meso-arylporphyrin complexes. We show that through changes in the metal's oxidation state, the electron-withdrawing character of the porphyrinato ligand, and the counteranion, the magnitude of chemiresistive response to ammonia could be improved. The devices exhibited sub-ppm sensitivity and high selectivity toward amines as well as good stability to air, moisture, and time. The application of these chemiresistors in the detection of various biogenic amines (i.e., putrescine, cadaverine) and in the monitoring of spoilage in raw meat samples (chicken, pork, salmon, cod) over several days was also demonstrated.For health and economic reasons, there is interest from meat providers and consumers in sensors to monitor its spoilage. [1] A detector for meat spoilage could prevent the consumption of unsafe meat or unnecessary discard. One of the most salient markers of meat decomposition is formation of biogenic amines (BAs). Among the most common BAs in food are putrescine (butane-1,4-diamine) and cadaverine (pentane-1,5-diamine). BAs are formed through microbial enzymatic decarboxylation of amino acids [2] and by amination of carbonyls. [3] Many literature reports describe analytical methods for monitoring meat spoilage that rely on detection of amines, or total volatile basic nitrogen (TVBN). Strategies for the detection of BAs include chromatography, [3] spectrometry, [4] electrophoresis, [5] colorimetry, [6] mass balance, [7] chemiluminescence, [8] and electrochemistry. [9] However, these all suffer from one or more drawbacks: extensive sample preparation prior to analysis; expensive, cumbersome instruments with high power consumption; highly trained personnel to operate; and line of sight required to read output.Electronic sensors such as chemiresistors offer solutions to these drawbacks. They can take measurements in real time with the as-is sample; they can be fabricated cheaply; they can be portable with low power requirements and readily integrated into electronic circuitry without direct visual (line of sight) observation needed to obtain the readout. Carbon nanotubes are particularly well suited for use in chemiresistors [10] as they are highly sensitive to changes in their electronic environments [11] and do not require high operating temperatures. [12] Although non-functionalized single-walled carbon nanotubes (SWCNTs) are known to detect amines chemiresistively, [13] we aimed to improve their sensitivity and specificity to amines through functionalization. SWCNTs can be functionalized covalently or non-covalently with other molecules in order to impart sensitivity or selectivity for a desired analyte. [14] In particular, non-covalent functionalization allows for facile functionalization without disruption of the electronic properties of the CNTs that can accompany covalent functionalization. [15] Porphyrins are an attractive platform for functionalizing SWCNTs be...

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Section: Introductionmentioning

confidence: 99%

Single‐Walled Carbon Nanotube/Metalloporphyrin Composites for the Chemiresistive Detection of Amines and Meat Spoilage

et al. 2015

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“…The most important biogenic amines that can occur in foods and beverages are histamine, beta-phenylethylamine, tyramine, tryptamine, putrescine, cadaverine, spermine, and spermidine (Naila et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Chemical characteristics of grape juices from different cultivar and rootstock combinations

Nassur

Pereira

Alves

et al. 2014

Pesq. agropec. bras.

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-The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.Index terms: Vitis labrusca, anthocyanins, biogenic amines, phenolics, principal component analysis. Características químicas de sucos de uva obtidos de diferentes combinações de cultivares e porta-enxertosResumo -O objetivo deste trabalho foi avaliar a influência de diferentes combinações de cultivares de uva e porta-enxertos nas características químicas de sucos de uva. Foram avaliados seis tratamentos, que consistiram de combinações entre as cultivares de uva Isabel Precoce e BRS Cora com os porta-enxertos 'IAC 766', 'IAC 313' e 'IAC 572'. Aproximadamente 10 L de suco foram obtidos por tratamento. Foram realizadas análises de coloração, teor de sólidos solúveis totais, pH, antocianinas, compostos fenólicos totais, açúcares totais, e quantificação e identificação de aminas biogênicas por HPLC. Aminas biogênicas, tais como putrescina, cadaverina, espermidina e espermina, foram encontradas em todas as cultivares avaliadas. Por meio da análise de componentes principais (PCA), os tratamentos podem ser divididos em dois grupos, de acordo com a cultivar. Sucos obtidos de 'Isabel Precoce' são caracterizados pelos maiores teores de açúcares totais e sólidos solúveis; no entanto, sucos de 'BRS Cora' correlacionam-se positivamente com conteúdo fenólico, antocianinas, e parâmetros de coloração e acidez. As diferenças encontradas por meio da PCA, para sucos das cultivares Isabel Precoce e BRS Cora, indicam que, independentemente do porta-enxerto utilizado, o fator mais importante na caracterização química dos sucos é a cultivar de uva.Termos para indexação: Vitis labrusca, antocianinas, aminas biogênicas, fenólicos, análise de componentes principais.

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“…Production of biogenic amines in foods is associated with the presence of microorganisms and their activity in food (Halász et al 1994). The monitoring of biogenic amine concentrations is very important because, from the human health point of view, their presence in food at elevated concentrations has been involved in various cases of foodborne diseases and cases of human poisoning (Shalaby 1996), and has been associated with negative effects on human heath (Balamatsia et al 2006;Gallas et al 2010;Naila et al 2010;Standarová et al 2012) and various other toxicological effects (Hernández-Jover et al 1997).…”

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confidence: 99%

Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)

et al. 2013

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The aim of this study was to determine the hygienic quality of the pheasants reared for highquality meat production by the biogenic amine concentrations in their meat. The content of biogenic amines was measured in the meat of sixty male pheasants killed by pithing and stored uneviscerated for 21 days under different storage temperatures (0 °C, 7 °C and 15 °C). The samples of breast and thigh muscles of pheasant were tested at weekly intervals. Biogenic amines were analysed by reverse phase liquid chromatography and detected by tandem mass spectrometry. Concentrations of biogenic amines (except spermin and spermidin) in thigh muscle were higher than in breast muscle. Highly significant difference (P < 0.01) was found in tyramine (5.80 mg/ kg and 1.38 mg/kg for thigh and breast muscle, respectively), cadaverine (40.80 mg/kg and 14.43 mg/kg for thigh and breast muscle, respectively), putrescine (13.42 mg/kg and 3.16 mg/kg for thigh and breast muscle, respectively) and histamine (5.51 mg/kg and 1.70 mg/kg for thigh and breast muscle, respectively) concentrations after 21 days of storage at 15 °C. This study provides information on the dynamics of biogenic amine formation in pheasant meat during 21 days of storage at different temperatures. Based on our results, we can recommend storing pithed uneviscerated pheasants at 0-7°C for up to 21 days, or at 15 °C for up to 7 days. Concentrations of biogenic amines gained in our study can be helpful in evaluating freshness and hygienic quality of the pheasant game meat.

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Control of Biogenic Amines in Food—Existing and Emerging Approaches

Cited by 427 publications

References 119 publications

Single‐Walled Carbon Nanotube/Metalloporphyrin Composites for the Chemiresistive Detection of Amines and Meat Spoilage

Single‐Walled Carbon Nanotube/Metalloporphyrin Composites for the Chemiresistive Detection of Amines and Meat Spoilage

Chemical characteristics of grape juices from different cultivar and rootstock combinations

Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)

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