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Biogenic Amines in Raw and Processed Foods: Detection and Control

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (10 December 2021) | Viewed by 40753

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Dr. Maria Schirone

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Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Interests: food hygiene; microbiota; foodborne diseases; biogenic amines; marine biotoxins; milk and dairy products
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Pierina Visciano

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Co-Guest Editor

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Interests: international food legislation; persistent organic pollutants; heavy metals; marine biotoxins; mycotoxins; veterinary drugs; fish and fish products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Biogenic amines (BAs) in food are generally considered quality markers, but they can also affect consumer health if present at high concentrations. The use of low-quality raw material, contamination, and/or inappropriate hygiene conditions during food processing and storage might favor their formation. Thus, there is a growing demand for analytical methods to be used for their detection and quantification in food. Different techniques have been developed for their investigation, including gas or liquid chromatography with pre-column, post-column or on-column derivatization, fluorescence spectrometry, electrochemistry, and liquid chromatography tandem mass spectrometry, but they suffer from either one or more drawbacks, such as extensive sample preparation procedures, high instrumentation costs, and need for trained technicians. Analysis by HPLC is the official method according to European legislation for histamine detection in fish, because of its sensitivity, high resolution, and great versatility. However, other techniques are also described in literature, such as electrochemical biosensors, commercial or home-purified enzymes, flow injection analysis, capillary electrophoresis, and other colorimetric and fluorometric methods that sometimes are focused mainly on individual BA determination.

The topic of this Special Issue is the description of reliable methods of analysis of BAs in raw and processed foods as well as beverages, to reveal their presence at the lowest concentrations and ensure compliance with legislation.

Prof. Maria Schirone
Prof. Dr. Pierina Visciano
Guest Editors

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Keywords

Biogenic amines
Analytical determinations
Foodstuffs
Public health
Legislation

Published Papers (11 papers)

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Research

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11 pages, 271 KiB

Open AccessArticle

Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna (Thunnus albacares) Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS

by Giovanni Luigi Pais, Domenico Meloni, Alessandro Graziano Mudadu, Luigi Crobu, Alessandro Pulina and Giannina Chessa

Foods 2022, 11(5), 639; https://doi.org/10.3390/foods11050639 - 22 Feb 2022

Cited by 4 | Viewed by 2092

Abstract

The consumption of fishery products has been steadily increasing in recent decades. Among the quantitatively more important species, the yellowfin tuna (Thunnus albacares), is one of the main at-risk species as regards the possibility to present important levels of histamine and to be associated with the so-called “Scombroid Fish Poisoning”. The main aim of the present study was to evaluate the colorimetric parameters, the occurrence, and the quantification of histamine contamination in yellowfin tuna samples marketed in Sardinia (Italy) by a combination of rapid screening and official control methods. A total of 20 samples of yellowfin tuna loins collected from large retailers, fishmongers and local markets were analyzed for the qualitative and quantitative determination of histamine by the lateral flow test HistaSure™ Fish Rapid Test and LC-MS/MS, respectively. Moreover, all the samples were examined to assess the conformity with the EU rules on labelling and subjected to colorimetric analysis according to the CIE-L*a*b* standard. Visual inspection of yellowfin tuna labels highlighted a 30% of non-compliances. A significant (p < 0.05) difference was reported for brightness (L *), redness (a *), and yellowness (b *). The results of histamine occurrence agreed with the food safety criteria (<100 mg/kg) laid down in EC Regulation 2073/2005 in the 95% and in the 90% of the samples with the rapid screening methods and LC-MS/MS, respectively. A highly significant sessional variation (p < 0.00001) was pointed out. Moreover, the two methods showed an agreement rate of 85%. The results of the present study confirmed the utility of lateral flow tests for the fast qualitative determination of histamine in yellowfin tuna. Rapid screening test should be strengthened by comparison with the official method especially in case of uncertain or positive results. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

18 pages, 1640 KiB

Open AccessArticle

Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

by Tomaž Polak, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih and Blaž Cigić

Foods 2021, 10(11), 2840; https://doi.org/10.3390/foods10112840 - 17 Nov 2021

Cited by 7 | Viewed by 2162

Abstract

In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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13 pages, 2610 KiB

Open AccessArticle

Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

by Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-ryeong Joe, Jong-Suk Lee, So-Young Kim and Myunghee Kim

Foods 2021, 10(10), 2370; https://doi.org/10.3390/foods10102370 - 06 Oct 2021

Cited by 3 | Viewed by 1900

Abstract

Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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7 pages, 231 KiB

Open AccessArticle

Contents of Polyamines and Biogenic Amines in Canned Pet (Dogs and Cats) Food on the Austrian Market

by Peter Paulsen, Susanne Bauer, Friedrich Bauer and Zuzana Dicakova

Foods 2021, 10(10), 2365; https://doi.org/10.3390/foods10102365 - 05 Oct 2021

Cited by 6 | Viewed by 2852

Abstract

Biogenic amines accumulate in proteinaceous raw materials used for pet food production. In canned, sterilized food, amine levels of the ingredients are preserved and may both be indicative of hygiene deficiencies in the ingredients as well as for potential adverse effects to the animals feeding on it. We determined the contents of biogenic amines and polyamines (dansyl derivatives, high performance liquid chromatography) in a variety of canned food for dogs (n = 72) and cats (n = 114) on the Austrian market and compared the results with common quality indices. Contents of putrescine, cadaverine, and tyramine were below the limit of detection in >70% of samples (maximum values: 21.5, 98.4 and 32.5 mg/kg wet weight, respectively). Median contents of histamine, spermidine, and spermine were 14.5, 12.7, and 29.4 mg/kg, and maximum values were 61.6, 28.2, and 53.6 mg/kg wet weight, respectively. The sum of (putrescine + cadaverine + histamine + tyramine) was >50 mg/kg in 22.6% of samples. The biogenic amine index exceeded “1” in 26.7% of samples. Whilst cat food contained significantly higher amounts of tyramine, dog food contained significantly higher amounts of histamine and spermine. In canned cat food, the ingredient “fish” was identified as a statistically significant risk factor for a biogenic amine index > 1 (relative risk = 3.0 (95% confidence interval: 1.8–5.5)) and for (putrescine + cadaverine + histamine + tyramine) exceeding 50 mg/kg (relative risk = 2.4 (95% confidence interval: 1.2–4.6)), due to higher contents of cadaverine in food samples containing fish. While all samples met the limits suggested in pet food production, we could demonstrate that the inclusion of fish in the formulation bears a significant risk for higher cadaverine contents. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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8 pages, 243 KiB

Open AccessArticle

Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel

by Yang-Su Kim, Yuri Kim, Hyunbeen Park, Jooyeon Park and Kwang-Geun Lee

Foods 2021, 10(9), 2190; https://doi.org/10.3390/foods10092190 - 15 Sep 2021

Cited by 6 | Viewed by 1526

Abstract

This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography with UV detection. The level of total BAs was higher in the mackerel fillet (108.14 µg/g) than the headed and gutted fish (91.58 µg/g). Roasted, fried, and stewed mackerel recorded total BA concentrations of 54.28, 82.25, and 163.05 µg/g, respectively. Stewed mackerel contained about 3-fold more BAs than roasted mackerel. The level of total BAs in mackerel increased significantly up to 190%, 236% and 152% as the roasting temperature increased, upon frying, and as stewing temperature increased, respectively (p < 0.05). Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

24 pages, 4267 KiB

Open AccessArticle

Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

by Nima Hematyar, Jan Mraz, Vlastimil Stejskal, Sabine Sampels, Zuzana Linhartová, Marketa Prokesova, Frantisek Vacha, Martin Krizek, Eva Dadakova, Hanne Søndergård Møller and Trine Kastrup Dalsgaard

Foods 2021, 10(6), 1405; https://doi.org/10.3390/foods10061405 - 17 Jun 2021

Cited by 7 | Viewed by 3362

Abstract

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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14 pages, 1705 KiB

Open AccessArticle

Effect of Pretreatment Processes on Biogenic Amines Content and Some Bioactive Compounds in Hericium erinaceus Extract

by Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan and Chaiyavat Chaiyasut

Foods 2021, 10(5), 996; https://doi.org/10.3390/foods10050996 - 02 May 2021

Cited by 9 | Viewed by 2233

Abstract

Hericium erinaceus is reported as a source of several nutritional contents and bioactive compounds, especially β-glucan. However, various uncontrolled processes lead to the formation of byproducts that can affect human health, including biogenic amines. These amines are concerning, because their presence is an important indicator of the process of hygiene and food spoilage or quality. A better understanding of various pretreatment processes can control the content of biogenic amines. In this work, we studied the effect of pretreatment processes, i.e., sample size (whole, ripping, and chopping); heating process (non-heating, blanching, and boiling); and drying method (nondrying, hot air drying, and freeze-drying) on biogenic amine contents in H. erinaceus extract. A method of the post-column high-performance liquid chromatography (HPLC) technique was used for the analysis of putrescine (PUT) and spermidine (SPD) in H. erinaceus extract following the acceptable guidelines. In this study, treatment 20 (chopping/non-heating/hot air drying) was suggested as a good choice for the pretreatment process, because low levels of PUT and SPD were shown in the extract while high levels of the bioactive compounds β-glucan and antioxidant activity were presented. This treatment process can be applied to the industry because of its easy operation and cost-saving. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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Review

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14 pages, 862 KiB

Open AccessEditor’s ChoiceReview

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

by Maria Schirone, Luigi Esposito, Federica D’Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola and Antonello Paparella

Foods 2022, 11(6), 788; https://doi.org/10.3390/foods11060788 - 09 Mar 2022

Cited by 41 | Viewed by 7465

Abstract

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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13 pages, 2013 KiB

Open AccessEditor’s ChoiceReview

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

by Pierina Visciano and Maria Schirone

Foods 2022, 11(3), 353; https://doi.org/10.3390/foods11030353 - 26 Jan 2022

Cited by 25 | Viewed by 4252

Abstract

The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines’ production. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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17 pages, 301 KiB

Open AccessEditor’s ChoiceReview

Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review

by Hayden Koller and Lewis B. Perkins

Foods 2022, 11(3), 257; https://doi.org/10.3390/foods11030257 - 19 Jan 2022

Cited by 13 | Viewed by 3371

Abstract

As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased concern over biogenic amines in the final product. Biogenic amine composition and concentration in beer, as well as the changes to the protein and amino acid content when adjuncts are used, have received little attention. A complex biochemical mixture, the proteins, amino acids, and biogenic amines undergo a variety of enzymatic and non-enzymatic catabolic, proteolytic, and oxidative reactions during brewing. As biogenic amines in fermented food receive increased scrutiny, evaluating knowledge gaps in the evolution of these compounds in the beer brewing process is critical. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

15 pages, 1788 KiB

Open AccessEditor’s ChoiceReview

An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

by Pierina Visciano, Maria Schirone and Antonello Paparella

Foods 2020, 9(12), 1795; https://doi.org/10.3390/foods9121795 - 03 Dec 2020

Cited by 90 | Viewed by 8143

Abstract

The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make their intake by food dangerous. Due to its toxicity, histamine is the unique biogenic amine with regulatory limits for fishery products. This review focuses on biogenic amines in fish, with a detailed picture of the number of alert notifications or intoxication events reported in the last years. The favoring conditions for their formation, as well as the main preventive and control measures to ensure public health, are also reviewed. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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