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Thin-Layer Chromatography in Food Analysis
Published in Bernard Fried, Joseph Sherma, Practical Thin-Layer Chromatography, 2017
TLC can be considered as a simple method for determining storage stability of foods and food products. Biogenic amines are natural antinutrition factors important from a hygienic point of view, since they have been implicated as the causative agents in a number of food poisoning episodes, and they are able to initiate various pharmacological reactions. Biogenic amines are present in foods as a result of the action of enzymes produced by a part of microflora on free amino acids. Therefore, biogenic amines may be used as freshness, decomposition, and microbial contamination indicators.16–23 A simultaneous determination of eight biogenic amines in foods has been performed by TLC.18,19 Storage stability of fat-containing food can also be studied using TLC.24,25
Electrospinning and Electrospraying Technologies and Their Potential Applications in the Food Industry
Published in V Ravishankar Rai, Jamuna A. Bai, Nanotechnology Applications in the Food Industry, 2018
Alex López-Córdoba, Clara Duca, Jonathan Cimadoro, Silvia Goyanes
The sensing of biogenic amines is of great importance for the freshness control of foods and beverages. At high concentrations, biogenic amines are risk factors for food intoxication. Marega, Maculan, Rizzi, Saini, Cavaliere, Gavioli, Cattelan, Giallongo, Marigo, and Granozzi (2015) worked on the fabrication of sensors for the detection of biogenic amines employing PVA electrospun nanofibers either containing or coated with silver NPs (Ag NPs). For the fabrication of the PVA electrospun nanofibers containing Ag NPs, PVA ethanol/water solutions containing AgNO3 were electrospun and then silver NPs (Ag NPs) were produced within the nanofibers by in situ heat-induced Ag+ reduction. The secondary alcohol groups of PVA are able to reduce Ag+ ions, and therefore, the in situ formation of Ag NPs within the polymer nanofibers may be induced by heat-treatment (Marega, Maculan, Rizzi, Saini, Cavaliere, Gavioli, Cattelan, Giallongo, Marigo, and Granozzi, 2015). Ag particles were also deposited on PVA electrospun nanofibers by a supersonic cluster beam source. PVA electrospun nanofibers were exposed to the vapors of an ethylenediamine 1% solution and to biogenic amine vapors desorbed from fresh shrimp meat. When PVA electrospun nanofibers containing Ag NPs were used, the biogenic amines were detected by Ag-localized surface plasmon resonance quenching caused by the adsorption of the amines on the Ag NPs. Using this approach, a limit of detection of about 10 parts per million (ppm) and a limit of quantification of 100 ppm were achieved. The advantages of this approach can be summarized as an easy and economical preparation procedure, the possibility of quantifying the total amount of amines and cheap instrumentation. The disadvantages are a not extraordinary sensitivity and the necessity of some kind of food processing in order to extract the amines (Marega, Maculan, Rizzi, Saini, Cavaliere, Gavioli, Cattelan, Giallongo, Marigo, and Granozzi, 2015). When PVA nanofibers coated with Ag NPs were employed, the amines were detected by surface-enhanced Raman spectroscopy after adsorption, from the gas phase, on the metal NPs. The advantages of this approach are a high sensitivity and the possibility of detecting amines directly from unprocessed food, while the disadvantages are an expensive preparation procedure that requires a supersonic cluster beam source and the availability of relatively expensive Raman instrumentation (Marega, Maculan, Rizzi, Saini, Cavaliere, Gavioli, Cattelan, Giallongo, Marigo, and Granozzi, 2015).
Novel approach using activated cellulose film for efficient immobilization of purified diamine oxidase to enhance enzyme performance and stability
Published in Preparative Biochemistry & Biotechnology, 2020
Neelam Verma, Lovely Sisodiya, Anjum Gahlaut, Vinita Hooda, Vikas Hooda
Biogenic amines (BAs), mainly formed by decarboxylation of low molecular weight nitrogenous compounds, are ubiquitous in nature. These are known for various roles in many physiological processes such as signal transmission, cell viability, growth and development, act as a fundamental metabolite and an antioxidant in plants and animals when present in appropriate amount. The concentration of BAs is an important aspect of their usefulness or toxicity because their deficiency as well as excess may be lethal for the organism. Diamines (such as putrescine, spermidine, cadaverine, etc.) are foul-smelling compounds that are responsible for the foul odor of putrefying flesh, in processed food and meat products. Rise in their levels is significant remark for cancer (high putrescine), tumors, injuries, or other infection in the body. These are the “markers of freshness or spoilage” for food products, fruits and vegetables especially for processed foods. Therefore, it is essential to detect their concentration in different samples of blood, tissues, and foods to avoid any health-related risk and early diagnosis of cancer. DAO is used for the detection of concentrations of several diamines and polyamines.[1,2]