A simple, fast, and direct electrochemical determination of tyramine in Brazilian wines using low-cost electrodes

Silva, Amanda Gonçalves da; Franco, Diego Leoni; Santos, Líbia Diniz

doi:10.1016/j.foodcont.2021.108369

Cited by 11 publications

(3 citation statements)

References 61 publications

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“…The sensitivity remained stable after storage for several weeks. According to a recent work by Gonçalves da Silva, it might even be possible to quantify tyramine in wine by voltammetry due to a characteristic irreversible oxidation peak at +0.64 V without using enzymes [ 278 ]. For the time being, it is not yet confirmed whether this straightforward, low-cost method is sufficiently selective towards competing BAs.…”

Section: Biosensors For Biogenic Amines Using Antibodies and Enzymesmentioning

confidence: 99%

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

Givanoudi

Heyndrickx

Depuydt

et al. 2023

Sensors

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This article provides an overview on the broad topic of biogenic amines (BAs) that are a persistent concern in the context of food quality and safety. They emerge mainly from the decomposition of amino acids in protein-rich food due to enzymes excreted by pathogenic bacteria that infect food under inappropriate storage conditions. While there are food authority regulations on the maximum allowed amounts of, e.g., histamine in fish, sensitive individuals can still suffer from medical conditions triggered by biogenic amines, and mass outbreaks of scombroid poisoning are reported regularly. We review first the classical techniques used for selective BA detection and quantification in analytical laboratories and focus then on sensor-based solutions aiming at on-site BA detection throughout the food chain. There are receptor-free chemosensors for BA detection and a vastly growing range of bio- and biomimetic sensors that employ receptors to enable selective molecular recognition. Regarding the receptors, we address enzymes, antibodies, molecularly imprinted polymers (MIPs), and aptamers as the most recent class of BA receptors. Furthermore, we address the underlying transducer technologies, including optical, electrochemical, mass-sensitive, and thermal-based sensing principles. The review concludes with an assessment on the persistent limitations of BA sensors, a technological forecast, and thoughts on short-term solutions.

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Section: Biosensors For Biogenic Amines Using Antibodies and Enzymesmentioning

confidence: 99%

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

Givanoudi

Heyndrickx

Depuydt

et al. 2023

Sensors

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show abstract

“…Tra is a BA found mainly in fermented foods such as wine. Spoilage throughout the wine-making process can increase Tra concentrations, resulting in a harmful product for consumers [ 112 ]. To determine the Tra content of wines, a new functionalised polymer film was prepared by polymerisation of 4-mercaptophenylacetic acid (MPAA) and using CV.…”

Section: Monitoring Of Spoilage In Alcoholic and Non-alcoholic Beveragesmentioning

confidence: 99%

Application of Electrochemical Biosensors for Determination of Food Spoilage

2023

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Food security is significantly affected by the mass production of agricultural produce and goods, the growing number of imported foods, and new eating and consumption habits. These changed circumstances bring food safety issues arising from food spoilage to the fore, making food safety control essential. Simple and fast screening methods have been developed to detect pathogens and biomarkers indicating the freshness of food for safety. In addition to the traditional, sequential, chemical analytical and microbiological methods, fast, highly sensitive, automated methods suitable for serial tests have appeared. At the same time, biosensor research is also developing dynamically worldwide, both in terms of the analytes to be determined and the technical toolkit. Consequently, the rapid development of biosensors, including electrochemical-based biosensors, has led to significant advantages in the quantitative detection and screening of food contaminants. These techniques show great specificity for the biomarkers tested and provide adequate analytical accuracy even in complex food matrices. In our review article, we summarize, in separate chapters, the electrochemical biosensors developed for the most important food groups and the food safety issues they can ensure, with particular respect to meat and fish products, milk and dairy products, as well as alcoholic and non-alcoholic beverages.

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“…However, the intake of MAOI drugs inhibited the action of such enzymes and thus may cause severe hypertensive crisis . Moreover, due to its production from the mentioned food source, this biogenic amine was named after the Greek word “tyros” which means “cheese”. , The excessive intake of this food hazard can cause peripheral vasoconstriction, elevated blood glucose level, release of norepinephrine, palpitations, cold sweats, and even death in severe cases. Thus, considering these unfavorable physiological effects of tyramine, it becomes imperative to construct a highly selective, sensitive, simple, cost-effective, and quick responsive methodology for its determination in food samples to assure food quality.…”

Section: Introductionmentioning

confidence: 99%

Electroactive Core–Shell Chitosan-Coated Lanthanum Iron Oxide as a Food Freshness Level Indicator for Tyramine Content Determination

Pratibha

Kapoor

Rajput

2022

ACS Sustainable Chem. Eng.

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The presented study outlines the fabrication of chitosan (CS)-loaded lanthanum iron oxide (LFO) nanoparticles (CS/LFO) via a simple auto-combustion method combined with ultrasonication. The various prepared x CS/LFOs (x = 100, 200, 300, 400, and 500) were well analyzed with several characterization techniques. The x CS/LFO-modified glassy carbon electrode (GCE) was then utilized for electrochemical tyramine detection. Additionally, the obtained electrochemical response was also compared with the pure constituents. Herein, the numerous electrochemical parameters including the volume of electrocatalyst loaded, pH of solution, and accumulation time were optimized so as to acquire the efficient detection. Under optimum conditions, the 400 CS/LFO-modified GCE exhibited an impressive electrochemical response for tyramine detection. The proposed electrochemical sensor afforded a linear co-relation between the anodic peak current and concentration of tyramine in the range of 0.02–100 μM with the detection limits of 0.6158 μM or 615.8 nM (by the linear sweep voltammetry method) and 0.5814 μM or 581.4 nM (by the differential pulse voltammetry method). Furthermore, the prepared 400 CS/LFO was applied on the screen-printed electrode and its stability was evaluated for a period of 30 days in order to develop a portable electrochemical sensor. The constructed sensor displayed promising stability, repeatability, and reproducibility for tyramine detection. The real-time analysis capability of the introduced sensing platform was evaluated via real sample analysis of various food products including milk, beer, fish, meat, and yoghurt. The prepared sensor afforded desirable recovery rates, demonstrating its practical utility.

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A simple, fast, and direct electrochemical determination of tyramine in Brazilian wines using low-cost electrodes

Cited by 11 publications

References 61 publications

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

Application of Electrochemical Biosensors for Determination of Food Spoilage

Electroactive Core–Shell Chitosan-Coated Lanthanum Iron Oxide as a Food Freshness Level Indicator for Tyramine Content Determination

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