Analytical strategies for the determination of biogenic amines in dairy products

Moniente, M. (Universidad de Zaragoza) ; Botello-Morte, L. ; García-Gonzalo, D. (Universidad de Zaragoza) ; Pagan, R. (Universidad de Zaragoza) ; Ontañón, I.

Resumen: Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.

Idioma: Inglés

DOI: 10.1111/1541-4337.12980

Año: 2022

Publicado en: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 21, 4 (2022), 3612-3646
ISSN: 1541-4337

Factor impacto JCR: 14.8 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 3 / 142 = 0.021 (2022) - Q1 - T1

Factor impacto CITESCORE: 21.7 - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 2.566 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A03
Financiación: info:eu-repo/grantAgreement/ES/DGA/T29

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)