000118292 001__ 118292
000118292 005__ 20240319081022.0
000118292 0247_ $$2doi$$a10.1111/1541-4337.12980
000118292 0248_ $$2sideral$$a129630
000118292 037__ $$aART-2022-129630
000118292 041__ $$aeng
000118292 100__ $$0(orcid)0000-0002-2457-2738$$aMoniente, M.$$uUniversidad de Zaragoza
000118292 245__ $$aAnalytical strategies for the determination of biogenic amines in dairy products
000118292 260__ $$c2022
000118292 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118292 5203_ $$aBiogenic 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.
000118292 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03$$9info:eu-repo/grantAgreement/ES/DGA/T29
000118292 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118292 590__ $$a14.8$$b2022
000118292 592__ $$a2.566$$b2022
000118292 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b3 / 142 = 0.021$$c2022$$dQ1$$eT1
000118292 593__ $$aFood Science$$c2022$$dQ1
000118292 594__ $$a21.7$$b2022
000118292 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118292 700__ $$0(orcid)0000-0002-9312-1519$$aBotello-Morte, L.
000118292 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000118292 700__ $$0(orcid)0000-0002-0238-6328$$aPagan, R.$$uUniversidad de Zaragoza
000118292 700__ $$aOntañón, I.
000118292 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000118292 773__ $$g21, 4 (2022), 3612-3646$$pCompr. Rev. Food. Sci. Food Saf.$$tCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY$$x1541-4337
000118292 8564_ $$s1164320$$uhttps://zaguan.unizar.es/record/118292/files/texto_completo.pdf$$yVersión publicada
000118292 8564_ $$s2553015$$uhttps://zaguan.unizar.es/record/118292/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118292 909CO $$ooai:zaguan.unizar.es:118292$$particulos$$pdriver
000118292 951__ $$a2024-03-18-16:18:59
000118292 980__ $$aARTICLE