Optical sensors for determination of biogenic amines in food
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REVIEW
Optical sensors for determination of biogenic amines in food Alexandra I. Danchuk 1,2 & Nadezhda S. Komova 1,2 & Sarah N. Mobarez 1 & Sergey Yu. Doronin 2 & Natalia A. Burmistrova 2 & Alexey V. Markin 2 & Axel Duerkop 1 Received: 24 January 2020 / Revised: 7 April 2020 / Accepted: 21 April 2020 # The Author(s) 2020
Abstract This review presents the state-of-the-art of optical sensors for determination of biogenic amines (BAs) in food by publications covering about the last 10 years. Interest in the development of rapid and preferably on-site methods for quantification of BAs is based on their important role in implementation and regulation of various physiological processes. At the same time, BAs can develop in different kinds of food by fermentation processes or microbial activity or arise due to contamination, which induces toxicological risks and food poisoning and causes serious health issues. Therefore, various optical chemosensor systems have been devised that are easy to assemble and fast responding and low-cost analytical tools. If amenable to on-site analysis, they are an attractive alternative to existing instrumental analytical methods used for BA determination in food. Hence, also portable sensor systems or dipstick sensors are described based on various probes that typically enable signal readouts such as photometry, reflectometry, luminescence, surface-enhanced Raman spectroscopy, or ellipsometry. The quantification of BAs in real food samples and the design of the sensors are highlighted and the analytical figures of merit are compared. Future instrumental trends for BA sensing point to the use of cell phone–based fully automated optical evaluation and devices that could even comprise microfluidic micro total analysis systems. Keywords Optical sensor . Biogenic amine . Colorimetry . Fluorescence . SERS . Dipstick . Food quality . Reflectometry . Chemiluminescence . Ellipsometry
Introduction Biogenic amines (BAs) are small organic molecules, which show high biological activity. They mainly arise in tissues of living organisms as a result of enzymatic decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. In fresh foods, they are mostly found in proteinrich samples but their concentrations in any food can quickly increase upon improper storage. The molecular structure of some main BAs which can occur in food and which are involved in food poisoning is shown in Fig. 1. This review focuses in detail on optical chemosensor systems for BA determination in quality control of real food
* Axel Duerkop [email protected] 1
Institute of Analytical Chemistry, Chemo and Biosensors, University of Regensburg, 93040 Regensburg, Germany
2
Institute of Chemistry, Saratov State University, Saratov, Russian Federation 410012
samples and particularly highlights the analytical aspects of the various optical detection methods. Commonly, different types of probes (organic dyes, metal-ligand complexes, nanomaterials, enzymes, etc.) and sensor designs as well as signal reado
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