A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent

Colorimetric detection of diamine using diamine oxidase and horseradish peroxidase co-incorporated hybrid microsphere as biomimetic cascade enzymes

Dual-enzyme co-embedded materials have shown high potential for achieving efficient detection due to the convenience of two-enzyme cascade reactions. Herein, we developed a dual-enzyme hybrid microsphere (HM) based biosensor to detect diamines (histamine was included for ease of description) in aquatic products. The HM was made from diamine oxidase, horseradish peroxidase, and copper phosphate through the biomineralization method. Under optimal conditions, the system displayed linear color response to histamine of different concentrations ranging from 0 to 200 μg/mL. The detection limit of histamine was 0.15 μg/mL, showing higher sensitivity than the two-step free enzyme assay. Moreover, the detection system exhibited good specificity to diamines. The method was used to detect diamines in commercial samples, and the results were compared with those measured by the high-performance liquid chromatography method. Overall, the proposed assay exhibited high potential in diamine quantification and was readily extended to other cascade enzymatic reaction-based detection strategies.

Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects

Since fresh foods include a significant amount of water, fat, and protein, it is more likely to become infected by microorganisms causing a major loss of quality. Traditional detection techniques are less able to meet customer expectations owing to the limitations of high cost, slow response time, and inability to permit dynamic monitoring. Intelligent non-destructive detection technologies have emerged in recent years, which offer the advantages of small size and fast response at low cost. However, dynamic monitoring of fresh food quality based on intelligent detection technologies on the consumer side has not been rigorously evaluated yet. This paper discussed the application of intelligent detection technologies based on the consumer side in the dynamic monitoring of fresh food freshness, microorganisms, food additives, and pesticide residues. Furthermore, the application of intelligent detection technologies combined with smartphones for quality monitoring and detection of fresh foods is evaluated. Moreover, the challenges and development trends of intelligent fresh food quality detection technologies are also discussed. Intelligent detection technologies based on the consumer side are designed to detect in real-time the quality of fresh food through visual color changes in combination with smartphones. This paper provides ideas and recommendations for the application of intelligent detection technologies based on the consumer side in food quality detection/monitoring and future research trends.

Fabrication of an Ag-based SERS nanotag for histamine quantitative detection

A crucial issue in analytical science and physiology is the detection of histamine with high sensitivity, specificity and credibility, which served as an important neurotransmitter in biofluids. Despite the high sensitivity of surface-enhanced Raman spectroscopy (SERS) at the level of single molecule, there are still challenges in providing high sensitivity for histamine with a small cross section. For the selective detection of histamine using SERS, a highly sensitive sandwich structure substrate combining Fe₃O₄ and an Ag-based SERS nanotag was developed. The Fe₃O₄@SiO₂-COOH served as a capture component for enriching histamine. Upon functionalized Ag nanoparticles with glycine (Gly) and (3-Aminopheyonyl) boronic acid (APBA), they were then used to connect with histamine and serve as a SERS nanotag, respectively. A linear relationship between the Raman intensity and the histamine concentration was observed over the range 10^-4-10^-8 M with a limit of detection of 7.24 × 10^-9 M. This methodology also exhibited good selectivity in the presence of other neurotransmitters. With our new approach, histamine can be detected sensitively and reliably in fish samples, which indicates the potential prospect of an effective method for analyzing histamine in complex specimens.

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.

Portable molecularly imprinted polymer-based platform for detection of histamine in aqueous solutions

Histamine, which is a naturally occurring chemical in seafood, is known to cause undesirable inflammatory response when consumed in large amounts. Histamine is produced in unsafe amounts in colored seafood when improperly stored for just a few hours. Food and health regulatory bodies across the world have guidelines limiting the amount of histamine in fresh as well as processed seafood. Conventional histamine detection is performed in testing labs, which is a slow process and results in bottlenecks in the seafood supply-chain system. A system to rapidly detect the seafood histamine levels on site is very desirable for seafood suppliers. Herein, we describe an impedance-based histamine detection sensor built on a flexible substrate that can detect histamine in the range of 100-500 ppm. Moreover, our sensor discriminates histamine in the presence of DL-histidine and other biogenic amines, with the selectivity provided by molecular imprinting technology. As a proof of concept, a smartphone controlled, portable semi-quantitative histamine sensing device was fabricated that gave out reliable testing results for histamine in different test solutions as well as for real seafood. We believe this technology can be extended towards determination of other food contaminants in aqueous solutions.

Biogenic amines levels in food processing: Efforts for their control in foodstuffs

Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have focused on BAs toxicity and presence in foods; however, technological strategies such as evaluation of physical parameters, the addition of natural or synthetic compounds or the use of specific starter cultures of BAs reduction, and quick detection methods have been scarcely approached. In current research, there has been a focus on fast detection of BAs through colorimetric methods that allow these compounds to be quickly and easily identified by consumers. To reduce BAs presence in food, several alternatives have been developed and investigated with the aim of preventing negative effects caused by their intake, which can be applied before, during, or after processing. Food safety is one of the most important concerns of consumer and sanitary authorities. Therefore, detecting toxins such as BAs in food has become a priority for research. Recent reports that focus on the development of rapid detection methods of BAs are reviewed in this analysis. These methods have been successfully applied to food matrices with little to no sample pretreatment. Several alternatives for BAs reduction in food was also summarized. These findings will help the food industry to improve its processes for developing safe food.

A sensitive sandwich ELISA using a modified biotin-streptavidin amplified system for histamine detection in fish, prawn and crab

Histamine poisoning from seafood is a significant public health and safety concern. To detect histamine sensitively and accurately, a novel competitive sandwich immunoassay using a modified biotin-streptavidin system coupling with polylysine was developed. Using this strategy, a sandwich ELISA with an IC₅₀ value of 112.8 ng mL^-1 and a broad linear range of 11.7-1500 ng mL^-1 with a correlation coefficient of 0.9942 was validated. Without any sample derivatization procedure, the recovery of histamine ranged from 80.19% to 108.3% with a coefficient of variation of 1.43-11.7% in tuna, prawn and crab. The sandwich ELISA had a detectionlimit of 5.86 ng mL^-1, which was 15-fold lower than an indirect competitive ELISA (ic-ELISA). This simple, sensitive and accurate method can be applied to detect histamine in routine seafood samples.