Food Spoilage: Detection of Biogenic Amines in Food Samples by Enzyme-based Electrochemical Biosensors

Abstract

Biogenic amines (BAs) are used as a quality indicator of food freshness that evaluates microbial action, which potentially affects human health and has become a major concern for consumers and health agencies around the world. Electrochemical biosensor technology, with its rapid tools and incredible potential, represents a major field that significantly impacts food quality control. This is a sensitive, green, and easily adaptable method that can detect BAs even at low concentrations. Numerous electrochemical biosensors with a combination of enzymes and nanomaterials are widely used in the fabrication of biosensors to increase their sensitivity. This article comprehensively reviews the basic concepts of biosensors, the mechanism and application of enzyme-based electrochemical biosensors, enzyme immobilization, and performance-enhancing biosensors. In addition, the use of enzyme-based electrochemical biosensors as a modifier for the detection of BAs in spoiled food is also discussed.