Biogenic amines (BAs) are nitrogenous compounds of low molecular weight with aliphatic, heterocyclic, or aromatic groups. They are commonly present in a wide range of food, which are mainly formed by microbial decarboxylation during fermentation, processing and storage of foods. It has been reported that high intake of BAs could cause various illness, such as headache, nausea, and hypotension. Therefore, the presence of BAs should be monitored to ensure the safety and quality of food. In this work, we report a rapid and simple colorimetric assay for detection of biogenic amines based on iron oxide-based nanozyme. The surface of iron oxide nanoparticles were modified with dextrins that were subsequently modified by 2,2,6,6-Tetramethylpiperidin-1-oxyl (TEMPO) mediated oxidation to enhance the peroxidase (POD)-like activity of iron oxide nanoparticles. Catalytic activity of the surface functionalized iron oxide nanozymes was found to be inversely proportional to the concentration of biogenic amines including putrescine, cadaverine, spermidine, and spermine. Amine group of aliphatic BAs that interacts with the carboxyl group of surface functionalized iron oxide nanozyme would be responsible for the lowered catalytic activity of IONPs. The change of peroxidase-like catalytic activity of surface functionalized nanozyme was determined by the intensity of color generated by o-phenylenediamine (OPD) oxidation. Amino acids that are precursors to biogenic amines did not affect the POD-like activity of the iron oxide nanozyme. The detection range of nanozyme-based colorimetric detection system was found to be ranging from 1µM to 100mM for BAs in wine sample. The detection system proposed in this study would be a new approach to monitor BAs in fermented food to ensure food safety and public health.

Colorimetric detection of biogenic amines in fermented beverage by surface functionalized iron oxide nanozyme

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