Preface

Microbes surrounding us have different traits which can affect different aspects of our health. Biogenic amines (BAs) are generally produced by microbial decarboxylation of amino acids in foods and beverages. Some BAs, such as histamine, tyramine and phenylethylamine, can have toxic effects on organisms and the consumption of foods and beverages containing high amounts of these compounds can negatively impact our health. The degree of BAs intoxication depends on the amount and type of BAs ingested and on the activity of monoamine oxidase (MAO) and diamine oxidase (DAO) enzymes in the liver as a detoxification system. The first part of this book reports the toxicology and regulation of BAs in foods in different countries (Chapter 1) and the modulation of microbial activities related to BAs production (Chapter 2). The main strategies used to reduce BAs occurrence in both fermented and non-fermented foods are reported in Chapter 3. An overview of BAs presence in different foods and beverages is also reported (Chapters 4–8 and 10). Particular attention is given to baby foods (Chapter 9) and to the formation of heterocyclic amines during meat processing and their impact on increasing the risk of cancer (Chapter 11).

As regards consumers and food producers, as well as regulatory agencies, the content of BAs in foods and beverages is of great interest. A wealth of analytical methods that describe the details of the analysis are available in the literature. Nevertheless, the choice of analytical method for the intended purpose can be a daunting task for the novice due to the diversity of these methods. Thus, we have tried to address the challenges in the analysis of BAs in a simple and straightforward manner for it to be appreciated by broad-based readers. We started off by highlighting the importance of preparing the sample for the eventual analysis in Chapter 12. Here, the basics of the extraction from the conventional liquid–liquid extraction all the way to the more futuristic applications offered by the various microextraction methods are outlined. These are aided by diagrams to illustrate the techniques. For many methods of analysis, the BAs need to be converted into a more suitable chemical form before the analysis. In this regard, derivatization becomes essential (discussed in Chapter 13), where schemes for gas chromatography and high-performance liquid chromatography derivatizations are outlined. Pertinent information on these derivatization reagents are also presented. After the sample preparation (may also include derivatizations), the samples can be analysed by suitable analytical methods, among which chromatographic methods (especially HPLC) are the most widely used (Chapter 14). The potential of capillary electrophoresis in BAs analysis is also discussed. Chemical sensors offer interesting possibilities for BAs detection. This and other miscellaneous methods are treated in Chapter 15.

This book would not be possible without the valuable contributions of those involved – in particular, the chapter contributors for their willingness to sacrifice their professional time to embark on this interesting project and to give us an update in this field, as well as the staff of the Royal Society of Chemistry for their professionalism in guiding and assisting us throughout the course of preparation of the book. Bahruddin expresses his sincere thanks to past postgraduate students who were directly involved in BAs research (Dr Mardiana Saaid, Dr Ahmad Makahleh, Dr Elbaleeq Gubartallah, Dr Abdussalam Hafiz). Special thanks are also due to my wife Halijah for her continuous support, sacrifices and silent prayers, not only during this book project but also throughout my academic career. Rosanna thanks her research group (Dr Giorgia Perpetuini, Dr Fabrizia Tittarelli, Dr Noemi Battistelli) and Prof. Giovanna Suzzi, who transferred to her the interest in studying the occurrence of BAs in fermented foods. We each owe special thanks to our families for their support and understanding.

Bahruddin Saad and Rosanna Tofalo