The effects of high-pressure processing on biogenic amines in food: A review

Biogenic amines (BAs) are naturally occurring compounds that can be formed in certain foods through microbial activity. High levels of certain BAs can cause adverse health effects, including allergic reactions and hypertension. Preservation technologies offer promising opportunities to improve food safety and quality by reducing the formation of BAs in food. Among preservation technologies, high-pressure processing (HPP) can potentially reduce the formation of BAs in food. HPP has been found to inactivate microorganisms with decarboxylase activity and suppress the activity of decarboxylase enzymes responsible for BAs formation, potentially reducing their levels in food. The potential of HPP technology to reduce the formation and accumulation of biogenic amines in various food products such as seafood, fresh meat and meat products, dairy, and fermented products has been demonstrated. Nonetheless, certain research indicates that this approach may not reduce the amount of BAs after processing, and a few sources suggest that HPP may even increase BA levels. The diverse findings from studies investigating the impact of HPP on BAs underscore the intricacies of this preservation technique.