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This study synthesizes and characterizes poly(acrylic acid-co-methacrylic acid)-coated iron oxide nanoparticles [ION@P(AA-co-MAA)] as adsorbents for histamine extraction from food-mimicking buffers. Plackett−Burman and central composite design optimize key parameters governing size, surface charge, coating thickness, and adsorption capacity. Optimized particles achieve high adsorption, support magnetic separation, reveal heterogeneous binding sites, and show reusability in salt-rich environments.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/polymer-coated-iron-oxide-nanoparticles-as-an-effective-tool-for-histamine-extraction-synthesis-characterization-and-application/414627/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/polymer-coated-iron-oxide-nanoparticles-as-an-effective-tool-for-histamine-extraction-synthesis-characterization-and-application/414627.png","ImageObject",300,407,{"name":92,"@type":93},"Miles","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-31","2026-09-28",true,{"@type":102,"interactionType":103,"userInteractionCount":81},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What problem does the study address regarding histamine in food?","Question",{"text":112,"@type":113},"Histamine accumulation in food can cause significant health risks, especially for people with histamine intolerance. Efficient removal strategies are needed to improve food safety and quality.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How were the polymer-coated iron oxide nanoparticles designed and optimized?",{"text":117,"@type":113},"The work synthesizes ION@P(AA-co-MAA) nanoparticles and uses a combined Plackett−Burman and central composite design to identify critical parameters such as the monomer-to-iron oxide ratio and polymerization temperature.",{"name":119,"@type":110,"acceptedAnswer":120},"What advantages do the optimized nanoparticles provide during histamine removal?",{"text":121,"@type":113},"They show high adsorption capacity under optimized conditions, enable efficient magnetic separation due to superparamagnetic properties, and demonstrate practical reusability in salt-rich environments.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},414627,1792172191,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":81,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},13056703019404,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","This article is licensed under CC-BY 4.0   \n[http://pubs.acs.org/journal/acsodf](http://pubs.acs.org/journal/acsodf)  Article   \nPolymer-Coated Iron Oxide Nanoparticles as an Effective Tool for Histamine Extraction: Synthesis, Characterization, and Application  \nMarco Reindl, Anjali Karn, Verena Zach, and Sebastian P. Schwaminger *  \n Cite This: ACS Omega 2025, 10, 62839−62853  \nRead Online  \n\n|  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| ACCESS   | Metrics & More |  |  Article Recommendations |  | *sı Supporting Information |\n\nABSTRACT: Histamine accumulation in food products poses significant health risks, necessitating efficient removal strategies to ensure food safety and quality. This study presents the synthesis, characterization, and optimization of poly(acrylic acid-co-methacrylic acid)-coated iron oxide nanoparticles [ION@P(AA-coMAA)] as adsorbents for histamine extraction from foodmimicking buffers. Using a combined Plackett−Burman and central composite design approach, we identified the monomer-to-iron oxide nanoparticle (IONP) ratio and polymerization temperature as critical synthesis parameters significantly influencing nanoparticle size (hydrodynamic diameter ranging from 182 to 801 nm), surface charge (ζ potential from −39.1 to −23.8 mV), polymer coating thickness (weight loss between 3.3% and 5.9%), and histamine adsorption capacity (77.3 to 130.5 mg/g under optimized conditions). The optimized ION@P(AA-co-MAA) particles demonstrated high adsorption capacities, up to 55 mg/g in soy sauce-mimicking buffer, with efficient magnetic separation facilitated by their superparamagnetic properties. Adsorption isotherm analysis revealed heterogeneous binding sites consistent with polymer coating characteristics, while reusability tests confirmed practical potential in salt-rich environments. This work advances the development of functionalized magnetic nanoparticles for histamine removal, offering a scalable, reusable platform to enhance food safety and support low-histamine food production.  \n■ INTRODUCTION  \nHistamine is a biogenic amine (BA) formed mainly through microbial decarboxylation of histidine 1 and commonly found in fermented foods such as cheese, sausage, vegetables, wine, and fish.2,3 While small amounts are detoxified by intestinal amine oxidases,4,5 excessive intake or impaired enzyme function can cause adverse effects, particularly in individuals with histamine intolerance (HIT).6  \nHIT is a nonimmunological disorder resulting from reduced histamine degradation, leading to symptoms like nausea, headaches, and respiratory issues.7−9 It affects approximately 1% of the population, with greater prevalence in middle-aged individuals.10 Contributing factors include genetic mutations in histamine-degrading enzymes, gut microbiota imbalances, and chronic illness.7,8 Diagnosis is clinical, based on symptom patterns and medical history, as no definitive biomarker exists.7, 11 Management focuses on a low-histamine diet, DAO enzyme supplementation, and antihistamines.7,8, 11  \nCurrent approaches for removing histamine from food include enzymatic degradation, 12 microbial action, 13 physical separation techniques like electrodialysis, 14 and modified storage conditions 15 (Table 1). While chromatographic and enzymatic assays remain central for detection and regulatory compliance, active removal strategies are gaining traction in both industrial and consumer settings.  \nEnzymes such as histamine dehydrogenase offer quick detection capabilities, though their performance can be limited by factors like substrate specificity and potential inhibition, which may impact both accuracy and sensitivity.12 Alternatively, microbial starter cultures from lactic acid bacteria and yeasts can be used to reduce histamine levels, as they produce amine-oxidase enzymes that break down histamine. Studies in cheese production have demonstrated that certain bacterial strains decrease histamine content by around 40−50% during t","cbCaivwBFxAQauLP","https://ap.wps.com/l/cbCaivwBFxAQauLP","pdf",3612922,15,"English","# Abstract\n# Introduction\n# Techniques for Histamine Removal\n## Enzymatic degradation and microbial action\n## Electrodialysis and modified storage\n## Molecularly imprinted solid-phase extraction","[{\"question\":\"What problem does the study address regarding histamine in food?\",\"answer\":\"Histamine accumulation in food can cause significant health risks, especially for people with histamine intolerance. Efficient removal strategies are needed to improve food safety and quality.\"},{\"question\":\"How were the polymer-coated iron oxide nanoparticles designed and optimized?\",\"answer\":\"The work synthesizes ION@P(AA-co-MAA) nanoparticles and uses a combined Plackett−Burman and central composite design to identify critical parameters such as the monomer-to-iron oxide ratio and polymerization temperature.\"},{\"question\":\"What advantages do the optimized nanoparticles provide during histamine removal?\",\"answer\":\"They show high adsorption capacity under optimized conditions, enable efficient magnetic separation due to superparamagnetic properties, and demonstrate practical reusability in salt-rich environments.\"}]","Polymer-Coated Iron Oxide Nanoparticles as an Effective Tool for Histamine Extraction - Synthesis, Characterization, and Application | PDF",1790598176,38]