One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension

Preparation of Fe,Co,P-Codoping Peroxidase-like Green-Emitting Carbon Dots and Its Application in Monitoring the Freshness of Aquatic Products

Carbon dot (CD) nanozymes with excellent fluorescence properties and mimetic enzyme activity have exhibited great potential in monitoring the freshness of meat products. This paper reports the synthesis of Fe, Co, and P codoped CD nanozymes (quantum yields = 48.76%) through a one-step hydrothermal route. The product showed green fluorescence and peroxidase (POD) activity. Because the fluorescence intensity and emission wavelength of prepared CDs change with pH, a pH sensor has been developed to monitor the pH change caused by volatile biogenic amines during the spoilage process of aquatic products. Moreover, this CD biosensor has been used to realize the sensitive and visual detection of hypoxanthine (Hx, the marker of the spoilage of aquatic products) based on the inhibitory effect of Hx upon the POD activity of CDs. This study provides a new strategy for preparing high-quality CD nanozymes and its application in low-cost and visual monitoring of the freshness of aquatic products.

Green manufacturing of a hypoxanthine enzyme sensor for fish freshness based on modified nitrocellulose surface with chito-oligosaccharide

Hypoxanthine (Hx), produced by adenosine triphosphate (ATP) metabolism, is a valuable indicator that determines the quality and degradation status of meat products and is also an important biochemical marker to certain diseases such as gout. The rapid emergence of paper-based enzyme biosensors has already revolutionized its on-site determination. But it is still limited by the complex patterning and fabrication, unstable enzyme and uneven coloration. This work aims to develop an eco-friendly method to construct engineered paper microfluidic, which seeks to produce reaction and non-reaction zones without any patterning procedure. Chito-oligosaccharide (COS), derived from shrimp shells, was used to modify nitrocellulose membranes and immobilize xanthine oxidase (XOD) and chromogenic agent of nitro blue tetrazolium chloride (NBT). After modification, micro fluids could converge into the modification area and Hx could be detected by XOD-catalyzed conversion. Due to the positively charged cationic basic properties of COS, the enzyme storage stability and the color homogeneity could be greatly strengthened through the electrostatic attraction between COS and XOD and formazan product. The detection limit (LOD) is 2.30 μM; the linear range is 0.05-0.35 mM; the complete test time can be as short as 5 min. The COS-based biosensor shows high specificity and can be used directly for Hx in complex samples such as fish and shrimp samples, and different broths. This biosensor is eco-friendly, nontechnical, economical and therefore a compelling platform for on-site or home-based detection of food freshness.

Navigating the development of silver nanoparticles based food analysis through the power of artificial intelligence

In the ongoing pursuit of enhancing food safety and quality through advanced technologies, silver nanoparticles (AgNPs) stand out for their antimicrobial properties. Despite being overshadowed by other nanoparticles in food sensing applications, AgNPs possess inherent qualities that make them effective tools for rapid and selective contaminant detection in food matrices. This review aims to reinvigorate the interest in AgNPs in the food industry, emphasizing their sensing mechanism and the transformative potential of integrating them with artificial intelligence (AI) for enhanced food safety monitoring. It discusses key AI tools and principles in the food industry, demonstrating their positive impact on food analytical chemistry. The interplay between AI and biosensors offers many advantages and adaptability to dynamic analytical challenges, significantly improving food safety monitoring and potentially redefining the landscape of food safety and quality assurance.

Research progress of chilled meat freshness detection based on nanozyme sensing systems

It is important to develop rapid, accurate, and portable technologies for detecting the freshness of chilled meat to meet the current demands of meat industry. This report introduces freshness indicators for monitoring the freshness changes of chilled meat, and systematically analyzes the current status of existing detection technologies which focus on the feasibility of using nanozyme for meat freshness sensing detection. Furthermore, it examines the limitations and foresees the future development trends of utilizing current nanozyme sensing systems in evaluating chilled meat freshness. Harmful chemicals are produced by food spoilage degradation, including biogenic amines, volatile amines, hydrogen sulfide, and xanthine, which have become new freshness indicators to evaluate the freshness of chilled meat. The recognition mechanisms are clarified based on the special chemical reaction with nanozyme or directly inducting the enzyme-like catalytic activity of nanozyme.

Two dimensional iron metal-organic framework nanosheet with peroxidase-mimicking activity for colorimetric detection of hypoxanthine related to shrimp freshness

Two dimensional iron metal-organic framework nanosheet (2D Fe MOF) was facilely synthesized at room temperature by simple stirring of iron salts and terephthalic acid ligand in a mixed solution containing triethylamine. Its morphology and structure were fully characterized by TEM, AFM, XPS and TEM element mapping. Then, its peroxidase-mimicking activity was studied by using H2O2 and 3, 3', 5, 5'- tetramethylbenzidine as substrate. Km and Vmax of 2D Fe MOF towards H2O2 were 0.02 mM and 2.08 × 10-8 M s-1, respectively. Through the formation of cascade reaction between xanthine oxidase and 2D Fe MOF, a visual method for hypoxanthine (Hx) detection was constructed to evaluate aquatic products freshness. After effective validation, this method presented wide linear range (5.0-500.0 μM), low limit of detection (3.29 μM), satisfied accuracy (recovery of 94.78-99.85%), and good selectivity. By using this method, Hx content in shrimp samples at different storage time were determined.

Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges

The degradation of ATP-related compounds is an important biochemical process that reflects the freshness of aquatic products after death. There has been considerable interest in investigating the factors affecting the degradation of ATP-related compounds in aquatic products and in developing techniques to detect them. This review provides the latest knowledge on the degradation mechanisms of ATP-related compounds during the storage of aquatic products and discusses the latest advances in ATP-related compound detection techniques. The degradation mechanisms discussed include mainly degradation pathways, endogenous enzymes, and microbial mechanisms of action. Microbial activity is the main reason for the degradation of IMP and related products during the mid to late storage of aquatic products, mainly through the related enzymes produced by microorganisms. Further elucidation of the degradation mechanisms of ATP-related compounds provides new ideas for quality control techniques in raw aquatic products during storage. The development of new technologies for the detection of ATP-related compounds has become a significant area of research. And, biosensors further improve the efficiency and accuracy of detection and have potential application prospects. The development of biosensor back-end modalities (test strips, fluorescent probes, and artificial intelligence) has accelerated the practical application of biosensors for the detection of ATP-related compounds.

Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?

In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed.

Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review

Meat and aquatic products are susceptible to spoilage during distribution, transportation, and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials (ENMs) typically with the diameter in the range of 1-100 nm exhibit fascinating physicochemical properties. ENMs-based sensing systems have received extensive attention for food freshness assessment due to the advantages of being fast, simple, and sensitive. This review focuses on summarizing the recent application of ENMs-based sensing systems for food freshness detection. First, chemical indicators related to the freshness of meat and aquatic products are described. Then, how to apply the ENMs including noble metal nanomaterials, metal oxide nanomaterials, carbon nanomaterials, and metal-organic frameworks for the construction of different sensing systems were described. Besides, the recent advance in ENMs-based colorimetric, fluorescent, electrochemical, and surface-enhanced Raman spectroscopy sensing systems for assessing the freshness of meat and aquatic products were outlined. Finally, the challenges and future research perspectives for the application of ENMs-based sensing systems were discussed. The ENMs-based sensing systems have been demonstrated as effective tools for freshness evaluation. The sensing performance of ENMs employed in different sensing systems depends on their composition, size, shape, and stability of nanoparticles. For the real application of ENMs in food industries, the risks and regulatory issues associated with nanomaterials need to be further considered. With the continuous development of nanomaterials and sensing devices, the ENMs-based sensors are expected to be applied in-field for rapid detection of the freshness of meat and aquatic products in the future.