A portable strip sensing platform based on bimetal-organic framework nanozyme for freshness assessment of aquatic products

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2025-09-01 Epub Date: 2025-03-14 DOI:10.1016/j.foodcont.2025.111297

Zheng Liu , Yufan Feng , Yongxi Cui , Yumeng Wang , Zhuoyan Fu , Hongxia Li , Chunyan Sun

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Abstract

With the increasing demand for aquatic products, assessing their freshness has become increasingly important. Therefore, it is highly urgent to develop various simple, reliable, and portable sensing platforms for aquatic products' freshness assessment. In this work, a kind of bimetal-organic framework nanozyme (MOF Fe-Cu) was synthesized using a one-pot hydrothermal reaction. Attributed to the synergistic action of Fe and Cu, MOF Fe-Cu has enhanced POD-like activity. By combining MOF Fe-Cu with xanthine oxidase (XOD), a self-supplying H₂O₂ enzymatic cascade catalytic system was proposed, obtaining aquatic products freshness indicator hypoxanthine (Hx)-responsive colorimetric sensing platform. Based on the feasibility analysis for field testing, a portable device was developed by integrating MOF Fe-Cu-based test strips with smartphones to facilitate on-site quantification of Hx. The developed portable device has considerable potential for application in assessing aquatic products' freshness in the field.

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基于双金属-有机框架纳米酶的便携式条带传感平台用于水产品新鲜度评估

随着人们对水产品需求的不断增加，对其新鲜度的评估变得越来越重要。因此，开发各种简单、可靠、便携的水产品新鲜度评估传感平台迫在眉睫。本研究采用水热反应一锅法合成了一种双金属有机框架纳米酶（MOF Fe-Cu）。由于铁和铜的协同作用，MOF Fe-Cu 具有更强的类 POD 活性。通过将 MOF Fe-Cu 与黄嘌呤氧化酶（XOD）结合，提出了一种自给式 H2O2 酶级联催化系统，获得了水产品新鲜度指示剂次黄嘌呤（Hx）响应比色传感平台。根据现场测试的可行性分析，将基于 MOF Fe-Cu 的试纸与智能手机集成，开发了一种便携式设备，便于现场定量检测 Hx。所开发的便携式设备在现场评估水产品新鲜度方面具有相当大的应用潜力。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.