Bimodal single-atom iron nanozyme biosensor for volatile amine and food freshness detection
文献类型： 外文期刊
作者： Song, Guangchun 1 ; Zhang, Zedong 3 ; Fauconnier, Marie-Laure 2 ; Li, Cheng 1 ; Chen, Li 1 ; Zheng, Xiaochun 1 ; Zhang, Dequan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
3.Tsinghua Univ, Dept Chem, Beijing 100084, Peoples R China
关键词： Single-atom iron nanozyme; Peroxide-like enzymes; Freshness; Dual-signal biosensor; Food safety
期刊名称：NANO TODAY （ 影响因子：17.4； 五年影响因子：17.9 ）
ISSN： 1748-0132
年卷期： 2023 年 53 卷
页码：
收录情况： SCI
摘要： Volatile amines (VAs) play a critical role in detecting the freshness of meat. However, the development of nondestructive, real-time, and portable techniques for monitoring VAs remains a challenge. Here, we successfully created a colorimetric-fluorescent dual-signal biosensor for meat freshness detection by using a single-atom iron nanozyme (SAFe-N-C nanozyme) and carbon quantum dots (CDs). The SAFe-N-C nanozyme with high peroxidase-like (POD-like) activity (40.22 U/mg) acts as a catalyst by facilitating the conversion of the colourless reduced state 3,3 ',5,5 '-tetramethylbenzidine (redTMB) to its oxidized product (oxTMB). Subsequently, the fluorescence signal of the CDs is quenched due to the inner filtering effect (IFE) between oxTMB and CDs. During food spoilage, the generation of VAs results in the reduction of oxTMB, which subsequently recovers the fluorescence of the CDs. As a result, the limits of detection (LOD) for ammonia detection are 0.9840 ppm and 0.0838 ppm within a linear range of 0.5-50 ppm. This colorimetric-fluorescent dual-signal biosensor effectively detects VAs during the spoilage of livestock and poultry meat in a nondestructive and real-time manner. This innovative work overcomes the limitation of single signal output and provides a portable and reliable method for VAs detection, proving to be a significant advancement in meat freshness assessment.
- 相关文献
作者其他论文 更多>>
-
The effect of Maillard reaction on flavour development of protein hydrolysates from cheese
作者：Gao, Peng;Zhang, Wenyuan;Zhao, Xiaoxuan;Xu, Chen;Pang, Xiaoyang;Zhang, Shuwen;Lv, Jiaping;Fauconnier, Marie-Laure;Zhang, Wenyuan;Zhang, Shuwen;Lv, Jiaping
关键词：Maillard reaction; Flavour development; Degrease; Lipolysis; Peptidomics
-
Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies
作者：Xu, Yuqian;Wen, Xiangyuan;Zhang, Dequan;Wang, Debao;Li, Xin;Hou, Chengli;Xu, Yuqian;Schroyen, Martine
关键词：Electrostatic field; Controlled freezing point storage; Total viable count; Total volatile basic nitrogen; Bacteria community composition change; Fresh meat
-
Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/ gelatin films
作者：Fan, Simin;Wang, Debao;Wen, Xiangyuan;Li, Xin;Fang, Fei;Hou, Chengli;Zhang, Dequan;Fan, Simin;Richel, Aurore;Xiao, Naiyu;Fauconnier, Marie-Laure
关键词：Antimicrobial packaging; Pickering emulsion; Cinnamon essential oil; Chitosan; gelatin composite films; Control release
-
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
作者：Yang, Xiaoyue;Liu, Huan;Zhang, Dequan;Wang, Zhenyu;Yang, Xiaoyue;Liu, Huan;Zhang, Dequan;Wang, Zhenyu;Yang, Xiaoyue;Blecker, Christophe
关键词：Heterocyclic amines; Polyphenols; Reactive carbonyls; Free radicals; M-hydroxy; O-hydroxy
-
Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action
作者：Xu, Yuqian;Zhang, Dequan;Xie, Feifei;Li, Xin;Chen, Li;Hou, Chengli;Xu, Yuqian;Schroyen, Martine
关键词：Electrostatic field; Water holding capacity; Fresh pork; Controlled freezing -point storage; Myofibrillar protein
-
Nuclease Triggered "Signal-On" and Amplified Fluorescent Sensing of Fumonisin B-1 Incorporating Graphene Oxide and Specific Aptamer
作者：Guo, Xiaodong;Zhang, Mengke;Guo, Xiaodong;Fauconnier, Marie-Laure;Guo, Xiaodong;Qiao, Qinqin;Qiao, Qinqin
关键词：aptasensor; fumonisin B-1; nuclease; graphene oxide; point-of-care testing; food safety
-
Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years
作者：Wu, Xinye;Bi, Jinfeng;Wu, Xinye;Fauconnier, Marie-Laure
关键词：apple; HS-SPME-GC-MS; volatile; multivariate analysis; odor-active compounds
