Xanthine oxidase biosensor for monitoring meat spoilage

Abstract

In this study, we have designed an electrochemical biosensor for real-time detection of specific biomarkers of bacterial metabolism related to meat spoilage (hypoxanthine and xanthine). The selective biosensor was developed by assembling a 'sandwich' of nanomaterials and enzymes on a platinum-iridium electrode (1.6 mm tip diameter). The materials deposited on the sensor tip include amorphous platinum nanoclusters (i.e. Pt black), reduced graphene oxide, nanoceria, and xanthine oxidase. Xanthine oxidase was encapsulated in laponite hydrogel and used for the biorecognition of hypoxanthine and xanthine (two molecules involved in the rotting of meat by spoilage microorganisms). The developed biosensor demonstrated good electrochemical performance toward xanthine with sensitivity of 2.14 ± 1.48 µA/mM, response time of 5.2 ± 1.5 sec, lower detection limit of 150 ± 39 nM, and retained at least 88% of its activity after 7 days of continuous use.

Biosensors for Indirect Monitoring of Foodborne Bacteria

“…Based on the principle described above, a number of portable electrochemical biosensors have been developed for detecting bacterial biomarkers like xanthine (a biomarker of meat spoilage) [5], D-aminoacids (biomarkers of racemization in protein-rich foods) [6], histamine and putrecine (biomarkers of shellfish decomposition) [7], and botulinum neurotoxin (a biomarker of Clostridium botulinum contamination in canned foods) [8] among others. Table 1 .…”