Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompa...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79646/ http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf |
| _version_ | 1848858727397982208 |
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| author | Wang, Zhipan Ma, Baokai Shen, Cai Lai, Oi Ming Tan, Chin Ping Cheong, Ling Zhi |
| author_facet | Wang, Zhipan Ma, Baokai Shen, Cai Lai, Oi Ming Tan, Chin Ping Cheong, Ling Zhi |
| author_sort | Wang, Zhipan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompatible copper-based metal organic framework nanofibers (Cu-MOF) film and used it for fabrication of a hypoxanthine and xanthine electrochemical biosensor. Cu-MOF can efficiently entrap XOD, provide a suitable atmosphere for XOD biocatalysis, and ensure good electron transfer between enzyme and electrode surface. The as-prepared XOD-electrochemical biosensor demonstrated high sensitivity for both hypoxanthine and xanthine with a wide linear range (0.01 to 10 μM) and low limit of detection. During the 3-week storage stability test at 4 °C, the fabricated biosensor demonstrated good reusability (up to 100 times) and excellent storage stability for hypoxanthine and xanthine. When applied for detection of hypoxanthine and xanthine in chilled squid and large yellow croaker, the XOD-electrochemical biosensors demonstrated good recovery rates. |
| first_indexed | 2025-11-15T12:18:02Z |
| format | Article |
| id | upm-79646 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:18:02Z |
| publishDate | 2019 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-796462021-08-30T00:07:57Z http://psasir.upm.edu.my/id/eprint/79646/ Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film Wang, Zhipan Ma, Baokai Shen, Cai Lai, Oi Ming Tan, Chin Ping Cheong, Ling Zhi ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompatible copper-based metal organic framework nanofibers (Cu-MOF) film and used it for fabrication of a hypoxanthine and xanthine electrochemical biosensor. Cu-MOF can efficiently entrap XOD, provide a suitable atmosphere for XOD biocatalysis, and ensure good electron transfer between enzyme and electrode surface. The as-prepared XOD-electrochemical biosensor demonstrated high sensitivity for both hypoxanthine and xanthine with a wide linear range (0.01 to 10 μM) and low limit of detection. During the 3-week storage stability test at 4 °C, the fabricated biosensor demonstrated good reusability (up to 100 times) and excellent storage stability for hypoxanthine and xanthine. When applied for detection of hypoxanthine and xanthine in chilled squid and large yellow croaker, the XOD-electrochemical biosensors demonstrated good recovery rates. Springer 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf Wang, Zhipan and Ma, Baokai and Shen, Cai and Lai, Oi Ming and Tan, Chin Ping and Cheong, Ling Zhi (2019) Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film. Food Analytical Methods, 12 (8). pp. 1715-1724. ISSN 1936-9751; ESSN: 1936-976X https://link.springer.com/article/10.1007/s12161-019-01513-8 10.1007/s12161-019-01513-8 |
| spellingShingle | Wang, Zhipan Ma, Baokai Shen, Cai Lai, Oi Ming Tan, Chin Ping Cheong, Ling Zhi Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| title | Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| title_full | Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| title_fullStr | Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| title_full_unstemmed | Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| title_short | Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| title_sort | electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film |
| url | http://psasir.upm.edu.my/id/eprint/79646/ http://psasir.upm.edu.my/id/eprint/79646/ http://psasir.upm.edu.my/id/eprint/79646/ http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf |