Development of xanthine based nanobiosensor to detect fishmeat freshness and its industrial usage for food analysis

Sensitive electrochemical detection of xanthine (X), which is an early biomarker as a sign of fish meat spoilage, was achieved by the construction of a novel biosensor. This novel biosensor developed under three main steps. The first step is electropolymerization of conducting polymer (pyrrole) onto pencil graphite electrode (PGE). The second step is entrapment of silver doped zinc oxide nanoparticles (nano Ag-ZnO) onto PGE, which has already doped with polypyrrole (PPy). The third step is immobilization of enzyme (xanthine oxidase) onto modified electrode (nano Ag-ZnO/PPy/PGE) surface. The fabrication process of the biosensor characterized by scanning electron microscopy (SEM). The electrochemical behaviors of the biosensor characterized by cyclic voltammetry (CV). The prepared enzyme electrodes showed the maximum response at pH 7.40 and +0.7V and reached 95% of steady-state current about ~3.2s and sensitivity was 0.03μA/mM. The designed biosensor showed high selectivity and a low detection limit of 0.07μM thanks to the addition of Ag doped ZnO nanoparticles into the conducting polymer structure, which played an important role in the biosensor performance by increasing porous structure of conducting polymer surface. In the proposed project, it is aimed to develop nano-biosensor as a food analyzer and to investigate its usefulness in food analysis after characterization and optimization studies of this sensor to determine fishmeat freshness with a shorter and simpler method.