Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?
In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Biosensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-6374/13/2/217 |
| _version_ | 1797622084120084480 |
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| author | Wen Xia Ling Felicia Kobun Rovina Nasir Md Nur ‘Aqilah Joseph Merillyn Vonnie Koh Wee Yin Nurul Huda |
| author_facet | Wen Xia Ling Felicia Kobun Rovina Nasir Md Nur ‘Aqilah Joseph Merillyn Vonnie Koh Wee Yin Nurul Huda |
| author_sort | Wen Xia Ling Felicia |
| collection | DOAJ |
| description | In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed. |
| first_indexed | 2024-03-11T09:05:14Z |
| format | Article |
| id | doaj.art-b0fac2af9ca6422ca46b99dc840055db |
| institution | Directory Open Access Journal |
| issn | 2079-6374 |
| language | English |
| last_indexed | 2024-03-11T09:05:14Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biosensors |
| spelling | doaj.art-b0fac2af9ca6422ca46b99dc840055db2023-11-16T19:25:44ZengMDPI AGBiosensors2079-63742023-02-0113221710.3390/bios13020217Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?Wen Xia Ling Felicia0Kobun Rovina1Nasir Md Nur ‘Aqilah2Joseph Merillyn Vonnie3Koh Wee Yin4Nurul Huda5Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, Sandakan 90509, Sabah, MalaysiaIn the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed.https://www.mdpi.com/2079-6374/13/2/217hypoxanthinexanthinenanotechnologymeat freshnessbiosensor |
| spellingShingle | Wen Xia Ling Felicia Kobun Rovina Nasir Md Nur ‘Aqilah Joseph Merillyn Vonnie Koh Wee Yin Nurul Huda Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? Biosensors hypoxanthine xanthine nanotechnology meat freshness biosensor |
| title | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? |
| title_full | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? |
| title_fullStr | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? |
| title_full_unstemmed | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? |
| title_short | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? |
| title_sort | assessing meat freshness via nanotechnology biosensors is the world prepared for lightning fast pace methods |
| topic | hypoxanthine xanthine nanotechnology meat freshness biosensor |
| url | https://www.mdpi.com/2079-6374/13/2/217 |
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