Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced 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 English |
| Published: |
MDPI AG, Basel, Switzerland
2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/38624/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38624/2/FULL%20TEXT.pdf |
| _version_ | 1825715566984298496 |
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| author | Wen, Felicia Xia Ling Kobun Rovina Nasir Md Nur ‘Aqilah Joseph Merillyn Vonnie Koh, Wee Yin Nurul Huda |
| author_facet | Wen, Felicia Xia Ling Kobun Rovina Nasir Md Nur ‘Aqilah Joseph Merillyn Vonnie Koh, Wee Yin Nurul Huda |
| author_sort | Wen, Felicia Xia Ling |
| collection | UMS |
| 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 | 2024-09-24T00:48:52Z |
| format | Article |
| id | ums.eprints-38624 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:48:52Z |
| publishDate | 2023 |
| publisher | MDPI AG, Basel, Switzerland |
| record_format | dspace |
| spelling | ums.eprints-386242024-05-02T08:57:14Z https://eprints.ums.edu.my/id/eprint/38624/ Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? Wen, Felicia Xia Ling Kobun Rovina Nasir Md Nur ‘Aqilah Joseph Merillyn Vonnie Koh, Wee Yin Nurul Huda Food processing and manufacture TX341-641 Nutrition. Foods and food supply 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. MDPI AG, Basel, Switzerland 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/38624/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/38624/2/FULL%20TEXT.pdf Wen, Felicia Xia Ling and Kobun Rovina and Nasir Md Nur ‘Aqilah and Joseph Merillyn Vonnie and Koh, Wee Yin and Nurul Huda (2023) Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? Biosensors, 13. pp. 1-24. https://doi.org/10.3390/bios13020217 |
| spellingShingle | Food processing and manufacture TX341-641 Nutrition. Foods and food supply Wen, Felicia Xia Ling 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-paced Methods? |
| title | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? |
| title_full | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? |
| title_fullStr | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? |
| title_full_unstemmed | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? |
| title_short | Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods? |
| title_sort | assessing meat freshness via nanotechnology biosensors is the world prepared for lightning fast paced methods |
| topic | Food processing and manufacture TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/38624/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38624/2/FULL%20TEXT.pdf |
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