Fe-Doped polydopamine nanoparticles with peroxidase-mimicking activity for the detection of hypoxanthine related to meat freshness-Reference-Cited by-同舟云学术

Fe-Doped polydopamine nanoparticles with peroxidase-mimicking activity for the detection of hypoxanthine related to meat freshness

Published:2022 Issue:5 Volume:147 Page:956-964
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Zhang Yiyin¹,Gao Xiang¹,Ye Yingwang¹,Shen Yizhong¹^ORCID

Affiliation:

1. School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China

Abstract

An efficient Fe-doped polydopamine (Fe-PDA) nanozyme with peroxidase-mimicking activity was synthesized through one-pot hydrothermal method, which was applied to report the concentration of meat freshness indicator hypoxanthine.

Funder

Fundamental Research Funds for the Central Universities

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/AN/D1AN02325J

Reference50 articles.

1. Control of fresh meat quality through manipulation of muscle fiber characteristics

2. Determining meat freshness using electrochemistry: Are we ready for the fast and furious?

3. Recent Advances in Processing and Packaging of Fishery Products: A Review