2017
DOI: 10.1016/j.snb.2017.06.007
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Multicolor biosensor for fish freshness assessment with the naked eye

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Cited by 84 publications
(31 citation statements)
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“…The addition of as low as 1.3 ppm of DMPP induces a variation of the chemoresistance by 10%. 6 Fish freshness can be assessed using a series of biomarkers [29][30][31][32][33] such as xanthine employing biosensors, [30][31][32][33][34][35][36][37][38][39] but also by detecting total volatile basic amines (TVB) such as ammonia, methylamine, dimethylamine and trimethylamine, that result from bacterial spoilage, enzymatic lysis and deamination of seafood. 40 Developing graphene-based sensors with chemical functionalities represents a promising path in this direction since functionalized graphene can lead to a favourable interaction with specic VOCs thanks to the matching chemical characteristics that may result in highly sensitive and specic sensors.…”
Section: Introductionmentioning
confidence: 99%
“…The addition of as low as 1.3 ppm of DMPP induces a variation of the chemoresistance by 10%. 6 Fish freshness can be assessed using a series of biomarkers [29][30][31][32][33] such as xanthine employing biosensors, [30][31][32][33][34][35][36][37][38][39] but also by detecting total volatile basic amines (TVB) such as ammonia, methylamine, dimethylamine and trimethylamine, that result from bacterial spoilage, enzymatic lysis and deamination of seafood. 40 Developing graphene-based sensors with chemical functionalities represents a promising path in this direction since functionalized graphene can lead to a favourable interaction with specic VOCs thanks to the matching chemical characteristics that may result in highly sensitive and specic sensors.…”
Section: Introductionmentioning
confidence: 99%
“…Karube et al (1984) [ 36 ] developed an equation for fish freshness assessment based on the content of inosine 5-phosphate, inosine, and hypoxanthine. Several enzymatic biosensors with colorimetric [ 37 , 38 , 39 ] or electrochemical detection have been developed to quantify the level of hypoxanthine [ 40 ] using the enzyme xanthine oxidase for biorecognition of hypoxanthine or xanthine [ 41 , 42 ]. An electrochemical biosensor prepared by immobilizing xanthine oxidase on a carbon-paste electrode modified with gold nanoparticles was reported and tested on chicken and meat samples, with a limit of detection of 2.2 × 10 −7 M hypoxanthine [ 43 ].…”
Section: Food Freshness/quality Monitoringmentioning
confidence: 99%
“… Example of colorimetric freshness sensor for fish via hypoxanthine detection (reproduced with permission from Reference [ 38 ]). …”
Section: Figurementioning
confidence: 99%
“…Researchers in [10], in order to evaluate fish freshness conducted various subgroup studies under controlled storage conditions pertaining to sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements corresponding to different stages of fish freshness .It emphasized on the rapid assessment by building mathematical models expressing storage condition effects corresponding to aforementioned areas of study used for research. [1] proposed to detect freshness of a fish using a multi color biosensor based on the etching of gold Nano rods (GNRs).…”
Section: Literature Surveymentioning
confidence: 99%