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A Long-Term Stable Sensor Based on Fe@PCN-224 for Rapid and Quantitative Detection of H₂O₂ in Fishery Products.

ABSTRACT: Hydrogen peroxide (H₂O₂) has been reported to be used for the illegal treatment of fishery products in order to obtain "fake" freshness. Residues of H₂O₂ in food may be of toxicology concern. In this study, a nonenzymatic sensor was developed based on Fe@PCN-224 metal-organic frameworks wrapped by Nafion to detect H₂O₂ concentration. The hybrid structure of Fe@PCN-224 was fabricated by incorporated free Fe^III ions into the center of PCN-224, which was ultra-stable due to the strong interactions between Zr₆ and the carboxyl group. Scanning electron spectroscopy images exhibited that Nafion sheets crossed together on the surface of Fe@PCN-224 nanoparticles to form a hierarchical and coherent structure for efficient electron transfer. Electrochemical investigations showed that the Fe@PCN-224/Nafion/GCE possessed good linearity from 2 to 13,000 ?M (including four orders of magnitude), low detection limits (0.7 ?M), high stability in continuous monitoring (current remained nearly stable over 2300 s) and in long-term measurement (current decreased 3.4% for 30 days). The prepared nanohybrid modified electrode was effectively applied to H₂O₂ detection in three different fishery products. The results were comparable to those measured using photometrical methods. The developed electrochemical method has a great potential in detecting the illegal management of fishery products with H₂O₂.

SUBMITTER: Hu P

PROVIDER: S-EPMC7918592 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1-2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice (CFFP) under the same conditions of on-land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP. A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP, will ensure with 99-100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP. In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of 'safety-by-design' approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as 'superchilled' was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand-alone method, ease of use and classification performance. The methods that were considered 'fit for purpose' are Hydroxyacyl-coenzyme A dehydrogenase (HADH) test, α-glucosidase test, histology, ultraviolet-visible-near-infrared (UV-VIS/NIR) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test.

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A Long-Term Stable Sensor Based on Fe@PCN-224 for Rapid and Quantitative Detection of H₂O₂ in Fishery Products.

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A Long-Term Stable Sensor Based on Fe@PCN-224 for Rapid and Quantitative Detection of H₂O₂ in Fishery Products.