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

the Fe-PDA nanozyme and oxidize colorless TMB to blue oxTMB with absorbance at 653 nm. The absorbance at 653 nm expressed a clear linear relationship with hypoxanthine concentration in the range of 5.13-200 μM, and the detection limit was 1.54 μM. This method was further assessed by measuring the recovery of Hx added to meat samples, which showed promising accuracy. Overall, the developed Fe-PDA nanozyme with excellent peroxidase-mimicking activity is cost-effective, high-performance and easy to produce, offering an efficient and low-cost sensing system based on spectrophotometry for meat freshness determination as an alternative to conventional methods.