Dual-Modal Bimetallic Nanozyme-Based Sensing Platform Combining Colorimetric and Photothermal Signal Cascade Catalytic Enhancement for Detection of Hypoxanthine to Judge Meat Freshness

Considering the enormous demand for meat in people’s daily lives, the development of efficient meat freshness assays is of great significance for safeguarding food safety. Here, a novel bimetallic nanozyme Fe@CeO 2 with high peroxidase-like activity was first synthesized by embedding ferrocenecarboxylic acid (Fc) into hollow CeO 2 nanospheres, which combined with xanthine oxidase (XOD) to develop a self-supplying H 2 O 2 -facilitated enzymatic cascade catalytic system of XOD + Fe@CeO 2, yielding a meat freshness indicator hypoxanthine (Hx)-responsive colorimetric and photothermal dual-mode analytical platform for judging meat freshness upon the assistance of 3,3′,5,5′-tetramethylbenzidine (TMB). Owing to the catalytic activity of XOD to convert Hx into H 2 O 2, Fe@CeO 2 rapidly dissociated it into • OH via a peroxidase activity-triggered Fenton-like reaction, emerging a typical enzymatic cascade catalytic reaction. As a result, the colorless TMB was oxidized to be the product of dark-blue oxTMB by • OH, with a chromogenic reaction-driven absorption enhancement at 652 nm, which endowed it with a significant photothermal effect under 660 nm laser irradiation. On this basis, an Hx concentration-dependent colorimetric and photothermal dual-mode signal cascade catalytic enhancement sensing platform was proposed by integrating with a Color Picker App-installed smartphone and a 660 nm laser-equipped handheld thermal imager, achieving the onsite quantitative, reliable, and visual detection of Hx in real meat samples for judging meat freshness with acceptable results. Notably, the colorimetric and photothermal dual-mode signal cascade catalytic enhancement improved not only the reliability but also the sensitivity of the assay, which provided new insights for efficient onsite visual monitoring of meat freshness to safeguard food safety.