Novel Enzymatic Biosensor Utilizing a MoS2/MoO3 Nanohybrid for the Electrochemical Detection of Xanthine in Fish Meat

A rapid, reliable, and user-friendly electrochemicalsensor wasdeveloped for the detection of xanthine (Xn), an important biomarkerof food quality. The developed sensor is based on a nanocompositecomprised of molybdenum disulfide-molybdenum trioxide (MoS2/MoO3) and synthesized using a single-pot hydrothermalmethod. Structural analysis of the MoS2/MoO3 nanocomposite was conducted using X-ray diffraction (XRD) and Ramanspectroscopy, while its compositional properties were evaluated throughX-ray photoelectron spectroscopy (XPS). Morphological features wereobserved using scanning electron microscopy (SEM) and transmissionelectron microscopy (TEM). Two-dimensional (2D) MoS2 offersadvantages such as a high surface-to-volume ratio, biocompatibility,and strong light-matter interaction, whereas MoO3 serves as an effective electron transfer mediator and exhibits excellentstability in aqueous environments. The enzymatic biosensor derivedfrom this nanocomposite demonstrates remarkable cyclic stability anda low limit of detection of 64 nM. It enables rapid, reproducible,specific, and reproducible detection over 10 cycles while maintaininga shelf life of more than 5 weeks. These findings highlight the potentialof our proposed approach for the development of early detection devicesfor Xn.

Automated summary

A rapid, reliable, and user-friendly electrochemical sensor was developed for the detection of xanthine (Xn), an important biomarker of food quality. The sensor was created using a single-pot hydrothermal method and comprised a nanocomposite of molybdenum disulfide-molybdenum trioxide (MoS2/MoO3). The nanocomposite demonstrated excellent stability, high surface-to-volume ratio, and biocompatibility, making it a promising approach for early detection devices for Xn.