Molecularly Imprinted Polymer-Based Electrochemical Sensor for Rapid and Selective Detection of Hypoxanthine.

In this paper, we report on the coupling of an electrochemical transducer with a specifically designed biomimetic and synthetic polymeric layer that serves as a recognition surface that demonstrates the molecular memory necessary to facilitate the stable and selective identification of the meat-freshness indicator hypoxanthine. Consumer preferences and the food safety of meat products are largely influenced by their freshness, so it is crucial to monitor it so as to quickly identify when it deteriorates. The sensor consists of a glassy-carbon electrode, which can be regenerated in situ continuously, functionalized with molecularly imprinted polymers (MIPs) and a nanocomposite of curcumin-coated iron oxide magnetic nanospheres (C-IO-MNSs) and multiwalled carbon nanotubes (MWCNTs) that enhance the surface area as well as the electroactive characteristics. The electrochemical behavior of the fabricated sensor was analyzed by both cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Differential pulse voltammetric studies revealed the rapid response of the proposed sol-gel-MIP/MWCNT/C-IO-MNS/GCE sensor to hypoxanthine in a concentration range of 2-50 µg/mL with a lower limit of detection at 0.165 μg/mL. Application of the newly fabricated sensor demonstrated acceptable recoveries and satisfactory accuracy when used to measure hypoxanthine in different meat samples.