An electrochemical biosensor based on antifouling conductive hydrogel for umami detection in complex fish matrices
- 1School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
- 2Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Abstract
Bionic taste electrochemical sensors are crucial for the detection of flavor substances due to their sensitivity and biomimetic sensing capabilities. However, nonspecific fouling in complex food matrices limits accuracy. Herein, we developed an antifouling conductive hydrogel-based bionic umami sensor by integrating a zwitterionic polymer matrix with a conductive AuNPs/MXene framework. The zwitterionic hydrogel provided strong hydration and charge balance to suppress nonspecific protein adsorption, while AuNPs/MXene increased electroactive surface area and offered active sites for umami receptor immobilization. The sensor exhibited outstanding antifouling performance, with low signal variation (0.18%–4.42%) under fouling conditions, thereby enabling the monitoring of storage-dependent variations in overall umami-related response of fish samples. It exhibited a wide linear range (10−12–10−4 M) and an ultralow detection limit of 0.33 pM. This work provides an effective strategy for robust taste sensing in fouling environments and lays a foundation for correlating receptor-mediated signals with key umami markers in real samples.
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BibTeX
@article{qin2026electrochemical,
title = {{An electrochemical biosensor based on antifouling conductive hydrogel for umami detection in complex fish matrices}},
author = {Mengjie Qin and Yuanyuan Luo and Feng Hong and Xiaoxiao Feng and Yiwen Zhu and Xueli Luo and Guangxian Wang and Jing Liu and Yuan Liu},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104677},
url = {https://doi.org/10.1016/j.fochx.2026.104677},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - An electrochemical biosensor based on antifouling conductive hydrogel for umami detection in complex fish matrices
AU - Mengjie Qin
AU - Yuanyuan Luo
AU - Feng Hong
AU - Xiaoxiao Feng
AU - Yiwen Zhu
AU - Xueli Luo
AU - Guangxian Wang
AU - Jing Liu
AU - Yuan Liu
PY - 2026
DA - 2026/10/22
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104677
UR - https://doi.org/10.1016/j.fochx.2026.104677
AB - Bionic taste electrochemical sensors are crucial for the detection of flavor substances due to their sensitivity and biomimetic sensing capabilities. However, nonspecific fouling in complex food matrices limits accuracy. Herein, we developed an antifouling conductive hydrogel-based bionic umami sensor by integrating a zwitterionic polymer matrix with a conductive AuNPs/MXene framework. The zwitterionic hydrogel provided strong hydration and charge balance to suppress nonspecific protein adsorption, while AuNPs/MXene increased electroactive surface area and offered active sites for umami receptor immobilization. The sensor exhibited outstanding antifouling performance, with low signal variation (0.18%–4.42%) under fouling conditions, thereby enabling the monitoring of storage-dependent variations in overall umami-related response of fish samples. It exhibited a wide linear range (10−12–10−4 M) and an ultralow detection limit of 0.33 pM. This work provides an effective strategy for robust taste sensing in fouling environments and lays a foundation for correlating receptor-mediated signals with key umami markers in real samples.
SN - 2590-1575
ER -