Development of a graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness

• Main Authors: Albelda, Jasmine Angelie V., Uzunoglu, Aytekin, Santos, Gil Nonato C., Stanciu, Lia A.
• Format: text
• Published: Animo Repository 2016
• Subjects: Biosensors; Nanocomposites (Materials); Xanthine oxidase; Meat; Physics
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/12073
• Institution: De La Salle University

We report on the fabrication of a graphene-titanium dioxide nanocomposite (TiO2-G) and its use as an effective electrode material in an amperometric hypoxanthine (Hx) sensor for meat freshness evaluation. The nanocomposite was characterized by TEM, XRD, FTIR, XPS, TGA, BET, and CV using the redox co...