Nanozyme-based Aptasensor for colorimetric detection of vitamin D3 in milk

Abstract

Objective(s): The growing demand for food production necessitates the development of advanced detection methods to ensure food quality and prevent adulteration. This study presents a colorimetric aptasensor specifically designed to detect vitamin D3 in milk, utilizing the unique properties of nanozymes in combination with aptamers.Materials and Methods: The method utilizes the peroxidase-like activity of bare iron oxide magnetic nanoparticles, which interact electrostatically with aptamers, leading to a color change in the TMB-H2O2 solution through a Fenton-like redox reaction.Results: The results demonstrated that both the choice of buffer and the concentration of vitamin D3 significantly impact the catalytic activity of the nanozymes. In addition, using iron oxide nanozymes offers several advantages, including enhanced stability, straightforward interactions, tunable activity, and effective background color removal through magnetic separation.Conclusions: This innovative approach enhances the reliability of vitamin D3 detection in dairy products and holds broader implications for food safety and quality assurance. The findings highlight the potential of integrating nanotechnology and biosensing techniques to address critical challenges in food monitoring and safety. By tackling these issues, this research contributes to the development of effective strategies for ensuring food integrity and safeguarding consumer health in an era where food adulteration continues to be a pressing concern.