Novel Enzymatic Biosensor Utilizing a MoS(2)/MoO(3) Nanohybrid for the Electrochemical Detection of Xanthine in Fish Meat

[Image: see text] A rapid, reliable, and user-friendly electrochemical sensor was developed for the detection of xanthine (Xn), an important biomarker of food quality. The developed sensor is based on a nanocomposite comprised of molybdenum disulfide-molybdenum trioxide (MoS(2)/MoO(3)) and synthesized using a single-pot hydrothermal method. Structural analysis of the MoS(2)/MoO(3) nanocomposite was conducted using X-ray diffraction (XRD) and Raman spectroscopy, while its compositional properties were evaluated through X-ray photoelectron spectroscopy (XPS). Morphological features were observed using scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Two-dimensional (2D) MoS(2) offers advantages such as a high surface-to-volume ratio, biocompatibility, and strong light–matter interaction, whereas MoO(3) serves as an effective electron transfer mediator and exhibits excellent stability in aqueous environments. The enzymatic biosensor derived from this nanocomposite demonstrates remarkable cyclic stability and a low limit of detection of 64 nM. It enables rapid, reproducible, specific, and reproducible detection over 10 cycles while maintaining a shelf life of more than 5 weeks. These findings highlight the potential of our proposed approach for the development of early detection devices for Xn.