Emerging MXenes-based aptasensors: A paradigm shift in food safety detection

Background: Food safety, a global concern with profound implications for public health, is on the cusp of a transformative breakthrough. Conventional techniques for identifying contaminants in food samples are often costly, time-consuming, and on the verge of being replaced. The rise of two-dimensional (2D) nanomaterials, particularly Graphene oxide (GO), has given birth to new 2D nanomaterials like MXenes. MXenes, with their unique and intriguing properties such as conductivity, hydrophilicity, bio-compatibility, large surface area, and ease of functionalization/modification, have captured the interest of researchers worldwide, offering a promising future for food safety and detection. Scope and approach: Researchers have developed advanced sensing technology for food safety applications by integrating 2D MXenes with innovative recognition probes known as “aptamers.” Combining MXenes with aptamers to develop sensors is a novel approach that significantly advances food safety sensing due to higher affinity, stability, specificity and reproducibility. MXene-based aptasensor is a product of this innovative integration, providing high sensitivity, selectivity, and ease of synthesis. This study reports recent advancements and trends in synthesizing MXenes and development of MXene-based aptasensors for food safety applications. Additionally, it aims to explore the underlying sensing mechanisms, advancements, challenges and limitations associated with these sensors. Key findings and conclusion: The literature review found that the application of MXenes can revolutionize the fields of biosensors. These MXene-based aptasensors can detect lower concentrations of toxins, pesticides, antibiotics, pathogens, heavy metals, and organic pollutants in food samples with superior properties. The discussion concludes by addressing current challenges and future proespectives, aiming to develop more Mxene-based biosensors with enhanced detection capabilities.