New Microneedle Sensor Measures Fish Freshness in 100 Seconds
Creatrip Team
3 months ago
Researchers at Monash University developed a microneedle-array (MNA) electrochemical biosensor that can accurately measure fish freshness within about 100 seconds by detecting hypoxanthine (HX), a breakdown product that rises as fish spoils. The device uses a 4x4 array of tiny needles coated with gold nanoparticles and an HX-degrading enzyme; when pressed into fish flesh, the needles interact with HX and produce a measurable change in electrical potential. In tests on salmon left at room temperature to induce spoilage, the sensor detected HX down to under 500 ppb and produced results rapidly. The team aims to integrate the sensor with portable wireless data systems for real-time freshness monitoring across the supply chain. (MNA: microneedle array)
