Scientists from Monash University, in collaboration with Deakin University, have made a significant breakthrough in food safety technology. They have developed the first microneedle-based biosensor capable of monitoring fish freshness in real time. This innovation, detailed in the journal ACS Sensors, could revolutionize how consumers and suppliers assess fish quality.
The electrochemical device, known as a microneedle array (MNA), measures hypoxanthine (HX) levels in fish tissue. As fish spoil, HX levels increase, making it a reliable indicator of freshness. Unlike conventional methods that require complex preparation, the MNA biosensor simplifies the process significantly. It allows for direct analysis of fish tissue by pressing the microneedles onto the meat surface, thus eliminating time-consuming procedures such as homogenisation, filtration, and centrifugation.
Masoud Khazaei, a PhD candidate and the study’s first author, noted the potential of MNA technology for real-time monitoring in supply chains. “Food, especially fish meat, is extremely vulnerable to oxidation and microbiological deterioration,” Khazaei explained. “Our biosensor shortens the analysis period, enhancing its suitability for real-time and on-site testing.”
The research team successfully monitored HX levels in fish over a 48-hour period. Their results closely matched those from the commercial AmplexTM Red Assay Kit, confirming the biosensor’s accuracy.
Potential Impact on Food Safety
Professor Nicolas Voelcker, a senior author and head of research programs at Monash University, highlighted the future implications of this technology. “With microneedle array biosensors, we’re looking at a future where food testing becomes faster, smarter, and dramatically more accessible across the entire supply chain,” he said.
The biosensor demonstrated its ability to detect rising HX concentrations correlating with spoilage, providing reliable data before visual signs of deterioration appear. This capability underscores the importance of early-stage detection, which is often missed by traditional methods.
Dr. Azadeh Nilghaz, a research fellow and project lead, emphasized the biosensor’s rapid response time of just 100 seconds. “Freshness isn’t something we can guess; it’s something we have to measure,” she stated. “Rapid, time-sensitive HX testing is essential because hypoxanthine levels rise well before fish looks or smells ‘off’.”
The team is now looking to commercialize their invention, collaborating with Monash Innovation following the recent filing of a provisional patent for the technology. Their research paves the way for advancements in food safety, aiming to provide efficient and accurate freshness assessments that can benefit consumers and suppliers alike.
To read the full study titled “Enhancing Food Safety with Microneedle-Based Biosensors: Real-Time Monitoring of Fish Freshness,” visit ACS Sensors. The DOI for the publication is 10.1021/acssensors.5c01637.
