Scientists from Monash University, in collaboration with Deakin University, have developed a groundbreaking microneedle-based biosensor capable of monitoring fish freshness in real time. This innovative technology, featured in the journal ACS Sensors, employs an electrochemical microneedle array (MNA) to detect levels of hypoxanthine (HX) in fish tissue, a key indicator of freshness that increases as spoilage occurs.
The MNA-based biosensor stands out due to its simplicity and efficiency. Unlike conventional methods that require extensive sample preparation—including homogenisation, filtration, and centrifugation—this biosensor allows for direct analysis of semi-solid samples, such as fish tissue, by simply pressing the microneedle array onto the meat surface. This approach not only reduces the time and labor involved but also ensures accurate real-time monitoring.
Masoud Khazaei, a PhD candidate and the study’s first author, highlighted the potential of this technology in transforming food safety practices. He emphasized the vulnerability of fish to oxidation and microbiological deterioration, stating, “Effective analytical techniques for quality control and safety monitoring are required.” He noted that the MNA-based biosensor streamlines analysis, making it suitable for in-field food testing and supply chain monitoring.
Advancements in Food Safety Monitoring
The biosensor’s capabilities were put to the test over a 48-hour period, successfully tracking HX concentration levels in fish tissue samples. Khazaei pointed out that the biosensor’s readings aligned closely with results from the commercial AmplexTM Red Assay Kit, confirming its accuracy.
Professor Nicolas Voelcker, a senior author and leader of research programs at Monash University, underscored the 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 noted that the biosensor could detect HX concentration increases before visible spoilage signs appear, providing critical early-stage detection.
Dr Azadeh Nilghaz, a research fellow and project lead, expressed optimism about the biosensor’s potential for time-sensitive freshness assessments. “Our biosensor has exhibited excellent analytical performance with a rapid response time of 100 seconds,” she said. According to Nilghaz, measuring freshness accurately is essential, as hypoxanthine levels rise well before fish begins to look or smell spoiled.
The research team is now focusing on commercialisation efforts in conjunction with Monash Innovation, having recently filed a provisional patent for this technology. The next steps involve partnering with industry stakeholders to bring this promising innovation to market.
To access the full study titled “Enhancing Food Safety with Microneedle-Based Biosensors: Real-Time Monitoring of Fish Freshness,” visit the DOI link: 10.1021/acssensors.5c01637.
