Optical Sensor for Food Quality via Enzymatic Polymer Degradation
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Solution Overview
Problem
Current methods for detecting spoilage in foods and cosmetic products are time-consuming and unreliable, often requiring laboratory testing and relying on DNA proliferation, which is not accessible to consumers, and do not effectively indicate microbial contamination.
Innovation Solution
A device comprising a reflecting layer, a nanoparticle layer, and a biodegradable polymer layer, where biomolecules can penetrate to contact the polymer layer, causing a visible change in thickness and color, allowing consumers to detect microbial enzyme activity and spoilage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If laboratory testing with DNA proliferation is used to detect spoilage, then detection reliability is improved, but detection time increases significantly
Solution Approach 1:
The sensor is pre-loaded with enzyme substrates and designed to respond immediately when contacted by microbial enzymes during storage. This preliminary preparation allows detection to start from the first moment of microbial contamination, eliminating the need for waiting periods required in laboratory DNA proliferation tests.
Solution Approach 2:
The patent replaces the biological/lab-based DNA proliferation detection system with an optical sensor system that uses enzyme-substrate chemical reactions. This substitution enables rapid, visual detection without requiring laboratory equipment or time-consuming culturing processes.
2Ease of operation
If visible decay detection is used by consumers, then ease of operation is improved, but detection precision deteriorates for early-stage spoilage
Solution Approach 1:
The sensor utilizes color changes in the optical thin layer to indicate spoilage. When microbial enzymes degrade the polymer substrate, the optical properties of the thin layer change, producing visible color shifts that consumers can interpret to determine product freshness and safety.
Solution Approach 2:
The optical sensor acts as an intermediary between the consumer and the food product. It translates invisible microbial enzyme activity into visible optical signals, enabling consumers to detect early-stage spoilage without needing laboratory expertise or experiencing health risks from direct sampling.
3Measurement precision
If irreversible sensor destruction is used to detect analyte, then detection sensitivity is improved, but device durability worsens
Solution Approach 1:
The sensor design applies local quality by making only the polymer substrate layer degradable while keeping the optical thin layer and other components intact. This localized degradation approach allows the sensor to maintain its structural integrity and optical properties while still enabling sensitive detection through the controlled breakdown of the polymer layer.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables quick and visible analysis of food quality and microbial contamination, allowing consumers to assess the age and quality of products before consumption, ensuring safety and reliability.
Implementation Method 1
biomolecules capable of degrading said polymer layer are able to penetrate said reflecting layer and/or said nanoparticle layer in order to contact said polymer layer
Implementation Method 2
a biodegradable polymer layer positioned between said reflecting layer and said nanoparticle layer
Implementation Method 3
a reflecting layer... a nanoparticle layer... a biodegradable polymer layer positioned between said reflecting layer and said nanoparticle layer
Data Source
Figure 1
Figure 2(a)~2(b)
Figure 3
AI summary
The present invention relates to the field of analyzing the age and/or quality of certain natural products, for example foods. The invention also relates to devices for analyzing said age and/or quality as well as to methods for preparing such devices, to methods for analyzing natural products and to their use.