Melbourne scientists, led by Monash University in collaboration with Deakin University, have published a study reporting the first microneedle-based biosensor for monitoring fish freshness in real time.
The electrochemical ‘microneedle array’ (MNA) biosensor monitors hypoxanthine (HX) levels in fish tissue. HX levels in fish are used as an indicator of freshness, rising as spoilage occurs.
Unlike traditional methods or previously developed biosensors, the teams’ MNA approach does not require labour-intensive protocols, including sophisticated instrumentation and extensive sample preparation such as homogenisation, filtration and centrifugation.
Instead, the MNA-based biosensor, co-designed by the Monash Institute of Pharmaceutical Sciences (MIPS), uses a microneedle array that can be pressed onto the meat surface, eliminating the need for complex pre-treatments and enabling direct analysis of semi-solid samples such as fish tissue.
Furthermore, the MNA-based biosensor was used to monitor HX levels in fish tissue samples over a 48-hour period, tracking concentration levels and spoilage.
“Food, especially fish meat, is extremely vulnerable to oxidation and microbiological deterioration and therefore effective, analytical techniques for quality control and safety monitoring are required,” said study first author and PhD candidate Masoud Khazaei.
“By eliminating the need for extensive and complex sample pre-treatments, our MNA-based biosensor was able to shorten the analysis period, enhancing its suitability for real-time and on-site testing.
“We see real potential for MNA-based technology to reshape food quality control with its quick, accurate and cost-efficient on-site testing capabilities.”
The next step for the research team will be to seek commercialisation partners in collaboration with Monash Innovation, building on the recent filing of a provisional patent for 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,” said senior author Professor Nicolas Voelcker.
“Our biosensor successfully detected the progressive increase in HX concentration over time, correlating with the spoilage process and providing reliable data even before visual signs of spoilage were apparent, highlighting the biosensor’s effectiveness in delivering accurate, early-stage detection that traditional methods can easily miss.”