Researchers have developed a groundbreaking electron paramagnetic resonance (EPR) sensor that fits on a microchip, enabling the detection of free radicals in food products even at extremely low concentrations. This innovative “EPR on a chip” (ERPoC) sensor, created by teams from Helmholtz-Zentrum Berlin (HZB) and the University of Stuttgart, is portable, affordable, and small enough to be tailored to specific industry needs. Initially, it will be used to monitor the quality of olive oil and beer.
“We are designing small, portable, and cost-effective EPR devices by integrating a microchip with permanent magnets, customized for various applications,” says Michele Segantini, a physicist from HZB who is nearing the completion of his PhD under Prof. Klaus Lips. Free radicals, highly reactive molecules that indicate spoilage, are difficult to detect. Traditional methods for detecting these molecules in food products require expensive EPR machines that are large and power-hungry, limiting their use.
Continue reading… “Revolutionary EPR Chip Could Transform Food Quality Testing and More”
