Researchers at the Helmholtz-Zentrum Berlin institute (HZB) and the University of Stuttgart in Germany have developed an ‘EPR on a chip’ sensor that can detect free radicals, even at very low concentrations. This portable, small, and inexpensive sensor – called ‘SpinMagIC’ -will first be used in the production of olive oil and beer, but the team has plans to adapt their product to other areas of application, such as: medical diagnostics; drug development; semiconductor technology; and battery monitoring.
The formation of free radicals is the first sign of spoilage in many food products. Currently, the detection of these molecules is very costly for food companies as the only direct method – called electron paramagnetic resonance (EPR) – uses electromagnets which do not allow battery operation and are expensive to buy and operate. The SpinMagIC sensor, however, combines a microchip and permanent magnets in a portable device that can fit in a user’s hand.
“EPRoC is not only much more sensitive, it is also less time-consuming, so samples can be analyzed repeatedly throughout the process,” said researcher Michele Segantini of HZB. “This provides additional insights that can be used to optimize production processes to extend the shelf-life and oxidative resistance of the products.”
The team is now setting up a spin-off company which will be supported by the EXIST research transfer program of the German Federal Ministry of Economics and Climate Protection.
“We will produce small, portable and affordable EPR devices based on the combination of a microchip and permanent magnets that can be tailored to the customer’s needs,” explained Segantini.