Thermal and colorimetric sensors for antioxidants in food: Incorporating bio-based monomers and deep eutectic solvents into imprinted polymers

In his research, Gil van Wissen focused on finding simple and sustainable ways to measure health-promoting substances in food, known as antioxidants. These antioxidants, such as vitamin C, help protect our bodies from oxidative stress. This is a process where harmful molecules build up in our bodies and can damage cells, contributing to numerous diseases.
Measuring antioxidants usually requires expensive equipment and specialised labs. To make the process easier, new sensor materials using more eco-friendly ingredients were developed. These sensors are designed to detect specific antioxidants, working like a key that fits into a lock, only reacting to the right substance.
He created two types of sensors: one that detects small temperature changes and another that changes colour when antioxidants are present. These sensors were tested on real foods like almond milk, walnuts, and mustard seeds, and they accurately detected the beneficial substances. Using the new method, even a smartphone camera can obtain results, making it practical for everyday use outside a lab.
Overall, his work shows that faster, more affordable sensors can be developed without losing accuracy, making it easier to verify the quality and nutritional value of food.