Breakthrough in Nanotechnology: Smartphone-Assisted Sensor for Rapid Antioxidant Capacity Evaluation

Strategic Insights -

Scientists at Jining University have developed a cutting-edge nanotechnology-based sensor that uses manganese dioxide nanozymes (MnO-zymes) to rapidly evaluate the total antioxidant capacity (TAC) of foods and beverages. This innovative technology, which has been peer-reviewed and published in Microchimica Acta, utilizes a smartphone-assisted colorimetric paper sensor that is simple, rapid, and accurate. The sensor has the potential to revolutionize the food industry by enabling quick and reliable testing of antioxidant levels in various products.

Key Takeaways:

  • The MnO-zymes-based sensor can accurately evaluate TAC in a wide range of samples, including fruits and beverages, with results closely matching those obtained from traditional microplate reader-assisted colorimetric sensors and ABTS free radical scavenging capacity assay kits.
  • The sensor has a limit of detection (LOD) of 3.03 mM and can quantify ascorbic acid (AA) in the range of 2.5-125.00 mM.
  • The innovative sensor technology utilizes a one-step solvothermal method to synthesize MnO-zymes with excellent oxidase-like properties.
  • The MnO-zymes/TMB chromogenic system is a crucial component of the sensor, as it enables the oxidation of colorless TMB to generate blue oxidation products (oxTMB), which can be quickly reduced by antioxidants to TMB, causing noticeable fading of the blue color.
  • The sensor has been successfully applied to evaluate TAC in various foods and beverages, demonstrating its potential for practical application in the food industry.
  • The authors of the study, including Ruirui Shi, Chao Wang, Mingyue Zhu, Chen Xie, Wenyu Cui, and Qing Zhou, have collaborated to develop this groundbreaking sensor technology.
  • The research was conducted and published by Jining University, and the findings are reported in the academic journal Microchimica Acta.

Statistics:

  • The limit of detection (LOD) of the sensor is 3.03 mM.
  • The sensor can quantify ascorbic acid (AA) in the range of 2.5-125.00 mM.
  • The sensor has been successfully applied to evaluate TAC in various foods and beverages.
  • The study was published in Microchimica Acta, a respected peer-reviewed journal in the field of microchromatography and microanalysis.

Sources:

  • A smartphone-assisted colorimetric paper sensor based on MnO2 nanozymes as oxidase mimetics for rapid evaluation of total antioxidant capacity in foods. Microchimica Acta, 2025;192(7):414.
  • NewsRx. Jining University Reports Findings in Nanozymes (A smartphone-assisted colorimetric paper sensor based on MnO2 nanozymes as oxidase mimetics for rapid evaluation of total antioxidant capacity in foods). Nanotechnology Weekly. June 23, 2025; p 526.