An Origami Paper-Based Analytical Device for Rapid and Sensitive Analysis of Acrylamide in Foods.

Yu Yan,Yangyang Chang,Qiang Zhang,Dan Zhao,Weiming Li,Xiaoqian Li,Meng Liu

doi:10.3390/mi13010013

Yu Yan, Yangyang Chang + Show 5 more

Open Access

https://doi.org/10.3390/mi13010013

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Journal: Micromachines	Publication Date: Dec 23, 2021
Citations: 9	License type: CC BY 4.0

Affiliation: Dalian University of Technology, Dalian University

Abstract

Rapid and sensitive detection of acrylamide in food samples is important for food safety and public health. Here, we describe a disposable origami paper-based analytical device (denoted doPAD) for colorimetric detection of acrylamide. This device uniquely exploits 3D origami folding paper for spatial control of the target recognition and signal readout, thus resulting in a positive correlation between the signals and the analytes. Under optimal conditions, the device achieved the quantitative analysis of acrylamide with a limit of detection of 1.13 μg/L within 120 min (including a derivatization time of 90 min and an assay time of 21 min). Furthermore, our method allowed the rapid and sensitive detection of acrylamide in complex food matrices. We envision that the platform described will find useful applications in the fields of food safety and environmental health.

Highlights

Analysis of Acrylamide in Foods.Acrylamide (AA) can be produced by the Maillard reaction of an amino acid, asparagine and reducing sugars [1,2]
The capture antibody of dAA and horseradish peroxidase-labeled acrylamide derivative (HRP-dAA, with a concentration of 2 mg/mL)
Effects of (a) dilution ratios of capture antibody (cAb), (b) dilution ratios of horseradish peroxidase-labeled acrylamide derivative (HRP-dAA)

Summary

Introduction

Analysis of Acrylamide in Foods.Acrylamide (AA) can be produced by the Maillard reaction of an amino acid, asparagine and reducing sugars (e.g., glucose, fructose) [1,2]. Under different thermal processing conditions, the AA content can vary greatly within the same food [3]. High-carbohydrate foods (e.g., potatoes, cereals) processed at temperature over 120 ◦ C contain extremely high levels of AA [3]. A large number of animal experiments showed that AA possesses reproductive toxicity, genotoxicity, and severe neurotoxicity [4,5,6]. This compound has attracted considerable attention in the fields of food safety control due to its negative consequences on health.

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