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. 2019 Mar 14;19(6):1286.
doi: 10.3390/s19061286.

Multiplexed Paper Microfluidics for Titration and Detection of Ingredients in Beverages

Alisha Prasad  1 , Tiffany Tran  2 , Manas Ranjan Gartia  3
Affiliations

Multiplexed Paper Microfluidics for Titration and Detection of Ingredients in Beverages

Alisha Prasad et al. Sensors (Basel). .

Abstract

Food safety and access to systematic approaches for ensuring detection of food hazards is an important issue in most developing countries. With the arrival of paper-based analytical devices (µPADs) as a promising, rapid, easy-to-use, and low-cost analytical tool, we demonstrated a simple microfluidic-based titration study for the analysis of packaged fruit juices. Similar, to the titration experiments using traditional glassware in chemistry laboratories, in this study the titration experiments were developed using paper microfluidics for the analysis of several analytes such as pH, vitamin C, sugars, and preservatives present in the packaged fruit juices. The allergen found commonly in dairy based mixtures and the non-pathogenic biochemical component responsible for food spoilage in cider based fruit juices were also determined. The results obtained using paper microfluidics were compared with those obtained using a conventional spectrophotometric technique. Finally, a paper microfluidics based multiplexed sensor was developed for the analysis of common nutritional ingredients, an allergen, and a non-pathogenic byproduct present in packaged fruit juices on a single platform. Overall, the results presented in this study reveal that the proposed paper microfluidic assisted colorimetric multiplexed sensor offers a quick and reliable tool for on-spot routine analysis for food safety applications.

Keywords: food safety and monitoring; microfluidic paper-based analytical device; multiplexed sensor; on-spot routine analysis; packaged fruit juice testing; ready-made test strips.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic representation of the fabrication process of paper microfluidic devices. Step1: AutoCAD Design; Step2: Wax Printing on Whatman Paper Grade No.1; and Step 3: Bake at 120 °C for 2 min.
Figure 2
Figure 2
pH testing using different dyes. (a) pH color bar chart; (b) standards at different pH; (c,d) Test samples: (c) citric acid (pH: 2.97), (d) nitrite (pH: 8.64) (Scale bar: 6 mm), (e) RGB value corresponding to pH. PR: Phenol red, BG: Bromocresol green, CR: Chlorophenol red, BB: Bromophenol blue.
Figure 3
Figure 3
Demonstration of titration on paper microfluidics. (a) Ascorbic acid (concentrations are in µM); (b) citric acid; (c) nitrite (concentrations are in mM); (d) glucose (concentrations are in M); (e) Intensity Profile of a; (f) Intensity Profile of c; (g) Intensity Profile of d. (Scale bar: 3 mm).
Figure 3
Figure 3
Demonstration of titration on paper microfluidics. (a) Ascorbic acid (concentrations are in µM); (b) citric acid; (c) nitrite (concentrations are in mM); (d) glucose (concentrations are in M); (e) Intensity Profile of a; (f) Intensity Profile of c; (g) Intensity Profile of d. (Scale bar: 3 mm).
Figure 4
Figure 4
Testing biochemical compounds found in packaged fruit juices. (a) Testing of lactose by adding lactaid in milk; (b) testing fruit juice spoilage. GU: guaiacol; S: spoiled lemonade; C: control; F: fresh lemonade; Gl: glucose; M: milk; ML: milk + lactose; MΔL: milk + heated lactose. (Scale bar: 3 mm).
Figure 5
Figure 5
Multiplex paper microfluidic setup for testing several analytes. (a) After adding reagents; (b) after adding milk; (c) after adding lemonade. 1: ascorbic acid; 2: glucose; 3: lactose; 4: heated lactose; 5: nitrite; 6: guaiacol; 7: citric acid; 8: bromocresol green (7.53); 9: bromophenol blue (pH = 7.12); 10: control. (Scale bar: 3 mm).
Figure 6
Figure 6
Absorbance Profile and Standard Curve. (a) Ascorbic acid; (b) nitrite; (c) citric acid; (d) glucose.
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