NFC-enabled sensing platform for the onsite determination of asparagine in food

The formation of acrylamide, a potent neurotoxin, during the cooking of common foods like potatoes, and coffee presents a significant food safety challenge. This reaction is driven by free asparagine, yet current methods for its quantification are lab-based, slow, and expensive. To address this, we developed the first fully-integrated, batteryless, and wireless point-of-need sensor for rapid detection of free asparagine. Our innovation lies in coupling a disposable, chemically-functionalized paper-based gas sensor with a Near Field Communication (NFC) integrated circuit. This architecture allows a standard smartphone to wirelessly power the sensor and receive real-time data. The device operates by detecting ammonia gas, which is released during the enzymatic degradation of asparagine. Our proof-of-concept system achieves a detection limit of 3.28 μg/mL, sufficient for quantifying asparagine in food products. By eliminating the need for external power sources or readers, this technology provides a practical and cost-effective tool to improve quality control and safety in food manufacturing.