Researchers from Russia and China have developed an enzyme-based biosensor that determines the content of alcohol, sugar, lactic acid, and starch in beverages in 1–2 minutes. This was reported by the press service of RTU MIREA. The development is designed to improve the accuracy and speed of product control in the food industry.
The project was co-authored by scientists from Tula State University, Harbin Institute of Technology, and the Russian company "Econix-Expert." The sensor uses natural enzymes, each of which "recognizes" a specific substance in the liquid. Unlike existing solutions, the molecules retain activity longer due to a biocompatible gel based on albumin protein, which ensures stability and accuracy of analysis without complex laboratory equipment.
The sensor is a universal platform for immobilizing enzymes with high electrical conductivity and biocompatibility, which can be adapted in the future to determine other substances. In practice, the device allows you to check the content of alcohol and sugar in wines, starch in baby food and other products, the results are comparable with chromatography methods.
Technical characteristics and advantages of the sensor: determines four key components in 1–2 minutes; enzyme stabilization technology in the gel preserves activity; suitable for use directly in production; the accuracy of the analysis is comparable to laboratory methods; reduces the risk of defects and speeds up quality control.
The technology has a direct practical effect: it will allow small enterprises — craft breweries, cheese factories, wineries — to quickly and independently check raw materials and finished products, saving time and resources and ensuring the safety of beverages for consumers. The study was supported by a grant from the Russian Science Foundation and published in the journal GELS.