Finger pump microfluidic detection system for methylparaben detection in foods

Area of Science:

• Analytical Chemistry
• Food Science
• Microfluidics

Background:

• Methylparaben (MP) is a common food preservative requiring accurate quantification.
• Existing analytical methods for MP can be time-consuming and expensive.
• There is a need for rapid, portable, and cost-effective MP detection systems.

Purpose of the Study:

• To develop and validate a novel microfluidic assay platform for methylparaben (MP) quantification in commercial foods.
• To integrate a finger pump microchip (FPM) with a smartphone-based detection system for on-site analysis.
• To assess the accuracy and feasibility of the proposed method compared to conventional techniques.

Main Methods:

• A microfluidic chip (FPM) was utilized for sample handling and reaction.
• A modified Fenton reaction at 40°C was employed to generate a colored complex with MP.
• Color intensity (RGB values) was measured using smartphone APP software for MP concentration determination.
• Linear correlation (R² = 0.9944) was established between color intensity and MP concentrations (100–3000 ppm).

Main Results:

• The developed assay platform demonstrated a strong linear relationship between color intensity and MP concentration.
• Analysis of 12 commercial food samples showed excellent agreement with conventional benchtop methods (deviation ≤ 5.88%).
• The assay requires a minimal sample volume (5 μL) and provides rapid results.

Conclusions:

• The novel FPM and smartphone-based platform offers a feasible, low-cost, and accurate method for measuring MP in commercial foods.
• This portable system presents a viable alternative to traditional macroscale analytical techniques.
• The technology holds potential for on-site food safety monitoring and quality control.