What's in My Coffee? Do-It-Yourself Testing for Chicory Adulteration Using Particle Trapping in Stencil-Based Paper
Balachandar Sundarrajan1, Priyadharshini Shanmugam2,3, Anusha Prabhu1
1Microfluidics, Sensors and Diagnostics (μSenD) Laboratory, Centre for Microfluidics, Biomarkers, Photoceutics and Sensors (μBioPS), Department of Biotechnology, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104, India.
ACS Omega
|July 29, 2025
Summary
A new Do-It-Yourself (DIY) method uses particle adhesion to detect chicory adulteration in coffee. This low-cost, rapid test can identify chicory in coffee powder, ensuring product quality and consumer safety.
Area of Science:
- Food Science
- Analytical Chemistry
- Materials Science
Background:
- Chicory adulteration in coffee is a common issue affecting product quality.
- Existing detection methods can be expensive and time-consuming.
Purpose of the Study:
- To develop a cost-effective, DIY method for detecting chicory adulteration in coffee powder.
- To leverage particle adhesion differences between coffee and chicory for detection.
Main Methods:
- A Do-It-Yourself (DIY) Shake & Invert approach was developed.
- A bioline layer on a paper device selectively captured chicory particles.
- Scanning Electron Microscopy (SEM) was used to analyze particle morphology.
Main Results:
- The method successfully differentiated coffee and chicory based on particle surface morphology.
- Chicory's rough, fiber-like structure enhanced adhesion to the bioline layer.
- A limit of detection (LOD) of 90:10 coffee-to-chicory ratio was achieved within 5 minutes.
Conclusions:
- The developed method is a robust, low-cost tool for detecting chicory adulteration in coffee.
- This accessible screening method can enhance quality control in the coffee industry.
- The findings safeguard consumer interests by ensuring coffee authenticity.
