Innovative Nanotech Enables Quick Assessment of Fruit and Vegetable Vitamin C Levels
A new nanotechnology developed by the University of Queensland enables quick, easy assessment of vitamin C levels in fruits and vegetables using color-changing probes, with applications in food safety and sustainable agriculture.
Researchers at the University of Queensland have developed a groundbreaking nanotechnology-based tool that allows consumers and producers to easily determine the vitamin C content in fresh produce and juices. This innovative approach involves a nanoprobe that changes color depending on the amount of ascorbic acid (vitamin C) present. The nanoprobe comprises a metallic core coated with a fluorescent dye, which is designed to break away when in contact with vitamin C. This causes a color change that correlates with the vitamin C concentration, providing a simple visual indicator.
The technology can be incorporated into food and juice testing methods or applied via paper strips that are touched to produce, revealing its freshness and nutritional quality through color shifts. The color transition ranges from yellow to brown, offering an immediate, rudimentary assessment. Furthermore, the system can be integrated into smartphone apps for more precise readings, enhancing user-friendliness and accuracy.
This tool has significant implications for multiple stakeholders. Producers can use it to gauge the vitamin C content during processing, regulatory agencies can utilize it for quality assurance, and consumers can assess the freshness of their fruit and vegetables easily. The technology also holds potential for agricultural applications; testing plant leaves for vitamin C can help farmers understand plant health, stress levels, and optimize farming practices, ultimately supporting environmental sustainability through better nutrient management.
According to Dr. Run Zhang, the leader of the research team, the probes are designed to break apart in the presence of vitamin C, with the remaining materials indicating the level of ascorbic acid through a color change. The simplicity, portability, and potential integration with mobile technology could revolutionize how we evaluate food freshness and quality, making nutritional assessment more accessible and efficient.
The research was recently published in the journal Food Chemistry, highlighting the potential of nanotechnology to impact food safety, nutrition, and sustainable agriculture practices.
For more details, visit the original report at https://medicalxpress.com/news/2025-10-nanotech-fruit-veg-scanned-vitamin.html
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