Food and agriculture

Researchers from the Singapore-Massachusetts Institute of Technology (MIT) Alliance for Research and Technology in Singapore, in collaboration with Temasek Life Sciences Laboratory (TLL) and MIT, have developed a groundbreaking near-infrared fluorescent nanosensor that can simultaneously detect and differentiate between iron (II) and iron (III) in living plants.

Researchers from the University of Illinois Urbana-Champaign have developed organic-material-based nanozymes – synthetic nanomaterials that have enzyme-like catalytic properties – that are non-toxic, environmentally friendly, and cost effective. To create these nanozymes, the researchers used a novel particle synthesis technique that brought each nanozyme’s size down to less than 100 nanometers. In one study, the researchers showed that these nanozymes, combined with a colorimetric sensing platform, could detect the presence of histamine in spinach and eggplant.

Measuring temperature and humidity in a variety of crop-growing circumstances has prompted the development of numerous sensors, but ensuring these devices are effective while remaining environmentally friendly and cost-effective is a challenge. Now, researchers at Auburn University in Alabama have developed paper-based temperature and humidity sensors that are accurate and reliable, as well as eco-friendly. The researchers created the sensors by printing silver lines on four types of commercially available paper through a process called dry additive nanomanufacturing.

Scientists from the U.S. Food and Drug Administration, Northwestern University, and the Illinois Institute of Technology have found evidence that silver nanoparticles embedded in packaging used as an antimicrobial agent were able to seep into the dry food the packaging is meant to protect. The scientists created samples of silver nanoparticles and embedded them in polyethylene film wraps, which could hold various types of food items. They tested wheat flour, slices of cheese, ground rice, and spinach leaves.

Researchers from the University of Maryland and the National Institute of Standards and Technology have engineered a seafood-waste material that removes chemical pesticides and herbicides from produce and extends shelf life. The material, made of a derivative of crab and shrimp shells, is designed to form a thin nanocrystal layer on the treated produce, removing chemical residues. The researchers used a smartphone app to check the chemical residue level.