Development of microfluidic paper-based analytical device to detect chemical hazards in food
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Hua, Zhong
issued: 2021-01-31T08:00:00Z
issued: 2019
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: Food safety remains one of the most challenging issues worldwide. To ensure food safety, regulatory authorities monitor the agri-food chain by detecting chemical hazards in foods. However, the current standard methods cannot handle large numbers of food commodities due to high cost, long analyzing time, and equipment limitations. The demand for rapid, portable, easy-to-use, and low-cost devices draws attention to the microfluidic paper-based analytical device (μPAD), a promising candidate to provide alternative solutions to the current commercial products. Previous studies of μPAD are limited to the detection of simple chemicals or the analysis of simple, lacking applications on real food samples. In the current study, a μPAD adopting the format of the conventional lateral flow immunoassay (LFI) was developed for rapid detection of chemical hazards in food. The major egg white protein, ovalbumin, was selected since egg is a common food ingredient listed in Canada’s eleven priority allergens. The patterning condition was first optimized for wax-printing and wax-stamping techniques on Grade 1 and Grade 42 filter papers. Immunological conjugates were prepared, and antibody pairs were screened for sandwiching the antigen. The surface modification solution and the geometry of patterns were optimized to functionalize the single piece of cellulose paper as an LFI-format μPAD. The developed μPAD could detect as low as 1 ppm ovalbumin solution, 0.01% (w/w) egg white protein in cake mix, and egg content in commercial food products within 15 min including sample preparation. The single-piece μPAD requires simpler fabrication procedures and much lower material cost, compared with that of the conventional LFI. With more optimizations, the developed μPAD can serve as the prototype for mass production and compete with the mature commercial products, providing an alternative food monitoring option to many sectors throughout the agri-food chain and contributing to improving food saf…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/72926
note: DEVELOPMENT OF MICROFLUIDIC PAPER-BASED ANALYTICAL DEVICE TO DETECT CHEMICAL HAZARDS IN FOOD by Zhong Hua B.Sc., The University of British Columbia, 2017 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE AND POSTDOCTORAL STUDIES (Food Science) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) December 2019 © Zhong Hua, 2019 The following individuals certify that they have read, and recommend to the Faculty of Graduate and Postdoctoral Studies for acceptance, a thesis/dissertation entitled: Development of microfluidic paper-based analytical device to detect chemical hazards in food submitted by Zhong Hua in partial fulfillment of the requirements for the degree of Master of Science in Food Science Examining Committee: Dr. Xiaonan Lu Supervisor Dr. Simone Castellarin Supervisory Committee Member Dr. Ronaldo Cerri Additional Examiner ii Abstract Food safety remains one of the most challenging issues worldwide. To ensure food safety, regulatory authorities monitor the agri-food chain by detecting chemical hazards in foods. However, the current standard methods cannot handle large numbers of food commodities due to high cost, long analyzing time, and equipment limitations. The demand for rapid, portable, easy-to-use, and low-cost devices draws attention to the microfluidic paper-based analytical device (μPAD), a promising candidate to provide alternative solutions to the current commercial products. Previous studies of μPAD are limited to the detection of simple chemicals or the analysis of simple, lacking applications on real food samples. In the current study, a μPAD adopting the format of the conventional lateral flow immunoassay (LFI) was developed for rapid detection of chemical hazards in food. The major egg white protein, ovalbumin, was selected since egg is a common food ingredient listed in Canada’s eleven priority allergens. The patterning condition was first optimized for wax-printing and …
has type: Thesis/Dissertation
date issued: 2020-05
is shown at: 10.14288/1.0387285
language: eng
degree discipline: Food Science
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
type: Text
identifier URI: http://hdl.handle.net/2429/72926