Smart Bags and Smartphone for On-The-Spot Detection of Bleached Garlic

Abstract

This work outlines the fundamental principles underlying food science and nutrition, particularly garlic adulteration and detection. Few of the bioactive components in garlic, such as allicin and sulphur, have been associated with various health advantages. However, garlic adulteration using sodium hypochlorite (as a bleaching agent to enhance the texture and physical appearance) is highly harmful and at times can be lethal as well. A quick and accurate way for spotting bleached garlic is considered of paramount importance to circumvent adulteration. Herein, we developed smart bags using thread-based devices for detecting garlic bleached with sodium hypochlorite. Smart bags saturated with 1% w/v phenolphthalein indicator was found to be effective in detecting the presence of bleach adulteration in garlic. Furthermore, we have utilized smartphone integrated with Allium Detect application for the quantitative analysis of sodium hypochlorite on garlic. This dual approach offers several advantages over traditional detection techniques, as it allows for the detection of bleached garlic in minutes through a colour change from colourless to pink. This detection approach encompasses high sensitivity, specificity, and cost-effectiveness. Furthermore, this innovative solution not only ensures the quality and safety of garlic but also has the potential to extend its benefits to other produce. The utilization of this reliable and efficient colorimetric detection approach not only fosters awareness but also advances public health by empowering individuals or non-expert to make accurate decisions regarding their food choices.