Poster Contributed Presentation
RAM
Niloufar Yavari (she/her/hers)
Graduate Student
Department of Chemistry | University of Cincinnati
Cincinnati, Ohio, United States
Manisha Sheokand
Graduate Student
University of Cincinnati
Cincinnati, Ohio, United States
Lyndsay N. Kissell, PhD
Visiting Scholar
University of Cincinnati
Cincinnati, Ohio, United States
Briana Simms
Assistant Professor
University of Cincinnati
Cincinnati, Ohio, United States
Pietro Strobbia, PhD
Assistant Professor
University of Cincinnati
Cincinnati, Ohio, United States
Niloufar Yavari (she/her/hers)
Graduate Student
Department of Chemistry | University of Cincinnati
Cincinnati, Ohio, United States
In-situ analysis is essential for agricultural and food-related applications. Food security is increasingly a major societal issue; developing reliable detection methods for pests and contaminants is critical to addressing this major challenge. The traditional methods in this field generally have low accuracy. On the other hand, lab-based biological tests like PCR and ELISA have expensive and time-consuming protocols. Our team has successfully developed a SERS-sensing hydrogel for the direct detection of tobacco mosaic virus, based on reagentless SERS sensors. These hydrogels were fabricated with biologically available gel materials, with agar working the best. However, these materials did not permit an understanding of the relation between hydrogel properties and sensing performance. To this end, we are studying the use of hyaluronic acid, a biopolymer that has been used extensively as a hydrogel backbone for a variety of biomedical applications. Our goal is to chemically modify the hydrogel polymeric backbone, tuning the overall net charge of the polymer, to match the properties of the desired target analytes. We hypothesize that the chemically optimized sensing platform can enhance target uptake and serve as a more effective semi-solid matrix for sensing. We also plan to integrate this sensing platform with aptamer-based sensors for in-situ detection of small-molecule food contaminants such as histamine, contributing to improved food safety in the future.