Edible hybrid microbial-electronic sensors for bleeding detection and beyond

Konjac glucomannan-based hydrogels with health-promoting effects for potential edible electronics applications: A mini-review

Konjac glucomannan (KGM), a dietary fiber hydrocolloid polysaccharide isolated from Amorphophallus konjac tubers, has potential applications in various fields. However, the use of KGM-based hydrogels has mainly focused on the food, biomedical, and water treatment industries. KGM possesses several health benefits and could be a promising candidate for use in edible electronics. This paper presents the first review of KGM-based hydrogels as edible electronics and their potential health benefits. The paper initially focuses on the health-promoting effects of KGM-based hydrogels, such as prebiotic effects, antiobesity, antioxidant, and antibacterial properties. Then, it discusses the feasible design strategies for KGM-based hydrogels as edible electronics, considering their flexibility, mechanical properties, response to stimuli, degradability aspects, their role as electronic device components, and the retention period of the devices. Finally, this review outlines future directions for developing KGM-based hydrogels for use in edible electronics.

Eumelanin pigment precursor 2-carboxy-5,6-dihydroxyindole and 2-amino-6-methylbenzothiazole chromophore integration towards melanin inspired chemoresponsive materials: the case of the Zn2+ ion

The 2-amino-6-methylbenzothiazole chromophore is introduced at the carboxyl group of the melanin precursor 2-carboxy-5,6-dihydroxyindole achieving a novel dihydroxyindole derivative with metal chelation properties not involving the catechol moiety.