Food‐Based Capacitive Sensors Using a Dynamic Permittivity Change with Hydrogels Responsive to Hydrogen Peroxide (Adv. Mater. Technol. 12/2022)

Food-Based Sensor In article number 2200830, Kenta Fukada and co-workers present a thermally degradable capacitive sensor from food-derived materials. The sensor uses a catalase-containing gelatin hydrogel to detect H2O2 molecules, a biochemically important source, exists in the human body. In the enzymatic reaction, generated micro-bubbles change the permittivity of the capacitor dynamically and potentially applicable to various gaseous reactions.