Nanomembrane Hybrid Electronics for Wireless Detection of Sourness and Saltiness Toward an Artificial Taste System

Quantification of nutrient intake is critical to health management and controlling eating behavior. Recent advances in nanotechnology and miniaturized electronics enable the development of wearable and implantable devices for a range of health monitoring and disease diagnostics. Such low-profile, hybrid devices may be applied to unique applications in the oral cavity. An inserted oral electronic device with an array of sensors can detect various ions in food; acting as an artificial taste system. Existing systems serving this purpose require plastic circuit boards and rigid sensors, which is far from ideal as it causes user discomfort in a mechanically -and thermally-sensitive intraoral environment. Here, we introduce a nanomembrane-based stretchable, active hybrid electronic system with integrated sensors for detection of sourness and saltiness, capable of long-range wireless telemetry. The matrix of nanostructured circuit interconnects and strain-isolated blocks for functional chip integration offers unobtrusive integration of the circuit with mechanical bendability (> 180 degrees) and stretchability (> 30 %) on a breathable porous membrane. An array of electrochemical sensors enables selective detection of pH and sodium for determination of sourness and saltiness, with the aim of designing a full artificial taste system. Computational modeling and experimental study establish a mechanics modeling tool for a stretchable circuit that integrates functional chip components. Analytical calculation designs reliable wireless circuitry for a stable, long-range communication with an external smart appliance. In vivo study with human subjects wearing the hybrid electronics on the palate demonstrates the device functionality for wireless quantification of hydrogen ion and sodium intake, which can be extended for an artificial taste system with greater sensing capability.