Ingestible electronic devices are tools for exploring the condition of the gastrointestinal tract and adjacent organs without a burden on the patients. Making them safe requires that they be fabricated with harmless materials. In this study, we developed a capacitor using food materials for a wireless sensing component. As a safer approach, gelatin, an ingredient responsive to external stimuli, was selected as a substrate for deforming the device at the desired time. Gelatin experiences sol-gel changes near body temperature; however, it is instantly dissolved and is not suitable for long-term use in the body. Thus, to maintain its thermal responsiveness, we used a tangle of gel networks created by mixing gelatin and chitosan without cross-linking agents. Our search for the appropriate gel mixing ratio provided insights into the criteria for achieving slow sol-gel changes and how to improve the thermal durability. We transferred a sputtered gold film onto the gel films to produce electrodes and then made a capacitor by sandwiching a naturally dried sodium polyacrylate film between the electrodes. The resonance frequency measurement of RLC circuits in combination with commercial plane coils showed that the capacitor worked in the megahertz band and that it collapsed when immersed in hot water. Gastric acid detection was also achieved with this capacitor. This electronic part will contribute to the development of implanted or ingestible medical devices and a wide range of environmental sensors composed of natural ingredients.
Keywords: degradable; gastric acid; hydrogels; ingestible electronics; thermally responsive.