Smart and Sustainable 3D-Printed Nanocellulose-Based Sensors for Food Freshness Monitoring

Area of Science:

• Materials Science
• Food Science
• Biotechnology

Background:

• Significant global food waste stems from spoilage, posing economic and environmental challenges.
• Current food packaging often relies on non-degradable materials, exacerbating sustainability issues.
• Innovative solutions are crucial for reducing the environmental impact of food systems.

Purpose of the Study:

• To develop and characterize novel 3D-printed sensors for real-time food freshness monitoring.
• To create a biodegradable and sustainable smart label technology.
• To enhance the mechanical properties and functionality of edible biopolymer-based sensors.

Main Methods:

• Formulation and scalable manufacturing of three-dimensional (3D)-printed sensors using alginate, gelatin, and nanocellulose (CNC).
• Characterization of the mechanical performance (indentation, hardness, elastic modulus) of the 3D-printed films.
• Incorporation of pH-responsive dyes to monitor total volatile basic nitrogen (TVB-N) as an indicator of food spoilage.

Main Results:

• Incorporating CNC significantly improved mechanical properties, including a 43% increase in load-depth indentation.
• The 3D-printed sensors demonstrated excellent durability, flexibility, shape memory, and robustness.
• The sensors exhibited distinct color changes across a pH range of 2 to 13, effectively indicating food spoilage in packaged meat and fish over three days.

Conclusions:

• The developed biodegradable, eco-friendly, and inexpensive 3D-printed sensors show great potential as smart labels for real-time food freshness indication.
• This technology offers a sustainable alternative to conventional packaging, contributing to reduced food waste.
• The material formulation enhances food safety monitoring and supports a more sustainable food system.