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This study introduces smart food packaging using amyloid fibrils and red radish anthocyanins. The novel material changes color to indicate food spoilage, offering a sustainable and effective solution for quality monitoring.

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Biotechnology

Background:

  • Smart packaging enhances food quality monitoring and shelf life through environmental responsiveness.
  • Current methods for monitoring food spoilage can be limited in real-time feedback.
  • There is a growing demand for sustainable and biodegradable packaging solutions in the food industry.

Purpose of the Study:

  • To develop and characterize a novel smart packaging material using amyloid fibrils (AM) and red radish anthocyanins (RRA).
  • To evaluate the efficacy of the AM/RRA films in monitoring food spoilage, specifically shrimp freshness.
  • To assess the antibacterial, antioxidant, and physical properties of the developed smart packaging films.

Main Methods:

  • Development of a protein nanofibril biofilm from whey protein, functionalized with RRA.
  • Comprehensive characterization including pH responsiveness, water vapor permeability, thermal and mechanical testing, and colorimetric analysis.
  • Testing the smart packaging's ability to detect spoilage in shrimp over time.

Main Results:

  • The AM/RRA films demonstrated superior performance compared to control films.
  • Visible color changes indicating spoilage were observed in shrimp within one day and significant changes within two days at room temperature.
  • The films exhibited significant antibacterial and antioxidant activities.

Conclusions:

  • The AM/RRA smart packaging effectively monitors food spoilage through visible color changes.
  • The developed packaging is biodegradable, sustainable, and cost-effective, utilizing bio-based materials.
  • This innovation offers a promising eco-friendly solution for food preservation and quality control.