Preparation and Application of pH Self-Controlled Slow-Release Sensor

Area of Science:

• Food Science and Technology
• Materials Science
• Chemical Engineering

Background:

• Current smart packaging often releases active ingredients unevenly, limiting effectiveness.
• Insufficient antibacterial and antioxidant properties are common issues in existing food preservation systems.

Purpose of the Study:

• To develop a pH-autonomous controlled-release sensor for active ingredients in food packaging.
• To create a system for visual monitoring of food spoilage status.
• To improve the shelf life and safety of fresh shrimp through on-demand active ingredient release.

Main Methods:

• Utilized Eudragit L100 and citrate as the matrix for controlled release.
• Incorporated eugenol as the active antimicrobial and antioxidant component.
• Constructed a sandwich structure using electrospinning for sensor fabrication.

Main Results:

• The developed sensor demonstrated pH-autonomous release of eugenol in response to spoilage indicators.
• The system provided simultaneous visual monitoring of shrimp spoilage.
• The smart packaging effectively extended the shelf life of fresh shrimp.

Conclusions:

• The pH-autonomous controlled-release sensor offers a novel solution for on-demand active ingredient delivery in food preservation.
• This technology enhances food safety and quality by responding dynamically to spoilage.
• The developed system represents a significant advancement in smart packaging for perishable goods.