NIT Rourkela Researchers have designed biodegradable, pH-sensitive food packaging films. These films are based on kodo millet starch, gum tragacanth, and zinc oxide nanoparticles. They incorporated beetroot peel extract rich in betalain to create a smart freshness indicator.
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What Makes This Packaging Special?
The films show clear color changes in response to pH levels. They turn pink in acidic conditions and yellow in alkaline environments. Among all variations, the film with 200% beetroot peel extract showed the most visible color change.
Tested for Real-Life Use
NIT Rourkela Researchers tested the packaging with shrimp to monitor freshness. As the shrimp spoiled, the film color shifted from pink to pale yellow. This visual signal clearly indicated increased levels of total volatile basic nitrogen.
Strong Composition and High Compatibility
Field emission scanning electron microscopy revealed strong compatibility between the film’s components. The addition of zinc oxide nanoparticles strengthened the structure. Fourier transform infrared spectroscopy confirmed hydrogen bonding between the film matrix and betalain.
Enhanced Functional Properties
These films did more than change color. The beetroot extract improved antioxidant and antimicrobial properties. It also boosted the film’s UV-visible light barrier, protecting the food inside.
Biodegradable and Safe
NIT Rourkela Researchers ensured the films are safe and biodegradable. They pose no threat to the environment. The materials used—kodo millet starch and gum tragacanth—are natural and sustainable.
Promising Future in the Food Industry
This innovative packaging can help reduce food waste. Consumers and sellers can instantly check food freshness through color. Especially for seafood, the technology provides a cost-effective and reliable solution.
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NIT Rourkela Researchers have made a breakthrough in intelligent food packaging. Their work offers a perfect mix of sustainability, functionality, and safety. With further testing and scaling, this technology can revolutionize how we monitor food freshness in real time.
The findings of this research have been published in the journal Food Packaging and Shelf Life. The paper is led by Prof. Preetam Sarkar, who serves as the corresponding author, and co-authored by his research scholars Mr. Rahul Thakur, Miss Harshi Singhi, Mr. Vedsagar Rajesh Suryavanshi, and Dr. Ravichandran Santhosh. Additional contributors to the study include Dr. Khalid Gul from NIT Rourkela, Dr. Swarup Roy from Lovely Professional University, Dr. Srinivas Janaswamy from South Dakota State University, Brookings, USA, and Dr. Kirtiraj K. Gaikwad from IIT Roorkee.
