United KingdomResearchers at Kyushu University have developed a smart hydrogel packaging material that uses a natural plant pigment to indicate food freshness through color changes. By attaching anthocyanins, which are derived from purple sweet potatoes, to a stable metal-organic framework (MOF), the material can detect pH changes caused by bacterial growth during spoilage. This allows consumers to visually assess food quality without opening the package. The hydrogel also has self-healing properties, repairing small cuts to maintain barrier protection against contaminants. The study was published in the journal Chemical Engineering Journal, highlighting potential applications for improving food safety and reducing waste.
Bias read (Center): The article presents scientific research without political implications. It focuses on technological innovation in food preservation, describing the methodology, findings, and potential benefits without taking a stance on policy, ideology, or social issues.
