Sensor indicator made from natural dyes

Researchers at the ICAR-Indian Veterinary Research Institute immobilized extracted natural dyes on filter paper as carrier to prepare a colorimetric sensor for application in intelligent packaging. The indicator sensor was based on natural flavonoids (anthocyanins) extracted from red cabbage and rose whose colour changed from red to green with increase in pH.
Because the pH value of flesh foods indicates their freshness, the indicator sensor is expected to provide a convenient, non-destructive and visual method for flesh food spoilage in storage condition and also for the prediction of shelf life. An article about the research is published in Agricultural Research.
Click here for an abstract of the article.

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