Self-healing anthocyanin film keeps tabs on meat freshness
In Japan, researchers at Kyushu University have developed a self-healing meat freshness indicator out of plant pigment anthocyanins. The pigment works by changing from purple-red to yellow-green as food spoilage raises pH levels. The researchers anchored the pigments to a UiO-66-NH₂ metal-organic framework to keep the pigment stable. The framework was then suspended into a biodegradable hydrogel film. In tests on pork, the film responded to spoilage as it progressed and actually extended the meat’s shelf life by about 12 hours. The material also showed strong self-healing capabilities, becoming pressed back together within minutes when damaged.
Category: Chemicals & Materials
