Academic CentreTechnology objective
The objective of Smart Packaging is to create a prototype of sensor-indicator, integrated into the standard packaging to inspect the freshness of the packaged meat product in real time, thus reducing the meat waste in the food industry.
Technology operations and basic principles
The functionality of Smart Packaging is that the sensors indicate a pH change of the food and packaging environment caused by bacterial contamination in the degradation process.
Smart Packaging technology sensor-indicator changes colour when food spoils, thus demonstrating food quality in a very simple way to consumers. By the simplicity of Smart sensor technology, the individuals are enabled to make informed decisions towards food quality and to waste less food.
Colour change functionality is provided by active substances anthocyanins, which are natural antioxidants, that can be extracted from different fruits and vegetables (also known as natural pigments). Clay materials are used as stabilizers to protect the active anthocyanins from UV and other physical and chemical degradations.
1. Extracted active substances anthocyanins; 2. Anthocyanins stabilized with clay – sensor composition; 3. Smart sensor paper-based sensor, indicating red when meat is fresh and blue when meat spoils; 4. The insert with incorporated paper-based sensor;
5. Prototype system – the insert is placed in the standard packaging.
The benefits of the Smart Packaging technology are:
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Real-time spoilage detection
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Simplicity in sensor performance & perception
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Simplicity of incorporation in packaging
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Non-deficit raw materials
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Reusable & colour stability
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Non-toxic & biodegradable
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Certified for food contact
