S. Vishnu Sharma
NIT Rourkela research team led by Prof. Preetam Sarkar, Associate Professor, Department of Food Process Engineering, have developed an intelligent food packaging film using natural and biodegradable materials.
Designed to monitor the freshness of seafood in real-time by responding to pH changes, the film offers a practical solution for improving food safety and reducing waste.
Innovation
In a first-of-its-kind innovation, the research team has utilised Kodo millet starch to create a pH-sensitive intelligent film that can accurately monitor the freshness of all kinds of seafood, say sources from NIT Rourkela.
This film detects the release of volatile amines, compounds typically associated with spoilage, and indicates food quality through visible color changes, say sources from NIT Rourkela.
Starch
The film is composed of starch extracted from Kodo millet (Paspalum scrobiculatum), gum tragacanth (a natural plant gum), and beetroot peel extract, which contains pH-sensitive pigments known as betalains.
These natural components make the film biodegradable, safe, and responsive, aligning with sustainability goals and offering a non-invasive way to assess seafood freshness.
Findings
The findings of this research have been published in the journal Food Packaging and Shelf Life in a paper co-authored by Prof. Preetam Sarkar (as the lead corresponding author), along with his research scholars, Mr. Rahul Thakur, Miss Harshi Singhi, Mr. Vedsagar Rajesh Suryavanshi, and Dr. Ravichandran Santhosh.
Other co-authors in this work 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.
Fishing
India is the world’s second-largest fish-producing nation, contributing approximately 8% of global fish production, say NIT Rourkela researchers.
It also holds the distinction of being the top five producer of shrimp globally, with frozen shrimp being the top export commodity.
Given the scale and importance of seafood production, innovations that ensure freshness and reduce spoilage are of immense value, say NIT Rourkela researchers.
In this context, intelligent packaging systems, which preserve food while monitoring its quality, are rapidly gaining global interest.
Unlike conventional packaging that serves merely as a protective barrier, the intelligent packaging film developed by NIT Rourkela team offers visual cues about the product’s condition, making it a promising solution for enhancing food safety and reducing waste.
Research process
Explaining the research process, Prof. Preetam Sarkar said they first extracted starch from Kodo millet by soaking, grinding, filtering, and drying the grains.
The beetroot peel extract was prepared separately, and then combined with the starch, gum tragacanth, and a small amount of glycerol to cast the films.
These were dried and tested for their pH-sensitivity and effectiveness in monitoring seafood freshness, said Prof Preetam of NIT Rourkela.
Pigments
Beetroot peels contain betalains, a group of pigments known for their bright colours and pH sensitivity, say NIT Rourkela researchers.
These pigments also offer antioxidant and antimicrobial benefits, making them suitable for food-related applications.
Incorporating these natural compounds into the starch-based film creates a biodegradable, safe, and responsive packaging material.
When the seafood begins to spoil and pH levels rise, the film changes colour, providing a clear visual indicator of freshness.
Starch
The choice of Kodo millet starch and gum tragacanth contributes to the film’s biodegradable and eco-friendly profile.
Kodo millet is an underutilised grain with excellent film-forming properties, while gum tragacanth enhances the mechanical strength and flexibility of the material.
The researchers believe that using such agricultural by-products not only supports sustainability but also adds value to food processing waste, such as beetroot peels.
Next step by NIT Rourkela research team
As the next step, the research team is engaging with stakeholders in the seafood industry to explore real-world applications of this technology.
At the laboratory scale, the cost of producing the film was estimated approximately Rs. 900 per kilogram.
When scaled up for industrial production, the cost is projected to range between Rs. 400 and Rs. 600 per kilogram, making it a potentially viable option for commercial use.
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