A new smart packaging technology developed by Brazilian researchers promises to revolutionize real-time food quality monitoring. The innovative packaging has nanofiber mats embedded with natural pigments extracted from red cabbage that change color as fish fillets deteriorate, offering a clear visual indicator of freshness.
The technology was created by scientists at the Brazilian Agricultural Research Corporation (EMBRAPA) and the University of Illinois at Chicago (UIC). Using a production technique called Solution Blow Spinning (SBS), the team manufactured biodegradable nanofiber mats reinforced with polycaprolactone polymer and anthocyanins—plant-based pigments sensitive to pH changes.
During a 72-hour laboratory test on hake fillets, the packaging changed from purple (indicating the sample was fresh and suitable for consumption) to blue-gray shades (signaling spoilage without the need to open the packaging). This color change is the result of chemical reactions between the compounds released during fish deterioration and the packaging material.
SBS is a fast, scalable, energy-efficient, and low-cost method to produce polymer nanofibers. Compared to traditional electrospinning techniques, SBS reduces production time from 24 hours to just two hours and lowers energy consumption by using aerodynamic forces.
In addition to monitoring food quality, the packaging reduces agricultural residues (such as red cabbage waste) to extract anthocyanins, thus reducing food waste and environmental impact. The biodegradable polymer polycaprolactone provides flexibility and mechanical strength, making the packaging suitable for food protection.
Researchers highlight the potential of these smart nanofiber mats for real-time monitoring of seafood and other perishable products. Future studies will explore the use of this technology in other fish and seafood species.
The research data was published in the journal “Food Chemistry,” in the article “Fast and Sustainable Production of Smart Nanofiber Mats by Solution Blow Spinning for Food Quality Monitoring: Potential of Polycaprolactone and Agri-food residue-derived Anthocyanins”
link: [https://www.sciencedirect.com/science/article/abs/pii/S0308814624017072]