Starch-based sensor changes color to indicate moisture in food packaging

AI Summary

Brazilian researchers have developed a biodegradable starch-based sensor that changes color according to moisture levels in food packaging. This innovation allows consumers and manufacturers to monitor food quality like crispness in products such as cookies through simple color changes visible to the naked eye or smartphone cameras.

Brazilian researchers have developed a biodegradable, starch-based sensor that changes color when moisture enters food packaging. With the addition of cobalt chloride, the sensor changes from blue to pink as moisture levels rise and back to blue as they fall. Consumers and manufacturers could use it to monitor the quality and crispness of foods such as cookies with the naked eye or a cellphone camera, without complex equipment.