MUMBAI: Under Prof. Preetam Sarkar‘s guidance, researchers at NIT Rourkela have developed a revolutionary food packaging solution using natural, biodegradable materials. This intelligent system monitors seafood quality through pH detection, offering a practical solution for food safety and waste reduction.
The research team introduced Kodo millet starch to create a pH-sensitive intelligent film suitable for various seafood products. The packaging detects spoilage through volatile amine identification and indicates food quality through visible colour changes.
The packaging uses Kodo millet (Paspalum scrobiculatum) starch, gum tragacanth, and beetroot peel extract containing betalains as pH indicators. These components ensure environmental sustainability while enabling non-invasive quality assessment.
The research, published in Food Packaging and Shelf Life, features Prof. Preetam Sarkar as the primary correspondent, with researchers Mr Rahul Thakur, Miss Harshi Singhi, Mr Vedsagar Rajesh Suryavanshi, and Dr Ravichandran Santhosh. Dr Khalid Gul, Dr Swarup Roy, Dr Srinivas Janaswamy, and Dr Kirtiraj K. Gaikwad also contributed.
India, ranking second globally in fish production, contributes 8% of the world’s total fish output and is among the top five shrimp producers. NIT Rourkela’s intelligent packaging system goes beyond conventional protective packaging by providing visual quality indicators.
Prof. Sarkar explained the methodology: “We 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.”
Beetroot peel betalains provide colour-changing capabilities and antimicrobial properties. When integrated into the starch-based film, these pigments create responsive packaging that changes colour with rising pH levels during food deterioration.
The choice of Kodo millet starch and gum tragacanth supports environmental sustainability. Kodo millet provides excellent film-forming properties, while gum tragacanth enhances material durability and flexibility effectively utilising agricultural by-products.
The team is currently engaging with seafood industry partners for implementation. Laboratory production costs Rs 900 per kilogram, with industrial production estimated between Rs 400 and Rs 600 per kilogram indicating commercial feasibility.