James Hickey, a transition-year student at Dungarvan CBS in Waterford, Ireland, is developing a groundbreaking approach to food safety through his project, 'Spoiler Alert: pH-Responsive Packaging for Food Preservation'. His initiative, which has been selected for the upcoming BT Young Scientist and Technology Exhibition (BTYSTE) scheduled from January 9-11, 2025, in Dublin, leverages the chemistry of natural substances to create a biodegradable food packaging film. This film incorporates red cabbage extract as a pH indicator to visually signal food spoilage.
The project draws inspiration from James' affinity for chemistry and his family's background in pharmaceuticals and farming. By integrating red cabbage extract and chitosan—a sugar derived from shellfish—James aims to produce a pH-sensitive film that changes color in response to spoilage, potentially offering a more accurate alternative to traditional expiry dates for assessing food safety.
James' experimental process involves extracting anthocyanins from red cabbage, known for their broad spectrum of color changes in response to varying pH levels. This extract is then combined with chitosan to form a biodegradable polymer, with glycerol added to enhance flexibility and acetone used for dehydration. The resulting solution is cast into Petri dishes and baked, forming the innovative packaging film.
Despite challenges in achieving the desired consistency and durability of the film, James has made significant progress, with several batches currently undergoing drying and decomposition testing. He anticipates that the films will decompose within one to two months, aligning with his environmental sustainability goals.
As the BTYSTE approaches, James looks forward to showcasing his project, which not only highlights his passion for chemistry and food safety but also his commitment to sustainable innovation. His previous participation in the competition explored the influence of color on taste perception, demonstrating his ongoing interest in the intersection of science and sensory experience.
Source: Agriland