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.
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Brazilian Researchers Create Color-Changing Sensor for Moisture Detection in Food Packaging
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September 24, 2026
1 min read
📰 Phys.org
📋 Key Takeaway
Brazilian researchers have developed a biodegradable, starch-based sensor that changes color to indicate moisture levels in food packaging. This innovation could benefit consumers and manufacturers by allowing them to monitor food quality easily. While the article does not directly relate to Iran, advancements in food technology may have implications for food safety and packaging practices in the region.
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