Brazilian scientists created a starch sensor that changes color to show moisture levels
Researchers at the University of São Paulo developed a biodegradable starch sensor that alters color to indicate moisture in food packaging, with results published in June.
Sensor mechanism and chemical reaction
The device uses cobalt chloride mixed with starch to detect water vapor. When the material absorbs moisture, it shifts from blue to pink. Drying conditions cause the color to return to blue within seconds.
Testing on cream crackers
Scientists tested the cylinder near cream crackers because these snacks lose crispness quickly. The color change matched an increase in moisture inside the package. This correlation showed that texture loss happens when storage conditions are poor.
Potential use for consumers
Manufacturers and shoppers can check food quality without special equipment. A cellphone camera or the naked eye is enough to read the color. The study appeared in the journal Food Chemistry after testing began earlier this year.
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