Researchers from the University of Education, Lahore, in collaboration with COMSATS University’s Interdisciplinary Research Centre for Biomaterials (IRCBM), have launched a remarkable sensor to monitor milk freshness. This eco-friendly sensor is made by employing natural extracts from jaman, and it has the potential to reduce milk spoilage.
How the Sensor Works
The sensor is created by infusing filter paper with anthocyanin (ACN), a natural pigment extracted from Java Plum. ACN is considered to be highly sensitive to acidity, making it the best indicator of milk freshness. When milk starts to spoil, its pH levels decrease, and this will let the sensor to alter color. Initially purple, the sensor turns white as milk becomes sour, providing a clear and immediate visual cue of spoilage.
Unlike traditional expiry dates printed on milk cartons—which only provide estimated freshness and are often unreliable. Moreover, this sensor provides real-time accuracy, assisting consumers to know whether milk is safe for drinking or not. Moreover, the sensor is coated with chitosan to improve its stability, a biodegradable compound that preserves the anthocyanin and extends the sensor’s usability.
A Sustainable and Cost-Effective Solution
One of the most significant aspects of this innovation is its affordability and eco-friendliness. The sensor is entirely biodegradable, free- from chemicals, and inexpensive, making it highly an excellent substitute to expensive electronic freshness detectors. Since milk spoilage is a major global issue, especially in countries where proper refrigeration is still a challenge, this simple yet effective sensor is endowed with the potential for saving millions of liters annually.
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Potential Impact
The impacts of this invention to detect spoiled milk are far-reaching:
1. Reducing Milk Wastage: Millions of liters of milk are discarded due to doubts about freshness. This sensor provides a reliable, scientific method for monitoring milk quality, preventing unnecessary waste.
2. Support for Dairy Farmers: Farmers are now capable of evaluating milk freshness more efficiently, minimizing financial losses caused by undetected spoilage.
3. Improve Public Health: This technology will let users know about spoiled milk, preventing them from getting foodborne illnesses and stomach infections.
4. Boosting the Dairy Industry – The dairy sector can reduce losses and enhance quality assurance, increasing consumer confidence.
Next Steps
The research was led by Muhammad Naeem Shabbir, under the supervision of Dr. Muhammad Akram and Dr. Muhammad Aslam, and fully developed at IRCBM, which holds exclusive rights to the project. The team is now looking for funding to commercialize the sensor, guaranteeing its availability for widespread use in homes and the dairy industry.
This homegrown innovation from Pakistan is quantum leap in food safety and sustainability, promising a smarter and safer way to check milk freshness.