Researchers develop red cabbage-based seal to detect food spoilage

Researchers at the Centro Paula Souza technical school in Mairinque are developing a low-cost, eco-friendly method to detect food spoilage. The project involves creating a visual seal using anthocyanins extracted from red cabbage, which are natural pigments capable of changing color in response to pH variations.

The seal is designed to detect ammonia, a volatile compound released during the decomposition of meat. This provides a practical and intuitive way for consumers to identify whether a product is still safe for consumption based on chemical changes in the environment.