Description: Seafood freshness is the most important indication in determining the quality of the seafood. The seafood in the packages is inconvenient for observing seafood freshness. The development of smart sensors in food packaging technology will greatly help to meet market needs, including consumer preference for safe foods and high-quality products. In this work, an anthocyanin-based smart label was developed by using roselle crude extract for seafood freshness detection. It was combined with two parts: firstly, the key component is indicator paper with crude extraction from roselle. The label detects total volatile base nitrogen (TVB-N) that was produced by the spoilage of seafood and changes from red to green. The second part is the color band for easy monitoring of freshness and usage. Incredibly, the Rosella label can help consumers buy seafood safely and with good quality.
Organisation: Saint Louis School Chachoengsao
Innovator(s): Parnpawit Piampratom, Natthakorn Pajonpai, Saranporn kaiwkam, Kanphitcha Chunhasri, Thanachat Jengkularb, Suwatchai Praparn, Pongprom Ponpermpoon