Original Title of Paper: Myofibrillar Protein–Based edible film with sappan wood extract for color sensor: Application distance determination and correlation analysis between its response and fish fillet qualities during storage
SDGs Connection
Primary SDG: SDG 12 – Responsible Consumption and Production
Secondary SDGs: SDG 3 – Good Health and Well‑Being, SDG 9 – Industry, Innovation and Infrastructure
Narrative Explanation (~400 words)
Consumers and retailers need simple tools to verify seafood freshness without laboratory tests. This study delivers an elegant solution: an edible, protein‑based film infused with sappan wood extract that visually indicates freshness by changing color as fish spoils. The researchers optimized the application distance of the film over fillets and quantified how the sensor’s color response correlates with standard quality markers—pH, total volatile basic nitrogen (TVB‑N), ammonia, and microbial counts—during chilled storage.
Results show clear, interpretable color transitions that track biochemical spoilage, enabling quick “at‑a‑glance” decisions about product quality. The sensor’s response exhibits strong correlation with laboratory metrics across storage time, and the film itself is food‑safe and biodegradable. Because the colorant comes from a natural source (sappan wood), the design reduces reliance on synthetic dyes while adding antioxidant properties that can slightly extend shelf life. The team discusses packaging integration pathways for processors and retailers, emphasizing low‑cost production and compatibility with existing supply chains.
Practically, intelligent packaging of this kind can cut waste (by better stock rotation), protect health (by avoiding spoiled products), and build consumer trust (through real‑time freshness cues). That makes it directly relevant to SDG 12 (reducing food loss and enabling responsible consumption), with co‑benefits for SDG 3 (food safety) and SDG 9 (innovation in sustainable packaging).
Credits
Universitas Padjadjaran authors: Iis Rostini; Junianto
Collaborating authors and institutions: Endang Warsiki (IPB University)
Affiliations: Laboratory of Fisheries Processing Product, Department of Fisheries, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Sumedang, Indonesia; Department of Agroindustrial Technology, Faculty of Agricultural Technology, IPB University, Bogor, Indonesia
Hashtags: #UnpadResearch #SDG12 #FoodSafety #SmartPackaging #SappanWood #Seafood
Publication Link: https://doi.org/10.1016/j.foodcont.2024.111106