The Department of Science and Technology-Industrial Technology Development Institute (DOST-ITDI) has developed an intelligent colorimetric sensor that can determine food spoilage and the condition of the food products.
DOST Secretary Fortunato “Boy” T. de la Peña said the intelligent colorimetric sensor which serves as Total Volatile Basic Nitrogen (TVBN) Indicator has been developed by the Institute through its Packaging Technology Division.
“It has developed a colorimetric sensor which is a visual label containing a chemical responsive component to total basic volatile nitrogen (TVBN) such as ammonia gas,” he said during his weekly report on Friday, Aug. 20.
“The colorimetric sensor will change its color depending on the concentration of TVBN content.”
He noted the colorimetric sensor is the output of the project entitled “Development of Intelligent packaging Colorimetric Sensor as Total Volatile Basic Nitrogen (TVBN) Indicator.”
"Intelligent packaging contains a component that can inform and communicate with consumers the state of the product. One type of intelligent packaging is a colorimetric sensor that changes its color upon reaction with a gas produced during a specific type of food spoilage,” de la Peña said.
“The next step is to study the application of the developed TVBN colorimetric sensor for real-time quality assessment of chilled, fresh fish.”
He explained that the spoilage of fish measured in terms of TVBN content will be correlated with the color change.
"As the fish spoils, TVBN gas is produced and accumulates inside the package, which will react to the colorimetric sensor. The change in color from pink to dark pink indicates spoilage of fish associated with fishy odor and taste,” the DOST chief said.