A Technical Method of Responsive Cellophane Films for Real Time Spoilage Detection

Food Waste and Health

Food waste and health safety are major global issues today, increasing to 46% waste annually in Canada (Second Harvest, 2024). Fabricating a technical method to detect food spoilage creates real-life application and awareness of food safety and waste. Food waste is an overall chemically driven process that is often detected too late to prevent illnesses.

Purpose

The purpose of this project was to analyze and construct a film made of biopolymer films and red-cabbage indicator extract. The target was to understand a way where a type of film could be made to visibly detect food spoilage, alerting consumers early, while ensuring environmental safety.

Testing

The film was tested under different conditions to observe the applicablility for the use of the indicator infused cellophane film.

Anthocyanins and Films

Cellophane can be defined as a thin, transparent wrapping material (G.D: English - Oxford, n.d.).The spoilage process is driven by microbial metabolism where proteins and carbohydrates create alkalinity and acidity. Anthocyanins, a chemical compound in red cabbage, allows for the color changes in the film, acting as the visible indicator.

Hypothesis

Color changing, pH sensitive cellophane films infused with natural indicators will act as an early indicator to food spoilage by:

Shifting color as food spoils depending on acidity and alkalinity

Staying in tact in the fridge for 30 days vs. In room temperature for 7 days

Significance

Introducing biodegradable, spoilage detecting films benefits society through alerting consumers about spoiled foods while decreasing raise of environmental issues.

Experiment Design

In order to approach a method, I designed a cellophane made of biopolymer films and tested them to initiate a scale based on color to pH and durability on different foods and temperatures.

Background and Reliability

The background research done mainly involved the ideas of pH, ammonia, and gasses released during the spoilage process. Reliable sources included LibreTexts and Science Direct. These sources focused on chemical changes in spoilage and are organizations and labs.

Indicator Preparation

The first part of the design process was to fabricate the natural indicator, which was done by placing red cabbage and water in a ratio of 3:1 respectively.

Cellophane Fabrication

The cellophane film itself was boiled among multiple biopolymers including gelatin (structure), cornstarch (strength), glycerin (flexibility), and the indicator concentrate.

Testing

The experiment required two cellophanes to be made, each with different ingredient amounts. The cellophane fabricated was put to 4 tests. The following tests were implemented: temperatures (in and out fridge), foods (milk, turkey, cucumber), pH (of food), ammonia (of food), and cellophane observation.

Materials

The materials I used overall were red cabbage, gelatin, cornstarch, glycerin, milk, turkey, cucumbers, pH strips, ammonia strips, blender, containers, and trays. Specified variable indicated in images #1-#3

Data Collection and Mesurement

Everyday data was collected daily, this included taking 3 pictures per container (3 trials * 3 foods * 10-15 days * 2 temperatures = 1800 containers approximately). The pH of the food was measured by liquifying the food product (if needed) then a pH strip was used, the same was done for ammonia. The physical changes of both the food and cellophane was observed. The cellophane observations included durability, color, and other details. In order to represent the data, a color scale was created that matched the pH and was placed on graphs and tables.

Cellophane One (Lower Indicator Concentrate and Less Amount of Glycerin)

Firstly, cellophane one was specifically the film that contained less indicator concentrate and less glycerin. The main results that were observed was that the film often presented inconsistence in durability because it became significantly flimsy, sticky, and prone to tearing. The film often had a significant moisture absorption rate, often shown when the it became thick and slippery. Another major observation was color fading due to the indicator fade. Although the detection slightly worked, the trial one cellophane was less reliable visually, and acquired fast degradation rate. After collecting the daily observations for 10-15 days, it was analyzed that the films placed onto the milk had not many major color changes, often ranging between white and lighter pink, this was often caused by moisture saturation, liquid absorption, and protein interaction with the film.

Cellophane Two (Higher Indicator Concentrate and More Amount of Glycerin)

Secondly, in cellophane two, the detection was significantly more visible and clear as evident by the vibrant color transitions. Cellophane two maximized the durability, color stability, sensitivity (how early the spoilage is detected), and performance conditions (specifically inside fridge temperatures).

Comparison Analysis Between Cellophane One and Two

Both prototypes in cellophane one and cellophane two were very similar, however, the higher indicator concentrate in cellophane two created faster responses and the increased glycerin amount helped with flexibility and durability. The improved structural integrity ensured durability through moisture and allowed for consistent gas indication. Therefore, cellophane two had a faster reaction to gasses and clearer changes.

Key Factors that Affected Both Results

Ultimately, more important analysis’ included moisture which affects color dilution and structural damages. These factors were both observed in cellophane one and cellophane two, however, was more visible in cellophane one. Another significant factor in both cellophanes was the thickness of the film, often impacting the color changing times. Thicker areas of the film often produced less vibrant and slower indication rates, while thinner areas had sped up color changes The film itself is much more practical when used in closed, air tight spaces.

Conclusion of Results

The results acquired from both cellophanes show that the films are chemically functional, however, physically limited. The chemistry (film indicator) was successful, while the physical material composition worked, but remains limited.

Graphs

In the graphs present below, each color represents a different observation. The first observations done were on pH levels, which were easy to input into the graphs as they were already in number form. For the ammonia levels, the equation present in each graph was X/100. The value "X" in the equation symbolizes the value of the ammonia, e.g 500. When the 500 is divided by 100, the point is plotted on the graph as 5. This change ensured that all the values were present on the graph. Lastly, for the physical observations and color gradients, the numbers were evaluated through an indicated scale relating each number to a specifc physical factor or color shade.

Effectiveness of Film

The cellophane films successfully detected food spoilage through observable color shifts before spoilage stages were reached. This demonstrates that the anthocyanin-based indicator is chemically effective for early spoilage detection

Performance Comparison

Cellophane two had more durability and presented significantly more vibrant indicating colors, allowing it to detect the spoilage faster and prevent it from damage.

Effect of Temperature on Film

Concluding from observations, temperatures had a strong affect on the cellophane. In room temperature the cellophane often degrades and the color fades, preventing the change. However, inside the fridge, the films were more stable and the indicators inside the film acquired less fade.

Impact of Moisture

Another factor present was moisture. Higher amount of moisture made the film thicker, stickier, and sometimes opaque. However, slight moisture helped gas interactions and spread of the indicator across the film. Too much moisture may negatively impact the film, reducing accuracy and clarity of the color.

Effect of Food Type

Because the cellophane had been tested on three food products, the most successful food product was turkey because the color remained stable. The least successful food product was the milk as the color began to fade into the liquid itself, preventing any major color changes in the film.

Final Conclusion and Application

Ultimately, the data collected shows that optimized biopolymer films infused with natural indicators can successfully and reliably detect food spoilage in real time depending on the temperatures, composition, and food product.

While this innovation has successfully demonstrated that spoilage can be detected using natural indicator films, there are several ways that the fabrication could be improved and taken further. Throughout the tests, if more precise measuring tools were used, it may have allowed for more accurate observations. Because of major moisture interference, in upcoming projects a protective layer could be added to prevent color blur. Further improvements for the project include optimizing the film composition to create a balance between durability and sensitivity. Lastly, future steps may include testing other products (fish, cooked foods) and developing commercial-style packaging prototypes.

Although no major scientific mentors were found to help in this project, I would like to emphasize my mother (Riham Ahmed) and father (Mohamed El Gamal) for their dedication in helping out. This includes help during the experimental procedure as well as the data representation such as tablEs. Although some jobs were more tedious than others, they kept by my side and ensured a supportive base for myself to keep on working on my project, even when it did not work the first time. Lastly, I would like to thank Shandra Gallant for giving me the motivation to complete my project even when times were a bit harder. Thank you to all who helped me complete my project, I could have not done it without you.

Images:

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