Lahore-based researchers have developed an innovative, low-cost sensor using Java Plum extract to determine milk freshness, potentially preventing large-scale milk spoilage worldwide.
Scientists from the University of Education, Lahore, in collaboration with COMSATS University’s Interdisciplinary Research Centre for Biomaterials (IRCBM), created the eco-friendly sensor by infusing filter paper with anthocyanin (ACN), a natural pigment from Java Plum.
The sensor changes color based on milk’s acidity, indicating whether it is fresh or spoiled. According to their study published in Food Chemistry, the sensor remains effective due to a chitosan coating, which preserves the ACN compound.
Testing showed that as milk soured, the sensor’s color changed from purple to white, providing a clear freshness indicator. Unlike traditional expiry dates, which offer only estimated freshness, this biodegradable and chemical-free sensor offers real-time accuracy.
Researchers believe the invention could significantly reduce milk wastage and benefit dairy industries globally.
The research, led by Muhammad Naeem Shabbir under the supervision of Dr. Muhammad Akram and Dr. Muhammad Aslam, was fully developed at IRCBM, which holds exclusive rights to the project. The team now seeks funding to commercialize the sensor for widespread use.
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