CO2 kleurindicatoren voor voedselverpakkingen

Researchers at the University of Milano-Bicocca Milan in Italy studied the CO₂ sensing performance of a food grade mixture constituted of an aminoacid, a polypeptide and natural occurring dyes.
Tests showed that the mixture at 0.01% w/v concentration level was very reactive, turning from azure to purple colour in less than 5 minutes. A reverse direction transition was also observed when the CO₂ levels fall below 20%. The system was then dissolved in a biopolymeric matrix giving a coating totally constituted of food grade ingredients and usable as colorimetric CO₂ indicator for cold preserved food. An article about the research is published in Sensors and Actuators B: Chemical.
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