In the quest for smarter, more sustainable food packaging, researchers have turned to an ancient natural dye with modern applications. Alizarin, a pigment traditionally derived from the roots of the madder plant (Rubia cordifolia L.), is gaining attention for its potential in bio-based smart packaging systems, particularly for meat products. A recent review published in the journal *Materials Research Express* (translated as “Materials Research Express”) sheds light on the promising role of alizarin in enhancing food quality management.
The review, led by Sameeran Gam of the NETES Institute of Pharmaceutical Science at NEMCARE Group of Institutions in Assam, India, explores how alizarin can serve as a real-time sensor for meat freshness. “Alizarin exhibits remarkable color change properties with respect to pH change, making it an ideal color indicator for use in smart packaging,” Gam explains. This color-changing capability is crucial for tracking changes in the physicochemical quality attributes of meat, particularly pH levels, which are key indicators of spoilage.
The study delves into the various fabrication methods used to create alizarin-based bio-based films and nano-fibers, such as solvent casting and electrospinning. These methods not only improve the mechanical, thermal, and barrier properties of the packaging materials but also enhance their antimicrobial capabilities. “The functional benefits of alizarin-based materials, including their mechanical, thermal, barrier, and antimicrobial properties, make them highly suitable for smart meat packaging systems,” Gam notes.
The commercial implications of this research are significant. As consumer demand for sustainable and intelligent packaging solutions grows, alizarin-based materials offer a promising alternative to traditional packaging. The ability to monitor meat freshness in real-time can reduce food waste, enhance food safety, and improve consumer trust. “This review provides pathways for future development in sustainable, active, and intelligent technologies for meat packaging,” Gam adds.
The review also highlights the need for further research to optimize the fabrication strategies and explore the full potential of alizarin-based materials. As the food industry continues to evolve, the integration of smart packaging technologies like alizarin-based sensors could revolutionize the way we manage and consume food.
In summary, the research led by Sameeran Gam offers a comprehensive overview of the current developments in alizarin-based bio-based films and nano-fibers, paving the way for innovative and sustainable packaging solutions. As the industry moves towards more intelligent and eco-friendly practices, alizarin-based smart packaging could play a pivotal role in shaping the future of food quality management.