Red cabbage extract reveals when milk has gone bad

AI Insight

Researchers developed a colorimetric freshness indicator for milk using anthocyanins extracted from red cabbage. The indicator changes color in response to pH variations that occur as milk spoils due to bacterial activity and lactic acid production. Laboratory validation demonstrated the indicator could reliably detect milk spoilage by producing visible color transitions correlated with microbial contamination levels.

Why it matters

This natural, low-cost indicator could provide consumers and retailers with a simple visual method to assess milk freshness beyond printed expiration dates, potentially reducing food waste and preventing consumption of spoiled products. The use of plant-based anthocyanins offers an eco-friendly alternative to synthetic chemical indicators for food packaging applications.