AI Summary

Brazilian scientists at the São Carlos Institute of Chemistry, University of São Paulo, created a biodegradable, starch‑based sensor that changes color when moisture enters food packaging. The sensor incorporates cobalt chloride, turning blue to pink as moisture rises and reverting to blue when moisture decreases. The color shift can be seen with the naked eye or a cellphone camera, allowing consumers and manufacturers to monitor the quality and crispness of foods such as cookies. The study was published in June in the journal Food Chemistry.

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