Description:
BACKGROUND
Field of Invention
[001] Embodiments of the present invention generally relate to a packaging material and particularly to a packaging for monitoring freshness of a food product.
Description of Related Art
[002] Conventional food packaging often fails to provide reliable information on the freshness of food. Consumers generally depend on printed expiration dates that only estimate shelf life without reflecting actual storage conditions or microbial activity. As a result, people consume spoiled food that compromises health or discard edible food prematurely, that contributes to significant food waste. Furthermore, traditional packaging often relies on synthetic plastics that accumulate in landfills and generate persistent environmental hazards.
[003] Several commercial approaches exist to improve food preservation and extend usability. Packaging methods such as vacuum sealing and modified atmosphere packaging alter the internal environment of the package to slow down spoilage. Solutions such as Tetra Pak cartons and plastic wraps remain common in the market. Time–temperature indicators and smart stickers have been introduced to indicate potential quality loss due to poor storage. These indicators provide some visual cues, while modified atmosphere packaging slows microbial growth, and smart labels provide limited detection of freshness changes.
[004] Despite these developments, existing solutions fall short of meeting consumer needs. Expiration dates lack precision because they do not account for variable conditions. Smart labels that detect changes in freshness remain costly, difficult to scale, and rarely biodegradable. Modified atmosphere packaging reduces spoilage but still depends on fixed shelf-life assumptions. Most commonly used materials, such as plastic wraps, remain non-biodegradable and exacerbate long-term pollution problems. Consequently, no solution currently offers accurate freshness detection combined with sustainable packaging material in a practical and affordable manner.
[005] There is thus a need for an improved and advanced packaging for food products that can administer the aforementioned limitations in a more efficient manner.
SUMMARY
[006] Embodiments in accordance with the present invention provide a packaging for monitoring freshness of a food product. The packaging comprising a biodegradable material adapted to enclose the food product. The packaging further comprising a naturally derived freshness indicator integrated with the biodegradable material. The freshness indicator is adapted to undergo a visible color change in response to gases or pH variations emitted by the food product during degradation.
[007] Embodiments in accordance with the present invention further provide a method for fabricating a packaging for monitoring freshness of a food product. The method comprising steps of preparing a biodegradable material comprising plant-based polymers, and incorporating a naturally derived freshness indicator into the biodegradable material. The freshness indicator is adapted to undergo a visible change in response to gases or pH variations emitted by the food product; and forming a film layer of the biodegradable material with the freshness indicator.
[008] Embodiments of the present invention may provide a number of advantages depending on their particular configuration. First, embodiments of the present application may provide a packaging for monitoring freshness of a food product.
[009] Next, embodiments of the present application may provide a packaging for monitoring freshness of a food product that provides an immediate and accurate visual indication of food spoilage through a natural freshness indicator, unlike static expiry dates.
[0010] These and other advantages will be apparent from the present application of the embodiments described herein.
[0011] The preceding is a simplified summary to provide an understanding of some embodiments of the present invention. This summary is neither an extensive nor exhaustive overview of the present invention and its various embodiments. The summary presents selected concepts of the embodiments of the present invention in a simplified form as an introduction to the more detailed description presented below. As will be appreciated, other embodiments of the present invention are possible utilizing, alone or in combination, one or more of the features set forth above or described in detail below.
BRIEF DESCRIPTION OF THE DRAWINGS
[0012] The above and still further features and advantages of embodiments of the present invention will become apparent upon consideration of the following detailed description of embodiments thereof, especially when taken in conjunction with the accompanying drawings, and wherein:
[0013] FIG. 1 illustrates a block diagram of a packaging for monitoring a freshness of a food product, according to an embodiment of the present invention;
[0014] FIG. 2 illustrates a packaging for monitoring the freshness of a food product, according to an embodiment of the present invention; and
[0015] FIG. 3 depicts a flowchart of a method for fabricating a packaging for monitoring the freshness of a food product, according to an embodiment of the present invention.
[0016] The headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description or the claims. As used throughout this application, the word "may" is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). Similarly, the words “include”, “including”, and “includes” mean including but not limited to. To facilitate understanding, like reference numerals have been used, where possible, to designate like elements common to the figures. Optional portions of the figures may be illustrated using dashed or dotted lines, unless the context of usage indicates otherwise.
DETAILED DESCRIPTION
[0017] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the scope of the invention as defined in the claims.
[0018] In any embodiment described herein, the open-ended terms "comprising", "comprises”, and the like (which are synonymous with "including", "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of", “consists essentially of", and the like or the respective closed phrases "consisting of", "consists of”, the like.
[0019] As used herein, the singular forms “a”, “an”, and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.
[0020] FIG. 1 illustrates a block diagram of a packaging 100 for monitoring freshness of a food product, according to an embodiment of the present invention. In an embodiment of the present invention, the packaging 100 may be adapted to solve challenge of food spoilage detection and environmental sustainability through an integrated, user-friendly design. When the food begins to spoil, the food releases volatile compounds (such as ammonia or sulfur-based gases) or alters the internal pH. These changes trigger the embedded sensor to visibly change color, alerting the user in real-time without needing to open the package. The indicator may be printed or coated in a specific area of the package for easy visibility. The packaging 100 may provide an accurate, low-cost, and eco-friendly solution that minimizes food waste. The packaging 100 may also ensures consumers’ health and safety by clearly signaling when food may be no longer safe to consume. The packaging 100 uniquely combines fully biodegradable packaging materials with a natural, color-changing freshness indicator that visibly reacts to real-time spoilage gases or pH changes, eliminating the need for electronic sensors or external devices. The packaging 100 may be designed for single-use food products, providing real-time freshness feedback without the need for electronic sensors.
[0021] The packaging 100 may offer a fully biodegradable and eco-friendly alternative to conventional plastic packaging, reducing environmental impact after disposal. Unlike electronic sensors or external smart labels, the packaging 100 may integrate a natural, food-safe freshness indicator directly into the packaging material, making the packaging 100 cost-effective and easy to scale. The packaging 100 may provide real-time, visible feedback on food spoilage, eliminating reliance on static expiration dates or user-dependent scanning tools. Existing solutions often require additional devices or are limited by cost and complexity, whereas this design may be simple, intuitive, and self-contained. The packaging 100 may enhance food safety by enabling immediate visual detection of spoilage without opening the package. Overall, the packaging 100 may bridge the gap between sustainability and smart packaging with a user-friendly approach.
[0022] The packaging 100 may comprise a biodegradable material 102 and a naturally derived freshness indicator 104 (hereinafter referred to as the freshness indicator 104).
[0023] In an embodiment of the present invention, the biodegradable material 102 may be adapted to enclose the food product. The biodegradable material 102 may comprise plant-based polymers such as polylactic acid (PLA), starch blends, cellulose-based films, and so forth. The biodegradable material 102 may comprise from 70% to 95% by weight of plant-based polymers and from 5% to 30% by weight of natural binder and freshness indicator 104.
[0024] In an embodiment of the present invention, the freshness indicator 104 may be integrated with the biodegradable material 102. The freshness indicator 104 may be adapted to undergo a visible color change in response to gases or pH variations emitted by the food product during degradation. The freshness indicator 104 may be derived from plant-based compounds such as anthocyanins, curcumin, chlorophyll, and so forth. The color change may be visible through a transparent or semi-transparent window on the packaging 100.
[0025] FIG. 2 illustrates a packaging 100, according to an embodiment of the present invention. In an embodiment of the present invention, the biodegradable material 102 may comprise an outer biodegradable film layer 200 and a binder 202 for the freshness indicator 104. In an embodiment of the present invention, the outer biodegradable film layer 200 may comprise polylactic acid (PLA) derived from renewable resources such as corn starch, and may provide mechanical strength and transparency. In another embodiment of the present invention, the outer biodegradable film layer 200 may comprise a starch-based biodegradable plastic that may provide flexibility, low cost, and composability. In yet another embodiment of the present invention, the outer biodegradable film layer 200 may comprise a cellulose-based film that may provide water resistance, breathability, and enhanced shelf life of food products. In a further embodiment of the present invention, the outer biodegradable film layer 200 may comprise a blend of polylactic acid and starch polymers that may balance strength, flexibility, and biodegradability. In an additional embodiment of the present invention, the outer biodegradable film layer 200 may comprise multi-layer composites of polylactic acid and cellulose, that may provide barrier properties against moisture and oxygen.
[0026] In an embodiment of the present invention, the binder 202 may be adapted to directly support and stabilize the freshness indicator 104. The binder 202 may comprise natural gelatin or biodegradable adhesive, which may ensure uniform distribution of compounds of the freshness indicator 104 within the outer biodegradable film layer 200 or the embedded freshness sensor film 204.
[0027] In an embodiment of the present invention, the binder 202 for the freshness indicator 104 may comprise natural gelatin, that may ensure uniform dispersion and stability of compounds of the freshness indicator 104. In another embodiment of the present invention, the binder 202 may comprise a biodegradable adhesive derived from plant-based gums such as guar gum or xanthan gum. In yet another embodiment of the present invention, the binder 202 may comprise starch derivatives such as carboxymethyl starch, that may improve adhesion of the indicator to the biodegradable film. In a further embodiment of the present invention, the binder 202 may comprise chitosan, a naturally occurring biodegradable polymer, that may additionally provide antimicrobial properties. In an additional embodiment of the present invention, the binder 202 may comprise polyvinyl alcohol blended with starch, that may assist in film formation and binding of molecules to the freshness indicator 104.
[0028] The freshness indicator 104 may comprise an embedded freshness sensor film 204, a base film 206, and a sensor compound 208.
[0029] In an embodiment of the present invention, the embedded freshness sensor film 204 may comprise a pH-responsive dye layer that may undergo a visible change in response to food spoilage gases or pH variations emitted by the food product. The pH-responsive dye film may be incorporated into the embedded freshness sensor film 204 by blending with biopolymers such as polylactic acid or starch-based polymers. In another embodiment of the present invention, the embedded freshness sensor film 204 may be prepared using an anthocyanin-infused biopolymer film, that may change colour when exposed to acidic or alkaline shifts. In yet another embodiment of the present invention, the embedded freshness sensor film 204 may comprise a thin hydrogel layer that may swell or contract in response to chemical changes in the food environment. In a further embodiment of the present invention, the embedded freshness sensor film 204 may be printed or coated directly on the outer biodegradable film layer 200, that may simplify fabrication and integration. In an additional embodiment of the present invention, the embedded freshness sensor film 204 may comprise multilayer coatings of natural pigments and stabilizers that may enhance sensitivity and durability.
[0030] In an embodiment of the present invention, the base film 206 may comprise polylactic acid (PLA), that may provide structural stability and biodegradability. In another embodiment of the present invention, the base film 206 may comprise a starch-based biopolymer that may provide flexibility and composability. In yet another embodiment of the present invention, the base film 206 may comprise cellulose acetate film, that may provide transparency and moisture resistance. In a further embodiment of the present invention, the base film 206 may comprise a blend of polylactic acid and starch polymers, that may balance strength and flexibility. In an additional embodiment of the present invention, the base film 206 may comprise multilayer laminates of PLA and cellulose, that may enhance barrier properties against oxygen and water vapor.
[0031] In an embodiment of the present invention, the sensor compound 208 may comprise anthocyanins extracted from red cabbage or blueberries, which may exhibit a distinct visible color shift in response to changes in acidity or gases produced during spoilage of the food product. In another embodiment of the present invention, the sensor compound 208 may comprise anthocyanins combined with other naturally derived compounds such as curcumin or chlorophyll to broaden the detection spectrum.
[0032] In an embodiment of the present invention, the sensor compound 208 may comprise anthocyanins derived from red cabbage, blueberries, or beetroot, that may provide a natural color-changing effect. In another embodiment of the present invention, the sensor compound 208 may comprise curcumin extracted from turmeric, that may indicate spoilage through a shift in hue under pH variation. In yet another embodiment of the present invention, the sensor compound 208 may comprise chlorophyll derivatives that may degrade or change shade in response to food spoilage gases. In a further embodiment of the present invention, the sensor compound 208 may comprise flavonoids or polyphenolic compounds that may provide enhanced sensitivity to volatile compounds. In an additional embodiment of the present invention, the sensor compound 208 may comprise a mixture of anthocyanins and curcumin, that may broaden the detection range for spoilage conditions.
[0033] In an embodiment of the present invention, the packaging 100 may comprise a food product compartment 210, which may be adapted to securely enclose the food product. The food product compartment 210 may be designed to maintain separation between the food product and the freshness indicator 104, while still allowing gases or pH variations emitted by the food product to reach the freshness indicator 104. The food product compartment 210 may be fabricated using biodegradable material 102 to ensure sustainability.
[0034] In an embodiment of the present invention, the packaging 100 may comprise a visual indicator window 212 disposed on a surface of the packaging 100. The visual indicator window 212 may be transparent or semi-transparent and may allow a consumer to easily observe a visible change of the freshness indicator 104 without opening the packaging 100. The visual indicator window 212 may be positioned on a top face or side face of the outer biodegradable film layer 200 to optimize visibility.
[0035] FIG. 3 depicts a flowchart of a method 300 for fabricating the packaging 100 for monitoring the freshness of the food product, according to an embodiment of the present invention.
[0036] At step 302, the biodegradable material 102 comprising plant-based polymers may be prepared.
[0037] At step 304, the naturally derived freshness indicator 104 may be incorporated into the biodegradable material 102. The freshness indicator 104 may be adapted to undergo the visible change in response to gases or pH variations emitted by the food product.
[0038] At step 306, the film layer of the biodegradable material 102 may be formed with the freshness indicator 104.
[0039] At step 308, the film layer may be assigned to the packaging 100 adapted to enclose the food product.
[0040] While the invention has been described in connection with what is presently considered to be the most practical and various embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the scope of the appended claims.
[0041] This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to practice the invention, including making and using any devices or systems and performing any incorporated methods. The patentable scope of the invention is defined in the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements within substantial differences from the literal language of the claims. , Claims:CLAIMS
I/We Claim:
1. A packaging (100) for monitoring freshness of a food product, characterized in that the packaging (100) comprising:
a biodegradable material (102) adapted to enclose the food product; and
a naturally derived freshness indicator (104) integrated with the biodegradable material (102), wherein the freshness indicator (104) is adapted to undergo a visible color change in response to gases or pH variations emitted by the food product during degradation.
2. The packaging (100) as claimed in claim 1, wherein the freshness indicator (104) is derived from plant-based compounds such as anthocyanins, curcumin, chlorophyll, or a combination thereof.
3. The packaging (100) as claimed in claim 1, wherein the color change is visible through a transparent or semi-transparent window on the packaging (100).
4. The packaging (100) as claimed in claim 1, wherein the biodegradable material (102) comprises plant-based polymers such as polylactic acid (PLA), starch blends, cellulose-based films, or a combination thereof.
5. The packaging (100) as claimed in claim 1, wherein the packaging (100) is designed for single-use food products, providing real-time freshness feedback without the need for electronic sensors.
6. The packaging (100) as claimed in claim 1, wherein the biodegradable material (102) comprises an outer biodegradable film layer (200) and a binder (202) for the freshness indicator (104).
7. The packaging (100) as claimed in claim 1, wherein the freshness indicator (104) comprises an embedded freshness sensor film (204), a base film (206), and a sensor compound (208).
8. The packaging (100) as claimed in claim 1, wherein the biodegradable material (102) comprises from 70% to 95% by weight of plant-based polymers and from 5% to 30% by weight of natural binder and compounds of the freshness indicator (104).
9. A method (300) for fabricating a packaging (100) for monitoring freshness of a food product, the method (300) is characterized by steps of:
preparing a biodegradable material (102) comprising plant-based polymers;
incorporating a naturally derived freshness indicator (104) into the biodegradable material (102), wherein the freshness indicator (104) is adapted to undergo a visible change in response to gases or pH variations emitted by the food product; and
forming a film layer of the biodegradable material (102) with the freshness indicator (104).
10. The method (300) as claimed in claim 9, comprising a step of assembling the film layer into the packaging (100) adapted to enclose the food product.
Date: October 10, 2025
Place: Noida

Nainsi Rastogi
Patent Agent (IN/PA-2372)
Agent for the Applicant