Cochineal Insects Contribute to Monitoring the Freshness of Cheese
Category
Sciences and Technology
Department
Chemistry
Student Status
Undergraduate
Research Advisor
Dr. Mazeyar Parvinzadeh Gashti
Document Type
Event
Location
Kansas 2
Start Date
10-4-2025 9:30 AM
End Date
10-4-2025 9:50 AM
Description
The application of natural dyes in food safety has gained significant attention due to their biocompatibility and eco-friendliness. This study focuses on the application of carminic acid from cochineal insects (Dactylopius coccus) as a color sensor for monitoring the freshness of cheese. Carminic acid is sensitive to pH changes, making it an ideal indicator for detecting spoilage in cheese storage caused by microbial activity and acidity fluctuations. The corn starch, chosen as a carrier for carminic acid due to its biodegradability and non-toxicity, was utilized as a robust biomaterial. For this purpose, carminic acid was dissolved in aqueous solution followed by the addition of starch. Lithium chloride was added into the final dispersion, to study the color sensing properties. The synthesized particles were centrifuged, dried in an oven and pressed in tablet forms for the cheese monitoring. FTIR analytical characterization confirmed the stability of carminic acid and various salts within the starch matrix and their responsiveness to pH variations in the range typically observed during cheese spoilage. Spectrocolorimeter tests demonstrated that the tablets successfully detected early spoilage in various cheese samples, with visible color changes correlating to pH thresholds indicative of spoilage onset. The results suggest that carminic acid-loaded starch tablets are a reliable, cost-effective, and consumer-friendly solution for monitoring cheese freshness. This approach highlights the potential of natural dye-based sensors in advancing food safety, providing a practical solution for producers and consumers to ensure high-quality standards in dairy products.
Cochineal Insects Contribute to Monitoring the Freshness of Cheese
Kansas 2
The application of natural dyes in food safety has gained significant attention due to their biocompatibility and eco-friendliness. This study focuses on the application of carminic acid from cochineal insects (Dactylopius coccus) as a color sensor for monitoring the freshness of cheese. Carminic acid is sensitive to pH changes, making it an ideal indicator for detecting spoilage in cheese storage caused by microbial activity and acidity fluctuations. The corn starch, chosen as a carrier for carminic acid due to its biodegradability and non-toxicity, was utilized as a robust biomaterial. For this purpose, carminic acid was dissolved in aqueous solution followed by the addition of starch. Lithium chloride was added into the final dispersion, to study the color sensing properties. The synthesized particles were centrifuged, dried in an oven and pressed in tablet forms for the cheese monitoring. FTIR analytical characterization confirmed the stability of carminic acid and various salts within the starch matrix and their responsiveness to pH variations in the range typically observed during cheese spoilage. Spectrocolorimeter tests demonstrated that the tablets successfully detected early spoilage in various cheese samples, with visible color changes correlating to pH thresholds indicative of spoilage onset. The results suggest that carminic acid-loaded starch tablets are a reliable, cost-effective, and consumer-friendly solution for monitoring cheese freshness. This approach highlights the potential of natural dye-based sensors in advancing food safety, providing a practical solution for producers and consumers to ensure high-quality standards in dairy products.
