Current smart packaging systems exhibit uneven release of active ingredients (rapid in the early stage and slow in the later stage), resulting in insufficient antibacterial and antioxidant properties. This study developed a pH-autonomous controlled-release sensor using Eudragit L100 and citrate as the matrix, with eugenol as the active component, and constructed a sandwich structure via electrospinning. The sensor can automatically release eugenol as needed in response to pH changes during shrimp storage, while simultaneously enabling visual monitoring of spoilage status. This innovation effectively extends the shelf life of fresh shrimp and provides a novel solution for the on-demand release of active ingredients in food preservation.
Yang et al. (Fri,) studied this question.