Kyung Hee University · Materials Science
Professor Ruchir Priyadarshi's research lab specializes in developing sustainable, biodegradable packaging solutions using biopolymers enhanced with natural and nanomaterial-based functional additives. The lab focuses on creating intelligent, pH-responsive, and active food packaging systems that incorporate natural colorants and nanomaterials such as sulfur quantum dots and silver nanoparticles for real-time quality monitoring and extended shelf life of perishable foods. Key research directions include the synthesis and characterization of eco-friendly nanofillers, antimicrobial and antioxidant functionalization of biopolymer films, and the application of these advanced materials in preserving fruits, meat, seafood, and dairy products.
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This review covers the latest research done in biopolymer-based pH-responsive color indicators integrated with natural colorants for real-time monitoring of packaged food quality. The pH-dependent color change of various natural food colorants and the structural change of colorants at different pH values were described. Recent developments in the fabrication of pH-responsive color indicator films prepared by immobilizing natural food colorants obtained from various plant sources into different b
The present work is the first attempt to study the applicability of sulfur quantum dots (SQDs) as functional fillers for food packaging biopolymer films. SQDs were prepared via hydrothermal synthesis using sublimated sulfur powder. The SQDs were 8.7 nm in size and consisted of an elemental sulfur core stabilized by PEG-400 confirmed by TEM, FTIR, and XPS characterization. The SQDs exhibited a high surface charge of −13.9 mV, indicating good dispersion in aqueous suspensions. In addition, the SQD
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advance
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