Green, sustainable, and eco-friendly smart halochromic sensor derived from eggshell membrane-based PVA/curcumin nanofibers for real-time monitoring of chicken freshness

This study presents the development of a sustainable halochromic sensor (PE-L-C-Cur) for real-time monitoring of chicken spoilage. The sensor detects spoilage through a visible color shift of curcumin in response to pH variations induced by volatile compounds such as biogenic ammonia and amines. A crosslinked electrospun nanocomposite (PE-L-C) was fabricated using polyvinyl alcohol (PVA) and eggshell membrane (E), with lemon extract serving as both a solvent and crosslinking agent, followed by coating with a green ethanolic extract of curcumin (Cur) to form the halochromic sensor. Comprehensive spectroscopic, microscopic, and analytical characterization confirmed the structural, morphological, thermal, and functional properties of PE-L-C-Cur, along with its excellent water resistance, optical properties, and moisture barrier characteristics. The sensor exhibited a significant total color difference (ΔE) of 51.85 over four days (0 days: 0.0 to 27.52; 1 day: 27.52 to 32.64; 2 days: 32.64 to 33.58; 3 days: 33.58 to 42.23; 4 days: 42.23 to 51.85), enabling visual detection of spoilage. Additionally, PE-L-C-Cur demonstrated strong antibacterial activity against E. coli and S. aureus, enhanced thermal stability, and biodegradability. Its green, cost-effective, and reusable nature makes it a promising candidate for smart food packaging applications, reducing waste and preventing foodborne illnesses. This study successfully develops a sustainable curcumin-coated halochromic sensor, highlighting its potential for real-time chicken freshness monitoring and smart packaging applications.