Abstract

A SMART, ECO-FRIENDLY ADULTERATION INDICATOR STRIP DEVELOPED FROM CHERRY-DERIVED ANTHOCYANINS

M. Deepak Kumar*, Mr.’s. Pravin Kumar, C. Santhoshini, S. Tharun Kumar, G. Poonguazhli, G. Kathirvel

Abstract

Food adulteration is a major challenge that affects food safety, quality, and public health. Many adulterants commonly added to food products, such as detergents, washing soda, and alkaline chemicals, alter the natural pH of the food. The present study introduces an eco-friendly and innovative adulteration indicator strip developed using anthocyanins extracted from cherry fruits. Anthocyanins are natural pigments that exhibit distinct color changes in response to pH variations, making them suitable for visual detection of adulteration. In this study, anthocyanins were extracted from fresh cherries using a suitable solvent system and immobilized onto cellulosebased paper to prepare indicator strips. The fabricated strips showed rapid and noticeable color changes when exposed to adulterated samples, while pure food samples produced minimal or no color change. The color response was easily observable with the naked eye and did not require any sophisticated analytical instruments, enabling quick on-site screening. The developed indicator strip is non-toxic, biodegradable, cost-effective, and simple to fabricate, making it suitable for household and field-level applications. Although natural pigments may show limited stability during prolonged storage, the method offers an effective preliminary screening tool for food adulteration detection. This work demonstrates the potential of cherry anthocyanins as a natural sensing material and supports the development of sustainable, green, and consumer-friendly food safety technologies.

Keywords: Cherry anthocyanin; Food adulteration; Natural indicator; pH-sensitive pigment; Indicator strip; Food safety.