Ultrasonic technology development for obtaining biomaterials – sensors for food packaging

Development of biomaterial sensor technology allows solving a number of global problems, such as preserving food resources, the loss of which in certain groups reaches 30–40%, as well as creating alternative products to plastic to reduce solid household waste. Scientists around the world are developing innovative ways to solve these problems. As one of the possible ways to solve them, this work proposes the development of an ultrasonic technology for ob taining biomaterial sensors with the addition of blueberry extract (Vaccinium myrtillus L.) anthocyanins as indicators. The study considers the production of stable forms of biomaterials applicable for packaging. The authors obtained samples of biomaterial sensors with variable duration (3; 5 and 10 min) of ultrasonic exposure with a power of 700 W and determined rational ultrasonic exposure modes. As a result of processing the experimental data, it was proven that the use of ultrasonic exposure has a positive effect on the surface structure of the material samples; the most rational, taking into account the formulation features, was the ultrasonic exposure mode with a duration of 5 min utes. The studies are supplemented by the results of an assessment based on the use of Fourier transform infrared spectroscopy, which made it possible to establish changes in functional groups during ultrasound, arising between components in the biomaterial matrix. The obtained data can be used to monitor and control the freshness of pack aged food products and the possibility of extending shelf life.