A Spanish project is working on the extraction and recovery of orange and mandarin pectin to develop edible inks capable of being printed directly on food. The project also includes the development of a sensor that marks the deterioration of food.
Pectin is a soluble natural fiber with gelling properties. The research team focuses on formulating and obtaining inks with pectin extracted from citrus residues.
The Institute of Ceramic Technology is coordinating the project with participation from the Universitat Jaume I of Castellón and the company Personas y Tecnología. The Institute of Ceramic Technology provides its scientific knowledge and research capacity in the field of materials and formulation. The Universitat Jaume I of Castellón leads research in green processes and technologies for the valorization of fruit and vegetable waste. Personas y Tecnología, SL contributes technological experience to advance the practical application and transfer of results to the industrial environment. The initiative receives funding from the European Union within the framework of the European Regional Development Fund Valencian Community 2021–2027.
The inks being developed incorporate sensors capable of changing color as the food deteriorates. The goals are to prevent consumption of food in poor condition as well as to avoid food being rejected for doubts about its freshness when it is actually in good condition.
The approach of the project is to promote both technological development and the creation of ecological consumer goods of high added value.
The recovery of agri-food waste allows reduction of the environmental impact associated with the waste’s management and generates new economic opportunities. In addition, the initiative promotes sustainability in manufacturing processes through a more efficient use of materials and energy.
Source: Generalitat Valenciana
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