Fresh or Not? Anthocyanin-Powered Strips that Reveal Rice Spoilage

This study, titled “Fresh or Not? Anthocyanin-Powered Strips that Reveal Rice Spoilage,” examined the effectiveness of anthocyanin-based food freshness indicators for monitoring rice spoilage. Employing a convergent parallel mixed-methods research design, the study evaluated the performance of the strips through seven tests: color sensitivity, response time to rice spoilage, durability, accuracy, interference, practical usability, and consistency. Anthocyanin was extracted from red cabbage and combined with glycerin to produce flexible, color-responsive strips. Data were collected through controlled experimental observation and descriptive analysis, focusing on visible color changes in response to chemical changes associated with rice spoilage over time. Qualitative observations were documented to describe color transitions, usability, and stability of the strips under different conditions. Results showed that the anthocyanin strips exhibited distinct and observable color changes as rice freshness declined, indicating sensitivity to spoilage-related pH changes. The strips demonstrated acceptable durability, minimal interference from external factors, and consistent performance across repeated trials. These findings suggest that anthocyanin-based strips are a simple, low-cost, and eco-friendly tool for rice freshness monitoring. The study concludes that anthocyanin-powered strips have strong potential as an alternative food spoilage indicator, particularly for household and small-scale applications, and contribute to promoting food safety and waste reduction.