scienctists

Traditional fermented foods have been consumed for centuries across cultures, valued not only for their unique taste and preservation qualities but also for their significant health benefits. These foods are produced through the metabolic activity of microorganisms such as bacteria, yeast, and molds. During fermentation, these microbes break down sugars and other compounds, enhancing the food's digestibility and nutritional value. In traditional societies , fermented products like yogurt, idli, kimchi, sauerkraut, and tempeh are integral to the daily diet. Modern science is now validating the health-promoting properties of these foods, making them relevant in contemporary nutrition. One of the most prominent nutritional advantages of fermented foods is the presence of probiotics—live beneficial bacteria that support gut health. These probiotics help maintain intestinal flora balance, improve digestion, and strengthen immune function. Traditional methods of fermentation often prese...

Food spoilage is a significant global challenge that leads to economic losses, health risks, and environmental concerns due to food waste. Traditional methods for spoilage detection like visual inspection or expiration date are often unreliable and subjective. In response, researchers are increasingly turning to smart sensor technologies that provide real-time, accurate detection of spoilage, ensuring food quality and safety. These systems can monitor microbial activity, temperature changes, and chemical markers to determine food freshness. Working Principle of Smart Spoilage Sensors Smart sensors detect spoilage by identifying specific biological , chemical, or physical changes in the food or its surrounding environment. For example, as food deteriorates, it releases gases such as ammonia, hydrogen sulfide, or carbon dioxide, which are detectable using gas-sensitive materials like metal oxide semiconductors or colorimetric dyes. Other sensors rely on pH shifts, moisture changes, or e...