From dye to detector: Scientists turn herbal extract into milk freshness sensor – The Times of India
Photograph of sappan heartwood used for the study BENGALURU: A team of chemists at Christ University has turned a traditional Asian dye wood into a scientific tool to tackle one of the most persistent problems in food safety—detecting when milk begins to spoil.Using extracts from Caesalpinia sappan L., or sappan heartwood, the researchers have developed…