Cabbage Waste Transformed into High-Tech Vitamin C Sensor

Gdansk Scientists Develop Vitamin C Sensor from Cabbage Waste Gdansk, Poland – In a groundbreaking development, researchers from Gdansk University of Technology and the Institute of Fluid-Flow Machines of the Polish Academy of Sciences have successfully created a sensor for detecting Vitamin C in food products using waste from Chinese cabbage. This innovative solution addresses two critical issues: food waste and the need for efficient food quality control. "We proposed to the students that instead of typical reagents, they use cabbage leaves as a raw material," explained Professor Katarzyna Sluźdak from the Institute of Fluid-Flow Machines. After processing, a material was created based on cabbage waste. This substance can be used to detect vitamin C in food products. The research team's work demonstrates the potential for transforming food waste into valuable resources, significantly reducing environmental impact and offering economic benefits. The sensor's ability to accurately detect Vitamin C ensures food quality and safety, benefiting both consumers and the food industry. The team's focus on finding new uses for food waste is a crucial step in minimizing waste and promoting sustainability. This innovative approach has the potential to be widely adopted in the food industry, impacting global efforts to reduce food waste and improve food safety. The research highlights the importance of exploring creative solutions to address environmental challenges and promote economic growth.