Sustainable pH‐Responsive Indicator of Meat Freshness Applied to Pork Packaging

This research explores the potential of a biopolymeric film as a colorimetric indicator to monitor pork freshness through pH changes. Jaboticaba epicarp extracts were obtained via maceration and analyzed for their total phenolic content, antioxidant activity, and total anthocyanin content. High‐performance liquid chromatography (HPLC) analysis identified cyanidin‐3‐glucoside as the most abundant phenolic compound in the extract. Although these bioactive compounds were characterized, they were not directly related to the color shift of the indicator, which occurred mainly due to pH increase during pork storage. Biopolymeric characterization revealed that the color difference ( Δ E ) of the sensor was 13.40 ± 0.69, a change readily perceptible by the human eye. The incorporation of the extract into the film matrix improved several properties, including thickness, water vapor permeability, tensile strength, and elongation at break. In addition, the nitrogen compounds released during pork storage were quantified, showing a progressive increase that correlated with the observed color change of the indicator. Overall, the biopolymeric film formulated with κ ‐carrageenan and jaboticaba epicarp extract demonstrated enhanced functional and mechanical properties, as well as reliable colorimetric responsiveness to pH variations, supporting its potential application as a sustainable indicator for monitoring pork meat freshness.