Biopolymeric sensor based on natural deep eutectic solvents for monitoring meat spoilage

Ensuring food safety by monitoring freshness is crucial, particularly for high-protein meat products susceptible to spoilage. Smart packaging with pH-sensitive indicators, using natural pigments such as anthocyanin, provides a cost-effective and non-invasive solution. In this work, a novel colorimetric pH sensor based on biopolymer and natural deep eutectic solvents (NADES) is proposed. The NADES composed by Betaine: Glycerol: Water (BGH) was used for the anthocyanin extraction from Brassica oleracea (Purple Cabbage, PC), using the ultrasonic “one-step” method and BGH extraction efficiency was compared with water. Then, the BGH extract was mixed with different concentrations of xanthan gum (XG) 5, 10, 15 and 20%. The biopolymeric materials were characterized in terms of structure, mechanical properties, stability and pH response. The combination containing 10 % of xanthan gum (PC-BGH-XG10) presented suitable features to be used as a sensor. Thus, PC-BGH-XG10 was applied for real-time monitoring of meat spoilage. Interestingly colour changes were visible to the naked eye and they were successfully correlated with microbiological assays. To the best of our knowledge, this is the first integration of NADES and xanthan gum in the development of a colorimetric pH sensor. The proposed approach represents a green strategy for in-situ control of packaged foods intended for final consumption.