Development of pH-Sensing Starch and Carrageenan Biodegradable Films Incorporated with Grape and Acerola Industrial Residues

This research has explored the development of pH-sensing starch and carrageenan films incorporated with grape pomace and acerola residue extracts. The main goal was to improve the films’ physicochemical properties and induce pH-sensing capabilities. This study has evaluated the pH-sensing capabilities of the films as well as important properties such as amylose content, moisture content, solubility, contact angle, surface morphology, and chemical group profiling. The film incorporated with grape pomace extracts presented satisfactory colorimetric pH indication, while the response of the film incorporated with acerola residue extract was less intense. Integrating natural pigments such as acerola carotenoids and grape pomace anthocyanins enhanced the functional properties of the films and enabled visual indication of food freshness through pH-sensing ability.