Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development

8.8 MT of food wastes are annually generated in the EU, part due to lack real-time freshness information provided by current data labels. To address this issue, intelligent packaging strategies being developed. In study, search new natural and grade pH-indicators, color stability variability curcumin (E?100), betanin (E?162), anthocyanin (E?163) containing colorants were studied solution under different storage conditions pHs light absorbance, color, pH turbidity measurements. E?100 variations (yellow/brown-yellow) at > 9 was particularly photosensitive since a loss 67% observed after 1 day storage. E?162 E?163 colorants, however, thermosensitive showed significant lower (30%) 28 days E?163, especially, presented broader response (red-purple-blue-green) over wider range. Furthermore, dependent upon colorant type concentration.