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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. [Display omitted] • Novel NADES based biopolymeric pH sensor for monitoring meat spoilage was developed. • Anthocyanins from Brassica oleracea were used as a natural dye. • NADES were applied as extractant solvent and also as plasticizer agent. • Sensor colour changes, visible to the naked eye, are a useful tool for consumers. • This is the first integration of NADES and xanthan gum in pH sensor development. [ABSTRACT FROM AUTHOR]

ntroduction: Purple cabbage contains the compounds α-carotene, β-carotene, α-tocopherol, γ-tocopherol, and ascorbic acid. Apart from that, there are very high levels of vitamins A and C, anthocyanin, quercetin, kaempferol, and lutein. It has been reported to have antioxidant, anti-inflammatory, and antihypertensive activities. However, purple cabbage has not been studied as an antihypertensive that inhibits the eNOS enzyme, which triggers high blood pressure. This study aims to determine the effectiveness of compounds from purple cabbage as antihypertensives and pharmacokinetic predictions. Methods: Prediction of constituents' interactions from purple cabbage with eNOS enzyme using AutoDock Tools 1.5.6. Then, the potency of constituents based on molecular docking was tested for pharmacokinetic properties with the pkCSM ADMET descriptors algorithm protocol. Results: In silico molecular docking, results show that β-carotene, lutein, and α-carotene (carotenoid group), as well as cyanidin-3-diglucoside-5-glucoside (anthocyanin group), have very high binding affinities with ΔG (kcal/mol) and Ki values (nM), -9.91; 54.21, -8.40; 695.27, -7.94; 1510, and -7.85; 1770, respectively compared to captopril (-4.02; 1130000) as a drug. This is because the purple color caused by this group of compounds is helpful for therapeutic effects, such as degenerative diseases. Apart from that, a group of vitamins (vitamin A, α- and γ-tocopherol) as well as polyphenols (kaemferol) and flavonoids (quercetin). ADMET predictions show that only α-carotene and vitamin A meet the predictions of absorption (Caco2, 1.262 and 1.516 × 10-6 cm/s and intestinal absorption, 92.061 and 92.218%), distribution (BBB permeability, 0.945; 0.644), metabolism (cytochrome P450), excretion (total clearance, 1,531 log mL/min/kg vitamin A only), and toxicity (vitamin A that is not toxic in AMES test). Conclusion: The carotenoid and vitamin group from purple cabbage have the potential to be antihypertensive. [ABSTRACT FROM AUTHOR]