Development of Intelligent Colorimetric Indicator Film Based on Avocado Seed Starch and Chokeberry Pomace Extract for Visual Monitoring of Chicken Breast Meat Freshness

In this study, a colorimetric indicator film was developed using avocado seed starch and anthocyanin extracts from chokeberry pomace in different amounts (2.5, 5.0, and 7.5% v/v). The physical, barrier, and mechanical properties of the films were determined. Adding the extract made the films thicker (0.063 ± 0.004–0.098 ± 0.009 mm) and increased their WVP values (0.86 ± 0.08–1.22 ± 0.02 g mm/m 2 h kPa), but it reduced their water swelling (92.93 ± 8.20–52.51% ± 2.39%) and tensile strength (0.51 ± 0.02–0.27 ± 0.03 MPa) properties. The bioactive substance content and color values of the films also changed in relation to the extract concentration. The films were used in the packaging to detect the spoilage of chicken breast fillets visually. It was observed that the color of the films containing anthocyanin‐rich chokeberry pomace extract changed due to the growth of microorganisms and pH changes in chicken meat. Consequently, this pH indicator film, exhibiting a discernible color shift visible to the unaided eye, holds promise for cost‐effective food monitoring.