01747naa a2200217 a 450000100080000000500110000800800410001902200140006002400560007410000190013024501200014926000090026930000100027852010710028865300240135965300320138365300150141570000220143070000220145277300550147421753752025-05-07       2025    bl uuuu     u00u1 u    #d  a0260-87747 ahttps://doi.org/10.1016/j.jfoodeng.2025.1124762DOI1 aLUCHESI, B. R.  aColorimetric sensors based on hibiscus anthocyanins produced by continuous solution casting.h[electronic resource]  c2025  a11 p.  aAnthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m− 2 , the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging.  aColorimetric sensor  aContinuous solution casting  aCornstarch1 aMOREIRA, F. K. V.1 aMARCONCINI, J. M.  tJournal of Food Engineeringgv. 392, 112476, 2025.