Intelligent packaging has received increased attention for assessing and informing consumer at real time the quality and shelf life of the food, such as by means of colorimetric indicators. Anthocyanin is a family of naturally-occurring colored compounds present in many plant tissues. These compounds change color as pH varies. The aim of this study was to develop a pH indicator based on corn starch and a anthocyanin from purple cabbage. Purple cabbage anthocyanin was extracted using ethanol acidified with 1.5 N HCl. pH indicator films were prepared by casting with 20% of anthocyanin extract in 3 % of corn starch and 0,9 % of plasticizer suspension, oven dried at 30°C for 16h. The indicator films were exposed to buffers ranging from pH 1 to 10 and the kinetic of color changes was evaluated Minolta colorimeter. Indicator film thickness, solubility, and thermal properties were determined after two days of conditioning (65% RH, 16°C). The concentration of anthocyanin extracts was 0,071 mg.mL-1. The indicator displayed various degrees of pink from pH 1 to 4, purple from pH 5 to 7, and bluish green from pH 8-10, within about 5 s of the pH exposure. Average indicator was 0.107 ± 0.005 mm. Solubility of the indicator films in water excess after 24h of exposure at room temperature was 21.6±0.5%. Thermal degradation initiated at around 160°C and the highest mass lost was between 260 and 330°C, resulting in 50% of decomposition. These findings show that the indicators have acceptable stability under typical temperatures common for most food products. The anthocyanin-containing starch films potentially can be applied in intelligent packaging applications for monitoring pH changes in food products due to degradation.