ELABORATION OF INTELLIGENT AND ACTIVE PACKAGING ADDING Beta vulgaris L. EXTRACT AS A NATURAL ADDITIVE

New packaging technologies have been used by the industry to increase food stability and decrease the addition of additives. The study aimed to develop an intelligent and active packaging added with beetroot extract and characterize it regarding color changes in different pH and total phenolic compounds (TFC). The packaging was prepared by solution casting. The methodology consists of the preparation of an aqueous solution with gelatin (2% m/v), alginate (2% m/v), glycerol (1% m/v), and 20 – 40 % (m/v) of the beetroot extract, resulting in 2 treatments: F20 and F40. The sensitivity of the packaging was evaluated in aqueous solutions with pH scales ranging from 2.00 to 13.00. The color changes could be observed as the medium became more acidic or basic. In the pH range proposed, no significant colorimetric changes were observed for the human eye. The greatest color variation of the packaging added of the beetroot extract was determined at pH 13 for the two treatments. The F40 showed the highest value of TFC (88.48 mg EAG/100g) than the F20 (65.26 mg EAG/100g). The results demonstrate that the increase in the percentage of beetroot extract in the package provides an increase in the concentration of CFT and antioxidant activity, capable of neutralizing free radicals and increasing oxidative stability. Thus, the packaging added with 40% beetroot extract showed better antioxidant potential and intense red color. However, sensitivity to color changes on the packaging across different pH ranges was not significant.