<![CDATA[The development of innovative food packaging technologies, particularly those capable of monitoring freshness, has become increasingly important in the food industry. This research explores the development of a pH-responsive freshness sensor using polyvinyl alcohol–red cabbage (PVA/RC) nanofibers. The nanofibers are fabricated through the electrospinning technique and meticulously analyzed via scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The results underscore the fine structure of the nanofiber matrix, with an average diameter of ~68 nm. FTIR analysis substantiates the presence of anthocyanin compounds from RC within the PVA/RC nanofibers, which confirms the integration of beneficial components into the nanofiber matrix. Moreover, DSC investigations reveal the outstanding thermal properties of PVA/RC, which demonstrates the resilience of the nanofibers to higher temperatures, with a melting point of ~223 °C. Notably, the PVA/RC nanofibers with a 3:1 ratio exhibit excellent thermal stability, although the color change due to pH fluctuations shifts toward transparency. This study lays down the foundation for future exploration and the potential for a diverse array of applications and material enhancements. The findings presented herein open up new opportunities for the use of PVA/RC nanofibers in the development of freshness sensors, heralding a new era in smart food packaging technology.]]>
