Extracts from Armenian grapes shells as pH indicators

The aim of this project is to obtain additives from Armenian grape skins, in particular pigments that exhibit selectivity and sensitivity to pH and can be used as natural pH indicators for food packaging. By extracting anthocyanins from several grape species grown in the territory of the Republic of Armenia and known for their sensitive properties, the project aims to offer a sustainable alternative to synthetic pH indicators. The project will focus on optimizing anthocyanin extraction methods, incorporating them into biosensor membrane matrices, and evaluating their color change properties in different pH ranges. Stability tests will be conducted to evaluate their performance under different environmental conditions (light, temperature, humidity). The strategy of the project is to reduce the dependence on synthetic pH indicators by using agricultural by-products, which will contribute to waste reduction and environmental sustainability. The use of such natural pH indicators can improve food safety and quality, supporting global efforts to develop eco-friendly packaging and so-called “green practices” in the food industry.