Abstract: Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pul-cherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48. Adding anthocyanins to films altered the color of halochromic films in response to exposure toammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meatdecays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental condi-tions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage

Key words: Halochromic films')">Halochromic films, Minced meat,  , Euphorbia pulcherrima anthocyanins bracts