Pervious research on packaging food has limited the analysis to one cut of chicken and ignore other cuts. The aim of this study is to develop pH-sensitive packaging films to provide a packaging array for different chicken cuts differentiating, based on a mixture of DsHSM-PEG200/Gly/AGG and enriched with pansies' extracts AoD™CPRP, AoM®RBP, AoDPPVP, and AoM®YPWP. Optical properties (e.g., UV–Visible, FT-IR, and XRD), physical performances (e.g., TS, EAB%, MC%, and WS%), and surface morphology of films are investigated. All pansies' extracts showed high pH sensitivity. The films were fabricated using hydrogen bonds, as shown by FT-IR. From XRD results was found that DsHSM and pansies' extracts increased the amorphousness of blend films. By DsHSM increasing, the TS of films increased from 2.35 to 2.53 MPa, while EAB decreased from 44.34 to 34.96 %. The addition of pansies' extracts further enhaced the strength of films, with AoD™CPRP showing an increase of TS (3.17 → 4.06 MPa), followed by AoM®RBP (2.69 → 2.85 MPa), AoDPPVP (2.50 → 2.65 MPa), and AoM®YPWP (2.46 → 2.50 MPa), respectively. The range of MC% and WS% of films was 21.19 to 25.16 % and 22.42 to 29.69 %, respectively. The array showed detectable NH3 detection specificity, which is used to freshness evaluation of chicken cuts using chemometric.
