“…This phenomenon, which Heines called “vegetable chameleon”, is essentially the ability of vegetable extracts to alter their color. Anthocyanins, a class of natural pigments exhibiting colors ranging from blue to purple to red, exist in many common fruits, vegetables, and flowers, such as red cabbage, black and red grapes, blueberries, blackberries, eggplants, butterfly pea flowers, roses, Hibiscus sabdariffa , and black soybeans. − Among these, red cabbage has attracted the most attention in the literature. , In recent decades, the literature has focused on how to create and utilize natural indicators, ,− with only a few referencing juices that are readily available in local markets as potential indicators. Curcumin, a pigment found in turmeric, has been identified as one such indicator. ,− These pH-sensitive pigments can be used to perform both simple and complex experiments.…”