The main objective of this study was to produce sponge-like cryogels based on barley starch and incorporated with jambolan extract for application in the absorption of chicken breast exudate. Cryogels were produced with 10 % starch (w/v) and jambolan extract at concentrations of 0, 10, 30, and 50 % (w/w, relative to starch). The jambolan extract contained 30 mg of cyanidin-3-glucoside (C3G)/100 g dry extract. Morphological analysis revealed a highly porous structure, confirmed by density (0.091 to 0.167 g/cm³) and porosity (74 to 85 %). Mechanical testing suggested promising potential for food applications. FT-IR spectra confirmed the presence of functional groups from both starch and jambolan extract in the cryogels. The purple color of the cryogels was attributed to anthocyanins. Water absorption capacity ranged from ∼855.2 to 1332.9 %, decreasing with higher extract concentrations, while syneresis decreased from 425.7 to ∼270.8 %. In vitro release studies showed higher C3G release for the 50 % cryogel. Antioxidant activity, measured by Ferric Reducing Antioxidant Power (FRAP), increased with extract incorporation, reaching 24,580.6 μM Trolox (TE)/100 g. The cryogels were effective in absorbing the exudate of chicken breast, reaching an absorption of about 200 % in 12 days of storage. Barley starch cryogels are superabsorbent materials and effective matrices for bioactive compound release, offering potential as sustainable food packaging solutions.