Natural pigment-based smart packaging films for real-time food spoilage monitoring: Compositions, color-changing mechanisms, applications, and challenges

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-27 DOI:10.1016/j.fpsl.2025.101484

Weidong Zhang, Wendong Liu, Xin Qi, Yi Chen, Qiang Yu, Mingyue Shen, Huiliang Wen, Jianhua Xie

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引用次数: 0

Abstract

Real-time monitoring of food spoilage remains a significant challenge, driving the urgent demand for smart packaging solutions. Natural pigments like anthocyanins, curcumin, alizarin, shikonin, and betalains demonstrate robust bioactivity and excellent pH sensitivity. Notably, these compounds serve a dual function: inhibiting bacterial growth and dynamically indicating food freshness. Therefore, their integration as freshness indicators in smart packaging films has garnered substantial research interest. This review consolidates current studies to analyze the structural composition, color-changing mechanisms (particularly the formation processes of volatile substances), and the application prospects of natural pigment pH-sensitive films. More importantly, it critically discusses limitations and challenges in existing research, including the barriers hindering their transition from laboratory-scale development to industrial production, while proposing actionable strategies to overcome these obstacles. By synthesizing these insights, this review aims to advance the development of natural pigment-based smart packaging films and address existing challenges and research limitations.

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用于食品腐败实时监测的天然色素智能包装薄膜：成分、变色机制、应用和挑战

食品腐败的实时监控仍然是一个重大挑战，推动了对智能包装解决方案的迫切需求。天然色素如花青素、姜黄素、茜素、紫草素和甜菜素表现出强大的生物活性和良好的pH敏感性。值得注意的是，这些化合物具有双重功能：抑制细菌生长和动态指示食物新鲜度。因此，它们作为新鲜度指标在智能包装薄膜中的整合已经获得了大量的研究兴趣。本文综述了天然色素ph敏感膜的结构组成、变色机理（特别是挥发性物质的形成过程）及应用前景。更重要的是，它批判性地讨论了现有研究中的局限性和挑战，包括阻碍它们从实验室规模的发展过渡到工业生产的障碍，同时提出了克服这些障碍的可行战略。通过综合这些见解，本综述旨在推进天然色素智能包装薄膜的发展，并解决现有的挑战和研究局限性。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.