Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-08 DOI:10.1016/j.foodchem.2025.144113

Jia-Yin Huang , Yu-Lei Chen , Duan-Quan Lin , Le-Chang Sun , Kang Liu , Ling-Jing Zhang , Ya-Qin Hu , Min-Jie Cao

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引用次数: 0

Abstract

Rising attentions on food safety and quality as well as disadvantages of conventional plastic food packaging motivates extensive study in anthocyanin-based food packaging. However, anthocyanins are susceptible to environmental conditions, resulting in easily-degradable properties of anthocyanin-based food packaging. Therefore, steady-modified anthocyanin-based food packaging are highly demanded for further deeper application. Based on this, thorough insights into steady-modified anthocyanin-based food packaging are provided in the current review. The degradation phenomenon and factors affecting stability of anthocyanin-based film during long-term storage were investigated. Novel steady-modification strategies to improve film stability were systemically summarized. Also, their effects on film physical (structure/mechanical/hydrophobic) properties and functional (pH-responsive, antioxidant and antibacterial) properties were explored. Meanwhile, application cases of steady-modified anthocyanin-based film regarding freshness monitoring and quality maintenance were comprehensively discussed. Finally, major challenges and future prospects were also proposed for further development.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.