Recent advances on anthocyanin-based smart films for food packaging: Insights into the fabrication parameters and optimization strategies

Abstract

Anthocyanin-based smart films have gained significant research attention due to their capability for real-time food freshness monitoring. While existing studies have extensively documented smart film compositions and applications, a systematic discussion regarding optimization of fabrication parameters and strategies for functional enhancement is still lacking. This review systematically analyzes the key fabrication parameters including feedstock type, blending ratios of each component, pH of film-forming solution, homogenization method, particle size of feedstock, and drying temperature, which significantly influence smart film properties by modulating intermolecular interactions such as hydrogen bonds. Nevertheless, a standard guidance for the selection of fabrication parameters is still missing due to the diversity of matrix and anthocyanin types. The strategies (e.g., nanotechnology and copigmentation) to improve the barrier properties, antibacterial and antioxidant properties, pH sensitivity, and stability of smart films are also summarized in this review. Current research highlights that enhancing specific functional properties of smart films may adversely affect others. Therefore, a thorough assessment of optimization strategies prior to their application is necessary. Furthermore, future work should also expand application targets of anthocyanin-based smart films, ‌scale up their fabrication‌, and improve market acceptance. This review could facilitate the further development of anthocyanin-based smart films with excellent performance for food packaging application.