Anthocyanin-Based Natural Color Induced Intelligent Food Packaging Sensor: A Review

Abstract

This review explores the critical intersection of intelligent food packaging and cellulose-based pH indicators on anthocyanin extract. Food spoilage remains a global concern, with approximately one-third of produced food for human consumption lost annually due to various factors. Intelligent packaging acts as a safeguard against spoilage by employing technologies such as biosensors, gas sensors, and pH indicator films. Different kinds of indicators are made of anthocyanins from different sources in intelligent packaging like black rice, basil seeds, red cabbage that provide various useful applications like checking the freshness of food like fish, prawns by using various polymers like pectin, cellulose, and chitosan. In particular, cellulose-based pH indicator films offer a promising solution due to their biodegradability and eco-friendly nature. Anthocyanin can be extracted from different sources such as purple sweet potato, red cabbage, black carrot, and blueberry. Various extraction methods, both conventional and non-conventional, are explored, considering factors such as solvent selection, temperature, and duration. The review emphasizes the use of anthocyanin extract in cellulose-based pH indicators for intelligent food packaging, focusing on its stability at room temperature. The pH-dependent color changes of anthocyanins, ranging from red in acidic conditions to green in alkaline environments, are detailed. The review concludes with a discussion on the potential applications and benefits of utilizing cellulose-based pH indicators with anthocyanin in intelligent food packaging. This approach offers a non-invasive means of detecting spoilage without compromising packaging integrity, contributing to sustainability and food safety efforts.