Research on Anthocyanin-Based Indicator Labels and the Freshness Preservation Applications

To summarize the research and progress in the preparation of anthocyanin indicator labels and their application in food freshness monitoring. Relevant domestic and international literature is reviewed and organized, and different research results are summarized and compared. The factors influencing the performance of anthocyanins and the principle of pH-responsive color change are reviewed. The preparation methods and performance influencing mechanisms of composite films, and their research progress in food preservation applications are outlined. Anthocyanins have antioxidant, antibacterial, and pH-responsive properties for food freshness monitoring applications. The intermolecular forces between the components of the indicator label, such as hydrogen bonding and other effects on the properties of the label such as mechanical strength have a significant impact. The anthocyanin indication label has good application effect in the field of food freshness indication, and the research on antioxidant, antimicrobial activity and intelligence of color indication needs further depth, and the future development should not be underestimated.