Vigilancia Tecnológica

Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.