Abstract
SummaryAnnually, 1.3 billion metric tonnes of food get wasted, and packaging is crucial in reducing food wastage. Anthocyanin is a natural pigment found in plants and recently gained attention due to its biodegradability, non‐toxicity, pH‐sensitive colour‐changing characteristic, antioxidative and antimicrobial properties. These characteristics open a new and promising application in intelligent/smart food packaging. In this context, this review highlights the role of anthocyanin in intelligent or smart packaging specifically focused on pH‐sensitive colour‐changing properties and enhancing the shelf life of food due to antioxidant and antimicrobial properties. This review also provides insights about the anthocyanin extraction methods and intelligent packaging fabrication methods.
Published Version
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