Purple Sweet Potato Anthocyanins Research Articles

Fabrication of multifunctional ethyl cellulose/gelatin-based composite nanofilm for the pork preservation and freshness monitoring

In this study, an active and intelligent nanofilm for monitoring and maintaining the freshness of pork was developed using ethyl cellulose/gelatin matrix through electrospinning, with the addition of natural purple sweet potato anthocyanin. The nanofilm exhibited discernible color variations in response to pH changes, and it demonstrated a higher sensitivity towards volatile ammonia compared with casting film. Notably, the experimental findings regarding the wettability and pH response performance indicated that the water contact angle between 70° and 85° was more favorable for the smart response of pH sensitivity. Furthermore, the film exhibited desirable antioxidant activities, water vapor barrier properties and also good antimicrobial activities with the incorporation of ε-polylysine, suggesting the potential as a food packaging film. Furthermore, the application preservation outcomes revealed that the pork packed with the nanofilm can prolong shelf life to 6 days, more importantly, a distinct color change aligned closely with the points indicating the deterioration of the pork was observed, changing from light pink (indicating freshness) to light brown (indicating secondary freshness) and then to brownish green (indicating spoilage). Hence, the application of this multifunctional film in intelligent packaging holds great potential for both real-time indication and efficient preservation of the freshness of animal-derived food items.

Wheat Protein Hydrolysates Improving the Stability of Purple Sweet Potato Anthocyanins under Neutral pH after Commercial Sterilization at 121 °C.

Anthocyanins are prone to degradation and color fading after sterilization. This work examined the potential of wheat protein hydrolysates (WPHs, 40 g/L) in improving the stability of purple sweet potato anthocyanins (PSPAs) under a pH of 6.8 after sterilization at 121 °C followed by storage. Results showed that WPHs increased the thermal degradation half-life of PSPAs 1.65 times after sterilization. Compared to PSPAs alone, after being stored at 37 °C and 45 °C for 7 days, the retention concentration of PSPAs with WPHs was 5.4 and 32.2 times higher, and the color change of PSPAs with WPHs decreased from 6.19 and 10.46 to 0.29 and 0.77, respectively. AFM data, fluorescence and UV spectrograms indicated the formation of complexes between PSPAs and WPHs by hydrophobic attraction confirmed by zeta-potential data. PSPAs with WPHs had stable particle size and zeta potential, which may also significantly increase the concentrations after digestion and antioxidant power of PSPAs. This work indicated that the assembled PSPAs composite structure by WPHs significantly reduced the degradation of PSPAs at a pH of 6.8 after sterilization at 121 °C followed by long-term storage.

Pre-Treatment, Extraction Solvent, and Color Stability of Anthocyanins from Purple Sweetpotato.

Purple sweetpotato anthocyanins (PSPA) exhibit significant potential as food colorants with associated health benefits. However, challenges related to browning and instability have hindered the application of PSPA. In this study, various pre-treatments and solvents for PSPA extraction were evaluated based on color, anthocyanin yields, antioxidant capabilities, and brown index. Browning markedly influenced the color and reduced the antioxidant capacity. Optimal results were obtained with the pre-treatment of "steaming of unpeeled whole sweetpotato" and the solvent "1% citric acid-ddH2O". Furthermore, the color stability of purified PSPA solutions was evaluated under pH levels from 1 to 13 at 25 °C and 65 °C. The PSPA solutions showed a color spectrum from magenta, blue/green, and then to yellow across the pH range. The blue/green hues at pH 10-12 rapidly degraded, while the magenta hue at lower pH showed higher color stability. Elevated temperatures significantly accelerated the PSPA degradation. However, PSPA solutions at pH 1-2 exhibited remarkable color stability, with no spectral decay at either 65 °C for 12 h or 25 °C for 32 days. These results provide valid guidance for the extraction, preservation, and application of PSPA in the food industry.

Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring

Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring

Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation.

An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3-4 to 7-9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.

A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness.

In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10-11 g·m-1s-1Pa-1 and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved (p < 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.

Glycated whey protein concentrate for purple sweet potato anthocyanins delivery: Physicochemical stability and in vitro digestion characteristics

Glycated proteins are effective materials for improving the environmental stability and bioavailability of biologically active chemicals. The whey protein concentrate (WPC)-xylose (D) conjugates produced by the Maillard process were used to load and protect purple sweet potato anthocyanins in this study. Response surface optimization was used to determine the best parameters for preparing WPC-D conjugates. Glycation altered the secondary structure of proteins, according to structural studies, which also had an impact on their functional characteristics, which showed better antioxidant activity before and after simulated gastrointestinal (GI) digestion (p < 0.05). In the meantime, when compared to free anthocyanins (ANs) and heat-treatment of WPC-load ANs, WPC-D conjugates significantly improve ANs' stability to storage, thermal, light, metal ion, and hydrogen peroxide, while also increasing bioavailability and antioxidant activity during simulated GI digestion (p < 0.05). The results highlighted that the WPC-D conjugates are functional, promising, and useful hydrophilic bioactive carrier materials.

Alterations in Blaood Profiles and Spleen Tissue Following Purple Sweet Pota-to Anthocyanin Extract Treatment in Restraint-Stressed Mice

Stress is associated with broad changes in blood and immune cell dysfunction, which are correlated with the spleen as a secondary lymphoid organ. Anthocyanin, a plant bioactive compound from purple sweet potatoes, has previously been reported to have a beneficial effect on stress response behavior. However, the limited studies evaluated anthocyanin's effect on blood profiles and spleen tissue under stress. Therefore, this study aimed to explore the effect of total anthocyanin extract (ANC) from purple sweet potatoes (PSP) on the blood profiles and spleen tissue of restraint stressed mice. A total of 20 male adult BALB/c mice were divided into control (CTRL), stress (STR), stress + ANC 10 mg/kgBW (STR+ANC10), stress + ANC 20 mg/kgBW (STR+ANC20), and stress + ANC 40 mg/kgBW (STR+ANC10). Restraint stress was applied two hours/day for 14 days. An automatic blood analyzer was used for blood profiling. Immunoblotting of caspase-3 and hematoxylin-eosin-stained histological slides were observed for spleen tissue analysis. Combination of STR and ANC treatment reduced the erythrocyte count, hemoglobin level, and leucocyte count. The ANC-treated groups had a higher percentage of lymphocytes and a lower percentage of granulocytes. The expression of caspase-3 declined among ANC-treated groups. Spleen extramedullary erythropoiesis, vacuolization, and white pulp involution were demonstrated in stress and ANC-treated animals. In summary, restraint stress modified the blood cell profiles and spleen tissue in the mice model. Further research is necessary to evaluate the mechanism of ANC during stress on blood cells and splenic tissue repair enhancement

Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins

AbstractThe stability of anthocyanins is poor, seriously affecting their biological activity. The effect of bovine serum albumin (BSA) on the stability of purple sweet potato anthocyanins (PSPA) and its mechanism of action was investigated. Eleven anthocyanins in purple sweet potato were identified, and the stability of PSPAs with different structures combined with BSA was analyzed separately. The results showed an interaction between BSA and PSPA by UV absorption and fluorescence spectra, in which PSPA could cause a fluorescence burst of BSA, and the binding of PSPA to BSA was in the form of 1:1. In addition, the interactions are spontaneous, and hydrophobic interactions dominate. The binding amount study showed that 1 mol/L of BSA binds 3 mol/L of PSPA. The results of zeta potential and particle size showed that the absolute value of the possibility was around 30 mV, and BSA could combine with PSPA to form nanoparticles with high stability. Molecular docking analysis showed that PSPA could be well embedded in the structural cavities of BSA. The binding sites were near sites I and II, hydrogen bonding and hydrophobic interactions act as the main drivers of binding. Finally, after binding, BSA could effectively improve the stability of PSPA, especially for different structures of PSPA. The binding of diacylated anthocyanins was more stable than monoacylated ones, peonidin was more stable than cyanidin, and caffeoyl was more stable compared to p‐hydroxybenzoyl and feruloyl.

Identification of Functional Groups and Types of Anthocyanin Pigments of Purple Sweet Potato cv. Antin 2 and cv. Antin 3

Purple sweet potatoes (Ipomoea batatas L. Lam.) contain anthocyanin pigments which act as natural antioxidants which are very beneficial for health. The research aimed to identify the functional groups and types of anthocyanin pigments in purple sweet potato cv. Antin 2 and cv. Antin 3, using FTIR and identification of anthocyanin pigment types using LCMS/MS. The results of FTIR analysis show that the purple sweet potato cultivar Antin 2 has 12 spectrum peaks ranging from wavelengths of 570.48 cm-1 to 3 394.40 cm-1. Functional groups detected include benzene nuclei, hydrocarbons (dominating), carbonyls, carboxyl esters, aromatics, aldehydes, and alcohols. Meanwhile, the purple sweet potato cultivar Antin 3 has 15 spectrum peaks ranging from wavelengths of 417.88 cm-1 to 3 365.86 cm-1. The functional groups detected include core-benzene hydrocarbons, carboxyl esters, methyl, aromatics, carbonyls, carbonyl esters, aldehydes, aldehyde carbons, and hydroxyl carbons. The LCMS/MS identification results of purple sweet potato anthocyanin pigments of the Antin 2 cultivar detected 11 types, including Cyanidin 3-(6“-caffeoyl sophoroside)-5-glucoside and Cyanidin 3-(6“-feruloyl sophoroside)-5-glucoside. In the purple sweet potato cultivar Antin 3, 14 types of anthocyanins were found, including, Malvidin 3-5 diglicoside, Cyanidin 3-(6“-caffeoyl sophoroside)-5-glucoside, Cyanidin, and Cyanidin 3-(6“feruloyl sophoroside)-5-glucoside.

Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH

The present study aimed to examine the impact of sunflower pectin (SFP) on the thermal stability and antioxidant activity of purple sweet potato anthocyanins (PSPA) at varying pH levels. It was observed that the pH value significantly influenced the ability of pectin to protect anthocyanins from thermal degradation, which was found to be associated with the rate of binding between PSPA and SFP. The binding rate of PSPA-SFP was observed to be highest at pH 4.0, primarily due to the influence of electrostatic interaction and hydrogen bonding. Monoacylated anthocyanins exhibited a binding rate approximately 2–4 % higher than that of diacylated anthocyanins. The PSPA-SFP demonstrated its highest thermal stability at pH 4.0, with a corresponding half-life of 14.80 h at 100 °C. Molecular dynamics simulations indicated that pectin had a greater affinity for the flavylium cation and hemiketal form of anthocyanins. The antioxidant activity of anthocyanins in PSPA and PSPA-SFP increased with increasing pH, suggesting that anthocyanins at high pH had higher antioxidant activity than anthocyanins at low pH.

Identification of Anthocyanidins in Anthocyanin Extract of Purple Sweet Potato (Ipomoea batatas l), black rice (Oryza sativa l), and Black Glutinous rice (Oryza sativa v. glutinosa)

Anthocyanins originating from different commodities have different constituent components and anthocyanidin levels. This will undoubtedly affect the anthocyanin content of total in foodstuffs. Local items such as; Purple sweet potato, black rice, and black glutinous rice have different structural components and levels of anthocyanidins. The research objective was to measure the total anthocyanin content and identify anthocyanidins qualitatively and quantitatively from anthocyanin extracts of purple sweet potato, black rice, and black glutinous rice. The research method used was an experimental method , qualitative and quantitative identification analyses were carried out using the UHPLC-PDA (Ultra high Performance Liquid Chromatographic) instrument system. Based on the study with pH-difference measurements, the total anthocyanin extract in purple sweet potato is 0.6 mg / g of material, much lower than black rice (5.50 mg / g of material) and black glutinous rice (6.00 mg / g of material). g material). Based on the identification of the purple sweet potato anthocyanin extract, the main components of anthocyanidins were Delfinidin, Cyanidin, and Malvidin with concentrations of 0.12 mg, 0.12 mg, and 1.20mg / 100g of ingredients, respectively. Meanwhile, black rice and black glutinous rice were identified with cyanidine and malvidin with concentrations of 0.73 and 13.17 mg / 100g and 1.07 mg and 17.6 mg / 100g of ingredients.

Effects of shading intensities on the yield and contents of anthocyanin and soluble sugar in tubers of purple sweet potato

AbstractLight intensity is an important factor affecting crop yield and quality. Studies on the effect of light intensity on the synthesis and accumulation of anthocyanin and soluble sugar in purple sweet potato tubers (Ipomea batatas L.) have rarely been documented. In this experiment, the effects of different shading intensities (no shading [L0], 20% shading [L1], 40% shading [L2], 60% shading [L3], and 80% shading [L4]) on the agronomic traits, fresh tuber yield, anthocyanin, and soluble sugar contents of purple sweet potatoes were investigated. Results showed that the fresh tuber yield was not decreased, and the accumulation of anthocyanin and soluble sugars in the tubers was increased under L1 compared to L0; however, these parameters were significantly decreased from L2 to L4 treatments. Further analysis showed that anthocyanin synthase (ANS) may be the restriction enzyme for anthocyanin synthesis in purple sweet potato tubers, and either excessive or insufficient light intensity decreased ANS activity. Results suggested that purple sweet potatoes might be planted in intercropping system with a little insufficient light intensity in tropical areas. However, the mechanisms underlying the effects of shading intensities on the yield and contents of anthocyanin and soluble sugar in tubers of purple sweet potato will be addressed in the future.

Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins.

Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs was investigated. The retention of ANs in WPC-ANs was 85.88% after storage at 25 °C for 5 h. WPC-ANs had higher retention of ANs in heating treatment. The retention rates of ANs in WPC-ANs exposed to light and UV lamps for 6 h were 78.72% and 85.76%, respectively. When the concentration of H2O2 was 0.50%, the retention rate of ANs in the complexes was 62.04%. WPC-ANs' stability and antioxidant activity were improved in simulated digestive juice. The WPC-ANs connection was static quenching, and the binding force between them was a hydrophobic interaction at one binding site, according to the fluorescence quenching spectroscopy. UV-visible absorption spectroscopy and Fourier transform infrared spectroscopy (FTIR) analysis further indicated that the secondary structure and microenvironment of amino acid residues in WPC can be impacted by the preheating temperature and preheating times of WPC. In conclusion, preheating WPC can successfully preserve the stability of purple sweet potato ANs by binding to them through a non-covalent interaction.

Renoprotective Effects of Anthocyanins Against Uric AcidInstigated Injury: Mini Review with a Special Emphasis on Purple Sweet Potato (Ipomoea batatas L.) Anthocyanins

Anthocyanins are ubiquitous phytoconstituents found in a wide array of natural products. Purple sweet potato (Ipomoea batatas L.) is an important source of anthocyanins, a group of flavonoids with various medicinal benefits. One of the medicinal benefits of anthocyanins is their protection against the detrimental effects of stressors such as uric acid. On the other hand, hyperuricemia and its associated effects are considered significant challenges in human health. Since kidneys are essential organs in uric acid handling and uric acid is associated with kidney disease, this review focuses on re-appraising the role of purple sweet potato anthocyanins as renoprotectors against uric acid-related pathobiology. Future studies regarding the potential of these anthocyanins as renoprotectors are also discussed.

Physical Properties of Tapioca Starch-based Film Indicators with Anthocyanin Extract from Purple Sweet Potato (Ipomea batatas L.) and Response to pH Changes

Intelligent packaging comes in the form of interactive film indicator using a natural pigment compound sensitive to pH changes. The development of intelligent packaging as an indicator film by utilizing natural pigment compounds that are related to pH change and food safety is motivated by increased consumer awareness of food safety. Purple sweet potato (Ipomoea batatas L.) is the source of anthocyanin flavonoid compounds sensitive to pH changes, demonstrated by color changes in film indicators. This research aims to determine physical properties and the pH response of tapioca starch-based film indicators with anthocyanin extract variation from purple sweet potato. Purple sweet potato anthocyanin (PSPA) indicator film was made using tapioca starch as biopolymer by casting method with the addition of anthocyanin extract at concentrations of 0, 5, 10, and 15 g. Furthermore, this research is conducted to analyze the physical properties of the film, and response to pH changes of fresh cow milk, Gindara fish fillet and chicken sausage stored at 7 °C and 25 °C under 48-hour observation. The results showed that the film indicator thickness was 0.72-0.74 mm, tensile strength was 1.23-9.86 MPa, elongation was 14.83-55.74%, and water vapor permeability (WVP) was 1.32-1.78 × 10-14 kg.m/m2.s.Pa. The results of this study indicated that the PSPA indicator films have the potential to be used as smart packaging to monitor food freshness and quality for safe consumption. That was supported by the good physical properties of PSPA indicator films.

The roles of purple sweet potato anthocyanins in optimizing dietary intervention of metabolic dysfunction-associated fatty liver disease

Link of Video Abstract: https://youtu.be/rRJRhubdmcM Metabolic-associated fatty liver disease (MAFLD) is a multifactorial metabolic disorder with complex pathogenesis and a broad spectrum of disease. It is characterized by the accumulation of triglycerides (TG) in hepatocytes, which are associated with hepatic steatosis. Purple sweet potato (Ipomoea batatas L.) (PSP) tuber, is rich in anthocyanin contents. This review aims to discuss recent findings on the effects of purple sweet potato tubers and its potential therapeutic action on MAFLD. In various in vivo studies and limited clinical trials on patients, purple sweet potatoes have been shown to be beneficial not only in lipid metabolism but also in reducing liver fat deposition and insulin resistance. In addition to antioxidant, anti-inflammatory, and anti-hyperlipidemic effects, anthocyanins can be considered as important adjuvant therapeutic agents in the attenuation of inflammation, free radicals, insulin resistance, and hepatocyte injury.

Effect of purple sweet potato-derived anthocyanins on heat stress response in Wenchang chickens and preliminary mechanism study

This study was conducted to investigate the beneficial effect of purple sweet potato anthocyanins (PSPA) on growth performance, oxidative status, immune response, intestinal morphology, and intestinal flora homeostasis in heat-stressed Wenchang chickens. A total of 100 Wenchang chickens (50-day-old) were randomly assigned to 5 groups, including the thermoneutral environment (TN) group (26°C); high-temperature stressed (HS) group (33°C ± 1°C); low-dose PSPA treatment (L_HS) group (8 mg/kg body weight, 33°C ± 1°C); medium-dose PSPA treatment (M_HS) group and high-dose PSPA treatment (H_HS) group (16 mg/kg and 32 mg/kg body weight, respectively, 33°C ± 1°C). The results showed that PSPA reversed the adverse effects of heat stress on growth performance, meat quality, and carcass characteristics. And the effect was associated with the concentration of PSPA partially. Heat stress increased the serum lipids of Wenchang chickens. LDL-C, TG, TC, and FFA in the serum were significantly decreased, and HDL-C and LPS in the serum were increased by PSPA treatment. The digestive enzymes in duodenal chyme were significantly (P < 0.05) increased by PSPA treatment. And PSPA treatment significantly (P < 0.05) enhanced the redox status by improving antioxidant parameters (GSH-Px and SOD) and decreasing the MDA level in the serum and liver. Moreover, the level of inflammatory cytokines was significantly (P < 0.05) regulated by PSPA treatment compared to the HS group. The villus length and goblet cell numbers after PSPA treatment were significantly higher than HS group. Furthermore, PSPA also played protection on the intestine structure by decreasing the level of D-LA and DAO. 16S rRNA sequencing revealed the microbial composition was altered by PSPA, and Acetanaerobacterium and Oscillibacter were dominant in the H_HS group. Microbial functional prediction indicated that function pathways based on KEGG and metacyc database were regulated by PSPA, and intestinal flora correlated with metabolic function significantly. The spearman correlation analysis showed that Saccharibacteria and Clostridium_IV correlated with the serum lipids, antioxidant, and inflammatory cytokines. Collectively, these findings suggest that PSPA has a positive effect against heat stress in poultry.

Efficacy of Ipomoea batatas L. anthocyanin in reducing mammary Malondialdehyde levels in female rats exposed to tobacco smoke

Objectives: Tobacco smoke is one source of free radicals that can enter the body through the respiratory tract and circulate through the bloodstream to reach all organs in the body. Purple sweet potato (Ipomoea batatas L.) anthocyanin is a potentially powerful antioxidant that reduces free radicals. This study aims to demonstrate that purple sweet potato anthocyanin can reduce mammary gland malondialdehyde concentrations in female white rats (Rattus norvegicus) exposed to tobacco smoke. Methods: This was experimental research with a randomized post-test control group. Thirty female white rats were used in this study. These samples were then divided into two control groups (negative control group - no exposure to tobacco smoke and anthocyanin; positive control group - exposure to tobacco smoke only -) and three exposure groups of exposure to cigarette smoke at a rate of two sticks/day and variety Anthocyanin doses for eight weeks. The malondialdehyde content of the mammary gland was measured spectrophotometrically. Results: The result showed that the higher dose of Ipomoea batatas L anthocyanin administered, the lower the MDA level in the breasts of rats exposed to cigarette smoke (ANOVA test, p-value = 0.002) Conclusions: Ipomoea batatas L. anthocyanin can decrease the concentration of mammary gland malondialdehyde in female rats exposed to tobacco smoke.

Fabrication of antimicrobial colorimetric pad for meat packaging based on polyvinyl alcohol aerogel with the incorporation of anthocyanins and silver nanoparticles

AbstractA novel colorimetric pad with porous structure, good antimicrobial activity, and pH‐sensitivity has been developed based on polyvinyl alcohol (PVA), paper fibre, silver nanoparticles (AgNPs) and purple sweet potato anthocyanins (PSPA), aiming for the preservation and freshness indication of fresh meat. The effects of AgNPs content on the structure, physical properties and colour‐changing behaviour in response to pH of the pad were investigated. The results showed that AgNPs physically interacted with polymer matrix and improved the uniformity of the internal pore structure of the pad. The antibacterial capability, DPPH radical scavenging activity and surface hydrophobicity of the pad increased significantly with increasing AgNPs content. However, the pH sensitivity of the pad was maintained with the addition of AgNPs, and the colour change of pad A‐9 with pH was the most distinguishable when AgNPs content was the highest. When pad A‐6 was used in the packaging of minced pork, compared to pad A‐0 without the addition of AgNPs, it showed more significant effects in inhibiting microbial growth, reducing the production of volatile nitrogen compounds, improving the sensory quality of meat (p &lt; 0.05), thereby extending the shelf life from 72 h to 120 h at 4°C. Moreover, A‐6 displayed a visible colour change in response to the spoilage of minced pork in real time. Therefore, the developed pad with dual functions had great potential to be applied as a novel active and intelligent packaging for fresh meat, which would contribute towards reducing food waste and ensuring food safety.