[1] GALLO M, FERRARA L, CALOGERO A, et al. Relationships between food and diseases: What to know to ensure food safety[J]. Food Research International, 2020, 137:109414.
[2] PRIYADARSHI R, EZATI P, RHIM J W. Recent advances in intelligent food packaging applications using natural food colorants[J]. ACS Food Science & Technology, 2021, 1(2):124-138.
[3] GHAANI M, COZZOLINO C A, CASTELLI G, et al. An overview of the intelligent packaging technologies in the food sector[J]. Trends in Food Science & Technology, 2016, 51:1-11.
[4] BECERRIL R, NERÍN C, SILVA F. Bring some colour to your package: Freshness indicators based on anthocyanin extracts[J]. Trends in Food Science & Technology, 2021, 111:495-505.
[5] SORO A B, NOORE S, HANNON S, et al. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process[J]. Food Packaging and Shelf Life, 2021, 29:100722.
[6] ROY S, RHIM J W. Anthocyanin food colorant and its application in pH-responsive color change indicator films[J]. Critical Reviews in Food Science and Nutrition, 2021, 61(14):2297-2325.
[7] YANG H B, HOPKINS D L, ZHANG Y M, et al. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging. Meat Science, 2020, 165: 108136.
[8] SOHAIL M, SUN D W, ZHU Z W. Recent developments in intelligent packaging for enhancing food quality and safety[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(15):2650-2662.
[9] LIU H M, SHI C, SUN X, et al. Intelligent colorimetric indicator film based on bacterial cellulose and pelargonidin dye to indicate the freshness of tilapia fillets[J]. Food Packaging and Shelf Life, 2021, 29:100712.
[10] WU D, ZHANG M, CHEN H Z, et al. Freshness monitoring technology of fish products in intelligent packaging[J]. Critical Reviews in Food Science and Nutrition, 2021, 61(8):1279-1292.
[11] PRIETTO L, MIRAPALHETE T C, PINTO V Z, et al. pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage[J]. LWT, 2017, 80:492-500.
[12] DIRPAN A, LATIEF R, SYARIFUDDIN A, et al. The use of colour indicator as a smart packaging system for evaluating mangoes Arummanis (Mangifera indica L. var. Arummanisa) freshness[J]. IOP Conference Series: Earth and Environmental Science, 2018, 157:012031.
[13] CHEN H Z, ZHANG M, BHANDARI B, et al. Development of a novel colorimetric food package label for monitoring lean pork freshness[J]. LWT, 2019, 99:43-49.
[14] DAINELLI D, GONTARD N, SPYROPOULOS D, et al. Active and intelligent food packaging: Legal aspects and safety concerns[J]. Trends in Food Science & Technology, 2008, 19: S103-S112.
[15] ZHANG C J, SUN G H, CAO L L, et al. Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator[J]. Food Hydrocolloids, 2020, 108:106012.
[16] EZATI P, RHIM J W. pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles[J]. Carbohydrate Polymers, 2020, 230:115638.
[17] CHEN H Z, ZHANG M, RAO Z M. Development of cellulose nanofibrils reinforced polyvinyl alcohol films incorporated with alizarin for intelligent food packaging[J]. International Journal of Food Science & Technology, 2021, 56(9):4248-4257.
[18] EZATI P, PRIYADARSHI R, BANG Y J, et al. CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness[J]. Food Control, 2021, 126:108046.
[19] CHOI I, LEE J Y, LACROIX M, et al. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato[J]. Food Chemistry, 2017, 218:122-128.
[20] LI X A, ZHU F Y, ZENG Z W. Effects of different extraction methods on antioxidant properties of blueberry anthocyanins[J]. Open Chemistry, 2021, 19(1):138-148.
[21] LIU D F, CUI Z J, SHANG M, et al. A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness[J]. Food Packaging and Shelf Life, 2021, 28:100641.
[22] ZHANG J J, ZOU X B, ZHAI X D, et al. Preparation of an intelligent pH film based on biodegradable polymers and Roselle anthocyanins for monitoring pork freshness[J]. Food Chemistry, 2019, 272:306-312.
[23] ZHANG L M, LIU Z L, WANG X Y, et al. The properties of chitosan/zein blend film and effect of film on quality of mushroom (Agaricus bisporus)[J]. Postharvest Biology and Technology, 2019, 155:47-56.
[24] LAN W T, HE L, LIU Y W. Preparation and properties of sodium carboxymethyl cellulose/sodium alginate/chitosan composite film[J]. Coatings, 2018, 8(8):291.
[25] WANG X C, YONG H M, GAO L, et al. Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract[J]. Food Hydrocolloids, 2019, 89:56-66.
[26] KUREK M, GAROFULIC' I E, BAKIC' M T, et al. Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants[J]. Food Hydrocolloids, 2018, 84:238-246.
[27] YONG H M, LIU J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films[J]. Food Packaging and Shelf Life, 2020, 26:100550.
[28] BALBINOT-ALFARO E, CRAVEIRO D V, LIMA K O, et al. Intelligent packaging with pH indicator potential[J]. Food Engineering Reviews, 2019, 11(4):235-244.
[29] YAN J T, CUI R, QIN Y Y, et al. A pH indicator film based on chitosan and butterfly pudding extract for monitoring fish freshness[J]. International Journal of Biological Macromolecules, 2021, 177:328-336.
[30] YONG H M, WANG X C, BAI R Y, et al. Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix[J]. Food Hydrocolloids, 2019, 90:216-224.
[31] LI Y, YING Y B, ZHOU Y Q, et al. A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers[J]. International Journal of Biological Macromolecules, 2019, 127:376-384.
[32] QIN Y, LIU Y P, YUAN L M, et al. Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract[J]. Food Hydrocolloids, 2019, 96:102-111.
[33] YONG H M, LIU J, QIN Y, et al. Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix[J]. International Journal of Biological Macromolecules, 2019, 137:307-316.
[34] AMAREGOUDA Y, KAMANNA K, GASTI T. Fabrication of intelligent/active films based on chitosan/polyvinyl alcohol matrices containing Jacaranda cuspidifolia anthocyanin for real-time monitoring of fish freshness[J]. International Journal of Biological Macromolecules, 2022, 218:799-815.
[35] TAVASSOLI M, ALIZADEH SANI M, KHEZERLOU A, et al. Smart biopolymer-based nanocomposite materials containing pH-sensing colorimetric indicators for food freshness monitoring[J]. Molecules, 2022, 27(10):3168.
[36] KOOSHA M, HAMEDI S. Intelligent Chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties[J]. Progress in Organic Coatings, 2019, 127:338-347.
[37] VO T V, DANG T H, CHEN B H. Synthesis of intelligent pH indicative films from chitosan/poly(vinyl alcohol)/anthocyanin extracted from red cabbage[J]. Polymers, 2019, 11(7):1088.
[38] WANG Q K, JIANG Y D, CHEN W Z, et al. Development of pH-responsive active film materials based on purple corncob and its application in meat freshness monitoring[J]. Food Research International, 2022, 161:111832.
[39] WU C H, SUN J S, ZHENG P Y, et al. Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring[J]. Carbohydrate Polymers, 2019, 222:115006.
[40] LU M, ZHOU Q, YU H, et al. Colorimetric indicator based on chitosan/gelatin with nano-ZnO and black peanut seed coat anthocyanins for application in intelligent packaging[J]. Food Research International, 2022, 160:111664.
[41] LI Y N, WU K X, WANG B H, et al. Colorimetric indicator based on purple tomato anthocyanins and chitosan for application in intelligent packaging[J]. International Journal of Biological Macromolecules, 2021, 174:370-376.
[42] EBRAHIMI TIRTASHI F, MORADI M, TAJIK H, et al. Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging[J]. International Journal of Biological Macromolecules, 2019, 136:920-926.
[43] ZHENG T T, TANG P P, LI G Y. Development of a pH-sensitive film based on collagen/chitosan/ZnO nanoparticles and mulberry extract for pork freshness monitoring[J]. Food Chemistry, 2023, 402:134428.
[44] CAPELLO C, TREVISOL T C, PELICIOLI J, et al. Preparation and characterization of colorimetric indicator films based on chitosan/polyvinyl alcohol and anthocyanins from agri-food wastes[J]. Journal of Polymers and the Environment, 2021, 29(5):1616-1629.
[45] HU D S, LIU X G, QIN Y Y, et al. A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness[J]. International Journal of Food Science & Technology, 2022, 57(7): 4673-4686.
[46] CHEN M Y, YAN T Y, HUANG J Y, et al. Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring[J]. International Journal of Biological Macromolecules, 2021, 179:90-100.
[47] GASTI T, DIXIT S, D'SOUZA O J, et al. Smart biodegradable films based on chitosan/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet[J]. International Journal of Biological Macromolecules, 2021, 187:451-461.
[48] MERZ B, CAPELLO C, LEANDRO G C, et al. A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness[J]. International Journal of Biological Macromolecules, 2020, 153:625-632.
[49] YAN J T, CUI R, TANG Z Y, et al. Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit[J]. Journal of Food Measurement and Characterization, 2021, 15(5):3901-3911.
[50] EZE F N, JAYEOYE T J, SINGH S. Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract[J]. Food Chemistry, 2022, 366:130574.
[51] LIU J L, HUANG J Y, YING Y B, et al. pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or Roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study[J]. International Journal of Biological Macromolecules, 2021, 178:104-112.
[52] WANG D B, WANG X X, SUN Z L, et al. A fast-response visual indicator film based on polyvinyl alcohol/methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness[J]. Food Packaging and Shelf Life, 2022, 34:100939.
[53] ZHAI X D, SHI J Y, ZOU X B, et al. Novel colorimetric films based on starch/polyvinyl alcohol incorporated with Roselle anthocyanins for fish freshness monitoring[J]. Food Hydrocolloids, 2017, 69:308-317.
[54] ALIZADEH-SANI M, TAVASSOLI M, MOHAMMADIAN E, et al. pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness[J]. International Journal of Biological Macromolecules, 2021, 166:741-750.
[55] ALIZADEH-SANI M, TAVASSOLI M, MCCLEMENTS D J, et al. Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices[J]. Food Hydrocolloids, 2021, 111:106237.
[56] FEI P, ZENG F S, ZHENG S Y, et al. Acylation of blueberry anthocyanins with maleic acid: Improvement of the stability and its application potential in intelligent color indicator packing materials[J]. Dyes and Pigments, 2021, 184:108852.
[57] ZENG F S, ZENG H S, YE Y Q, et al. Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: Effects on their colour stability and pH-response characteristics[J]. Food & Function, 2021, 12(15):6821-6829.
[58] ZHANG X Y, ZOU W J, XIA M Q, et al. Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nano complexes as a stable pH indicator of monitoring pork freshness[J]. Food Chemistry, 2022, 368:130825.
[59] SUN Y N, ZHANG M, ADHIKARI B, et al. Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products[J]. Food Packaging and Shelf Life, 2022, 31:100808.
[60] CHEN H Z, ZHANG M, BHANDARI B, et al. Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness[J]. Food Hydrocolloids, 2020, 100:105438.
[61] ZHOU X, YU X Z, XIE F, et al. pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness[J]. Food Hydrocolloids, 2021, 118:106695.