Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development

Biodegradable Polyvinyl Alcohol (PVOH)-Based Films with Anthocyanin-Rich Extracts of Corozo (Bactris guineensis H.E. Moore) for Intelligent Packaging Design

Corozo (Bactris guineensis H.E. Moore) is a fruit from the Colombian Caribbean region valued for its thermostable anthocyanins, which are responsible for its characteristic reddish colour. This study aimed to evaluate the physicochemical, structural, and functional properties for an intelligent and biodegradable film design based on a polyvinyl alcohol (PVOH) matrix incorporating a Corozo extract rich in anthocyanins, with potential applications in food packaging. Anthocyanins were extracted from Corozo fruit and evaluated throughout a central composite design (CCD) for the effects of three variables-extraction time (t), temperature (T), and solvent concentration (CS). A quadratic model (R2 = 0.9586) demonstrated that the exocarp (peel) was the most effective source of anthocyanins. The best conditions were a 1:16.66 solid-to-solvent ratio at 50 °C for 75 min, yielding 38.65 mg EC3G/L. PVOH films were formulated using Corozo anthocyanin extract (CAE), which was characterised for the total anthocyanin content. Characterisation of the films revealed that the incorporation of Corozo-derived phenolic compounds did not cause significant (p < 0.05) changes in structural or water interaction properties compared to those of the control sample.

Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation

This review provides a comprehensive overview of recent advancements in biodegradable active and smart packaging utilizing pectin from various origins for food applications. It critically examines the challenges and limitations associated with these developments, initially focusing on the structural influences of pectin on the properties of packaging films. Methods such as spray drying, casting, and extrusion are detailed for manufacturing pectin films, highlighting their impact on film characteristics. In discussing active pectin films, the review emphasizes the effectiveness of incorporating essential oils, plant extracts, and nanoparticles to enhance mechanical strength, moisture barrier properties, and resistance to oxidation and microbial growth. Smart biodegradable packaging is a significant research area, particularly in monitoring food freshness. The integration of natural colorants such as anthocyanins, betacyanins, and curcumin into these systems is discussed for their ability to detect spoilage in meat and seafood products. The review details the specific mechanisms through which these colorants interact with food components and environmental factors to provide visible freshness indicators for consumers. It underscores the potential of these technologies to fulfill sustainability goals by providing eco-friendly substitutes for traditional plastic packaging.

Core-shell gelatin-chitosan nanoparticles with lysozyme responsiveness formed via pH-drive and transglutaminase cross-linking

Lysozyme-responsive nanoparticles were fabricated using a hydrophilic protein (gelatin type A) as the core and a hydrophobic polysaccharide (chitosan) as the shell. In this study, curcumin was used as a model molecule for encapsulation and promoted the aggregation of gelatin nanoparticles. Transglutaminase catalyzed both intra-molecular cross-linking within gelatin and inter-molecular cross-linking between gelatin and chitosan. The formation mechanism of gelatin nanoparticles was investigated by molecular docking simulations, circular dichroism spectroscopy, UV-vis spectroscopy, turbidity analysis, and dynamic light scattering. Results indicated that pH-driven processes can induce molecular conformational changes of gelatin. However, these alone are insufficient to induce nanoparticle formation. Hydrogen bonding, Pi-alkyl interactions, Pi-Pi interactions, and van der Waals forces between gelatin and curcumin are crucial for the core formation. The coating mechanism of chitosan involved covalent bonds catalyzed by transglutaminase and electrostatic interactions, verified by dynamic light scattering and Fourier transform infrared spectroscopy. Physicochemical properties characterization revealed that the core-shell nanoparticles exhibited a maximum encapsulation efficiency of 97.2 ± 0.3 % and an average particle size of 120 ± 21 nm. The core-shell nanoparticles exhibited high thermal and pH stability, with curcumin retention rates exceeding 80 % under acidic, neutral, and weakly alkaline conditions, and detained thermal degradation up to 90 °C. Additionally, lysozyme responsiveness was evaluated by controlled curcumin release with varying lysozyme concentrations, through which enzymatic hydrolysis of chitosan by lysozyme triggered an increased release rate. In summary, core-shell nanoparticles synthesized from gelatin and chitosan may be effective target delivery systems for curcumin.

Smart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps

This research is focused on the formulation and testing of green visual pH-sensitive indicators based on natural extracts from Curcuma Longa (CUR) and Lambrusco wine pomace (LAM), an Italian wine variety, incorporated into rice starch/pectin/alginate matrixes for non-destructively detecting shrimps freshness in real-time. The effect of the mixed indicators and their synergic combination on the properties and performances of indicators was investigated. Both the extracts and their combination showed pronounced pH responsiveness. Films were widely characterized in terms of morphological, barrier, spectroscopic, thermal and mechanical properties. The presence of extracts slightly reduced the transparency of the films while the film with both the extracts exhibited the highest Young's modulus (14.17 MPa), lowest moisture content (27.67 %) and a WVP value (0.79 g m m-2 s-1 Pa-1) intermediate between the Lambrusco extract loaded film and the curcumin based one. Moreover, the pH-sensitive systems showed a noticeable antioxidant activity (96 % for LAM/CUR film) and enhanced antibacterial activity toward E. coli and S. aureus compared to pristine films. Besides, the mixed indicator-based film showed high sensitivity to ammonia (68 %) determining an ΔE value easily detectable by the human eye. Finally, the films were applied as cheap visual indicators for monitoring the freshness of packaged fresh shrimps over time stored at T = 4 °C and T = 25 °C through the colourimetric variation induced by pH changes. The TVB-N value, which was correlated to the microbial count for shrimps over time, reached the rejection limit at 33 h for T = 25 °C and 54 h for T = 4 °C. The colour changes were recorded simultaneously and the turning to deeper colours indicated the decomposition of proteins to organic amines and the spoilage of food. Results show that the produced films provide easily detectable colour changes during food spoilage proving that, being fabricated from natural sources, they represent novel and sustainable tools for multi-purpose intelligent food packaging applications.

Pitaya (Hylocereus polyrhizus) extract rich in betanin encapsulated in electrospun sweet potato starch nanofibers

BACKGROUND

Pitaya fruit (Hylocereus spp.) is rich in bioactive compounds such as betanin. This study aimed to extract betanin-rich pitaya fruit and encapsulate it in electrospun nanofibers produced with sweet potato starch. The influence of different concentrations of this bioactive compound on the morphology, functional groups, hydrophilicity, load capacity, color, thermal properties, and contact angle of the electrospun nanofibers with water and milk was assessed. The potential antioxidant and stability of nanofibers during gastrointestinal digestion in vitro were demonstrated.

RESULTS

The nanofibers presented average diameters ranging from 134 to 204 nm and displayed homogeneous morphology. The load capacity of the extract in the nanofibers was 43% to 83%. The encapsulation increased the thermal resistance of betanins (197-297 °C). The static contact angle with water and milk showed that these materials presented greater affinity with milk. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that the nanofibers with 5%, 25%, and 45% pitaya extract presented unique characteristics. They showed resistance in delivering betanins to the stomach, with 12% inhibition of the 2,2-diphenyl-1-picrylhydrazyl (DPPH˙) radical. However, only the 45% concentration reached the intestine with 9.83% inhibition of the DPPH˙ radical.

CONCLUSIONS

Pattern recognition from multivariate analyses indicated that nanofibers containing 5%, 25%, and 45% of the extract presented distinct characteristics, with the ability to preserve betanins against thermal degradation and perform the controlled delivery of these bioactives in the stomach and intestine to produce antioxidant activity. © 2024 Society of Chemical Industry.

Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review

Natural pigments are an indicator component in the freshness indicator, which is advantageous due to their safety, renewability, and low cost. However, freshness indicator with natural pigments as pH indicators has the problems of low stability and the color rendering domain could not effectively cover the shelf life of food. This paper describes the types and structures of natural pigments commonly used in freshness indicators and their color change mechanisms under different pH conditions. Also, the preparation methods of natural pigments freshness indicators are reviewed. Based on the current limitations and shortcomings faced by natural pigments freshness indicators, this paper highlights optimization strategies to enhance their sensitivity and stability, including modification, co-pigmentation, natural pigments mixing, encapsulation, and metal-ion complexation. The exploitation of these optimization strategies can help develop natural pigment-based intelligent packaging with superior performance to meet the food industry's needs for quality and safety monitoring.

Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life

Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin molecule-mediated photodynamic inactivation (Cur-m-PDI) technology has shown promising results in sterilizing microbial contaminants and their biofilms, significantly contributing to food preservation without compromising quality. Photosensitizers (curcumin) absorb light, leading to a chemical reaction with oxygen and producing reactive oxygen species (ROS) that effectively reduce bacteria, fungi, and biofilms. The mechanism of microorganism inhibition is caused by exposure to ROS generated via the type 1 pathway involving electron transfer (such as O2•-, H2O2, -OH•, and other radicals), the type 2 pathway involving energy transfer (such as 1O2), secondary ROS, and weakening of antioxidant enzymes. The effectiveness of the inactivation of microorganisms is influenced by the concentration of curcumin, light (source type and energy density), oxygen availability, and duration of exposure. This article reviews the mechanism of reducing microbial food contamination and inhibiting their biofilms through Cur-m-PDI. It also highlights future directions, challenges, and considerations related to the effects of ROS in oxidizing food, the toxicity of PDI to living cells and tissues, conditions/types of food products, and the stability and degradation of curcumin.

Enhancing seafood freshness monitoring: Integrating color change of a food-safe on-package colorimetric sensor with mathematical models, microbiological, and chemical analyses

The study assessed a developed food-safe on-package label as a real-time spoilage indicator for fish fillets. This colorimetric sensor is sensitive to Total Volatile Base Nitrogen (TVB-N) levels, providing a correct indication of fish freshness and spoilage. This study evaluates and predicts the shelf-life and effectiveness of an on-package colorimetric indicator. The sensor, using black rice (BC) dye with polyvinyl alcohol (PVOH), polyethylene glycol (PEG), and citric acid (CA) as binders and crosslinking agents, is applied to PET films. The food-safe pH indicator, prepared via lab-scale flexography printing, is durable in humid environments, making it suitable for practical packaging scenarios. The sensor visibly monitored fish spoilage at 4 °C for 9 days. Quality assessment included tracking ΔRGB (total color difference), chemical (TVB-N, pH), and microbiological analyses. Results indicate that the fish samples are fresh up to 4 days of storage at 4 °C; the total viable count (TVC), Pseudomonas growth, TVB-N contents and pH reached: 5.2 (log CFU/ml), 4.31(log CFU/ml), 26.22 (mg N/100 gr sample) and 7.48, respectively. Integrating colorimetric sensor data with mathematical modeling can predict spoilage trends over time. Integrated system offers a smart approach to accurately predicting shelf-life, aiding in optimizing storage conditions, minimizing food waste, and delivering fresh, high-quality fish products to consumers.

Tangerine peel-derived nitrogen-doped carbon dots incorporated chitosan/pullulan-based active packaging film for bread packaging

Citrus peel waste carbon dots based on nitrogen-doped (N-TanCD) were developed by a hydrothermal strategy to deliver active packaging fillers and characterized by transmission electron microscopy, photoluminescence, and Fourier transform infrared analyses. The addition of N-TanCD into chitosan-pululan (CS/Pul@N-TanCD) polymer blend amplified the tensile strength of the composite film by 22.8 %, whereas the antioxidant activities against DPPH and ABTS reached 62.7 % and 91.6 %, respectively. The proposed film showed blocked 98.8 % of UV-A and 100 % of UV-B without affecting the film's transparency. The CS/Pul@N-TanCD film lowered the contamination of L. monocytogenes and E. coli by more than 4 and 5 log CFU/mL, respectively. Sliced bread was packaged using CS/Pul-based films and stored for 12 days at 50 % relative humidity and 25 °C to investigate changes in the quality of the bread. It was found that bread packaged with CS/Pul film integrated with N-TanCD maintained excellent bread quality relating to appearance, moisture content, hardness, weight loss, and total viable bacterial count.

Advancements in wound management: integrating nanotechnology and smart materials for enhanced therapeutic interventions

Wound management spans various techniques and materials tailored to address acute and chronic non-healing wounds, with the primary objective of achieving successful wound closure. Chronic wounds pose additional challenges, often necessitating dressings to prepare the wound bed for subsequent surgical procedures like skin grafting. Ideal dressing materials should not only expedite wound healing but also mitigate protein, electrolyte, and fluid loss while minimizing pain and infection risk. Nanotechnology has emerged as a transformative tool in wound care, revolutionizing the landscape of biomedical dressings. Its application offers remarkable efficacy in accelerating wound healing and combating bacterial infections, representing a significant advancement in wound care practices. Integration of nanotechnology into dressings has resulted in enhanced properties, including improved mechanical strength and controlled drug release, facilitating tailored therapeutic interventions. This review article comprehensively explores recent breakthroughs in wound healing therapies, with a focus on innovative medical dressings such as nano-enzymes. Additionally, the utilization of smart materials, like hydrogels and electroactive polymers, in wound dressings offers dynamic functionalities to promote tissue regeneration. Emerging concepts such as bio-fabrication, microfluidic systems, bio-responsive scaffolds, and personalized therapeutics show promise in expediting wound healing and minimizing scarring. Through an in-depth exploration of these advancements, this review aims to catalyze a paradigm shift in wound care strategies, promoting a patient-centric approach to therapeutic interventions.

Systematic evaluations and integration of Assam indigenous Joha rice starch in intelligent packaging films for monitoring food freshness using beetroot extract

It is becoming increasingly important to have starch sources with different physicochemical properties to meet the needs of new applications in food, packaging, bioplastic, and pharmaceutical industries. The first part of this study dealt with the isolation of starch from culturally, geographically, nutritionally esteemed, and high-yielding Assam Joha rice. Fine and uniform particle size (6.3 ± 0.09 μm), high amylose content (28 ± 1.03 %), swelling behavior, viscoelastic rheological behavior, moderate gelatinization temperature (66 ± 1.7 °C), thermostable nature, type A crystallographic pattern with high (45 ± 3.3 %) crystallinity, and suitable microbial quality make the Joha rice derived starch physico-chemically and functionally suitable for potential applications in diverse domains. The latter part of the study focuses on one of the applications of derived starch as a suitable matrix for intelligent packaging films with the incorporation of betanin-enriched beetroot extract (BRE) as a bio-based pH sensor. The addition of 1.0 % w/v BRE to the starch film (starch-BRE III) significantly increased its functionality by reducing UV-visible light transmittance and water vapor permeability, along with enhancing flexibility and hydrophobicity due to intermolecular bonding between BRE and the starch film matrix. Moreover, starch-BRE films with different BRE concentrations were successfully used to monitor the real-time freshness of white meat (chicken and fish) and Indian cottage cheese samples. Overall, the results indicated that starch-BRE III has great potential as an intelligent packaging material for monitoring food freshness.

Locust Bean Gum/κ-Carrageenan Film Containing Blueberry or Beetroot Extracts as Intelligent Films to Monitoring Hake (Merluccius merluccius) Freshness

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status.

Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality

The curcumin was encapsulated within a double-layered complex shell of nano-sized cellulose as the primary layer and the native starch (MDC) or the nano-sized starch (NDC) as the secondary layer to improve its stability, decreasing its release rate, while masking bitterness. The double-walled curcumin capsules were studied for encapsulation efficiency, colour behaviour at different pH and characterization using FTIR, DSC & FESEM. The encapsulation efficiency for NDC and MDC was 97.11 % & 90.46 %. The FTIR showed a shift of peaks to higher wavelength particularly at 1043 cm -1 and most of the curcumin peaks disappeared or had low intensity as enclosed within the layers of the capsules. Further, fish fillets were coated in starch paste containing 20 % double-walled curcumin capsules and the visible colour change was observed during a 7-day storage period at refrigerated conditions that could confirm the spoilage of fish to consumers without opening the package.

Development of curcumin integrated smart pH indicator, antibacterial, and antioxidant waste derived Artocarpus lakoocha starch-based packaging film

Monitoring of food freshness is considered one of the crucial challenges for both customers/consumers and the food industries. In this study, we developed a curcumin-based starch film (F1) for pH-sensitive intelligent food packaging application. The starch was obtained from waste seeds of Artocarpus lakoocha (NS-MJF). The native starch underwent various physical and chemical modifications to yield modified starches (S1 [Autoclave heat treated], S2 [osmotic-pressure treated], S3 [citric acid treated]). The native starch was then used further for the formation of curcumin (2.5 % w/w)-based film (F1). We had analyzed these starches for solubility, colour analysis, biodegradability, oil absorption capacity, and moisture content, etc. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed favourable microstructures. The addition of curcumin to the starch enhanced the contact angle and elongation at the break of the resulting films. Antioxidant and antimicrobial assays, along with real-time freshness monitoring of chicken fillets, were also conducted. Thus, our findings may contribute to the optimization of pH-responsive biopolymer-based films for intelligent poultry packaging, promising advancements in food preservation and safety.

Complementary assessment of nano-packaged garlic properties by electronic nose

It is crucial to initiate appropriate storage conditions for garlic depending on its properties. Fungal contamination can reduce the quality of garlic through changes in its properties which result in its aroma alteration. This study aimed to evaluate the effects of treatments such as fungal infection (FI), material of packaging (MP), and storage duration (SD) on various characteristics of garlic. An electronic nose was used complementarily to trace the aroma changes as a non-destructive indicator. The Fusarium oxysporum (FS), Alternaria embellisia (AL), and Botrytis allii (BT) fungi were adopted for inoculation. The low-density polyethylene (LDPE) and silicone nano-emulsions (SNE) were used for packing samples. The data were analyzed by diverse approaches such as ANOVA, PLS, PCA, LDA, and BPNN. The results revealed that the evaluated properties changed during the storage. The implementation of treatments altered the intensity of these changes. The highest values of weight loss (21.14%), color changes (50.21), and acidity (7.48) were observed in the FS-infected samples kept in LDPE for 28 days. The accuracy of PCA, LDA, and BPNN in the multivariate analysis of aroma had an increasing-decreasing trend. The best accuracy of PCA in categorizing the FI and MP treatments achieved in the twelfth day of storage (96%). The optimal accuracy of classifications based on FI and MP treatments was obtained at d#12 (100%) and d#24 (100%), respectively. The PLS exposed that the aroma changes in garlic had a high correlation with the changes of studied properties (R 2 ≥ .7), except for the mechanical properties.

A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films

Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.

Medical properties, market potential, and microbial production of golden polyketide curcumin for food, biomedical, and cosmetic applications

Curcumin, a potent plant polyketide in turmeric, has gained recognition for its outstanding health benefits, including anti-inflammatory, antioxidant, and anticancer effects. Classical turmeric farming, which is widely used to produce curcumin, is linked to deforestation, soil degradation, excessive water use, and reduced biodiversity. In recent years, the microbial synthesis of curcumin has been achieved and optimized through novel strategies, offering increased safety, improved sustainability, and the potential to revolutionize production. Here, we discuss recent breakthroughs in microbial engineering and fermentation techniques, as well as their capacity to increase the yield, purity, and cost-effectiveness of curcumin production. The utilization of microbial systems not only addresses supply chain limitations but also helps meet the growing demand for curcumin in various industries, including pharmaceuticals, foods, and cosmetics.

Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety

The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.

Electrospun nanofibers synthesized from polymers incorporated with bioactive compounds for wound healing

The development of innovative wound dressing materials is crucial for effective wound care. It's an active area of research driven by a better understanding of chronic wound pathogenesis. Addressing wound care properly is a clinical challenge, but there is a growing demand for advancements in this field. The synergy of medicinal plants and nanotechnology offers a promising approach to expedite the healing process for both acute and chronic wounds by facilitating the appropriate progression through various healing phases. Metal nanoparticles play an increasingly pivotal role in promoting efficient wound healing and preventing secondary bacterial infections. Their small size and high surface area facilitate enhanced biological interaction and penetration at the wound site. Specifically designed for topical drug delivery, these nanoparticles enable the sustained release of therapeutic molecules, such as growth factors and antibiotics. This targeted approach ensures optimal cell-to-cell interactions, proliferation, and vascularization, fostering effective and controlled wound healing. Nanoscale scaffolds have significant attention due to their attractive properties, including delivery capacity, high porosity and high surface area. They mimic the Extracellular matrix (ECM) and hence biocompatible. In response to the alarming rise of antibiotic-resistant, biohybrid nanofibrous wound dressings are gradually replacing conventional antibiotic delivery systems. This emerging class of wound dressings comprises biopolymeric nanofibers with inherent antibacterial properties, nature-derived compounds, and biofunctional agents. Nanotechnology, diminutive nanomaterials, nanoscaffolds, nanofibers, and biomaterials are harnessed for targeted drug delivery aimed at wound healing. This review article discusses the effects of nanofibrous scaffolds loaded with nanoparticles on wound healing, including biological (in vivo and in vitro) and mechanical outcomes.

Development of a chitosan and whey protein-based, biodegradable, colorimetric/fluorescent dual-channel monitoring label for real-time sensing of shrimp freshness

To address the growing and urgent need for quick and accurate food spoilage detection systems as well as to reduce food resource wastage, recent research has focused on intelligent bio-labels using pH indicators. Accordingly, we developed a dual-channel intelligent label with colorimetric and fluorescent capabilities using black lycium anthocyanin (BLA) and 9,10-bis(2,2-dipyridylvinyl) anthracene (DSA4P) as colorimetric and fluorescent indicators within a composite film consisting of chitosan (Cs), whey protein (Wp), and sodium tripolyphosphate (STPP). The addition of STPP as a cross-linking agent significantly improved the hydrophobicity, mechanical properties, and thermal stability of the Cs/Wp composite films under low pH conditions. After the incorporation of BLA and DSA4P, the resulting dual-channel intelligent label (Cs/Wp/STPP/BLA/DSA4P) exhibited superior hydrophobicity, as indicated by a water contact angle of 78.03°. Additionally, it displayed enhanced mechanical properties, with a tensile strength (TS) of 3.04 MPa and an elongation at break (EAB) of 81.07 %, while maintaining a low transmittance of 28.48 % at 600 nm. After 25 days of burial in soil, the label was significantly degraded, which showcases its eco-friendly nature. Moreover, the label could visually detect color changes indicating volatile ammonia concentrations (25-25,000 ppm). The color of the label in daylight gradually shifted from brick-red to light-red, brownish-yellow, and finally light-green as the ammonia concentration increased. Correspondingly, its fluorescence transitioned from no fluorescence to green fluorescence with increasing ammonia concentration, gradually intensifying under 365-nm UV light. Furthermore, the label effectively monitored the freshness of shrimp stored at temperatures of 4 °C, 25 °C, and - 18 °C. Thus, the label developed in this study exhibits significant potential for enhancing food safety monitoring.

Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products

The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.

Carrageenan-based multifunctional packaging films containing Zn-carbon dots/anthocyanin derived from Kohlrabi peel for monitoring quality and extending the shelf life of shrimps

Carrageenan-based active/intelligent packaging films containing anthocyanin and ZnO-doped CD (Zn-CD) from purple Kohlrabi peels were prepared for freshness monitoring and shelf-life extension of shrimp, and the influence of additives on the films' physical, functional, and structural properties was investigated. The films showed excellent UV blocking ability (85.2% of UV-A and 99.4% of UV-B) and high antioxidant effect (∼99% for ABTS and ∼ 58.6% for DPPH radical scavenging activity) and showed strong antibacterial activity to stop the growth (100%) of L. monocytogenes and to reduce the growth of E. coli by 8.1 log CFU/mL after 12 h of incubation. In shrimp packaging experiments, the films were evident in the freshness monitoring, reduced spoilage, and increased shelf life. This study suggests that next-generation biopolymer films impregnated with biomass-derived CDs and natural colorants will provide broad directions for ensuring safety and extending shelf life to meet the accelerating demand for packaging products.

Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection

Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.

Intelligent packaging based on chitosan/fucoidan incorporated with coleus grass (Plectranthus scutellarioides) leaves anthocyanins and its application in monitoring the spoilage of salmon (Salmo salar L.)

The innovation of this study was to develop a novel biodegradable intelligent packaging based on chitosan/fucoidan combined with different amounts (1, 3 and 5 wt% on chitosan basis) of coleus grass (Plectranthus scutellarioides) leaves anthocyanins (CGL) to monitor the spoilage of salmon (Salmo salar L.). The addition of fucoidan improved the barrier and mechanical properties of the chitosan films (CS) due to hydrogen bonds and intermolecular electrostatic interactions. Moreover, the addition of CGL not only improved the physical properties but also improved the biological activity of chitosan/fucoidan film (CF). The DPPH and ABTS radical scavenging activity of CF contained 5 wt% CGL was 1.83 and 1.75 times than CF, respectively. The inhibition zone size of CF films containing 5 wt% CGL (CF-5%CGL) was approximately 2.04 (Escherichia coli) and 2.16 (Staphylococcus aureus) times higher than that of CF. Moreover, CF-CGL displayed obvious color changes in different pH environments and is highly sensitive to ammonia gas. The CF-CGL has visible color changes during the monitoring of salmon spoilage and extended the shelf life of salmon. According to our findings, CF-CGL film might be employed as a possible intelligent packaging material for monitoring and preserving salmon in the future.

Microwave-Triggered 4D Automatic Color Change in 3D-Printed Food Materials Incorporating Natural Pigments

The feasibility of using microwaves to quickly stimulate automatic color change in 3D-printed food containing curcumin or anthocyanins was studied. Firstly, with a dual-nozzle 3D printer, stacked structures included mashed potatoes (MPs, upper part, containing anthocyanins) and lemon juice-starch gel (LJSG, lower part) were 3D-printed and post-treated using a microwave. The results indicated that the viscosity and gel strength (indicated by the elastic modulus (G') and complex modulus (G*)) of LJSG were improved with the increase in starch concentration, while water mobility was reduced. During microwave post-treatment, the color change speed was negatively correlated with the gel strength but positively correlated with the diffusion of H⁺ and anthocyanin concentration. Secondly, nested structures were 3D-printed using MPs containing curcumin emulsion and baking soda (NaHCO₃). During microwave post-treatment, the curcumin emulsion structure was destroyed, and NaHCO₃ was decomposed, along with an increase in alkalinity; thus, the automatic color change was achieved with the automated presentation of hidden information. This study suggests that 4D printing could enable the creation of colorful and attractive food structures using a household microwave oven, leading to more imaginative solutions regarding personalized foods, which may be particularly important to people with poor appetites.

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.

Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness

This study aims to improve the color stability of anthocyanins and develop a CO2-sensitive indicator based on black goji anthocyanin (BGA) extract. Although the BGA extracts showed distinct color changes, such as red-purple-blue, their intrinsic color diminished after 24 h. A metal complexation method was used for the high color stability of BGA. BGA extracts were chelated with various concentrations of Al3+ [0 - 20% (w/w)]. It showed high color stability and strong intensity in a dose-dependent manner. A CO2-sensitive indicator sachet was developed using hydroxypropyl methylcellulose hydrogel, based on 5% (w/w) Al3+-BGA complexes. The indicator was applied to the chicken breast and detected its spoilage after 3 days with its changing color to greyish blue, due to the microbial growth to 7.00 log CFU/g. These results demonstrated the possibility of chelated anthocyanin complexes as indicating dyes and the ability to monitor the food quality changes through noticeable color changes.

A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges

Post-harvest fruits and vegetables are extremely susceptible to dramatic and accelerated quality deterioration deriving from their metabolism and adverse environmental influences. Given their vigorous physiological metabolism, monitoring means are lacking due to the extent that unnecessary waste and damage are caused. Numerous intelligent packaging studies have been hitherto carried out to investigate their potential for fruit and vegetable quality monitoring. This state-of-the-art overview begins with recent advances in target metabolites for intelligent packaging of fruits and vegetables. Subsequently, the mechanisms of action between metabolites and packaging materials are presented. In particular, the exact categorization and function of intelligent packaging of fruits and vegetables, are all extensively and comprehensively described. In addition, for the sake of further research in this field, the obstacles that impede the scaling up and commercialization of intelligent packaging for fruits and vegetables are also explored, to present valuable references.

Developing strong and tough cellulose acetate/ZIF67 intelligent active films for shrimp freshness monitoring

There is a growing demand for the development of intelligent active packaging films to maintain and monitor the freshness of meat food. Herein, nano Co-based MOF (ZIF67) with ammonia-sensitive and antimicrobial functions was successfully synthesized and then integrated into cellulose acetate (CA) matrix to prepare intelligent active films. The impacts of ZIF67 incorporation on the structure, physical and functional characteristics of CA film were fully investigated. The results demonstrated that the ZIF67 nanofillers were evenly dispersed in CA matrix, resulting in remarkable improvement on tensile strength, toughness, thermal stability, UV barrier, hydrophobicity and water vapor barrier ability of CA film. Furthermore, the prepared CA/ZIF67 films exhibited superb antimicrobial and ammonia-sensitive functions. The CA/ZIF67 intelligent films turned their color from blue at beginning to brown during progressive spoilage of shrimp. These results revealed that the CA/ZIF67 films with excellent antimicrobial and ammonia-sensitive functions could be applied in intelligent active food packaging.

Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation

Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.

A novel anthocyanin electrospun film by caffeic acid co-pigmentation for real-time fish freshness monitoring

In recent years, the use of intelligent and efficient food freshness indicators (FFIs) for monitoring food freshness has been studied widely. In this work, we employed polyacrylonitrile as polymer, blueberry anthocyanins as an indicator, and caffeic acid as a co-pigment and fabricated a novel colorimetric sensing film for real-time monitoring the freshness of fish. The total volatile basic nitrogen (TVB-N) level is one of the potential indicators to evaluate meat freshness. Visual observation confirmed that the polyacrylonitrile-anthocyanin-caffeic acid film changed from pink to light purple, and then to dark purple providing a good indication of spoilage, which correlated well with the TVB-N content and pH values in fish. It is because the volatile ammonia combined with water to form NH₃·H₂O, and then NH₃·H₂O is hydrolyzed to form OH^- and NH₄⁺. The change of the polyacrylonitrile-anthocyanin film was caused by OH^-. Compared with the polyacrylonitrile-anthocyanin film without caffeic acid, the addition of the caffeic acid film had enhanced significantly ammonia responsiveness with a total color difference value of 29.897. And it was also observed that caffeic acid obviously improved the storage stability of the film. This study provided a reference for detecting food freshness using co-pigmentation and electrospinning encapsulation technology in combination.

Pectin-based color indicator films incorporated with spray-dried Hibiscus extract microparticles

Colorimetric films incorporated with anthocyanins as an indicator for freshness monitoring have aroused growing interest recently. The pH-sensing colorimetric film were developed based on pectin (HM), containing aqueous hibiscus extract microparticles (HAE). HAE microparticles were obtained by spray drying with different wall materials (Inulin -IN, maltodextrin- MD and their combination). The films were obtained on large scale by continuous casting. These films were characterized for physicochemical analysis, morphological structure, thermal and barrier properties, antioxidant activity, and color change at different pH. The addition of HAE microparticles caused relevant changes to HM-based films, such as in mechanical behavior and improved barrier property (11-22% WVTR reduction) depending on the type of wall material used and the concentration added. It was verified with the thermal stability of films, with a slight increase being observed. The color variation of smart films was entirely pH-dependent. Overall, the proposed color indicator films showed unique features and functionalities and could be used as an alternative natural pH indicator in smart packaging systems.

Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness

This study aimed to fabricate an intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) to act as a safe and reliable freshness indicator. A film-forming solution (FFS) of gelatin, carboxymethyl cellulose (CMC) and chitosan was prepared and fortified with 0.5% (w/v) of RCE for developing intelligent monolayer films. The intelligent multi-layer film was prepared via layer by layer casting of gelatin, chitosan (added with 0.5% of RCE) and CMC biopolymers. The thickness of the multi-layered film was the highest (0.123 ± 0.001 mm) compared to gelatin-, CMC- and chitosan-based monolayer films (p < 0.05). Chitosan film has the highest tensile strength (p < 0.05), followed by multi-layer, CMC and gelatin films. Elongation at break was slightly higher in CMC (35.67 ± 7.62%) compared to the multi-layer film (33.12 ± 9.88%) and gelatin film (p > 0.05). Water vapor permeability was higher in the multi-layer film (1.244 ± 0.05 × 10−5 g mm h−1cm−2 P−1) than the other monolayer films. Moisture content was highest in chitosan film followed by the multi-layered film (p < 0.05) and then the CMC and gelatin films. CMC film showed the highest solubility compared to multi-layered and chitosan film (p < 0.05). Additionally, transmittance and transparency values in the multi-layered film were the lowest compared to the chitosan-, CMC- and gelatin-based films. L* and a* values were the lowest, while b* values increased in the multi-layered film compared to the other film samples (p < 0.05). pH sensitivity and ammonia gas tests revealed similar color changes in chitosan and multi-layer films. However, FTIR spectra confirmed that dye leaching was not detected for the multi-layered film soaked in ethanol. The biodegradability test showed rapid degradation of multi-layered and chitosan films within 1 month. Based on the optimum results of the multi-layered film, it was applied to monitor the fresh quality of tilapia fish fillets at 4 °C for 10 days. The results of freshness acceptability were noted on day 6 due to the change in color of the multi-layer film with an estimated total volatile basic nitrogen content of 21.23 mg/100 g. Thus, the multi-layered film can be used as an indicator to monitor the quality of the fish freshness without leaching dye onto the food surface.

Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review

This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.

Poly-l-lactic acid (PLLA)/anthocyanin nanofiber color indicator film for headspace detection of low-level bacterial concentration

Since bacterial contamination is a significant threat to humans, early detection is essential to safeguard dietary safety and physical health. Here, a nanofiber color indicator film based on poly-l-lactic acid (PLLA) as the support and anthocyanin as the indicator material was prepared by electrostatic spinning. It was found that the PLLA/0.8CY nanofiber color indicator film was hydrophobic (the water contact angle of 102.4°) and contained uniform nanofibers with an average diameter of 750 nm. In addition, the film's humidity insensitivity, reusability, color stability, and ammonia sensitivity (the limits of detection 35.39 ppm) made the film environmentally friendly and more accurate and faster for bacterial detection. The film was able to sense 102 CFU/mL of gram-positive and negative bacteria after the model strain E. coli and L. monocytogene. Thus, the PLLA/0.8CY nanofiber color indicator film was able to perform headspace nondestructive detection of low-level bacterial contamination.

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.

Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices

Active/intelligent packaging films were developed by incorporating purple sweetpotato anthocyanins (PSA) and purple cabbage anthocyanins (PCA) in locust bean gum/polyvinyl alcohol (LP), chitosan/polyvinyl alcohol (CP) and κ-carrageenan/polyvinyl alcohol (KP) film matrices. The joint effect of anthocyanins' source and polysaccharides' nature on the structure and functionality of the films was determined. Results showed PSA and PCA interacted with film matrices through hydrogen bonds and/or electrostatic interactions, resulting in improved film uniformity. PSA and PCA did not remarkably alter the water vapor permeability and tensile strength of the films; however, significantly improved the light barrier ability, antioxidant activity, pH-sensitivity and ammonia-sensitivity of films. For the films containing the same anthocyanins (PSA or PCA), LP-based films had relatively higher light barrier ability and storage stability, while CP-based had relatively weaker color changeable ability. When PSA and PCA were immobilized in the same film matrix, the films containing PCA had higher light barrier ability and antioxidant activity than the films containing PSA. Among the films, LP-PCA film exhibited a good potential to monitor the freshness of shrimp. Results suggested the structure and functionality of the films were influenced by the source of anthocyanins and the nature of polysaccharides.

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Protein-polysaccharide nanocomplexes system could improve the low stability of ACNs, making ACNs become a potential and stable pH indicator. In this study, intelligent colorimetric film was designed to monitor pork freshness by incorporating ACNs-loaded ovalbumin-propylene glycol alginate nanocomplexes (ACNs-loaded OVA-PGA) into polyvinyl alcohol/ glycerol (PG) matrix. The intelligent film (PG/ACNs-loaded OVA-PGA film) presented well barrier performance (lower water vapor permeability and light transmittance at 200-600 nm). Fourier transform infrared spectroscopy further confirmed the hydrogen bonds among film-forming components. Moreover, Scanning electron microscope and X-ray diffraction showed that ACNs-loaded OVA-PGA was uniformly distributed in film matrix but decreased the crystallinity of polyvinyl alcohol. PG/ACNs-loaded OVA-PGA film had distinguishable colorimetric response to pH 2.0-11.0 buffers and volatile ammonia. In the test, PG/ACNs-loaded OVA-PGA film displayed visible color alterations from purplish-red to dark-blue as pork freshness decreased, suggesting it can be used in intelligent packaging for real-time monitoring freshness of meat products.

Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging

An electrospun nanofiber based on pullulan/chitin nanofibers (PCN) containing curcumin (CR) and anthocyanins (ATH) was developed using an electrospinning technique for active-intelligent food packaging. The results of scanning electron microscopy and attenuated total reflection Fourier transform infrared spectroscopy indicated that CR and ATH were successfully immobilized on the film-forming substrate based on PCN. The physical and chemical properties of nanofibers with no colorant, a single colorant, and double colorants were compared. The nanofiber containing ATH and CR (PCN/CR/ATH) had stronger antioxidant and antimicrobial activities than those of nanofibers containing CR (PCN/CR) or ATH (PCN/ATH). With respect to pH sensitivity, the color of the PCN/CR nanofibers did not change obviously, but the color of the PCN/ATH and PCN/CR/ATH nanofibers changed significantly with the change in pH. Furthermore, the PCN/CR/ATH nanofibers clearly changed color with the progressive spoilage of Plectorhynchus cinctus at room temperature. Therefore, the electrospun PCN/CR/ATH nanofiber have great application potential in active-intelligent food packaging.