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<p>This study developed an intelligent pH-responsive film (PRF) using holocellulose and anthocyanins for real-time monitoring of food freshness. The holocellulose film, prepared via dissolution in N-methylmorpholine-N-oxide and solidified in 30% glycerol and 3% potassium sorbate, showed excellent barrier properties (74.2° water contact angle, 3.25&#xa0;g&#xa0;h<sup>−1</sup>&#xa0;m<sup>−2</sup> water vapor permeability, 0.982 × 10<sup>−3</sup>&#xa0;g&#xa0;m<sup>−2</sup>&#xa0;s<sup>−1</sup> oxygen permeability). The surface self-assembly of anthocyanins on the film markedly improved antioxidant performance, with 2.76- and 3.59-fold enhancements in DPPH and ABTS radical-scavenging capacities, respectively. The film demonstrated significantly improved antimicrobial activity, exhibiting 1.34-fold and 1.41-fold larger inhibition zones against <i>E. coli</i> and <i>S. aureus</i>, respectively. The PRF exhibited distinct color transitions from pink to yellow across the pH range of 2–10. Practical application tests using sea cucumbers and strawberries revealed clear, visually observable color changes that correlated precisely with standard freshness indicators. These results confirm the PRF’s excellent potential for real-time, non-destructive freshness monitoring across diverse food products.</p> Graphical abstract <p></p>

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pH-responsive anthocyanin-holocellulose film for real-time food freshness monitoring

  • 期刊论文

  • 发表日期：

    2026年5月13日

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  • Chaohui Wang,
  • Xiaoyan Wang,
  • Xinting Zhang,
  • Ke Liu,
  • Jingfeng Yang

摘要

This study developed an intelligent pH-responsive film (PRF) using holocellulose and anthocyanins for real-time monitoring of food freshness. The holocellulose film, prepared via dissolution in N-methylmorpholine-N-oxide and solidified in 30% glycerol and 3% potassium sorbate, showed excellent barrier properties (74.2° water contact angle, 3.25 g h−1 m−2 water vapor permeability, 0.982 × 10−3 g m−2 s−1 oxygen permeability). The surface self-assembly of anthocyanins on the film markedly improved antioxidant performance, with 2.76- and 3.59-fold enhancements in DPPH and ABTS radical-scavenging capacities, respectively. The film demonstrated significantly improved antimicrobial activity, exhibiting 1.34-fold and 1.41-fold larger inhibition zones against E. coli and S. aureus, respectively. The PRF exhibited distinct color transitions from pink to yellow across the pH range of 2–10. Practical application tests using sea cucumbers and strawberries revealed clear, visually observable color changes that correlated precisely with standard freshness indicators. These results confirm the PRF’s excellent potential for real-time, non-destructive freshness monitoring across diverse food products.

Graphical abstract