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<p>This study used paper as the base material and black wolfberry (<i>Lycium ruthenicum</i>) anthocyanins as the colorimetric agent to fabricate paper-based colorimetric indicators via immersion, casting, and electrospinning. The indicators were evaluated for pH sensitivity and applied to monitor pork freshness under air packaging (AP) and modified atmosphere packaging (MAP) at 5&#xa0;°C to identify an optimal intelligent colorimetric paper. Among the four indicators (A, B, C, and D), the immersion-prepared anthocyanin-PVA/paper indicator (indicator B) exhibited the most distinct and stable color change within the critical pH range of 6–8 (Δ<i>E</i> &gt; 5 within 30&#xa0;min) and showed good structural integrity. The FTIR, DTG, and SEM analyses confirmed its uniform and stable structure. In application tests, the pork under AP exceeded the microbiological acceptability limit (TVC &gt; 6 log CFU/g) and the TVB-N threshold of 15&#xa0;mg/100&#xa0;g by day 3, while MAP effectively delayed these changes. The color transition of indicator B correlated well with the variations in TVC, TVB-N, and pH, providing a clear visual signal of spoilage under AP and remaining acceptable under MAP. Overall, indicator B was identified as a practical and reliable intelligent freshness indicator for chilled pork.</p> Graphical Abstract <p></p>

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Effects of Fabrication Methods on Colorimetric Performance of Anthocyanin-Based Papers for Intelligent Packaging

  • 期刊论文

  • 发表日期：

    2026年3月4日

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  • Li Yuxin,
  • Li Yana,
  • Cheng Zhuolin

摘要

This study used paper as the base material and black wolfberry (Lycium ruthenicum) anthocyanins as the colorimetric agent to fabricate paper-based colorimetric indicators via immersion, casting, and electrospinning. The indicators were evaluated for pH sensitivity and applied to monitor pork freshness under air packaging (AP) and modified atmosphere packaging (MAP) at 5 °C to identify an optimal intelligent colorimetric paper. Among the four indicators (A, B, C, and D), the immersion-prepared anthocyanin-PVA/paper indicator (indicator B) exhibited the most distinct and stable color change within the critical pH range of 6–8 (ΔE > 5 within 30 min) and showed good structural integrity. The FTIR, DTG, and SEM analyses confirmed its uniform and stable structure. In application tests, the pork under AP exceeded the microbiological acceptability limit (TVC > 6 log CFU/g) and the TVB-N threshold of 15 mg/100 g by day 3, while MAP effectively delayed these changes. The color transition of indicator B correlated well with the variations in TVC, TVB-N, and pH, providing a clear visual signal of spoilage under AP and remaining acceptable under MAP. Overall, indicator B was identified as a practical and reliable intelligent freshness indicator for chilled pork.

Graphical Abstract