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<p>In recent years, research has increasingly focused on developing innovative strategies to address the issues of plastic pollution and food waste, particularly through the design of active and intelligent food packaging films. Anthocyanins, natural pigments primarily derived from plants, possess remarkable chemical properties that make them excellent pH indicators through visible color changes. Beyond their sensing function, they can also contribute to enhancing the physical and functional properties of packaging films. On the other hand, essential oils, volatile liquids extracted from aromatic plants, are well known for their strong antimicrobial and antioxidant activities. Growing attention has thus been paid to the development of active and intelligent films based on the combined incorporation of anthocyanins and essential oils. This synergistic association significantly improves not only the antioxidant activity, but more importantly the antimicrobial effectiveness of the films. This review highlights recent advances in the co-incorporation of anthocyanins and essential oils into biopolymer matrices, with a particular emphasis on structural characterization (FTIR, XRD, SEM), physical, mechanical, and thermal properties, as well as barrier performance, including water vapor transmission behavior. Importantly, this work represents the first comprehensive review to systematically compile and critically discuss studies focusing on the combined use of anthocyanins and essential oils in biopolymer-based films, and their potential applications in diverse food categories such as meat and seafood, dairy products, and fruits and vegetables.</p> Graphical abstract <p></p>

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Synergistic effects of anthocyanins and essential oils in biopolymer based active and intelligent food packaging for sustainable applications

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月11日

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  • Abderrahim Bouftou,
  • Doha Belfadil,
  • Kaoutar Aghmih,
  • Asiya Rezzouq,
  • Ichrak Fettah,
  • Fatima Lakhdar,
  • Mustapha Lamine,
  • Sanaa Majid

摘要

In recent years, research has increasingly focused on developing innovative strategies to address the issues of plastic pollution and food waste, particularly through the design of active and intelligent food packaging films. Anthocyanins, natural pigments primarily derived from plants, possess remarkable chemical properties that make them excellent pH indicators through visible color changes. Beyond their sensing function, they can also contribute to enhancing the physical and functional properties of packaging films. On the other hand, essential oils, volatile liquids extracted from aromatic plants, are well known for their strong antimicrobial and antioxidant activities. Growing attention has thus been paid to the development of active and intelligent films based on the combined incorporation of anthocyanins and essential oils. This synergistic association significantly improves not only the antioxidant activity, but more importantly the antimicrobial effectiveness of the films. This review highlights recent advances in the co-incorporation of anthocyanins and essential oils into biopolymer matrices, with a particular emphasis on structural characterization (FTIR, XRD, SEM), physical, mechanical, and thermal properties, as well as barrier performance, including water vapor transmission behavior. Importantly, this work represents the first comprehensive review to systematically compile and critically discuss studies focusing on the combined use of anthocyanins and essential oils in biopolymer-based films, and their potential applications in diverse food categories such as meat and seafood, dairy products, and fruits and vegetables.

Graphical abstract