101629 20230519145428.0 doi 10.1016/j.tifs.2021.02.042 sideral 123967 ART-2021-123967 eng Becerril, R. Universidad de Zaragoza (orcid)0000-0003-4242-3864 Bring some colour to your package: freshness indicators based on anthocyanin extracts 2021 Access copy available to the general public Unrestricted Background: Nowadays, consumers are more aware about what they eat and how it is packaged. Food quality is of paramount importance and consumers are eager to be constantly updated about the perishability and shelf-life of the food products they buy. This gave rise to intelligent packaging (IP) materials and devices that can communicate with all people throughout the entire food route. One of the main colour-based IP systems is based on the use of anthocyanin (ATH)-based natural dyes by exploiting their pH-dependent colour changes that can be easily readable by the naked eye. Scope and approach: This review focuses on recent studies regarding ATH-based sensor packaging materials development for IP applications, offering valuable insights regarding the main factors that affect the efficacy of the developed IP, such as the material where the ATH is anchored, ATH type and concentration, the ingredients used in the formulation of the sensor and the storage conditions of the food product. Additionally, the last ATH-based IP developed are also summed and discussed in detail to identify the major bottlenecks that need to be overcome for accelerating the commercial application of ATH-based sensors in IP. Key findings and conclusions: Although ATH-based indicators are able to correctly indicate food shelf-life in several products at a laboratory scale, their industrial production is still impaired by the production methods used for this type of sensors. Furthermore, ATHs are labile compounds that require stabilization in the packaging material to yield stable, standardized and durable IP materials. info:eu-repo/grantAgreement/ES/DGA/53-T20 info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00 info:eu-repo/grantAgreement/ES/UZ-OTRI/2016-0580 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 16.002 2021 FOOD SCIENCE & TECHNOLOGY 2 / 144 = 0.014 2021 Q1 T1 2.402 2021 Food Science 2021 Q1 Biotechnology 2021 Q1 18.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Nerín, C. Universidad de Zaragoza (orcid)0000-0003-2685-5739 Silva, F. 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2009 X Universidad de Zaragoza Dpto. Química Analítica Proy. investigación HVA 111 (2021), 495-505 Trends food sci. technol. TRENDS IN FOOD SCIENCE & TECHNOLOGY 0924-2244 2600113 http://zaguan.unizar.es/record/101629/files/texto_completo.pdf Versión publicada 2520172 http://zaguan.unizar.es/record/101629/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:101629 articulos driver 2023-05-18-14:14:33 ARTICLE