Recent Advances in Sustainable Anthocyanin Applications in Food Preservation and Monitoring: A Review

Adina Căta, Nick Samuel Țolea, Antonina Evelina Lazăr, Ioana Maria Carmen Ienașcu () and Raluca Pop
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Adina Căta: National Institute of Research and Development for Electrochemistry and Condensed Matter, 144 Dr. A. P. Podeanu, 300569 Timişoara, Romania
Nick Samuel Țolea: National Institute of Research and Development for Electrochemistry and Condensed Matter, 144 Dr. A. P. Podeanu, 300569 Timişoara, Romania
Antonina Evelina Lazăr: National Institute of Research and Development for Electrochemistry and Condensed Matter, 144 Dr. A. P. Podeanu, 300569 Timişoara, Romania
Ioana Maria Carmen Ienașcu: National Institute of Research and Development for Electrochemistry and Condensed Matter, 144 Dr. A. P. Podeanu, 300569 Timişoara, Romania
Raluca Pop: Faculty of Pharmacy, University of Medicine and Pharmacy “Victor Babeș” Timișoara, 2 Eftimie Murgu Square, 300041 Timișoara, Romania

Sustainability, 2025, vol. 17, issue 22, 1-40

Abstract: Anthocyanins, a group of naturally occurring flavonoid compounds, have garnered increasing attention due to their wide-ranging biological activities that suggest their considerable potential to be utilized not only as natural food colorants but also as functional additives that can enhance food preservation and contribute to the development of health-promoting functional foods. Additionally, their sensitivity to environmental factors such as pH and temperature makes anthocyanins promising candidates for use in intelligent packaging systems, particularly as natural indicators for monitoring food freshness and quality throughout storage and distribution. Despite challenges related to their stability and regulatory acceptance, continued research into anthocyanins remains crucial for advancing sustainable, clean-label food technologies and reducing reliance on synthetic additives. To fully leverage their economic and health potential, it is essential to gain a comprehensive understanding of the various plant sources of anthocyanins, their chemical composition, extraction methods, and roles in different applications. Moreover, integrating anthocyanins into food and intelligent packaging systems presents various technical and regulatory challenges that are also summarized in this review.

Keywords: anthocyanins; colorants; food preservation; food freshness monitoring; active and intelligent sustainable packaging (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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