A Novel Antibacterial Intelligent Film Prepared From Apple Pectin/Anthocyanin Loaded With Lactoferrin‐Encapsulated Phloretin for Preservation and Real‐Time Freshness Monitoring of Meat and Cheese

Novel bioactive film (AP/P@LF/RCA) with integrated preservative and freshness‐indicating functionalities was prepared via a facile casting method. Apple pectin (AP) was loaded with lactoferrin‐phloretin nanoparticles (P@LF, acting as antibacterial agents) and red cabbage anthocyanins (RCA, serving as colour indicators). Structural characterization confirmed that P@LF and RCA formed a stable composite system with the AP matrix via hydrogen bonding interactions, which improved the crystallinity and thermal stability of the AP film. The film's water contact angle increased from 46.87° to 76.62°, boosting hydrophobicity. It exhibited 40.67% maximum elongation at break and 8.00‐MPa tensile strength, with effectively improved mechanical properties. Antibacterial assays confirmed that the film exhibited excellent antibacterial activity against both Staphylococcus aureus and Escherichia coli . The film achieved substantial degradation within 15 days. In the preservation of pork and cheese, the AP/P@LF/RCA‐0.15 film delayed the increase in pH, inhibited the growth of colonies and enabled real‐time visual monitoring of the freshness of pork and cheese through distinct colour change. Meanwhile, the film extended the shelf life of pork and cheese by 4 and 2 days, respectively. This study provides a convenient and nondestructive method for real‐time monitoring of food quality and exhibits great application potential in food preservation.