A novel use of purple tulip petal anthocyanins in pH ‐sensitive polyvinyl alcohol films for the real‐time monitoring of shrimp freshness

Key Points

• To investigate the use of purple tulip petal anthocyanins in pH-sensitive polyvinyl alcohol films for freshness monitoring of seafood.
• Developed anthocyanin-enriched polyvinyl alcohol (PVA) films.
• Tested films for pH sensitivity and color change with shrimp freshness.
• Evaluated potential for intelligent food packaging applications.
• The anthocyanin-enriched films displayed clear color changes in response to pH variations.
• Demonstrated potential for real-time freshness monitoring of shrimp.
• Indicated cost-effectiveness and sustainability for broader food packaging uses.