Curcumin-, Anthocyanin-, and Carotenoid-Based Active and Intelligent Packaging Systems for Food Preservation and Freshness Monitoring
Xiaocheng Pan, Yangkun Xing, Jianfeng Wang, Yuhan Luo, Dongting Ma, Haotian Wu, Bo Xia · 2026
Read Curcumin-, Anthocyanin-, and Carotenoid-Based Active and Intelligent Packaging Systems for Food Preservation and Freshness Monitoring by Xiaocheng Pan, Yangkun Xing, Jianfeng Wang, Yuhan Luo, Dongting Ma, Haotian Wu, Bo Xia (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13466088.txt.
Description
Xiaocheng Pan and co-authors review food packaging built around three natural pigment families, in a 2026 article on preservation and freshness sensing. Turmeric's curcumin fights microbes and oxidation and can kill germs under light when carried well. Anthocyanins, the reds and purples of berries, change color with acidity and so can signal spoiling food.
Carotenoids mainly guard fatty foods by soaking up damaging radicals. The review surveys films, coatings, gels, and tiny carriers that now hold these pigments, noting gains in stability and slow release. Weak points remain: the pigments fade, dissolve poorly, and behave differently in each food, which still limits shelf-ready products.
Catalog record
| CREATOR | Xiaocheng Pan, Yangkun Xing, Jianfeng Wang, Yuhan Luo, Dongting Ma, Haotian Wu, Bo Xia |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 78 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |