Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy

This study developed tryptophan-containing antimicrobial peptide (AMP)-anthocyanin composite films for real-time meat freshness monitoring. Tryptophan-anthocyanin interactions enhanced pigment stability, while peptide hydrophobicity improved mechanical strength and reduced swelling. The AMPs also imparted antibacterial activity. Compared with anthocyanin-only films, composites exhibited 5.25-28.40 % higher stability, 16.7 % less swelling, and over twofold greater sensitivity and antibacterial efficacy. They further increased ΔE* values by 1.4-fold, reduced microbial counts by 0.52 log CFU/g, and lowered TVB-N and TBA levels (31.25 % ∼ 38.46 % and 10.22 % ∼ 19.75 %, respectively). Pork freshness was extended by at least two days, highlighting the composites' promise for intelligent packaging.