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This study pioneers an investigation into the effects of incorporating purple tea extract (PTE) in chitosan (CS) films on their fundamental physical properties and functionalization, leading to an active and intelligent CS\/PTE composite film with pH\u2010responsive characteristics and improved physical properties.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      X\u2010ray diffraction and Fourier transform infrared analyses indicate that CS and PTE interact primarily through hydrogen bonding, demonstrating high compatibility. The impact of varying PTE concentrations on the water vapor permeability, transparency, mechanical properties, antioxidant activity, antimicrobial performance, and pH responsiveness of the CS film was systematically investigated. The experimental results show that PTE significantly enhances the films\u2019 light and water vapor barrier properties. Specifically, films containing more than 6% PTE exhibit improved antioxidant, antimicrobial, and food preservation capabilities. The resulting composite film demonstrated excellent antioxidant and antibacterial performance with a DPPH radical scavenging rate of 83.2%, and inhibitory rates exceeding 90% against\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      and\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      , as well as pH\u2010responsive color changes.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Overall, the CS\/PTE composite film represents a highly promising active and intelligent food packaging material. It not only expands the range of naturally available materials for smart packaging films but also holds significant potential for practical applications in the food industry. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70886","type":"journal-article","created":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T07:28:10Z","timestamp":1784532490000},"page":"8882-8893","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Purple tea extract\u2010modified chitosan films with\n                    <scp>pH<\/scp>\n                    \u2010responsive properties for fresh shrimp freshness monitoring"],"prefix":"10.1002","volume":"106","author":[{"given":"Jingfeng","family":"Xu","sequence":"first","affiliation":[{"name":"Guangxi Colleges and Universities Key Laboratory of New Technology and Application in Resource Chemical Engineering School of Chemistry and Chemical 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