{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T17:01:22Z","timestamp":1786122082103,"version":"build-2736575974"},"reference-count":52,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T00:00:00Z","timestamp":1786060800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Laboratory Funding Project of the Ministry of Culture and Tourism"},{"id":[{"id":"https:\/\/ror.org\/04zsc3j83","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Open Project of Guangxi University Key Laboratory for Industrial Pro\u00adcessing and Safety of Guangxi Cuisine"},{"id":[{"id":"https:\/\/ror.org\/02c9qn167","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Anthocyanins were extracted from the petals of Loropetalum chinense var. rubrum, Petunia hybrida, and Rhododendron pulchrum Sweet, denoted as LA, PA and RA, respectively. Physicochemical properties of Loropetalum chinense var. rubrum (LA), Petunia hybrida (PA) and Rhododendron pulchrum Sweet (RA) were comparatively evaluated. Among them, RA exhibited the highest total anthocyanin content (49.41 \u00b1 0.23a mg\/g) along with the total phenolic amount (102.01 \u00b1 0.15a mg\/g). Immobilizing the obtained anthocyanin-rich extract in a carrageenan (CP) and polyvinyl alcohol (PVA) matrix and drying it at 30 \u00b0C and 50% relative humidity yielded a film intended for use as a smart packaging label to monitor Pork ball freshness. Scanning electron microscopy (SEM), X-ray diffraction (XRD), and fourier transform infrared spectroscopy (FTIR) analyses demonstrated excellent compatibility between anthocyanins and CP\/PVA matrices, resulting in dense structures. The results of physicochemical and functional properties revealed that the prepared control films and anthocyanin films containing RA (CP-RA film) showed optimal performance, including superior visible light\/oxygen barrier properties, tensile strength (45.49 MPa), elongation at break (26.47%), antioxidant capacity (42.75%), and pH-sensitivity. In addition, CP-RA film maintained its superior color stability over various temperature situations and displayed high sensitivity to changes in total volatile basic nitrogen (TVB-N) values.<\/jats:p>","DOI":"10.3390\/foods15162769","type":"journal-article","created":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T08:01:36Z","timestamp":1786089696000},"page":"2769","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of Pork Ball Freshness Monitoring Labels Based on Carrageenan\/Polyvinyl Alcohol Matrices and Anthocyanins from Three Petals: A Comparative Study"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9973-0406","authenticated-orcid":false,"given":"Wenzheng","family":"Zhu","sequence":"first","affiliation":[{"name":"College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China"},{"name":"Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beining","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huimin","family":"Yong","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9437-7671","authenticated-orcid":false,"given":"Jun","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyan","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China"},{"name":"Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China"},{"name":"College of Culinary Arts and Hotel Management, Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Nxumalo, K.A., Fawole, O.A., and Aremu, A.O. 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