Abstract
Anthocyanins are a class of naturally water-soluble pigments widely present in plants and are highly promising natural preservatives. Anthocyanins exert excellent antioxidant and antibacterial activities. Anthocyanins effectively inhibit lipid peroxidation and protein oxidation, suppress microbial reproduction, and delay food spoilage. The excellent pH response characteristic of anthocyanins enables real-time indication of food freshness. This review reveals the sources and antioxidant and antibacterial properties of anthocyanins; research progress on the use of anthocyanins in preserving fruits and vegetables, meat products, aquatic products, and processed foods; and looks forward to the development direction of anthocyanins in the field of food preservation to promote the practical application of anthocyanins in food preservation packaging materials.