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Given the natural origins of flavylium derivatives, their chemical modifications, and their large potential uses in food, medicine, or green chemistry, the present review is a comprehensive study of flavylium-derived compounds. Several topics such as the green extraction and isolation techniques of flavylium derivatives including their chemical modifications and various characterization tools such as NMR, HPLC, and mass spectrometry are discussed in the review. Furthermore, the use of these derivatives in medicine, food, and materials science is presented, highlighting their relevance and the need for further investigation. Therefore, by examining the advantages and disadvantages of natural and synthetic sources, the review asserts the increased relevance of flavylium-based compounds in active molecules. Full article

The development of biopolymer-based films represents a promising direction in the packaging industry that responds to stringent needs for sustainability, reducing the ecological impact. Traditional fossil-derived polymers present major concerns because of their long decomposition time and their significant contribution to the pollution of the environment. On the contrary, biopolymers such as chitosan, PVA, and PLA offer viable alternatives. This study aimed to obtain an innovative pH indicator for smart packaging using a synthetic non-toxic anthocyanin analogue dye incorporated in bio-based films to indicate meat freshness and quality. The pH-responsive color-changing properties of the dye make it suitable for developing intelligent films to monitor food freshness. The obtained polymeric films were characterized by FT-IR and UV–VIS spectroscopy, and their thermal properties were assessed using thermogravimetric methods. Moisture content, swelling capacity, and water solubility of the polymeric films were also evaluated. The sensitivity of the biopolymer–flavylium composite films to pH variations was studied in the pH range of 2 to 12 and noticeable color variations were observed, allowing the monitoring of the meat’s quality damage through pH changes. The pH-responsive films were applied directly on the surface or in the proximity of pork and chicken meat samples, to evaluate their colorimetric response to fresh and spoilt meat. This study can be the starting point for creating more durable packaging solutions leading to a circular economy. Full article