Kemasan cerdas terus berkembang karena mampu memberikan informasi kualitas pangan secara real-time. Salah satu jenis kemasan cerdas adalah indikator kesegaran. Indikator kesegaran didasarkan pada penggunaan pewarna yang sensitif terhadap variasi pH yang menyebabkan perubahan yang terlihat pada warna indikator. Antosianin cocok sebagai indikator karena memiliki spektrum serapan warna yang bervariasi menurut pH, suhu, dan keberadaan gas tertentu. Tulisan ini merangkum berbagai penelitian dalam persiapan indikator kesegaran berbasis antosianin dan aplikasinya dalam pemantauan kesegaran pangan. Literatur nasional dan internasional yang relevan ditinjau dan disusun. Faktor-faktor yang memengaruhi kinerja antosianin dan prinsip perubahan warna yang responsif terhadap pH juga ditinjau pada tulisan ini. Kesegaran pangan berkaitan dengan perubahan kimia akibat aktivitas mikroba. Oleh karena itu, indikator kesegaran harus ditempatkan di dalam kemasan. Jenis dan konsentrasi ekstrak antosianin berperan penting dalam menentukan sejauh mana perubahan karakteristik kemasan. Indikator kesegaran dapat dikembangkan dari antosianin dengan polimer atau campuran polimer, seperti pati, kitosan, polivinil alkohol, selulosa mikrokristalin, dan gelatin. Indikator kesegaran menggunakan antosianin menunjukkan potensinya sebagai indikator kesegaran pangan. Stabilitas label kesegaran dapat ditingkatkan dengan memanfaatkan teknologi nano.

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