Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring

Junjun Zhang; Xiaowei Huang; Jianing Zhang; Li Liu; Jiyong Shi; Arslan Muhammad; Xiaodong Zhai; Xiaobo Zou; Jianbo Xiao; Zhihua Li; Yanxiao Li; Tingting Shen

doi:10.1016/j.foodchem.2022.132224

Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring

Food Chem. 2022 Jul 1:381:132224. doi: 10.1016/j.foodchem.2022.132224. Epub 2022 Jan 25.

Authors

Affiliations

¹ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
² Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: [email protected].
³ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: [email protected].
⁴ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: [email protected].
⁵ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.

PMID: 35124489
DOI: 10.1016/j.foodchem.2022.132224

Abstract

A visual Polyvinylidene Fluoride (PVDF) fibrous film incorporated with Roselle anthocyanin (RS) and Cinnamon essential oil (CEO) (PRC film) was designed via electrospinning technology for pork preservation and freshness monitoring. The PRC film presented well structural integrity and stability in buffer solutions without leaking out RS. And PCR film had well hydrophobic and high permeability with water contact angle (WCA) of 109.52° and water vapor permeability (WVP) of 2.63 × 10^-7 g m^-1h^-1Pa^-1. Importantly, PRC film exhibited good antibacterial activity with the inhibition diameter at 29.0 mm and 27.1 mm which against Escherichia coli and staphylococcus aureus, respectively. Finally, the PRC film was employed as a colorimetric sensor for monitoring pork freshness. It presented visible color changes from pink to blue and effectively prolonged the pork shelf-life by 2 days at 4 °C. These results indicate a great potential in intelligent and active packaging.

Keywords: Active packaging; Electrospinning; Hydrophobic property; Intelligent packaging; Nanofiber indicator.

MeSH terms

Animals
Food Packaging / methods
Hydrogen-Ion Concentration
Nanofibers* / analysis
Pork Meat*
Red Meat* / analysis
Swine