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In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10−11 g·m−1s−1Pa−1 and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved (p < 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.
Wen et al. (Tue,) studied this question.
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