pH-responsive nanofibrous membrane fabricated from gelatin and red radish anthocyanins for meat spoilage monitoring

A novel green pH-responsive nanofibrous membrane was developed based on gelatin and red radish (Raphanus sativus L.) anthocyanin extract (RRAE) through electrospinning fabrication. The varieties of color on the pH-responsive nanofiber, as observed by the naked eye, can be changed instantly into unique colors at different pHs. The fibrous mats were characterized by Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), Thermal gravimetric analysis (TGA), and mechanical tensile testing. Investigation of the stability of the membrane sensor revealed that this nanofiber was tolerant over a wide range of temperatures, and the color on the fiber mats was initially stable after 20 days of storage at room temperature. In addition, pH-responsive nanofiber was applied for real-time meat spoilage monitoring. The results indicated that their color changed with a change in pH as a result of the release of volatile basic compounds due to the spoilage of meat. Thus, the pH-responsive nanofibrous membrane developed in this study can be potentially utilized for food packaging applications.