Development of guar gum-pectin nanofiber mats containing Papaver rhoeas petal anthocyanins and cellulose nanocrystals for real-time visual detection of lamb meat freshness

Abstract

The aims of the current experiment were to encapsulate Papaver rhoeas petal extract (PRE, 5 %) and cellulose nanocrystals (CNC, 1 %) into the guar gum-pectin (GG-PE) nanofibers through the electrospinning technique and evaluate their application for spoilage monitoring of fresh lamb meat during an 8-day storage period. Tensile strength, elongation at break, water vapor permeability, moisture content, and water solubility of GG-PE nanofiber mats containing CNC 1 % and PRE 5 % were 4.54–14.85 MPa, 3.60 %–10.75 %, 6.32–15.23 × 10‾4 g mm/m2 h Pa, 7.99 %–14.32 %, and 3.71 %–6.13 %, respectively. The color of GG-PE-PRE 5 % and GG-PE-CNC 1 %-PRE 5 % nanofiber mats changed from red to dark violet, green, and brown colors with increasing pH from 1 to 5 to 6–8, 9–10, and 11–12, respectively. The total volatile basic nitrogen, pH, total viable count, and psychrotrophic bacterial count of lamb meat increased to 28.49 mg N/100 g, 7.23, 7.38 log CFU/g, and 6.52 log CFU/g after four days of refrigerated storage conditions, respectively. The GG-PE-PRE 5 % and GG-PE-CNC 1 %-PRE 5 % nanofiber mats exhibited evident color changes from white color (fresh) to dark violet color (spoiled) during lamb meat storage at refrigerated conditions, confirming the applicability of fabricated nanofiber mats as pH-sensitive indicators.