Antimicrobial and intelligent food packaging: enhanced properties of dual-functional guar gum-gum Arabic nanofiber mats containing spiderwort anthocyanins

This experiment aimed to encapsulate spiderwort petal extract (SPE) into the guar gum-gum Arabic (GG-GA) nanofiber mats by electrospinning method. It also evaluates their application for freshness monitoring and the shelf-life extension of Pacific white shrimps during the 10-day storage period. The apparent color changes of GG-GA + SPE 3% nanofiber mats in different buffer solutions were as follows: dark violet (pH 7), green (pH 8–10), and brown (pH 11–12). The incorporation of SPE 3% into the GG-GA nanofiber mats reduced tensile strength (7.45 MPa → 3.84 MPa), water vapor permeability (27.34 × 10‾ 4 g mm/m 2 h Pa → 6.12 × 10‾ 4 g mm/m 2 h Pa), oxygen transmission rate (12.56 cm 3 /m 2 h → 5.29 cm 3 /m 2 h), water solubility (29.01% → 12.93%), and moisture content (9.45% → 2.99%), while elongation at break presented the opposite trend (11.70% → 14.43%). The GG-GA + SPE 3% nanofiber mats exhibited significant retardation of microbial spoilage and chemical changes of peeled shrimps compared to the untreated group (P