Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation

ABSTRACT A pH‐sensitive protein fibre membrane was prepared using alizarin (ALI), curcumin (CUR), gelatin, zein and cinnamaldehyde as raw materials, by electrospinning technology. The membrane was developed to detect food deterioration and extend shelf life. It was observed that the addition of CUR significantly enhanced the antioxidant and barrier properties of the membrane. The fibre membrane was responsive to pH with minimal colour alteration in response to humidity (from 20% to 80% relative humidity) and demonstrated excellent reusability along with a low detection limit for ammonia gas. Moreover, it was capable of monitoring low concentrations of bacteria in the headspace. To assess the efficacy of the membrane, a freshness monitoring and preservation study was carried out on pork stored at 4°C for 5 days. The fibre membrane not only prolonged the shelf life of meat but also allowed real‐time monitoring of its freshness. The results highlight the potential application of the prepared nanofibres in the simultaneous monitoring and preservation of meat freshness. The barrier properties and mechanical properties of nanofibres were improved after curcumin was added. Nanofibres were extremely sensitive to ammonia and had reliable monitoring performance. Nanofibres could monitor the quality of meat in real time and extend the shelf life of meat.