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/m² h Pa → 6.12 × 10‾⁴ g mm/m² h Pa), oxygen transmission rate (12.56 cm³/m² h → 5.29 cm³/m² 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 < 0.05). The color change in GG-GA + SPE 3% nanofiber mats was evident in packaged shrimps from white to dark violet after 10 days of refrigerated storage conditions at which the total viable count, pH, and total volatile basic nitrogen were 7.45 log CFU/g, 7.72, and 26.12 mg N/100 g, respectively, indicating GG-GA + SPE 3% nanofiber mats can be utilized as a packaging material for monitoring spoilage and shelf-life extension of peeled shrimps.