Intelligent locust bean gum-k-carrageenan nanofibrous mats with Rosa canina petal anthocyanins and chitosan nanoparticles: Preparation, characterization, and application for monitoring of beef meat freshness
Yadollah Mohammadi, Yasser Shahbazi, Nassim Shavisi
Abstract
The objectives of the present experiment were to add Rosa canina petal extract (RCE, 3.5%) and chitosan nanoparticles (CNP, 1.5%) into the locust bean gum-kappa-carrageenan (LBG-KC) nanofiber mats and to examine their utilization for the freshness tracking of beef meat during the 6-day storage period. The surface morphology analysis of nanofibers using the scanning electron microscope showed that all developed nanofibers were cylindrical, uniformly disordered network structures with smooth surfaces. The tensile strength, elongation at break, water vapor permeability, water solubility, and moisture content of RCE/CNP-loaded nanofiber mats were recorded to be 10.00-31.77 MPa, 16.55%-22.98%, 5.04-9.18 × 10‾5 g mm/m2 h Pa, 3.80%-10.08%, and 2.10%-4.89%, respectively. The LBG-KC + RCE 3.5% and LBG-KC + RCE 3.5% + CNP 1.5% nanofibers were red, dark blue, green, and brown at pH values 1-6, 7-8, 9, and 10-12, respectively. After 4 days of beef meat storage at refrigerated conditions, the total viable count, pH, and total volatile basic nitrogen were 7.24 log CFU/g, 7.11, and 28.89 mg N/100 g, respectively. Moreover, on the 0th day, the pH-sensitive indicators presented a white color and after 4 days of meat storage, the indicator color changed to dark blue, which could indicate beef meat spoilage.