Multifunctional food packaging materials: Electrospun mats based on gelatin-xanthan gum containing chitin nanofibers and black barberry anthocyanins for freshness monitoring and enhancing the shelf-life quality of Pacific white shrimps

The present study with the aims of encapsulating black barberry extract (BBE, 7%) and chitin nanofibers (CN, 1%) into the electrospun gelatin-xanthan gum (GE-XG) mats through the electrospinning process, and monitoring the freshness and enhancing the quality of Pacific white shrimps during the refrigerated storage for 12 days was conducted. There was an improvement in the thermal stability of the nanofibers containing CN and BBE compared to the straight nanofibers. The Fourier transform infrared spectroscopy study confirmed the molecular interaction between encapsulated compounds and GE-XG nanofibers. The X-ray diffraction analysis of nanofibers showed a decrease in crystallinity with incorporating BBE and CN into the polymer. The physic-mechanical properties of the nanofibers containing CN and BBE, including tensile strength, water vapor permeability, moisture content, and water solubility, were significantly lower than the straight nanofibers (P < 0.05). The colors of GE-XG + BBE 7% and GE-XG + BBE 7% + CN 1% nanofibers were pH-sensitive as follows: pale red at pH 1, red at pH 2-5, violet at pH 6-7, green at pH 8-9, and brown at pH 10-12. The increase of all microbial population and chemical parameters in shrimps packaged with GE-XG + BBE 7% + CN 1% and GE-XG + BBE 7% nanofibers was observed, although it was significantly slower than the straight GE-XG and control groups (P < 0.05). The color of GE-XG + BBE 7% and GE-XG + BBE 7% + CN 1% nanofibers also changed from white to dark violet after 10 and 12 days, respectively.

Automated summary

This study aimed to encapsulate black barberry extract and chitin nanofibers into gelatin-xanthan gum mats using the electrospinning process. The results showed improved thermal stability and decreased crystallinity of the nanofibers. The physical and mechanical properties of the nanofibers were also altered, and the colors of the nanofibers were pH-sensitive. Additionally, the nanofibers slowed down the microbial and chemical changes in refrigerated shrimps.