Preparation of cinnamon essential oil-micelles/blueberry anthocyanins-loaded PVA bifunctional electrospunning nanofibrous film for maintaining and monitoring shrimp freshness

Shrimp are nutritious but highly perishable and initial spoilage is not easily recognized. This study developed the bifunctional film for the preservation and freshness monitoring of shrimp. Cinnamon essential oil (CEO) was loaded in PEG-PCL-micelle to improve the stability and long-time release for enhanced antimicrobial activity. Blueberry anthocyanin (BA), pH-responsive for freshness assessment, was incorporated together with CEO-Micelles in Polyvinyl alcohol (PVA) electrospunning film. BA's stability and sensitivity were improved due to the high surface area and porosity. The bifunctional film could reduce pH, total viable counts (TVC), total volatile basic nitrogen (TVB-N), and delay the spoilage of shrimp. The film color change depends on the increased pH by TVB-N during storage. The red, green, blue (RGB) changes and TVB-N values shows linear correlation(R 2  = 0.9703), indicated that bifunctional film can be used as a colorimetric indicator for monitoring shrimp deterioration. This dual-functional film offers a promising strategy for intelligent food packaging.