Nanofibrous membrane from red radish for meat spoilage monitoring

– pH-responsive nanofiber was developed based on gelatin and red radish anthocyanin.
– Only aqueous media was used in material fabrication using electrospinning.
– Nanofibrous mats could be stored in a wide range of temperatures over 2 months.
– Unique color change of nanofiber in different pHs could be detected by naked eye.
– The green-fabricated nanofiber showed a potential application in food packaging.