Gelatin-based films and mats as electro-sensoactive layers for monitoring volatile compounds related to meat spoilage

Gas sensors are an emerging technology that contributes to the quality and freshness assessment in the food sector. Among the possible techniques to prepare gas sensors, film casting and electrospinning are considered easy and relatively simple methods. The present study aims at investigating the effect of processing on structural, morphological, thermal, and sensitivity properties of gelatin (GEL) based films and mats incorporated or not with anthocyanin (ATH) as a function of the presence of volatile compounds associated with meat spoilage. Both electrospinning process and ATH incorporation induced structural changes in gelatin-based materials, such as decreasing crystallinity as a function of the intermolecular interactions and consequent changes in materials' thermal properties. The sensitivity values of Gel and Gel-ATH mats were respectively, 54% and 45% higher in comparison with their corresponding drop-casting layers. Sensor response showed a prominent correlation with total volatile basic nitrogen. The results suggest the development of a new responsive and biocompatible material for meat quality assessment.