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[Display omitted] • PCL-EO@SF-BAs membrane is developed for food freshness monitoring and retaining. • BAs endow the membrane colorimetric response and antioxidant activity. • Antibacterial activity of the membrane is from the control released EO. • Directional water transport is generated from the bilayer asymmetric wettability. • Synergistic effect of directional water transport occurs on food shelf-life extending. Currently, designing smart membranes with multifunctional effectiveness is crucial to food freshness monitoring and retention. Herein, an active colorimetric Janus bilayer membrane with directional water transport (DWT) performance is constructed by electrospinning, which comprises a hydrophilic layer of silk fibroin-bayberry anthocyanins (SF-BAs) and a hydrophobic layer of polycaprolactone-eucalyptus oil (PCL-EO). The entities of BAs and EO are well dispersed in the fiber matrix by hydrogen bonds and physical interactions, respectively. BAs endow the membrane colorimetric response and antioxidant activity, and EO contributes to the antibacterial activity while DWT performance is generated from the asymmetric wettability of the two layers. The bilayer membrane has an accumulative one-way transport index of 1077%, an overall moisture management capacity of 0.76 and a water evaporation rate of 0.48 g h−1. Moreover, the release of BAs and EO was predominantly controlled by Fickian diffusion. As a pH-sensing indicator, PCL-EO@SF-BAs is highly sensitive to external pH stimuli and the response is reversible. In addition to freshness monitoring, PCL-EO@SF-BAs can extend the shelf-life of pork beyond 100% at 4 °C. Also, it can extend the shelf life of shrimp by approximately 70% at 25 °C with the synergistic effect of antibacterial activity and the DWT performance. [ABSTRACT FROM AUTHOR]

Zein electrospun nanofibers are widely used as the vehicles to load bioactive entities for release control; however, the water absorption of zein always restricts their applications in food preservation. In this work, an active hydrophobic membrane of peppermint oil (PO) loaded zein (ZN) with coating of methyltriethoxysilane (MTES) was developed for pork preservation. The fiber matrix of ZN was use for PO incorporation. The secondary structure of ZN and the feature of the relevant fibers are dependent on solvents of acetic acid and ethyl alcohol. In the composite structure, PO is hydrogen-bonded with ZN matrix; while the coating of MTES is bonded with fiber matrix by Si–O–C. The well-controlled release of PO predominantly follows the law of Fickian diffusion, endowing the membrane good antibacterial activity and antioxidant activity. The coating of MTES has no obvious influence on the bioactivities but provides the membrane outstanding hydrophobicity with water contact angle of 138 ± 5°. ZN-PO30-MTES can extend shelf life of pork by 100% (i.e., 24 h) at 25 °C, demonstrating its potential in food active packaging. [Display omitted] • An active hydrophobic electrospun membrane was developed for pork preservation. • Secondary structure of ZN and feature of fibers are dependent on solvents. • Release of peppermint oil from matrix is well controlled. • Coating of MTES endows membrane with water contact angle of 138 ± 5°. • Target membrane can effectively the extend shelf life of pork by 100% at 25 °C. [ABSTRACT FROM AUTHOR]

[Display omitted] • Cross-linking improves the barrier and water resistance of casted film. • Casted film is pH-sensitive and reversible in color changes. • Electrospun membrane is antibacterial and release controllable. • Antioxidant activity is sourced from the released linalool. • Highly reliable milk freshness monitoring and double shelf-life extending at 25 °C. Colorimetric active double-layer composites of film@membrane were developed via direct electrospinning functional nanofibers on colorimetric film. In the structure, oxidized sodium alginate cross-linked carboxymethyl chitosan (CO) was used as colorimetric film matrix to incorporate the anthocyanins extract from Oxalis triangularis ssp. papilionacea (OTA); while the blend of gelatin/zein (GZ) was used as fibrous matrix for linalool (L) encapsulation. Besides good barrier and water resistance, the outer-layer of CO-OTA showed colorimetric sensitivity towards pH-stimuli with reversible color changes. The inner-layer of GZ-L exhibited good antibacterial activities against Staphylococcus aureus and Escherichia coli. The volatile release of L from fibrous matrix was well controlled and mainly followed Fickian diffusion. Moreover, the antioxidant activity of the composites is source from the released linalool. The high reliability on milk freshness monitoring and double shelf-life extending at 25 °C suggest the potential of CO-OTA@GZ-L in colorimetric active food packaging. [ABSTRACT FROM AUTHOR]

A colorimetric cellulose acetate (CA) membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins (PFA) and chamomile essential oil (CO) is developed via electrospinning technique for food freshness monitoring and shelf-life extending. The moieties of PFA and CO are well-dispersed in fiber matrix by hydrogen bonds and their incorporation increases the fiber size but with no obvious influence on the fiber morphology at incorporation levels. The presence of CO enhances membrane hydrophobicity. The target membrane of CA-PFA6-CO15 (PFA6%, CO15%) has a wide color change range of pH 2–12 which is high sensitive and reversible towards external pH-stimuli. The membrane has good antibacterial activity against E. coli and S. aureus besides antioxidant activity. The release of bioactive moieties is predominantly controlled by Fickian diffusion. The target membrane can simultaneously monitor pork freshness in real-time and double the shelf-life at 25 °C, indicating its potential application in active and intelligent food packaging. [Display omitted] • A facile strategy is proposed to fabricate a multifunctional colorimetric membrane. • Color change of CA-PFA6-CO15 is high sensitive and reversible. • Release of bioactive moieties is predominantly controlled by Fickian diffusion. • Monitoring pork freshness effectively and doubling its shelf-life at 25 °C. • Freshness monitoring and shelf-life extending are achieved simultaneously. [ABSTRACT FROM AUTHOR]