Food poisoning is a major issue worldwide. However, methods for identifying contaminants in foods are inefficient. Here, a solid dye was designed for mutton freshness monitoring by incorporating blueberry‐derived anthocyanins and degradable poly‐l‐lactic acid (PLLA). The solid dye was easily processed into ink, soft transparent film and nanofibre film. The nanofibre film prepared by electrostatic spinning (sensor) showed good colour stability at 4–25 °C. As the ammonia concentration increased, the sensor colour changed from pink to light pink and then to colourless. The detection limit was 37 ppm. The sensor could be repeatedly used. Applying the sensor to the detection of mutton freshness, it was found that the sensor colour change was directly related to the quality of mutton. The sensor could effectively monitor mutton freshness in real time and the colour changes were easily distinguished by naked eyes, suggesting its potential in intelligent packaging for freshness monitoring of meat foods.

中文翻译：

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基于花青素/聚乳酸的智能纳米纤维传感器，用于羊肉新鲜度监测

食物中毒是全世界的主要问题。但是，识别食品中污染物的方法效率低下。在这里，通过结合蓝莓衍生的花色苷和可降解的聚乳酸（PLLA），设计了一种用于羊肉新鲜度监测的固体染料。固体染料很容易加工成油墨，柔软的透明薄膜和纳米纤维薄膜。通过静电纺丝（传感器）制备的纳米纤维薄膜在4–25°C下显示出良好的颜色稳定性。随着氨浓度的增加，传感器的颜色从粉红色变为浅粉红色，然后变为无色。检出限为37ppm。传感器可以重复使用。将传感器应用于羊肉新鲜度的检测中，发现传感器的颜色变化与羊肉质量直接相关。