Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs
The combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs/PVA film were investigated. The CDs/PVA film...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3653 |
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| author | Linlin Zhao Huinan Jiang Zhengxuan Han Wenqin Gu Xiangren Meng |
| author_facet | Linlin Zhao Huinan Jiang Zhengxuan Han Wenqin Gu Xiangren Meng |
| author_sort | Linlin Zhao |
| collection | DOAJ |
| description | The combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs/PVA film were investigated. The CDs/PVA film can effectively restrain the growth of <i>B. subtilis</i>, <i>S. aureus</i>, and <i>E. coli</i>, and eliminate DPPH and ABTS free radicals. RF exerts inhibitory effects on <i>C. albicans</i>, <i>B. subtilis</i>, and <i>E. coli</i>. For meatball samples, CDs/PVA+RF20 can extend the refrigerated shelf life from 2 w to 6 w. At the sixth week, the total bacterial count (TBC) in CDs/PVA+RF20 group (3.72 log CFU/g) was remarkably lower than those in polyethylene terephthalate (PET) group (7.78 log CFU/g) and CDs/PVA (6.41 log CFU/g) group. CDs/PVA+RF20 can also inhibit the increase in TBARS and POV values. The results manifest the feasibility of CDs/PVA+RF as a novel mild pasteurization or preservation technology. |
| format | Article |
| id | doaj-art-d0a5d593d3d54c9b810ab43233e9b2f8 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-d0a5d593d3d54c9b810ab43233e9b2f82024-11-26T18:04:42ZengMDPI AGFoods2304-81582024-11-011322365310.3390/foods13223653Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried MeatballsLinlin Zhao0Huinan Jiang1Zhengxuan Han2Wenqin Gu3Xiangren Meng4College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaThe combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs/PVA film were investigated. The CDs/PVA film can effectively restrain the growth of <i>B. subtilis</i>, <i>S. aureus</i>, and <i>E. coli</i>, and eliminate DPPH and ABTS free radicals. RF exerts inhibitory effects on <i>C. albicans</i>, <i>B. subtilis</i>, and <i>E. coli</i>. For meatball samples, CDs/PVA+RF20 can extend the refrigerated shelf life from 2 w to 6 w. At the sixth week, the total bacterial count (TBC) in CDs/PVA+RF20 group (3.72 log CFU/g) was remarkably lower than those in polyethylene terephthalate (PET) group (7.78 log CFU/g) and CDs/PVA (6.41 log CFU/g) group. CDs/PVA+RF20 can also inhibit the increase in TBARS and POV values. The results manifest the feasibility of CDs/PVA+RF as a novel mild pasteurization or preservation technology.https://www.mdpi.com/2304-8158/13/22/3653carbon dotsactive packagingantimicrobialantioxidantsterilization mechanism |
| spellingShingle | Linlin Zhao Huinan Jiang Zhengxuan Han Wenqin Gu Xiangren Meng Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs Foods carbon dots active packaging antimicrobial antioxidant sterilization mechanism |
| title | Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs |
| title_full | Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs |
| title_fullStr | Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs |
| title_full_unstemmed | Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs |
| title_short | Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs |
| title_sort | effects of carbon dots pva film combined with radio frequency treatment on storage quality of fried meatballs |
| topic | carbon dots active packaging antimicrobial antioxidant sterilization mechanism |
| url | https://www.mdpi.com/2304-8158/13/22/3653 |
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