Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs

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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Bibliographic Details
Main Authors:	Linlin Zhao, Huinan Jiang, Zhengxuan Han, Wenqin Gu, Xiangren Meng
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Foods
Subjects:	carbon dots active packaging antimicrobial antioxidant sterilization mechanism
Online Access:	https://www.mdpi.com/2304-8158/13/22/3653
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