食品包装
食品科学
抗菌剂
淀粉
DPPH
化学
复合数
抗氧化剂
碳纤维
材料科学
化学工程
有机化学
复合材料
工程类
作者
Yuqing Wu,Junjun Zhang,Xuetao Hu,Xiaowei Huang,Xinai Zhang,Xiaobo Zhang,Jiyong Shi
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-06-01
卷期号:444: 138467-138467
被引量:1
标识
DOI:10.1016/j.foodchem.2024.138467
摘要
Packaging plays an important role in protecting food from environmental impacts. However, traditional petroleum-based packaging has difficulty in meeting the antimicrobial and antioxidant requirements of prepared foods. This study introduced carbon dots (CDs), prepared by using carrot as a precursor, into corn starch (CS) to construct a bio-friendly composite film with high freshness retention properties. The scavenging of DPPH radicals reached 92.77 % at a CDs concentration of 512 µg/mL, and the antimicrobial activity of CS/5% CDs against Escherichia coli and Staphylococcus aureus was increased to 99.9 %. Notably, the homogeneous doping of CDs creates a dense surface and high carbon content inside the film, which promotes the elasticity and thermal stability of the composite film. Finally, we encapsulated deep-fried meatballs in CS-CDs films. The results showed that the CS-CDs films effectively protected the quality of deep-fried meatballs, and have excellent potential for application in food preservation.
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