Enhancing fresh-cut spinach preservation with carbon quantum dot-based composite coatings
文献类型： 外文期刊
作者： Zhu, Sijing 1 ; Jin, Linxuan 1 ; Zhang, Yueyue 1 ; Chen, Feiping 2 ; Farouk, Amr 3 ; Yang, Tao 4 ; Yi, Guohui 4 ; Li, Houxue 5 ; Ban, Zhao-Jun 1 ; Liu, Lingling 1 ;
作者机构： 1.Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Far, Hangzhou 310023, Peoples R China
2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China
3.Natl Res Ctr, Flavor & Aroma Chem Dept, Cairo 12622, Egypt
4.Hainan Med Univ, Sch Pharm, Hainan Prov Key Lab Res & Dev Trop Herbs, Haikou 571199, Peoples R China
5.Ningxia Xianfeng Agr Dev Co Ltd, Yinchuan 750200, Peoples R China
关键词： Sericin; Carbon dot; Composite coatings; Vegetables preservation
期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.9； 五年影响因子：4.3 ）
ISSN： 2045-2322
年卷期： 2025 年 15 卷 1 期
页码：
收录情况： SCI
摘要： In order to address the issue of fresh-cut vegetable waste, this research was done on postharvest preservation techniques using carbon dots (CDs) and sericin protein (SC) composite coatings (SCCD). SCCD was synthesized using ultrasound technology, exhibiting promising antioxidant and antibacterial activities. The influence of CDs concentration variations on the morphological, fluorescence quenching, UV-shielding, and structural properties of SCCD was comprehensively investigated. Protein quenching caused by endogenous fluorescence was lessened by the interaction of SC and CDs. The inhibition zones grew from 7.8 to 19.21 mm and 20.01 mm, respectively, and the antibacterial activity of SCCD-1.0 rose by 146% (for B. subtilis) and 157% (for E. coli) in comparison to the SC. Additionally, the SCCD composite coating successfully delayed colonies expansion, preserved spinach flavor, decreased the fresh-cut spinach's weight loss rate and malondialdehyde concentration in the storage experiment by 41.67% and 42.11%, respectively. These findings support the SCCD composite coating's potential as an active food packaging material.
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