Innovative aerosol technology using lemon peel-derived carbon dots for improving shelf life of beef

Innovative aerosol technology using lemon peel-derived carbon dots for improving shelf life of beef

Blog Article

Carbon dots (C-dots) have gained significant attention for their applications in the food industry due to their unique optical and biological properties.In this study, C-dots were synthesized from lemon peel using a hydrothermal method and their effects on beef fillets were Laundry Accessories investigated via aerosolization.Particle size analysis revealed an average C-dot size of 7.55 nm, and transmission electron microscopy confirmed the spherical shape of the dots.

The radical scavenging assay indicated an antioxidant capacity with a 50 % scavenging effect of 0.66 mg/mL.Low cytotoxicity on L929 mouse fibroblasts was observed at concentrations below 0.5 mg/mL, suggesting good biocompatibility.

Beef fillets were treated with C-dots at two concentrations (5 and 10 mg/mL) by aerosolization.Quality indicators (pH, total volatile basic nitrogen, thiobarbituric acid value, psychrophilic and mesophilic bacterial counts, and Body Oil sensory evaluation) were measured during 15 days of refrigerated storage and showed concentration-dependent control of microbial growth and inhibition of oxidation in meat samples with 10 mg/mL proving more effective than 5 mg/mL.Both concentrations delayed spoilage by at least three days.Despite minimal color changes, sensory analysis revealed improved odor scores (characterized by smoky notes) in C-dot-treated samples.

This improvement, likely due to the prevention of off-odors, led to higher overall acceptability ratings compared with the control group.These findings suggest that C-dots synthesized from lemon peel could extend the shelf life of beef fillets, and aerosolization of C-dots offers a method to reduce the amount of C-dots required while maintaining or improving the quality of beef fillets during storage.