Green synthesis of fluorescent carbon dots with antibacterial activity and their application in Atlantic mackerel (<i>Scomber scombrus</i>) storage
Rong Lin, Shasha Cheng, Mingqian Tan
Abstract
. Furthermore, the preservation effect of onion carbon dots on Atlantic mackerel evaluated by storage at 4 °C revealed that the onion carbon dots significantly reduced drip loss, total volatile basic nitrogen (TVB-N) value and total viable counts (TVC) value, and extended the shelf life of Atlantic mackerel by 2 days. This finding suggests that onion carbon dots have potential to be applied as a bacteriostatic agent for aquatic products.
Topics & Concepts
Carbon fibersChemistryFood scienceMackerelHorse mackerelAntimicrobialBacterial growthBacteriaBiologyOrganic chemistryFisheryMaterials scienceFish <Actinopterygii>Composite numberComposite materialGeneticsCarbon and Quantum Dots ApplicationsAdvanced Nanomaterials in CatalysisAdvanced Photocatalysis Techniques