Academic Journal
Synthesis and antibacterial properties of Houttuynia cordata-derived carbon dots regulated by carbonization temperature for prolonging shelf life of chilled beef.
| Τίτλος: | Synthesis and antibacterial properties of Houttuynia cordata-derived carbon dots regulated by carbonization temperature for prolonging shelf life of chilled beef. |
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| Συγγραφείς: | Su G; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Wang Y; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Li L; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Deng Y; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Hou J; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Luo W; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Lei H; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China., Guo Z; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.. Electronic address: gzl072810@scau.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 2), pp. 150428. Date of Electronic Publication: 2026 Jul 15. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Anti-Bacterial Agents*/pharmacology , Anti-Bacterial Agents*/chemistry , Anti-Bacterial Agents*/chemical synthesis , Houttuynia*/chemistry , Food Preservation*/instrumentation , Food Preservation*/methods , Food Packaging*/instrumentation , Food Packaging*/methods , Red Meat*/analysis , Red Meat*/microbiology , Plant Extracts*/chemistry , Plant Extracts*/pharmacology, Carbon Quantum Dots/chemistry ; Pseudomonas aeruginosa/drug effects ; Pseudomonas aeruginosa/growth & development ; Brochothrix/drug effects ; Brochothrix/growth & development ; Carbon/chemistry ; Animals ; Cattle ; Food Storage ; Drugs, Chinese Herbal |
| Περίληψη: | Houttuynia cordata carbon dots (HCO-CDs) were synthesized via the hydrothermal method and incorporated into polyvinyl alcohol/pectin films (PVA/Pec-CD), followed by exploring their applications to extend the shelf life of chilled beef. HCO-CDs transformed from flake-like structures to quasi-spherical nanoparticles at 160 °C, with aggregation occurring at 240 °C. HCO-CDs-160 displayed the strongest antibacterial activity against Pseudomonas aeruginosa and Brochothrix thermosphacta, due to their smaller particle size, higher membrane permeability, AKP leakage induction, ATP depletion, and ROS generation via surface C-O-C groups. HCO-CDs (≤ 3%) incorporation significantly improved film performance, with UV transmittance at 280 nm reduced to 1.96%, tensile strength increasing from 7.4 to 9.1 MPa, and water vapor permeability reaching 4.66 ± 0.13 × 10-8 g Pa-1 s-1 m-1. Zebrafish assays confirmed the biological safety of the films. The PVA/Pec-CD3% film extended the shelf life of chilled beef from 4 d to 8 d. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Carbon dots; Chilled beef; Composite film; Houttuynia-derived; Shelf life |
| Substance Nomenclature: | 0 (Anti-Bacterial Agents) 0 (Plant Extracts) 7440-44-0 (Carbon) 0 (Houttuynia cordata extract) 0 (Drugs, Chinese Herbal) |
| Entry Date(s): | Date Created: 20260723 Date Completed: 20260906 Latest Revision: 20260906 |
| Update Code: | 20260906 |
| DOI: | 10.1016/j.foodchem.2026.150428 |
| PMID: | 42492271 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.150428 |