Scientific Reports· 2026Q1
Anthocyanins/MgO–carbon dots obtained from Rosa canina fruit to enhance the performance of locust bean gum-sodium caseinate aerogels for intelligent packaging application
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- Q1SCImago
- 2026year
Short summary
Locust bean gum-sodium caseinate aerogels incorporating 5% Rosa canina fruit extract and 0.25% MgO-doped carbon dots show improved physical properties (lower moisture/water absorption, higher compressive stress) and can visually monitor beef freshness for 5 days by changing color from light khaki to dark violet.
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Key points
- LBG-SC aerogels with 5% R. canina extract and 0.25% MgO-doped carbon dots had lower moisture (0.21–0.44%), water absorption (11.19–30.41%), and water vapor absorption (10.93–20.60%).
- Modified aerogels showed higher compressive stress (7.44–21.55 MPa) than control aerogels.
- Aerogels changed color from light khaki to dark violet after 5 days of monitoring raw beef freshness under refrigeration.
- Fresh beef had total viable count of 7.23 log CFU/g, total psychrotrophic count of 6.90 log CFU/g, TVB-N of 25.56 mg N/100 g, and pH of 7.12.
AI-generated from the title and abstract; the full text is not read.
Abstract
Abstract The aims of the current study were to develop locust bean gum-sodium caseinate (LBG-SC) aerogels containing anthocyanins/MgO–carbon dots extracted from Rosa canina fruit for monitoring beef meat freshness. The LBG-SC aerogels containing R. canina fruit extract (RCE, 5%) and MgO-doped carbon dots 0.25% had significantly lower moisture content, water absorption capacity, and water vapor absorption capacity, along with higher compressive stress values than the control group, recorded at 0.21–0.44%, 11.19–30.41%, 10.93–20.60%, and 7.44–21.55 MPa, respectively ( P < 0.05). The LBG-SC + RCE 5% and LBG-SC + RCE 5% + MgO-doped carbon dots 0.25% aerogels could monitor the freshness of raw beef after 5 days under refrigerated conditions, with their color changing from light khaki to dark violet. Meanwhile, total viable count, total psychrotrophic count, total volatile basic nitrogenous compound, and pH of fresh beef meat were 7.23 log CFU/g, 6.90 log CFU/g, 25.56 mg N/100 g, and 7.12, respectively.
The authors' abstract, as published at the source. Scientific Reports, 2026 · DOI ↗
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Field: Biomaterials
BiomaterialsMaterials Science