Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese

Valentina Lacivita,Francesca Tarantino,Rahim Molaei,Mehran Moradi,Amalia Conte,Matteo Alessandro Del Nobile

Food Research International（2023）

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摘要

•Carbon dots were synthesized from sour whey solution by hydrothermal method.•C-Dots were added in alginate coating or dissolved in the cheese brine.•C-Dots were more effective on Enterobacteriaceae than Pseudomonas spp.•Up to 10 days prolongation in the shelf life was recorded with C-Dots in brine.

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novel antimicrobial packaging,sour whey,carbon dots

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