{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:25Z","timestamp":1790567785906,"version":"4.1.0"},"reference-count":81,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T00:00:00Z","timestamp":1790294400000},"content-version":"vor","delay-in-days":24,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Fish blood, an underutilized fish\u2010processing byproduct, can serve as a sustainable precursor for multifunctional carbon dots (CDs). However, CDs synthesis from fish blood and the use of CDs for food preservation have not been explored. CDs were synthesized from different fractions of Asian seabass blood, including whole blood (WB\u2010CDs), plasma (PB\u2010CDs), and blood cells (CB\u2010CDs). Physicochemical, antioxidant, antimicrobial, and preservative properties were evaluated. All synthesized CDs exhibited nanoscale dimensions, with good dispersion and distinct morphology. All CDs possessed UV\u2010shielding capability, while WB\u2010CDs and CB\u2010CDs provided greater UV\u2010A and UV\u2010B blocking performance than PB\u2010CDs. All CDs exhibited ABTS and DPPH radical scavenging activities, with CB\u2010CDs showing highest antioxidant capacity, reducing power, and metal\u2010chelating activity. In addition, all CDs inhibited the growth of major seafood spoilage bacteria, including\n                      <jats:italic>Pseudomonas aeruginosa<\/jats:italic>\n                      and\n                      <jats:italic>Shewanella putrefaciens<\/jats:italic>\n                      , whereas CB\u2010CDs exhibited the strongest antimicrobial activity and low cytotoxicity. Owing to their favorable bioactivity, CB\u2010CDs were selected for application at 250 and 500\u00a0ppm in bled and unbled Asian seabass fillets stored at 4\u00b0C for 15 days. CB\u2010CD treatment significantly retarded the upsurge in pH, microbial counts, and lipid oxidation in a concentration\u2010dependent manner. Fillets treated with 500\u00a0ppm CB\u2010CDs achieved shelf lives of less than 15 days (bled) and less than 12 days (unbled), compared with less than 6 days for untreated controls. Furthermore, treated fillets retained higher levels of polyunsaturated fatty acids, indicating enhanced oxidative stability. These findings highlight the potential of blood\u2010derived CDs as multifunctional nano\u2010preservatives for seafood preservation while promoting fish blood valorization.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71498","type":"journal-article","created":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T07:30:24Z","timestamp":1790321424000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding"],"prefix":"10.1111","volume":"91","author":[{"given":"Balamanikandan","family":"Vijayakumar","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI), Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gokulprasanth","family":"Murugan","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI), Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Thailand"},{"name":"Department of Biotechnology School of Biosciences and Technology, SRM Institute of Science and Technology (SRMIST), Tiruchirappalli campus, Tiruchirappalli  Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jirakrit","family":"Saetang","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI), Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai 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