{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T23:09:19Z","timestamp":1794092959059,"version":"4.8.0"},"reference-count":40,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2024,11,17]],"date-time":"2024-11-17T00:00:00Z","timestamp":1731801600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32302151"],"award-info":[{"award-number":["32302151"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]},{"name":"National Natural Science Foundation of China","award":["202311117145Y"],"award-info":[{"award-number":["202311117145Y"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Innovation and Entrepreneurship training program for college students in Jiangsu Province","award":["32302151"],"award-info":[{"award-number":["32302151"]}]},{"name":"Innovation and Entrepreneurship training program for college students in Jiangsu Province","award":["202311117145Y"],"award-info":[{"award-number":["202311117145Y"]}]},{"name":"major Science and Technology project in Luohe","award":["32302151"],"award-info":[{"award-number":["32302151"]}]},{"name":"major Science and Technology project in Luohe","award":["202311117145Y"],"award-info":[{"award-number":["202311117145Y"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The combination of carbon dots\/polyvinyl alcohol (CDs\/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs\/PVA film were investigated. The CDs\/PVA film can effectively restrain the growth of B. subtilis, S. aureus, and E. coli, and eliminate DPPH and ABTS free radicals. RF exerts inhibitory effects on C. albicans, B. subtilis, and E. coli. For meatball samples, CDs\/PVA+RF20 can extend the refrigerated shelf life from 2 w to 6 w. At the sixth week, the total bacterial count (TBC) in CDs\/PVA+RF20 group (3.72 log CFU\/g) was remarkably lower than those in polyethylene terephthalate (PET) group (7.78 log CFU\/g) and CDs\/PVA (6.41 log CFU\/g) group. CDs\/PVA+RF20 can also inhibit the increase in TBARS and POV values. The results manifest the feasibility of CDs\/PVA+RF as a novel mild pasteurization or preservation technology.<\/jats:p>","DOI":"10.3390\/foods13223653","type":"journal-article","created":{"date-parts":[[2024,11,18]],"date-time":"2024-11-18T13:03:14Z","timestamp":1731934994000},"page":"3653","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effects of Carbon Dots\/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs"],"prefix":"10.3390","volume":"13","author":[{"given":"Linlin","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huinan","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"},{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengxuan","family":"Han","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenqin","family":"Gu","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1255-1216","authenticated-orcid":false,"given":"Xiangren","family":"Meng","sequence":"additional","affiliation":[{"name":"College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"},{"name":"Chinese Cuisine Promotion and Research Base, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112984","DOI":"10.1016\/j.foodres.2023.112984","article-title":"Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges","volume":"170","author":"Tang","year":"2023","journal-title":"Food Res. 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