Food and Fermentation Industries >

2026 , Vol. 52 >Issue 13: 347 - 354

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044646

Preparation of Chinese artichoke carbon dots/PVA photodynamic antibacterial films and application in the preservation of mutton

  • ZHANG Hanyuan ,
  • XIA Fei ,
  • JIANG Chaoping ,
  • YANG Hejun ,
  • KANG Yue ,
  • SUN Wenxiu
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  • 1(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China)
    2(Inner Mongolia Industrial Technology Engineering Center of Value-added Utilization for Agricultural and Animal Products, Baotou 014100, China)
    3(Vocational and Technical College, Inner Mongolia Agricultural University, Baotou 014100, China)

Received date: 2025-09-24

  Revised date: 2025-12-17

  Online published: 2026-07-31

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Abstract

Microbial contamination is a primary cause of food spoilage.Photodynamic technology has garnered widespread attention due to its high sterilization efficiency and its low tendency to induce bacterial resistance.This study utilized light-responsive Chinese artichoke carbon dots as photosensitizers and biodegradable polyvinyl alcohol (PVA) as the matrix to prepare photodynamic antibacterial films via the solution casting method.The films were comprehensively characterized for their microstructure, chemical structure, surface hydrophobicity, mechanical properties, and antibacterial performance.Furthermore, their preservation efficacy was evaluated on tray-packaged fresh mutton.Scanning electron microscopy and Fourier transform infrared spectroscopy confirmed the successful formation of the composite films.Mechanical tests indicated that films containing a low concentration of CDs (3 mL) exhibited higher tensile strength and elongation at break compared to pure PVA films.Antibacterial experiments validated the light-responsive activity of the films, achieving a 99.99% inhibition rate against both Staphylococcus aureus and Escherichia coli under visible light irradiation.In the fresh mutton storage experiment, the active films effectively inhibited microbial proliferation and delayed quality deterioration, extending the shelf life of the fresh mutton from 36 hours to 60 hours.This research provides a theoretical basis and technical support for the application of photodynamic antibacterial packaging in meat preservation.

Key words： photodynamic; Chinese artichoke; carbon dots; polyvinyl alcohol (PVA); mutton; preservation

Cite this article

ZHANG Hanyuan , XIA Fei , JIANG Chaoping , YANG Hejun , KANG Yue , SUN Wenxiu . Preparation of Chinese artichoke carbon dots/PVA photodynamic antibacterial films and application in the preservation of mutton[J]. Food and Fermentation Industries, 2026 , 52(13) : 347 -354 . DOI: 10.13995/j.cnki.11-1802/ts.044646

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