An aerogel made with Rosa canina fruit extract shifted from light khaki to dark violet after five days with refrigerated raw beef.
The researchers added Rosa canina fruit extract and magnesium oxide-doped carbon dots to aerogels made from locust bean gum and sodium caseinate. The resulting materials had lower moisture, water absorption and water-vapor absorption than the control aerogel, while also showing higher compressive stress values.
Aerogels containing 5% fruit extract, with or without 0.25% magnesium oxide-doped carbon dots, monitored raw beef under refrigerated conditions for five days. During that period, the material changed from light khaki to dark violet.
How the aerogel changed
The fruit-extract aerogel and the fruit-extract aerogel containing magnesium oxide-doped carbon dots both changed color from light khaki to dark violet after five days with refrigerated raw beef. The reported moisture content ranged from 0.21% to 0.44%, water absorption capacity from 11.19% to 30.41%, water-vapor absorption capacity from 10.93% to 20.60%, and compressive stress from 7.44 to 21.55 MPa; these measures differed significantly from the control group (P < 0.05). The study also reported total viable bacteria of 7.23 log CFU/g, total cold-tolerant bacteria of 6.90 log CFU/g, total volatile basic nitrogen compounds of 25.56 mg nitrogen per 100 g, and a pH of 7.12 for fresh beef meat.
// Source
Scientific Reports · 2026 · DOI: 10.1038/s41598-026-71404-6
Authors: Erfan Azadi, Yasser Shahbazi, Nassim Shavisi, Ali Barati, Aman Ullah
Institutions: University of Alberta, Razi University
