Anthocyanins/MgO–carbon dots obtained from Rosa canina fruit to enhance the performance of locust bean gum-sodium caseinate aerogels for intelligent packaging application

Abstract

Abstract The aims of the current study were to develop locust bean gum-sodium caseinate (LBG-SC) aerogels containing anthocyanins/MgO–carbon dots extracted from Rosa canina fruit for monitoring beef meat freshness. The LBG-SC aerogels containing R. canina fruit extract (RCE, 5%) and MgO-doped carbon dots 0.25% had significantly lower moisture content, water absorption capacity, and water vapor absorption capacity, along with higher compressive stress values than the control group, recorded at 0.21–0.44%, 11.19–30.41%, 10.93–20.60%, and 7.44–21.55 MPa, respectively ( P < 0.05). The LBG-SC + RCE 5% and LBG-SC + RCE 5% + MgO-doped carbon dots 0.25% aerogels could monitor the freshness of raw beef after 5 days under refrigerated conditions, with their color changing from light khaki to dark violet. Meanwhile, total viable count, total psychrotrophic count, total volatile basic nitrogenous compound, and pH of fresh beef meat were 7.23 log CFU/g, 6.90 log CFU/g, 25.56 mg N/100 g, and 7.12, respectively.