Evidence map›Paper›PMID 40645981›Full record

ArticleScientific reports2025

Enhancing fresh-cut spinach preservation with carbon quantum dot-based composite coatings.

Sijing Zhu, Linxuan Jin, Yueyue Zhang, Feiping Chen, Amr Farouk, Tao Yang, Guohui Yi, Houxue Li, Zhao-Jun Ban, Lingling Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Sijing ZhuSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, 310023, China.
Linxuan JinSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, 310023, China.
Yueyue ZhangSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, 310023, China.
Feiping ChenSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China.
Amr FaroukFlavor and Aroma Chemistry Department, National Research Centre, Dokki, Cairo, 12622, Egypt.
Tao YangSchool of Pharmacy, Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, Hainan Medical University, Haikou, 571199, China.
Guohui YiSchool of Pharmacy, Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, Hainan Medical University, Haikou, 571199, China.
Houxue LiNingxia Xianfeng Agricultural Development Co., Ltd, Yinchuan, 750200, China.
Zhao-Jun BanSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, 310023, China.
Lingling LiuSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, 310023, China. llliu@zust.edu.cn.

Funding

Basic Scientiffc Research Project of Zhejiang University of Science and Technology 2025QN036Hainan Province Science and Technology Special Fund GHYF2025035Major Scientific Research Achievement Transformation Project of Ningxia Hui Autonomous Region 2023CJE09060National Key Research and Development Program of China-Intergovernmental Cooperation Project 2024YFE0197800Scientific Research Project of Zhejiang Provincial Department of Education Y202454700
6 · The paper itself

Abstract

In order to address the issue of fresh-cut vegetable waste, this research was done on postharvest preservation techniques using carbon dots (CDs) and sericin protein (SC) composite coatings (SCCD). SCCD was synthesized using ultrasound technology, exhibiting promising antioxidant and antibacterial activities. The influence of CDs concentration variations on the morphological, fluorescence quenching, UV-shielding, and structural properties of SCCD was comprehensively investigated. Protein quenching caused by endogenous fluorescence was lessened by the interaction of SC and CDs. The inhibition zones grew from 7.8 to 19.21 mm and 20.01 mm, respectively, and the antibacterial activity of SCCD-1.0 rose by 146% (for B. subtilis) and 157% (for E. coli) in comparison to the SC. Additionally, the SCCD composite coating successfully delayed colonies expansion, preserved spinach flavor, decreased the fresh-cut spinach's weight loss rate and malondialdehyde concentration in the storage experiment by 41.67% and 42.11%, respectively. These findings support the SCCD composite coating's potential as an active food packaging material.

Indexed as

CarbonFood PackagingFood PreservationQuantum DotsSpinacia oleraceaAnti-Bacterial AgentsAntioxidantsBacillus subtilisEscherichia coliAnti-Bacterial AgentsAntioxidantsCarbonCarbon dotComposite coatingsSericinVegetables preservation

Identifiers

PMID40645981
PMCPMC12254298

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.