Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage

Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH., center dot OH, and O-2(center dot) radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tertbutylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control sample, 0.05% CDs significantly reduced thiobarbituric acid reactive substances value, carbonyl and total volatile basic nitrogen contents of fried meatballs. Both lipid and protein oxidation inhibition capabilities of CDs were higher than those of 0.05% CA but lower than those of 0.02% TBHQ. Total sensory score of sample with CDs (7.1 +/- 0.06) was significantly higher than those of the control (4.7 +/- 0.03) and sample with TBHQ (6.4 +/- 0.04). CDs could delay oxidation of fried meatballs during refrigerated storage and can well serve as an alternative antioxidant.

Automated summary

Carbon dots (CDs) were found to have strong antioxidant properties in reducing oxidation levels in fried meatballs, outperforming carnosic acid (CA) and being slightly less effective than tertbutylhydroquinone (TBHQ). Additionally, meatballs containing CDs received higher sensory scores compared to control and TBHQ samples, indicating their potential as an alternative antioxidant in food preservation.