Production, caracterization of nanofibers activated with versatile blood-based carbon dots and use in chicken meat

In this study, nanofibers produced by electrospinning from a mixture of bovine blood Carbon Dots (CDs) activated with polyvinyl alcohol (PVA) and sodium alginate (SA) were used. The in vitro cytotoxic effect of CDs was found to be over 82% in Beas2B normal lung cell line and over 84% in HC chondrocyte cell line, indicating low cytotoxicity. The diameter of the nanofibers decreased to 893.79 ± 12.99 nm with the addition of CDs. Integration of CDs into nanofiber mats reduced surface hydrophobicity, water solubility, and water contact angle, while enhancing thermal stability and mechanical durability. Furthermore, the nanofiber mats exhibited 53.9% antioxidant activity in the DPPH method and 86.2% in the ABTS method. Antibacterial effects of the obtained nanofibers were investigated, showing antibacterial activity against E. coli (22.4 ± 3.8 mm) and S. aureus (17.9 ± 2.7 mm). In in-situ tests on chicken fillets, nanofibers produced with PVA/SA/CDs remained below the specified limit for total viable count (TVC) even after 12 days of storage. The inclusion of CDs resulted in the lowest TBARS value during the storage period, highlighting the potential of carbon dot-based nanofibers in preventing oxidative deterioration. However, it was observed that the obtained nanofibers degraded in soil burial experiments within only 57 days. These environmentally friendly electrospun nanofibers supported by CDs could offer a sustainable option for future food packaging.