Carbon dots/konjac glucomannan/starch anti-freezing gel: development and cryoprotective coating for beef preservation

Key Points

• The cryoprotective coating significantly reduces freezer burn on beef, enhancing preservation.
• Quality assessments reveal up to 30% less moisture loss in treated beef compared to controls.
• Development involved creating an innovative gel formulation using carbon dots and konjac glucomannan.
• This method may support longer storage times for beef, improving food quality and safety.