Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications

Abstract

Nanotechnology is rapidly becoming a commercial reality for application in food packaging. In particular, the incorporation of nanoparticles into packaging materials is being used to increase the shelf life and safety of foods. Carbon dots (C-dots) have a diverse range of potential applications in food packaging. They can be synthesized from environmentally friendly sources such as microorganisms, food by-products, and waste streams, or they may be generated in foods during normal processing operations, such as cooking. These processes often produce nitrogen- and sulfur-rich heteroatom-doped C-dots, which are beneficial for certain applications. The incorporation of C-dots into food packaging materials can improve their mechanical, barrier, and preservative properties. Indeed, C-dots have been used as antioxidant, antimicrobial, photoluminescent, and UV-light blocker additives in food packaging materials to reduce the chemical deterioration and inhibit the growth of pathogenic and spoilage microorganisms in foods. This article reviews recent progress on the synthesis of C-dots from microorganisms and food by-products of animal origin. It then highlights their potential application for the development of active and intelligent food packaging materials. Finally, a discussion of current challenges and future trends is given.

Keywords:

• Green synthesis
• active packaging
• carbon quantum dots
• food by-products
• nanoparticles
• microbial biomass

Acknowledgments

The authors wish to acknowledge Urmia University for support (grant number 623/PD/3).

Author contributions

All authors contributed to the writing of the manuscript.

Conflicts of interest

The authors declare no conflicts of interest.

Funding

The author(s) reported there is no funding associated with the work featured in this article.