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

Moradi, Mehran; Molaei, Rahim; Kousheh, Seyedeh Alaleh; Guimarães, Jonas T.; McClements, David Julian

doi:10.1080/10408398.2021.2015283

Cited by 65 publications

(19 citation statements)

References 133 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recently, GSE has received much attention due to its functional properties such as antioxidant, anticancer, anti-inflammatory, and antibacterial activity. , The antioxidant and antibacterial properties of GSE are known to be very useful for food packaging applications. Previous reports suggest that the inclusion of GSE in the food packaging system inhibits the growth of foodborne pathogenic microbes and prevents food oxidation. − Moreover, several studies have previously suggested the potential of GSE in active food packaging films. ,− As a nanofiller, sulfur nanoparticles (SNPs) are emerging as potential antibacterial materials and have been utilized as functional materials for active packaging film. ,− The fabrication of SNPs is simple, but the only problem is that the water dispersibility is poor, so the surface-capping of SNPs was suggested to solve this problem. , Recently, when SNPs capped with enoki mushroom extract were prepared, it was observed that the capped nanoparticles showed better dispersion in water than the uncapped nanoparticles . The combined use of SNPs and GSE to create pullulan/gelatin-based functional composite films is interesting and is expected to improve their physical and functional properties.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Antioxidant and Antimicrobial Pullulan/Gelatin Films Integrated with Grape Seed Extract and Sulfur Nanoparticles

Roy

Ezati

Rhim

2022

ACS Appl. Bio Mater.

View full text Add to dashboard Cite

Biopolymer-based functional blend films were prepared using pullulan and gelatin with functional fillers of sulfur nanoparticles (SNPs) and grape seed extract (GSE). A mixture of pullulan/gelatin (1:1) produced a compatible but slightly translucent free-standing film. SNPs capped with enoki mushroom extract and GSE were added as functional fillers to improve the properties (physical and functional) of the pullulan/gelatin-based film. The addition of SNP and GSE significantly (p < 0.05) boosted the UV-light barrier, water vapor barrier, and oxygen barrier properties of the pullulan/gelatin films. The mechanical performance of the pullulan/gelatin-based films was slightly decreased (∼10%), whereas the addition of fillers did not significantly affect the hydrophobicity and thermal stability. The addition of SNP provided the antimicrobial function against foodborne pathogenic bacteria, L. monocytogenes and E. coli, while GSE provided a powerful antioxidant activity to the pullulan/gelatin-based film. Therefore, pullulan/gelatin-based composite films with better UV, water vapor, and oxygen barrier properties and enhanced antioxidant and antibacterial properties are expected to have high utility in active food packaging applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Fabrication of Antioxidant and Antimicrobial Pullulan/Gelatin Films Integrated with Grape Seed Extract and Sulfur Nanoparticles

Roy

Ezati

Rhim

2022

ACS Appl. Bio Mater.

View full text Add to dashboard Cite

show abstract

“…The hydrophobicity of packing films can be measured using the water contact angle value; the higher the angle, the more hydrophobicity there will be [ 50 ]. An increase in contact angle was observed with the addition of shikonin, and the Gel/CNF/ShK film showed an increase from 60.3 ± 1.0° to 66.5 ± 3.4°.…”

Section: Resultsmentioning

confidence: 99%

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

et al. 2022

View full text Add to dashboard Cite

A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

show abstract

“…Transition electrons are transferred from n to π* or π to π*, which are mainly supplied by different functional groups, which in turn depend on the precursor used and the synthesis method. In films with carbon dots, intramolecular proton transfer in the excited state by O ... H ... O, O ... H ... N tunnels and abundant conjugate structures provide optical stability and film-blocking properties against UV light [58]. Polyvinyl alcohol is a semicrystalline polymer that is widely used in packaging due to its advantages, such as linear and strong structure, nontoxicity, biocompatibility, and thermal stability.…”

Section: Uv Barriermentioning

confidence: 99%

Applications of Quantum Dots in the Food Industry

Sistani¹,

Shekarchizadeh²

2023

Quantum Dots - Recent Advances, New Perspectives and Contemporary Applications

View full text Add to dashboard Cite

Quantum dots (QDs) are spherical particles with a size of <10 nm and, due to their unique properties, have good potential for use in the food industry. Among the various QDs, food industry researchers have highly regarded carbon quantum dots (CQDs) due to their nontoxicity and environmental friendliness. Food analysis is essential for quality assessment as well as safety control. In this regard, QDs-based fluorescence sensors can provide faster, more accurate, more sensitive, and cheaper analysis methods. The use of QDs to detect food additives, pathogens, heavy metals, nutrients, antibiotics, and insecticide residues is investigated in this chapter. QDs in packaging materials, due to their antioxidant, antimicrobial, and inhibitory properties, increase product shelf life, reduce the growth of microorganisms, improve mechanical properties, prevent gases and UV light, and reduce food waste. Their application in improved, active, intelligent, and bio-packaging will also be described. Then, their application in water treatment will be discussed. QDs, due to properties such as high aspect ratio, reactivity, electrostatic, hydrophilic, and hydrophobic interactions, have good potential for use in various water treatment methods, including membranes in filtration, adsorbents, and photocatalysts. Finally, their use to track protein will be investigated.

show abstract

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

Cited by 65 publications

References 133 publications

Fabrication of Antioxidant and Antimicrobial Pullulan/Gelatin Films Integrated with Grape Seed Extract and Sulfur Nanoparticles

Fabrication of Antioxidant and Antimicrobial Pullulan/Gelatin Films Integrated with Grape Seed Extract and Sulfur Nanoparticles

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

Applications of Quantum Dots in the Food Industry

Contact Info

Product

Resources

About