Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 63, Issue 14, Pages 1943-1959Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.2015283
Keywords
Green synthesis; active packaging; carbon quantum dots; food by-products; nanoparticles; microbial biomass
Categories
Ask authors/readers for more resources
Nanotechnology is increasingly being applied to food packaging, with the incorporation of nanoparticles such as carbon dots improving the shelf life and safety of foods. Carbon dots synthesized from environmentally friendly sources have shown potential as additives in food packaging materials, enhancing their mechanical properties and inhibiting the growth of harmful microorganisms. This article reviews recent progress in the synthesis of carbon dots from microorganisms and food by-products, and discusses their potential applications in active and intelligent food packaging materials.
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available