Work

Carbon Dot Nanoparticles Synthesized from Horticultural Extracts for Postharvest Shelf-Life Extension of Fruits and Vegetables

Year: 2025

Type: article

Abstract: The increasing demand for sustainable food preservation technologies has spurred interest in green-synthesized carbon dots (CDs) derived from horticultural produce, positioning them as a promising nanomaterial for prolonging the shelf life of perishable food products. Most of these green approaches offer renewable, low-cost nanoparticles with excellent ultraviolet (UV) light barrier capabilities, antioxidant, and antimicrobial properties. These features help protect food products from the growth of foodborne pathogens and retard oxidative spoilage to extend their shelf life through edible coatings and packaging. To this end, this review critically explores current breakthroughs in biosynthesis, characterization, and application of CDs generated from different agricultural extracts, the mechanism of action, and possible synergistic effects when paired with other food preservation agents, aligning with circular economic principles. Scalability challenges, regulatory limitations, and potential future directions are all explored to present a comprehensive understanding of the topic, paving the way for innovative preservation methods in the food industry.

Source: Plants

DOI: 10.3390/plants14162523

Authors: Tshiamo B. Leta, Jerry O. Adeyemi, Olaniyi A. Fawole

Institution: University of Johannesburg

Language: English

Topic: Carbon and Quantum Dots Applications

Subfield: Materials Chemistry

Field: Materials Science

Domain: Physical Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $3,258