Carbon dots for food packaging applications

Abstract

Nanotechnology in food packaging has emerged as a viable commercial option. In particular, nanoparticles are being included in packaging materials to enhance the storage life and ensure the safety of food. Carbon dots offer several desired physical and chemical qualities, including their nanosize, numerous surface functional groups, nontoxicity, outstanding biocompatibility, excellent antibacterial and antioxidant activities, low cost, and ease of synthesis. Because of these reasons, carbon dots have the potential to be used in a wide variety of applications in the food packaging industry. Herein, the carbon dots for food packaging industries have been reviewed. The fabrication of carbon dots from microbes, plants, animals, and food items, the effect of carbon dots on engineering properties of polymeric films, and carbon dots as active antioxidant and antimicrobial agents are all discussed. In the end, challenges and future recommendations on carbon dots for food packaging are discussed.