Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives

Basit Öğe Kaydı
dc.authoridUzun, Suzan/0000-0001-5554-6906
dc.contributor.authorPriyadarshi, Ruchir
dc.contributor.authorUzun, Suzan
dc.contributor.authorRhim, Jong-Whan
dc.date.accessioned2024-10-29T17:58:23Z
dc.date.available2024-10-29T17:58:23Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractFresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture. Food scientists have developed various methods and technologies to prevent spoilage of fruits and vegetables during storage and logistics. Utilizing carbon quantum dots (CQDs) in the form of active packaging and coatings has been a popular strategy recently. CQDs have recently attracted attention as sustainable and functional nanomaterials. CQDs are popular among food scientists due to their easy and economical synthesis, sustainability, non-toxicity, biocompatibility, edibility, UV protection, and antibacterial and antioxidant activities. Although many studies have been conducted and reviewed on the utilization of CQDs in the manufacture of flexible active packaging materials, relatively few studies have investigated the use of CQDs in edible coating formulations for fresh produce. The main reasons for this are concerns about the potential toxicity and edibility of CQDs if they are coated directly on fresh produce. Therefore, this review aims to address these issues by investigating the dose-dependent non-toxicity and biocompatibility of sustainable CQDs along with other important properties from a food packaging perspective. Additionally, this review focuses on the studies performed so far on the direct coating of CQD-based formulations on fresh and fresh-cut fruits and vegetables and discusses the important impact of CQDs on the quality of coated agricultural products. This review is intended to provide food packaging researchers with confidence and prospects for utilizing sustainable CQDs in direct coating formulations for food.
dc.description.sponsorshipBrain Pool Program - Ministry of Science, ICT and Future Planning through the National Research Foundation of Korea [RS-2023-00218228]; National Research Foundation of Korea (NRF) - Korean Government (MSIT) [2022R1A2B5B02001422]
dc.description.sponsorshipThis research was supported by the Brain Pool Program funded by the Ministry of Science, ICT and Future Planning through the National Research Foundation of Korea (RS-2023-00218228) and the National Research Foundation of Korea (NRF) grant funded by the Korean Government (MSIT) (2022R1A2B5B02001422) .
dc.identifier.doi10.1016/j.cis.2024.103211
dc.identifier.issn0001-8686
dc.identifier.issn1873-3727
dc.identifier.pmid38852470
dc.identifier.scopus2-s2.0-85195300235
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.cis.2024.103211
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14281
dc.identifier.volume331
dc.identifier.wosWOS:001252359700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofAdvances in Colloid and Interface Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCarbon quantum dots
dc.subjectEdible coating
dc.subjectFruit and vegetable
dc.subjectPrevention of postharvest loss
dc.subjectSustainable coatings
dc.subjectBiocompatible quantum dots
dc.titleEdible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives
dc.typeReview Article

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu