Biopolymer-based UV protection functional films for food packaging
Developing environmentally friendly and sustainable packaging materials is a major
challenge in food packaging. Advances in the design of biopolymer composites for …
challenge in food packaging. Advances in the design of biopolymer composites for …
Carbon quantum dots: synthesis, structure, properties, and catalytic applications for organic synthesis
Carbon quantum dots (CQDs), also known as carbon dots (CDs), are novel zero-
dimensional fluorescent carbon-based nanomaterials. CQDs have attracted enormous …
dimensional fluorescent carbon-based nanomaterials. CQDs have attracted enormous …
Preparation of chitosan/gelatin-based functional films integrated with carbon dots from banana peel for active packaging application
Y Sul, P Ezati, JW Rhim - International Journal of Biological …, 2023 - Elsevier
Carbon dots (CDs) were manufactured with banana peels using a hydrothermal method
(200° C for 6 h). The synthesized CDs were spherical particles with a size of 1–3 nm having …
(200° C for 6 h). The synthesized CDs were spherical particles with a size of 1–3 nm having …
Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging
Hydrothermally prepared garlic (Allium sativum) cloves-derived carbon dots (CDs) were
used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV …
used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV …
Advance and prospect of carbon quantum dots synthesis for energy conversion and storage application: A comprehensive review
S Sikiru, TL Oladosu, SY Kolawole, LA Mubarak… - Journal of Energy …, 2023 - Elsevier
Carbon nanomaterials such as carbon quantum Dots (CQDs) and graphene quantum dots
(GQDs) have been attracting a great deal of attention recently due to their unique properties …
(GQDs) have been attracting a great deal of attention recently due to their unique properties …
Edible films of pectin extracted from dragon fruit peel: Effects of boiling water treatment on pectin and film properties
X Zhang, X Chen, J Dai, H Cui, L Lin - Food Hydrocolloids, 2024 - Elsevier
The purpose of this study was to investigate the effects of boiling water treatments on the
properties of different dragon fruit peel pectin films. The physicochemical properties of pectin …
properties of different dragon fruit peel pectin films. The physicochemical properties of pectin …
Chitosan/gelatin-based multifunctional film integrated with green tea carbon dots to extend the shelf life of pork
A multifunctional packaging film for extending the shelf life of minced pork was developed by
integrating green tea-derived carbon dots (GT-CD) into a chitosan/gelatin (Ch/Gel) polymer …
integrating green tea-derived carbon dots (GT-CD) into a chitosan/gelatin (Ch/Gel) polymer …
Fabrication of carbon‐based quantum dots via a “bottom‐up” approach: Topology, chirality, and free radical processes in “Building Blocks”
The discovery of carbon‐based quantum dots (CQDs) has allowed opportunities for
fluorescence bioimaging, tumor diagnosis and treatment, and photo‐/electro‐catalysis …
fluorescence bioimaging, tumor diagnosis and treatment, and photo‐/electro‐catalysis …
Gelatin/poly (vinyl alcohol)-based functional films integrated with spent coffee ground-derived carbon dots and grapefruit seed extract for active packaging application
Nanoparticles are attractive, functional additives with great potential to be applied in
biomaterial and food packaging. However, these particles are not soluble in water, thus …
biomaterial and food packaging. However, these particles are not soluble in water, thus …
Development of sustainable UV-screening food packaging materials: A review of recent advances
MA Sani, A Khezerlou, M Tavassoli, AH Abedini… - Trends in Food Science …, 2024 - Elsevier
Background Oxidation of foods due to exposure to artificial light or sunlight is a major
challenge in the food industry since it leads to quality deterioration, reduced shelf life …
challenge in the food industry since it leads to quality deterioration, reduced shelf life …