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 …

Berries are highly perishable and susceptible to spoilage, resulting in significant food and
economic losses. The use of chemicals in traditional postharvest protection techniques can …

Ultraviolet (UV) blocking films are an emerging technology currently being utilized in food
packaging applications. UV radiation can cause photochemical reactions in food products …

In this age of technology, people are inevitably surrounded by electronic devices and light-
emitting devices, but the radiation generated by these devices is very harmful to humans …

Carbonation of agro-waste into high-value-added products is becoming a promising strategy
for producing functional active materials and for reducing landfills. Carbon quantum dots …

Herein, we are reporting the synthesis of orange fluorescent carbon quantum dots (OFCDs)
using o-phenylenediamine and semicarbazide by hydrothermal method and the synthesized …

Antimicrobial bacterial cellulose (BC) membranes incorporated with carbon dots (CDs) were
developed to improve the shelf life and ensure the safety of minced beef during 9 days of …

Single-emission fluorescence and non-specific cellular organelle-targeting limit the
application of carbon dots (CDs) in bio-imaging. Here, we proposed an adjustable strategy …

This research paper investigates the effect of functionalizing the surfaces of citric acid-
synthesized carbon dots (CDs) with hyperbranched bis (methylol) propionic acid (bis-MPA) …

Two bioactive molecules derived from citrus peel and garlic (pectin and carbon quantum
dot), were used to develop pectin-based edible films for food packaging and coating …