Antioxidant activity of carbon dots for food packaging applications

Carbon dots (CDs) are emerging as a new category of nanomaterials, exhibiting unique properties, such as a high surface area, tunable fluorescence, and biocompatibility, making them attractive for various applications, including food packaging. In particular, CDs derived from natural sources exhibit significant antioxidant activity, which can be used to enhance the preservation and safety of foods. This chapter explores the role of CDs as antioxidants in food packaging, highlighting their ability to scavenge free radicals, inhibit oxidation, and extend shelf life. CDs can interact with reactive oxygen species to prevent oxidative degradation of packaged foods, which is a major cause of quality deterioration. Incorporating CDs into packaging materials can lead to the development of multifunctional packaging systems that provide real-time protection against oxidative stress. Furthermore, using sustainable sources for CD production, such as waste biomass, provides an avenue toward more environmentally friendly packaging solutions in accordance with the principles of green chemistry. This chapter also highlights the mechanism of CDs’ antioxidant activity, factors influencing their antioxidant potential, comparisons with conventional antioxidants, and their synergistic effects. Overall, CDs present a promising and versatile approach to improving food safety and sustainability in the food packaging industry.