Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xvii 7. Preface - p. xxi 8. Chapter 1. Overview of carbon dots in food packaging and preservation applications - p. 1 9. Chapter 2. Basic concepts and physicochemical characteristics of carbon dots - p. 23 10. Chapter 3. Preparation and characterization of carbon dots - p. 43 11. Chapter 4. Sustainable synthesis of carbon dots using various biomass resources - p. 65 12. Chapter 5. Sustainable use of carbon dots and hydrochar for food packaging and preservation applications - p. 83 13. Chapter 6. Functional properties of carbon dots for food packaging applications - p. 107 14. Chapter 7. Antimicrobial activity of carbon dots for active food packaging applications - p. 129 15. Chapter 8. Antioxidant activity of carbon dots for food packaging applications - p. 149 16. Chapter 9. Biomedical applications of carbon dots for inflammation and cancer - p. 165 17. Chapter 10. UV-barrier properties of carbon dots for food packaging applications - p. 189 18. Chapter 11. Preparation and application of hydrophobic carbon dots - p. 209 19. Chapter 12. Surface modification of carbon dots for food packaging applications - p. 229 20. Chapter 13. Application of carbon dots in food packaging - p. 247 21. Chapter 14. Biopolymer-based food packaging films functionalized with carbon dots - p. 269 22. Chapter 15. Carbon dots for active food packaging applications for improved food preservation and quality - p. 289 23. Chapter 16. Carbon dots in smart food packaging applications for food safety and quality monitoring - p. 311 24. Chapter 17. Carbon dots for edible coating applications - p. 345 25. Chapter 18. Carbon dots for food preservation applications - p. 365 26. Chapter 19. Carbon dot-based pH-responsive sensors for real-time detection of food quality - p. 397 27. Chapter 20. Advances in carbon dot-based sensing platforms for food safety: mechanisms, fabrication, and applications - p. 419 28. Chapter 21. Carbon dots for smart biosensor applications - p. 439 29. Chapter 22. Utilization of carbon dots for anticounterfeiting: properties, applications, and prospects - p. 467 30. Chapter 23. Food packaging applications of hydrochar - p. 481 31. Chapter 24. Endogenous carbon dots in thermally processed foods - p. 499 32. Chapter 25. Browning end products of heat-treated foods and herbal medicines - p. 519 33. Chapter 26. Application of carbon dots in 3D food printing - p. 531 34. Chapter 27. Safety aspects of carbon dots for the environment and human health - p. 557 35. Chapter 28. Global regulatory aspects of carbon dot applications in the food industry - p. 575 36. Index - p. 587
Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xvii 7. Preface - p. xxi 8. Chapter 1. Overview of carbon dots in food packaging and preservation applications - p. 1 9. Chapter 2. Basic concepts and physicochemical characteristics of carbon dots - p. 23 10. Chapter 3. Preparation and characterization of carbon dots - p. 43 11. Chapter 4. Sustainable synthesis of carbon dots using various biomass resources - p. 65 12. Chapter 5. Sustainable use of carbon dots and hydrochar for food packaging and preservation applications - p. 83 13. Chapter 6. Functional properties of carbon dots for food packaging applications - p. 107 14. Chapter 7. Antimicrobial activity of carbon dots for active food packaging applications - p. 129 15. Chapter 8. Antioxidant activity of carbon dots for food packaging applications - p. 149 16. Chapter 9. Biomedical applications of carbon dots for inflammation and cancer - p. 165 17. Chapter 10. UV-barrier properties of carbon dots for food packaging applications - p. 189 18. Chapter 11. Preparation and application of hydrophobic carbon dots - p. 209 19. Chapter 12. Surface modification of carbon dots for food packaging applications - p. 229 20. Chapter 13. Application of carbon dots in food packaging - p. 247 21. Chapter 14. Biopolymer-based food packaging films functionalized with carbon dots - p. 269 22. Chapter 15. Carbon dots for active food packaging applications for improved food preservation and quality - p. 289 23. Chapter 16. Carbon dots in smart food packaging applications for food safety and quality monitoring - p. 311 24. Chapter 17. Carbon dots for edible coating applications - p. 345 25. Chapter 18. Carbon dots for food preservation applications - p. 365 26. Chapter 19. Carbon dot-based pH-responsive sensors for real-time detection of food quality - p. 397 27. Chapter 20. Advances in carbon dot-based sensing platforms for food safety: mechanisms, fabrication, and applications - p. 419 28. Chapter 21. Carbon dots for smart biosensor applications - p. 439 29. Chapter 22. Utilization of carbon dots for anticounterfeiting: properties, applications, and prospects - p. 467 30. Chapter 23. Food packaging applications of hydrochar - p. 481 31. Chapter 24. Endogenous carbon dots in thermally processed foods - p. 499 32. Chapter 25. Browning end products of heat-treated foods and herbal medicines - p. 519 33. Chapter 26. Application of carbon dots in 3D food printing - p. 531 34. Chapter 27. Safety aspects of carbon dots for the environment and human health - p. 557 35. Chapter 28. Global regulatory aspects of carbon dot applications in the food industry - p. 575 36. Index - p. 587
