Pectin/carbon quantum dots fluorescent film with ultraviolet blocking property through light conversion

Area of Science:

• Materials Science
• Biotechnology
• Food Science

Background:

• Pectin-based films are biodegradable but lack antimicrobial and UV-protective properties.
• Food spoilage is a significant issue, particularly for high-fat foods, necessitating advanced packaging solutions.

Purpose of the Study:

• To develop a novel active packaging material by incorporating carbon quantum dots (CQDs) into pectin films.
• To evaluate the impact of CQDs on the physical, mechanical, and functional properties of pectin films, including antimicrobial, antioxidant, and UV-blocking capabilities.

Main Methods:

• Carbon quantum dots (CQDs) were synthesized from glucose via a hydrothermal method.
• CQDs were incorporated into pectin films, and their effects on mechanical properties, water contact angle, and thermal stability were assessed.
• Antibacterial, antifungal, antioxidant, and UV-conversion properties of the composite films were evaluated.

Main Results:

• CQDs exhibited negligible cytotoxicity to L929 cells.
• Pectin/CQD films demonstrated significant antibacterial activity against L. monocytogenes and E. coli, and antifungal activity against Aspergillus flavus, achieving 100% eradication.
• Antioxidant activity increased by 95%, and UV protection was enhanced due to light conversion properties.

Conclusions:

• Pectin/CQD composite films possess excellent antimicrobial, antioxidant, and UV-blocking functionalities.
• The developed films are non-cytotoxic and maintain desirable physical properties.
• These pectin/CQD films show high potential as active packaging materials to prevent the deterioration of high-fat foods.