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Updated: Jun 18, 2026

Ultrasensitive Detection of Biomarkers by Using a Molecular Imprinting Based Capacitive Biosensor

Ultrasensitive Detection of Biomarkers by Using a Molecular Imprinting Based Capacitive Biosensor

Published on: February 16, 2018

Multifunctional carbon dot-based sensors for smart food packaging applications.

Kafeel Ahmad¹, Jong-Whan Rhim¹

¹BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea.

Critical Reviews in Food Science and Nutrition

|June 17, 2026

Summary

Carbon dots (CDs) from food waste offer sustainable smart food packaging. These nanoparticles monitor food quality and safety, enhancing shelf life and reducing waste.

Keywords:

Active packaging biocompatibility carbon dots food safety green synthesis intelligent packaging multifunctional sensors

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Area of Science:

Materials Science
Nanotechnology
Food Science

Background:

Growing demand for food safety, extended shelf life, and reduced food waste drives innovation in active and intelligent packaging.
Carbon dots (CDs), derived from biomass and food waste, are emerging nanoparticles with valuable optical, antimicrobial, and antioxidant properties.
Green synthesis of CDs aligns with circular economy principles and offers multifunctional sensing capabilities for food applications.

Purpose of the Study:

To review the mechanisms of carbon dot-based sensing for food quality indicators.
To highlight the potential of CDs in active and intelligent food packaging.
To address safety, biocompatibility, challenges, and future prospects of CDs in food packaging.

Main Methods:

Review of literature on carbon dot synthesis and applications in food packaging.
Analysis of sensing mechanisms (quenching, enhancement, ratiometric detection).
Evaluation of safety and biocompatibility data, including migration and toxicity studies.

Main Results:

CDs demonstrate effective sensing of food quality indicators like pH, volatile amines, and microbial contaminants.
Green synthesized CDs offer antimicrobial and antioxidant properties for food preservation.
Short-term in vitro tests are insufficient; in vivo studies are crucial for assessing CD toxicity based on surface chemistry.

Conclusions:

Carbon dots are promising sustainable nanomaterials for next-generation smart food packaging.
Addressing challenges like synthesis scalability, regulatory approval, and consumer acceptance is key for widespread adoption.
CDs can significantly enhance food safety, shelf life, and waste reduction through intelligent monitoring and preservation.