Development of smart food packaging from bread waste-derived starch and carbon quantum dots

IF 6.2 1区农林科学 Q1 AGRICULTURAL ENGINEERING

Industrial Crops and Products Pub Date : 2025-06-30 DOI:10.1016/j.indcrop.2025.121426

Zeinab Qazanfarzadeh , Hélder Baptista , Cláudia Nunes , Vignesh Kumaravel

{"title":"Development of smart food packaging from bread waste-derived starch and carbon quantum dots","authors":"Zeinab Qazanfarzadeh , Hélder Baptista , Cláudia Nunes , Vignesh Kumaravel","doi":"10.1016/j.indcrop.2025.121426","DOIUrl":null,"url":null,"abstract":"<div><div>This study explores an innovative approach to transforming leftover bread, a major source of food waste, into eco-friendly packaging materials. Using the ultrasound-assisted hydrothermal method and a chemical-free approach, carbon quantum dots (QDs) and starch (ST) were derived from leftover bread. Smart films were then developed by blending ST, glycerol, and QDs (1 % or 3 wt% of ST) and alizarin (AL), using solvent casting. QDs exhibited UV-barrier, photoluminescent, antioxidant activity (79.13 % DPPH radical scavenging), and low toxicity to murine fibroblasts below 200 µg/mL. Their inclusion improved film plasticity, increased elongation by 59 %, enhanced the water vapor barrier, and raised surface hydrophobicity. The films showed antibacterial effects, inhibiting <em>E. coli</em> by 47.77 % and <em>S. aureus</em> by 97.82 %. Interactions between QDs and AL led to a reduced visual color change in the colorimetric films in response to ammonia and acetic acid vapors; however, they enhanced the films' fluorescent properties. This study introduces a sustainable biorefinery strategy to upcycle bread waste into smart packaging, reducing waste and contributing to food spoilage monitoring.</div></div>","PeriodicalId":13581,"journal":{"name":"Industrial Crops and Products","volume":"233 ","pages":"Article 121426"},"PeriodicalIF":6.2000,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Industrial Crops and Products","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0926669025009720","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURAL ENGINEERING","Score":null,"Total":0}

引用次数: 0

Abstract

This study explores an innovative approach to transforming leftover bread, a major source of food waste, into eco-friendly packaging materials. Using the ultrasound-assisted hydrothermal method and a chemical-free approach, carbon quantum dots (QDs) and starch (ST) were derived from leftover bread. Smart films were then developed by blending ST, glycerol, and QDs (1 % or 3 wt% of ST) and alizarin (AL), using solvent casting. QDs exhibited UV-barrier, photoluminescent, antioxidant activity (79.13 % DPPH radical scavenging), and low toxicity to murine fibroblasts below 200 µg/mL. Their inclusion improved film plasticity, increased elongation by 59 %, enhanced the water vapor barrier, and raised surface hydrophobicity. The films showed antibacterial effects, inhibiting E. coli by 47.77 % and S. aureus by 97.82 %. Interactions between QDs and AL led to a reduced visual color change in the colorimetric films in response to ammonia and acetic acid vapors; however, they enhanced the films' fluorescent properties. This study introduces a sustainable biorefinery strategy to upcycle bread waste into smart packaging, reducing waste and contributing to food spoilage monitoring.

Abstract Image

查看原文本刊更多论文

利用面包垃圾衍生淀粉和碳量子点开发智能食品包装

这项研究探索了一种创新的方法，将剩余的面包（食物浪费的主要来源）转化为环保的包装材料。利用超声辅助水热法和无化学试剂的方法，从面包中提取碳量子点（QDs）和淀粉（ST）。然后用溶剂铸造法将ST、甘油、QDs （ST的1 %或3 wt%）和芫荽素（AL）混合，制备智能薄膜。量子点具有紫外线屏障、光致发光、抗氧化活性（79.13% % DPPH自由基清除），对小鼠成纤维细胞的毒性低于200 µg/mL。它们的加入提高了薄膜的塑性，伸长率提高了59 %，增强了水蒸气阻隔性，提高了表面疏水性。抗菌膜对大肠杆菌的抑制率为47.77 %，对金黄色葡萄球菌的抑制率为97.82 %。量子点与AL之间的相互作用导致比色膜对氨和乙酸蒸气的视觉颜色变化减小；然而，他们增强了薄膜的荧光特性。本研究介绍了一种可持续的生物精炼策略，将面包垃圾升级为智能包装，减少浪费并有助于食品腐败监测。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Industrial Crops and Products 农林科学-农业工程

CiteScore

9.50

自引率

8.50%

发文量

1518

审稿时长

43 days

期刊介绍： Industrial Crops and Products is an International Journal publishing academic and industrial research on industrial (defined as non-food/non-feed) crops and products. Papers concern both crop-oriented and bio-based materials from crops-oriented research, and should be of interest to an international audience, hypothesis driven, and where comparisons are made statistics performed.