Development of charge- and composition-engineered carbon dots @ polylactic acid nanofibrous film for enhanced active packaging of blackberries

IF 10.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI:10.1016/j.fpsl.2026.101724

Donglu Fang , Bin Deng , Chong Shi , Yicheng Wang , Zhengjin Huang , Lianfei Lyu , Yaqiong Wu , Fuliang Cao , Weilin Li

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引用次数: 0

Abstract

This study developed multifunctional active packaging by incorporating charge- and composition-engineered carbon dots (CDs) into polylactic acid (PLA) via electrospinning. Three types of CDs—N-doped anionic (CDs-1), N-doped cationic (CDs-2), and N,S-co-doped anionic (CDs-3)—were synthesized via hydrothermal methods. The films were comprehensively characterized for their physicochemical, mechanical, thermal, and functional properties, and assessed for biocompatibility, biodegradability, and practical food preservation efficacy. The results demonstrated that the composite films exhibited significantly enhanced mechanical flexibility (>70 % increase in elongation at break) and super-hydrophilicity. They also possessed potent antioxidant (77.9–96.9 % ABTS and 69.7–79.1 % DPPH scavenging) and antibacterial activity. The PLA/CDs-3 film showed the highest antibacterial efficacy and, in a practical blackberry preservation test, doubled the fruit's shelf-life at 25 °C. Furthermore, all films proved highly biocompatible and exhibited excellent biodegradability with 96.8–100 % weight loss in soil within 15 days. This work highlights the great potential of engineered CDs in designing high-performance, sustainable active food packaging.

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用于增强黑莓活性包装的电荷和成分工程碳点聚乳酸纳米纤维膜的研制

本研究通过静电纺丝将电荷和成分工程碳点（CDs）掺入聚乳酸（PLA）中，开发了多功能活性包装材料。采用水热法合成了N掺杂阴离子（CDs-1）、N掺杂阳离子（CDs-2）和N， s共掺杂阴离子（CDs-3）三种类型的cds。对膜的理化、力学、热学和功能性能进行了综合表征，并对其生物相容性、生物降解性和实际食品保鲜效果进行了评价。结果表明，复合膜具有显著增强的机械柔韧性（断裂伸长率提高>；70 %）和超亲水性。它们还具有较强的抗氧化和抗菌活性（清除ABTS的能力为77.9-96.9 %，清除DPPH的能力为69.7-79.1 %）。PLA/ cd -3薄膜显示出最高的抗菌效果，并在实际的黑莓保存测试中，在25°C下将水果的保质期延长了一倍。此外，所有膜均具有良好的生物相容性和良好的生物降解性，在土壤中15 d内失重96.8-100 %。这项工作突出了工程cd在设计高性能、可持续的活性食品包装方面的巨大潜力。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.