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<p>The increasing demand for sustainable and active food packaging materials to extend the shelf life of perishable products has driven the exploration of bio-derived nanomaterials. This study explores the development of biogenic carbon quantum dots (CQDs) derived from lactic acid bacteria (LAB) metabolites as a sustainable approach for active food packaging. CQDs were synthesized via a hydrothermal process and incorporated into carrageenan-based films to develop multifunctional LAB-M/CQD films. The films exhibited significant antibacterial activity, with inhibition zones of 4.14&#xa0;cm for <i>Escherichia coli</i>, 2.78&#xa0;cm for <i>Bacillus cereus</i>, and 2.61&#xa0;cm for <i>Staphylococcus aureus</i>. The antioxidant activity, determined using the DPPH assay, reached a maximum of 97.8% in films containing 3% CQDs, showing a concentration-dependent increase. Mechanical analysis revealed enhanced stiffness, with Young’s modulus increasing from 4.36 to 30.97&#xa0;MPa and tensile strength improving from 1.09&#xa0;MPa (control) to 1.86&#xa0;MPa at 3% CQD. However, elongation at break decreased from 17.24% to 6.57%, indicating reduced flexibility. The 3% CQD film demonstrated an optimal balance between strength and functional performance. Barrier analysis showed a reduction in water vapour transmission rate (WVTR) from 506.84 to 446.57&#xa0;g/m<sup>2</sup>·h and corresponding water vapour permeability (WVP) from 4.00 × 10<sup>−</sup>⁶ to 3.91 × 10<sup>−</sup>⁶ g·m/m<sup>2</sup>·h·Pa with increasing CQD concentration. Shelf-life studies on mangoes demonstrated that LAB-M/CQD films effectively delayed ripening. Fruits packaged with 3% CQD films showed improved stability in pH and titratable acidity and reduced ethylene production over 21&#xa0;days compared to controls. This study highlights the potential of LAB-derived CQD-incorporated films as sustainable, active packaging materials for extending the shelf life of perishable foods.</p>

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Multifunctional films incorporating carbon quantum dots derived from lactic acid bacteria for extending the shelf life of mangoes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月21日

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  • Devadharshini Chelladurai,
  • Ramalakshmi Alaguthevar,
  • Balakrishnan Murugesan,
  • Karthikeyan Subburamu,
  • Kavitha P. S.

摘要

The increasing demand for sustainable and active food packaging materials to extend the shelf life of perishable products has driven the exploration of bio-derived nanomaterials. This study explores the development of biogenic carbon quantum dots (CQDs) derived from lactic acid bacteria (LAB) metabolites as a sustainable approach for active food packaging. CQDs were synthesized via a hydrothermal process and incorporated into carrageenan-based films to develop multifunctional LAB-M/CQD films. The films exhibited significant antibacterial activity, with inhibition zones of 4.14 cm for Escherichia coli, 2.78 cm for Bacillus cereus, and 2.61 cm for Staphylococcus aureus. The antioxidant activity, determined using the DPPH assay, reached a maximum of 97.8% in films containing 3% CQDs, showing a concentration-dependent increase. Mechanical analysis revealed enhanced stiffness, with Young’s modulus increasing from 4.36 to 30.97 MPa and tensile strength improving from 1.09 MPa (control) to 1.86 MPa at 3% CQD. However, elongation at break decreased from 17.24% to 6.57%, indicating reduced flexibility. The 3% CQD film demonstrated an optimal balance between strength and functional performance. Barrier analysis showed a reduction in water vapour transmission rate (WVTR) from 506.84 to 446.57 g/m2·h and corresponding water vapour permeability (WVP) from 4.00 × 10−⁶ to 3.91 × 10−⁶ g·m/m2·h·Pa with increasing CQD concentration. Shelf-life studies on mangoes demonstrated that LAB-M/CQD films effectively delayed ripening. Fruits packaged with 3% CQD films showed improved stability in pH and titratable acidity and reduced ethylene production over 21 days compared to controls. This study highlights the potential of LAB-derived CQD-incorporated films as sustainable, active packaging materials for extending the shelf life of perishable foods.