Abstract
Hydrothermally prepared garlic (Allium sativum) cloves-derived carbon dots (CDs) were used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV-barrier food packaging. The effects of different concentrations of CDs on the films’ structural, functional, physical, and mechanical properties were analyzed. The CDs acted as a reinforcing agent to improve the films’ mechanical stability and surface hydrophobicity. The structural characterization indicated good compatibility between CDs and the Car/Alg polymer matrix. The functional films showed a significant bacteriostatic effect against foodborne pathogenic bacteria E. coli and L. monocytogenes. Besides, they exhibited excellent UV-blocking properties (~ 85.1% in the UV-A and 99.0% in the UV-B). In addition, CD-incorporated Car/Alg films showed high antioxidant activity as determined by ABTS (98.6 ± 0.3%) and DPPH (34.2 ± 0.3%) free radical scavenging methods. When used for UV protection packaging of raw meat, the functional film could preserve the meat color even when directly exposed to UV light for 30 h. The results indicate the potential of CD-containing Car/Alg-based films for active food packaging applications, especially as UV-blocking films for preserving the visual quality of meat products.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
Data supporting the findings of this study are available upon request from the corresponding author.
References
Abdillah, A. A., & Charles, A. L. (2021). Characterization of a natural biodegradable edible film obtained from arrowroot starch and iota-carrageenan and application in food packaging. International Journal of Biological Macromolecules, 191, 618–626. https://doi.org/10.1016/j.ijbiomac.2021.09.141
Bahrami, A., Delshadi, R., Assadpour, E., Jafari, S. M., & Williams, L. (2020). Antimicrobial-loaded nanocarriers for food packaging applications. Advances in colloid and interface science, 278, 102140. https://doi.org/10.1016/j.cis.2020.102140
Bosset, J. O., Gallmann, P. U., & Sieber, R. (1994). Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products — A review. In Food Packaging and Preservation (pp. 222–268). Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2173-0_13
Capasso, A. (2013). Antioxidant action and therapeutic efficacy of Allium sativum L. Molecules (basel, Switzerland), 18(1), 690–700. https://doi.org/10.3390/MOLECULES18010690
Csapó, J., Prokisch, J., Albert, C., & Sipos, P. (2019). Effect of UV light on food quality and safety. Acta Univ. Sapientiae, Alimentaria, 12, 21–41. https://doi.org/10.2478/ausal-2019-0002
Ðorđević, L., Arcudi, F., Cacioppo, M., & Prato, M. (2022). A multifunctional chemical toolbox to engineer carbon dots for biomedical and energy applications. Nature Nanotechnology 2022 17:2, 17(2), 112–130. https://doi.org/10.1038/s41565-021-01051-7
Duncan, S. E., & Chang, H.-H. (2012). Implications of light energy on food quality and packaging selection. In Advances in Food and Nutrition Research (Vol. 67, pp. 25–73). Academic Press. https://doi.org/10.1016/B978-0-12-394598-3.00002-2
Duncan, S. E., & Hannah, S. (2012). Light-protective packaging materials for foods and beverages. In K. L. Yam & D. S. Lee (Eds.), Emerging Food Packaging Technologies (pp. 303–322). Elsevier. https://doi.org/10.1533/9780857095664.3.303
Ezati, P., Khan, A., Rhim, J.-W., Kim, J. T., & Molaei, R. (2022a). pH-responsive strips integrated with res and carbon dots for monitoring shrimp freshness. Colloids and Surfaces B: Biointerfaces, 221, 113013. https://doi.org/10.1016/j.colsurfb.2022.113013
Ezati, P., Priyadarshi, R., & Rhim, J.-W. (2022b). Prospects of sustainable and renewable source-based carbon quantum dots for food packaging applications. Sustainable Materials and Technologies, 33, e00494. https://doi.org/10.1016/j.susmat.2022.e00494
Ezati, P., & Rhim, J.-W. (2022). Pectin/carbon quantum dots fluorescent film with ultraviolet blocking property through light conversion. Colloids and Surfaces B: Biointerfaces, 219, 112804. https://doi.org/10.1016/j.colsurfb.2022.112804
Fan, K., Zhang, M., & Chen, H. (2020). Effect of ultrasound treatment combined with carbon dots coating on the microbial and physicochemical quality of fresh-cut cucumber. Food and Bioprocess Technology, 13(4), 648–660. https://doi.org/10.1007/s11947-020-02424-x
Fan, K., Zhang, M., Guo, C., Dan, W., & Devahastin, S. (2021). Laser-induced microporous modified atmosphere packaging and chitosan carbon-dot coating as a novel combined preservation method for fresh-cut cucumber. Food and Bioprocess Technology, 14(5), 968–983. https://doi.org/10.1007/s11947-021-02617-y
Fathima, P. E., Panda, S. K., Ashraf, P. M., Varghese, T. O., & Bindu, J. (2018). Polylactic acid/chitosan films for packaging of Indian white prawn (Fenneropenaeus indicus). International Journal of Biological Macromolecules, 117, 1002–1010. https://doi.org/10.1016/J.IJBIOMAC.2018.05.214
Fouda, M. M. G., El-Aassar, M. R., El Fawal, G. F., Hafez, E. E., Masry, S. H. D., & Abdel-Megeed, A. (2015). k-Carrageenan/poly vinyl pyrollidone/polyethylene glycol/silver nanoparticles film for biomedical application. International Journal of Biological Macromolecules, 74, 179–184. https://doi.org/10.1016/J.IJBIOMAC.2014.11.040
Hashemi Tabatabaei, R., Jafari, S. M., Mirzaei, H., Mohammadi Nafchi, A., & Dehnad, D. (2018). Preparation and characterization of nano-SiO2 reinforced gelatin-k-carrageenan biocomposites. International Journal of Biological Macromolecules, 111, 1091–1099. https://doi.org/10.1016/J.IJBIOMAC.2018.01.116
Hoelzer, K., Moreno Switt, A. I., Wiedmann, M., & Boor, K. J. (2018). Emerging needs and opportunities in foodborne disease detection and prevention: From tools to people. Food Microbiology, 75, 65–71. https://doi.org/10.1016/J.FM.2017.07.006
Huang, Q., Liu, S., Li, K., Hussain, I., Yao, F., & Fu, G. (2017). Sodium alginate/carboxyl-functionalized graphene composite hydrogel via neodymium ions coordination. Journal of Materials Science & Technology, 33(8), 821–826. https://doi.org/10.1016/J.JMST.2016.11.003
Jafari, S. M., Ghanbari, V., Dehnad, D., & Ganje, M. (2018). Neural networks modeling of Aspergillus flavus growth in tomato paste containing microencapsulated olive leaf extract. Journal of Food Safety, 38(1), e12396. https://doi.org/10.1111/jfs.12396
Kalkal, A., Allawadhi, P., Pradhan, R., Khurana, A., Bharani, K. K., & Packirisamy, G. (2021). Allium sativum-derived carbon dots as a potential theranostic agent to combat the COVID-19 crisis. Sensors International, 2, 100102. https://doi.org/10.1016/J.SINTL.2021.100102
Kaya, M., Khadem, S., Cakmak, Y. S., Mujtaba, M., Ilk, S., Akyuz, L., et al. (2018). Antioxidative and antimicrobial edible chitosan films blended with stem, leaf and seed extracts of Pistacia terebinthus for active food packaging. RSC Advances, 8(8), 3941–3950. https://doi.org/10.1039/C7RA12070B
Khan, A., Ezati, P., Kim, J.-T., & Rhim, J.-W. (2023). Biocompatible carbon quantum dots for intelligent sensing in food safety applications: Opportunities and sustainability. Materials Today Sustainability, 21, 100306. https://doi.org/10.1016/j.mtsust.2022.100306
Kim, S. M., Kubota, K., & Kobayashi, A. (1997). Antioxidative activity of sulfur-containing flavor compounds in garlic. Bioscience, Biotechnology, and Biochemistry, 61(9), 1482–1485. https://doi.org/10.1271/BBB.61.1482
Kumar, S., Mudai, A., Roy, B., Basumatary, I. B., Mukherjee, A., & Dutta, J. (2020). Biodegradable hybrid nanocomposite of chitosan/gelatin and green synthesized zinc oxide nanoparticles for food packaging. Foods, 9(9), 1143. https://doi.org/10.3390/foods9091143
Kwon, S., Orsuwan, A., Bumbudsanpharoke, N., Yoon, C., Choi, J., & Ko, S. (2018). A short review of light barrier materials for food and beverage packaging. Korean Journal of Packaging Science and Technology, 24(3), 141–148. https://doi.org/10.20909/kopast.2018.24.3.141
Lanzotti, V. (2006). The analysis of onion and garlic. Journal of Chromatography A, 1112(1–2), 3–22. https://doi.org/10.1016/J.CHROMA.2005.12.016
Leontiev, R., Hohaus, N., Jacob, C., Gruhlke, M. C. H., & Slusarenko, A. J. (2018). A comparison of the antibacterial and antifungal activities of thiosulfinate analogues of allicin. Scientific Reports 2018 8:1, 8(1), 1–19. https://doi.org/10.1038/s41598-018-25154-9
Liu, Y., Qin, Y., Bai, R., Zhang, X., Yuan, L., & Liu, J. (2019). Preparation of pH-sensitive and antioxidant packaging films based on κ-carrageenan and mulberry polyphenolic extract. International Journal of Biological Macromolecules, 134, 993–1001. https://doi.org/10.1016/J.IJBIOMAC.2019.05.175
Mahdavinia, G. R., Rahmani, Z., Karami, S., & Pourjavadi, A. (2014). Magnetic/pH-sensitive κ-carrageenan/sodium alginate hydrogel nanocomposite beads: Preparation, swelling behavior, and drug delivery. Journal of Biomaterials Science, Polymer Edition, 25(17), 1891–1906. https://doi.org/10.1080/09205063.2014.956166
Makvandi, P., Wang, C., Zare, E. N., Borzacchiello, A., Niu, L., & Tay, F. R. (2020). Metal-based nanomaterials in biomedical applications: Antimicrobial activity and cytotoxicity aspects. Advanced Functional Materials, 30(22), 1910021. https://doi.org/10.1002/adfm.201910021
Malik, G. K., & Mitra, J. (2021). Zinc oxide nanoparticle synthesis, characterization, and their effect on mechanical, barrier, and optical properties of HPMC-based edible film. Food and Bioprocess Technology, 14(3), 441–456. https://doi.org/10.1007/s11947-020-02566-y
Mathew, S., Mathew, J., & Radhakrishnan, E. K. (2019). Polyvinyl alcohol/silver nanocomposite films fabricated under the influence of solar radiation as effective antimicrobial food packaging material. Journal of Polymer Research, 26(9), 223. https://doi.org/10.1007/s10965-019-1888-0
Mei, Y., He, C., Zeng, W., Luo, Y., Liu, C., Yang, M., et al. (2022, January 12). Electrochemical biosensors for foodborne pathogens detection based on carbon nanomaterials: Recent advances and challenges. Food and Bioprocess Technology. Springer. https://doi.org/10.1007/s11947-022-02759-7
Meng, X., Zhang, M., & Adhikari, B. (2014). The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of fresh-cut kiwifruit. Food and Bioprocess Technology, 7(1), 126–132. https://doi.org/10.1007/s11947-013-1081-0
Min, S., Ezati, P., & Rhim, J. W. (2022). Gelatin-based packaging material incorporated with potato skins carbon dots as functional filler. Industrial Crops and Products, 181, 114820. https://doi.org/10.1016/J.INDCROP.2022.114820
Motelica, L., Ficai, D., Ficai, A., Oprea, O. C., Kaya, D. A., & Andronescu, E. (2020). Biodegradable antimicrobial food packaging: Trends and perspectives. Foods, 9(10), 1438. https://doi.org/10.3390/FOODS9101438
Mousavi Khaneghah, A., Hashemi, S. M. B., & Limbo, S. (2018). Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. Food and Bioproducts Processing, 111, 1–19. https://doi.org/10.1016/J.FBP.2018.05.001
Nasrollahzadeh, M., Sajjadi, M., Iravani, S., & Varma, R. S. (2021). Starch, cellulose, pectin, gum, alginate, chitin and chitosan derived (nano)materials for sustainable water treatment: A review. Carbohydrate Polymers, 251, 116986. https://doi.org/10.1016/J.CARBPOL.2020.116986
Njuguna, J., Pielichowski, K., & Desai, S. (2008). Nanofiller-reinforced polymer nanocomposites. Polymers for Advanced Technologies, 19(8), 947–959. https://doi.org/10.1002/PAT.1074
Perera, K. Y., Jaiswal, S., & Jaiswal, A. K. (2022). A review on nanomaterials and nanohybrids based bio-nanocomposites for food packaging. Food Chemistry, 376, 131912. https://doi.org/10.1016/J.FOODCHEM.2021.131912
Polman, E. M. N., Gruter, G.-J. M., Parsons, J. R., & Tietema, A. (2021). Comparison of the aerobic biodegradation of biopolymers and the corresponding bioplastics: A review. Science of The Total Environment, 753, 141953. https://doi.org/10.1016/j.scitotenv.2020.141953
Priyadarshi, R., Kim, S.-M., & Rhim, J.-W. (2021a). Pectin/pullulan blend films for food packaging: Effect of blending ratio. Food Chemistry, 347, 129022. https://doi.org/10.1016/j.foodchem.2021.129022
Priyadarshi, R., & Negi, Y. S. (2017). Effect of varying filler concentration on zinc oxide nanoparticle embedded chitosan films as potential food packaging material. Journal of Polymers and the Environment, 25(4), 1087–1098. https://doi.org/10.1007/s10924-016-0890-4
Priyadarshi, R., Riahi, Z., Rhim, J. W., Han, S., & Lee, S. G. (2021b). Sulfur quantum dots as fillers in gelatin/agar-based functional food packaging films. ACS Applied Nano Materials, 4(12), 14292–14302. https://doi.org/10.1021/ACSANM.1C03925/ASSET/IMAGES/LARGE/AN1C03925_0007.JPEG
Puscaselu, R., Gutt, G., & Amariei, S. (2020). The use of edible films based on sodium alginate in meat product packaging: An eco-friendly alternative to conventional plastic materials. Coatings, 10(2), 166. https://doi.org/10.3390/COATINGS10020166
Rabinkov, A., Miron, T., Konstantinovski, L., Wilchek, M., Mirelman, D., & Weiner, L. (1998). The mode of action of allicin: Trapping of radicals and interaction with thiol containing proteins. Biochimica Et Biophysica Acta, 1379(2), 233–244. https://doi.org/10.1016/S0304-4165(97)00104-9
Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, M. I., Lopes-da-Silva, J. A., et al. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of Dairy Science, 95(11), 6282–6292. https://doi.org/10.3168/JDS.2012-5478
Rhim, J. W. (2012). Physical-mechanical properties of agar/κ-carrageenan blend film and derived clay nanocomposite film. Journal of Food Science, 77(12), N66–N73. https://doi.org/10.1111/J.1750-3841.2012.02988.X
Roy, S., Ezati, P., & Rhim, J. W. (2021). Gelatin/carrageenan-based functional films with carbon dots from enoki mushroom for active food packaging applications. ACS Applied Polymer Materials, 3(12), 6437–6445. https://doi.org/10.1021/ACSAPM.1C01175/SUPPL_FILE/AP1C01175_SI_001.PDF
Roy, S., & Rhim, J. W. (2021). Fabrication of bioactive binary composite film based on gelatin/chitosan incorporated with cinnamon essential oil and rutin. Colloids and Surfaces B: Biointerfaces, 204, 111830. https://doi.org/10.1016/J.COLSURFB.2021.111830
Saedi, S., Shokri, M., Priyadarshi, R., & Rhim, J. W. (2021). Silver ion loaded 3-aminopropyl trimethoxysilane -modified Fe3O4 nanoparticles for the fabrication of carrageenan-based active packaging films. Colloids and Surfaces B: Biointerfaces, 208, 112085. https://doi.org/10.1016/J.COLSURFB.2021.112085
Saini, D., Garg, A. K., Dalal, C., Anand, S. R., Sonkar, S. K., Sonker, A. K., & Westman, G. (2022). Visible-light-promoted photocatalytic applications of carbon dots: A review. ACS Applied Nano Materials, 5(3), 3087–3109. https://doi.org/10.1021/ACSANM.1C04142/ASSET/IMAGES/LARGE/AN1C04142_0016.JPEG
Santos, L. G., Alves-Silva, G. F., & Martins, V. G. (2022). Active-intelligent and biodegradable sodium alginate films loaded with Clitoria ternatea anthocyanin-rich extract to preserve and monitor food freshness. International Journal of Biological Macromolecules, 220, 866–877. https://doi.org/10.1016/j.ijbiomac.2022.08.120
Santos, L. G., Silva, G. F. A., Gomes, B. M., & Martins, V. G. (2021). A novel sodium alginate active films functionalized with purple onion peel extract (Allium cepa). Biocatalysis and Agricultural Biotechnology, 35, 102096. https://doi.org/10.1016/j.bcab.2021.102096
Schmaltz, E., Melvin, E. C., Diana, Z., Gunady, E. F., Rittschof, D., Somarelli, J. A., et al. (2020). Plastic pollution solutions: Emerging technologies to prevent and collect marine plastic pollution. Environment International, 144, 106067. https://doi.org/10.1016/J.ENVINT.2020.106067
Shahabi-Ghahfarrokhi, I., Almasi, H., & Babaei-Ghazvini, A. (2020). Characteristics of biopolymers from natural resources. In Processing and development of polysaccharide-based biopolymers for packaging applications (pp. 49–95). Elsevier. https://doi.org/10.1016/B978-0-12-818795-1.00003-4
Sivakanthan, S., Rajendran, S., Gamage, A., Madhujith, T., & Mani, S. (2020). Antioxidant and antimicrobial applications of biopolymers: A review. Food Research International, 136, 109327. https://doi.org/10.1016/J.FOODRES.2020.109327
Soltani Firouz, M., Mohi-Alden, K., & Omid, M. (2021). A critical review on intelligent and active packaging in the food industry: Research and development. Food Research International, 141, 110113. https://doi.org/10.1016/J.FOODRES.2021.110113
Souza, M. P., Vaz, A. F. M., Cerqueira, M. A., Texeira, J. A., Vicente, A. A., & Carneiro-da-Cunha, M. G. (2015). Effect of an edible nanomultilayer coating by electrostatic self-assembly on the shelf life of fresh-cut mangoes. Food and Bioprocess Technology, 8(3), 647–654. https://doi.org/10.1007/s11947-014-1436-1
Sun, T., Tao, H., Xie, J., Zhang, S., & Xu, X. (2010). Degradation and antioxidant activity of κ-carrageenans. Journal of Applied Polymer Science, 117(1), 194–199. https://doi.org/10.1002/APP.31955
Uthirakumar, P., Devendiran, M., Kim, T. H., & Lee, I. H. (2018). A convenient method for isolating carbon quantum dots in high yield as an alternative to the dialysis process and the fabrication of a full-band UV blocking polymer film. New Journal of Chemistry, 42(22), 18312–18317. https://doi.org/10.1039/C8NJ04615H
Wang, J., & Qiu, J. (2016). A review of carbon dots in biological applications. Journal of Materials Science, 51(10), 4728–4738. https://doi.org/10.1007/S10853-016-9797-7
Wang, Y., Dong, X., Zhao, L., Xue, Y., Zhao, X., Li, Q., & Xia, Y. (2020). Facile and green fabrication of carrageenan-silver nanoparticles for colorimetric determination of Cu2+ and S2−. Nanomaterials 2020, Vol. 10, Page 83, 10(1), 83. https://doi.org/10.3390/NANO10010083
Xu, L., Zhang, Y., Pan, H., Xu, N., Mei, C., Mao, H., et al. (1994). Preparation and performance of radiata-pine-derived polyvinyl alcohol/carbon quantum dots fluorescent films. Food Packaging and Preservation, 13(1), 67. https://doi.org/10.3390/MA13010067
Yousefi, H., Su, H. M., Imani, S. M., Alkhaldi, K., Filipe, C. D., & Didar, T. F. (2019). Intelligent food packaging: A review of smart sensing technologies for monitoring food quality. ACS Sensors, 4(4), 808–821. https://doi.org/10.1021/ACSSENSORS.9B00440/ASSET/IMAGES/MEDIUM/SE-2019-00440B_0007.GIF
Zhang, X., Xiao, G., Wang, Y., Zhao, Y., Su, H., & Tan, T. (2017). Preparation of chitosan-TiO2 composite film with efficient antimicrobial activities under visible light for food packaging applications. Carbohydrate Polymers, 169, 101–107. https://doi.org/10.1016/J.CARBPOL.2017.03.073
Zhao, S., Lan, M., Zhu, X., Xue, H., Ng, T. W., Meng, X., et al. (2015). Green synthesis of bifunctional fluorescent carbon dots from garlic for cellular imaging and free radical scavenging. ACS Applied Materials and Interfaces, 7(31), 17054–17060. https://doi.org/10.1021/ACSAMI.5B03228/ASSET/IMAGES/LARGE/AM-2015-03228E_0008.JPEG
Zhou, F., Wang, D., Zhang, J., Li, J., Lai, D., Lin, S., & Hu, J. (2022). Preparation and characterization of biodegradable κ-carrageenan based anti-bacterial film functionalized with wells-dawson polyoxometalate. Foods, 11(4), 586. https://doi.org/10.3390/foods11040586
Zu, F., Yan, F., Bai, Z., Xu, J., Wang, Y., Huang, Y., & Zhou, X. (2017). The quenching of the fluorescence of carbon dots: A review on mechanisms and applications. Microchimica Acta, 184(7), 1899–1914. https://doi.org/10.1007/S00604-017-2318-9/FIGURES/12
Funding
This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT) (2022R1A2B5B02001422).
Author information
Authors and Affiliations
Contributions
Ajahar Khan: conceptualization, methodology, investigation, data curation and analysis, writing—original draft. Ruchir Priyadarshi: methodology, data curation, and analysis, writing—original draft, Validation. Tanima Bhattacharya: data curation and analysis, writing—review and editing. Jong-Whan Rhim: conceptualization, writing—review and editing, supervision, project administration, funding acquisition.
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Khan, A., Priyadarshi, R., Bhattacharya, T. et al. Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging. Food Bioprocess Technol 16, 2001–2015 (2023). https://doi.org/10.1007/s11947-023-03048-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-023-03048-7