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Nikfarjam, Negar, Razavi, Roghayieh, Moradi, Mehran, Molaei, Rahim. (1404). Green synthesis of carbon dots from onion juice and Ex-Situ embedding for antimicrobial/ultraviolet protective nanocellulose films. پژوهش های میوه کاری, 1(1), 24-32. doi: 10.30466/fsp.2025.56060.1006
Negar Nikfarjam; Roghayieh Razavi; Mehran Moradi; Rahim Molaei. "Green synthesis of carbon dots from onion juice and Ex-Situ embedding for antimicrobial/ultraviolet protective nanocellulose films". پژوهش های میوه کاری, 1, 1, 1404, 24-32. doi: 10.30466/fsp.2025.56060.1006
Nikfarjam, Negar, Razavi, Roghayieh, Moradi, Mehran, Molaei, Rahim. (1404). 'Green synthesis of carbon dots from onion juice and Ex-Situ embedding for antimicrobial/ultraviolet protective nanocellulose films', پژوهش های میوه کاری, 1(1), pp. 24-32. doi: 10.30466/fsp.2025.56060.1006
Nikfarjam, Negar, Razavi, Roghayieh, Moradi, Mehran, Molaei, Rahim. Green synthesis of carbon dots from onion juice and Ex-Situ embedding for antimicrobial/ultraviolet protective nanocellulose films. پژوهش های میوه کاری, 1404; 1(1): 24-32. doi: 10.30466/fsp.2025.56060.1006

Green synthesis of carbon dots from onion juice and Ex-Situ embedding for antimicrobial/ultraviolet protective nanocellulose films

Food Safety and Packaging
مقاله 4، دوره 1، شماره 1، مرداد 2025، صفحه 24-32    اصل مقاله (540.37 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30466/fsp.2025.56060.1006
نویسندگان
Negar Nikfarjam1؛ Roghayieh Razavi* 2؛ Mehran Moradi2؛ Rahim Molaei3
1Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University
3Materials Synthesis Laboratory, Carbon Tech Industrial Group, Carbon Tech, Urmia, Iran
چکیده
Despite the relatively short history of the discovery of carbon dots (C-dots) and the development of their applications, methods for producing nanodots based on green chemistry have consistently attracted the attention of scientists. In this study, green C-dots were synthesized from onion juice using a simple hydrothermal method (200°C, 4 hours), and their optical properties, particle size distribution, and morphology were subsequently evaluated. The antibacterial activity of C-dots was assessed against pathogenic bacteria Escherichia coli (Gram-negative) and Listeria monocytogenes (Gram-positive), with minimum inhibitory concentrations of 8 mg mL-1 and 4 mg mL-1, respectively. Furthermore, the synthesized C-dots were incorporated into nanocellulose using an ex-situ method to produce modified bacterial nanocellulose (BNC) films with both antimicrobial and ultraviolet (UV) protective properties. The carbon dot-embedded nanocellulose demonstrated enhanced UV-blocking capabilities and greater inhibitory activity against Gram-positive bacteria compared to Gram-negative bacteria, highlighting its potential as a promising nano-biomaterial for food packaging applications.
کلیدواژه‌ها
Antimicrobial؛ Carbon Dots؛ Nanocellulose؛ Onion Juice
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