Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices.
Edited by:
Jong Whan Rhim
Imprint: Elsevier - Health Sciences Division
Country of Publication: United States
Dimensions:
Height: 235mm,
Width: 191mm,
Weight: 450g
ISBN: 9780443439407
ISBN 10: 0443439400
Series: Micro & Nano Technologies
Pages: 624
Publication Date: 15 December 2025
Audience:
Professional and scholarly
,
Undergraduate
Format: Paperback
Publisher's Status: Active
1. Overview of carbon dots in food packaging and preservation applications 2. Basic concepts and physicochemical characteristics of carbon dots 3. Preparation and characterization of carbon dots 4. Sustainable synthesis of carbon dots using various biomass resources 5. Sustainable use of carbon dots and hydrochar for food packaging and preservation applications 6. Functional properties of carbon dots for food packaging applications 7. Antimicrobial activity of carbon dots for active food packaging applications 8. Antioxidant activity of carbon dots for food packaging applications 9. Biomedical applications of carbon dots for inflammation and cancer 10. UV barrier properties of carbon dots for food packaging applications 11. Preparation and application of hydrophobic carbon dots 12. Surface modification of carbon dots for food packaging applications 13. Application of carbon dots in food packaging 14. Biopolymer-based food packaging films functionalized with carbon dots 15. Carbon dots for active food packaging applications for improved food preservation and quality 16. Carbon dots in smart food packaging applications for food safety and quality monitoring 17. Carbon dots for edible coating applications 18. Carbon dots for food preservation applications 19. CD-based pH-responsive sensor for real-time detection of food quality 20. Advances in carbon dot-based sensing platforms for food safety: Mechanisms, fabrication, and applications 21. Carbon dots for smart biosensor applications 22. Utilization of carbon dots for anti-counterfeiting: Properties, applications, and prospects 23. Food packaging applications of hydrochar 24. Endogenous carbon dots in thermally processed foods 25. Browning end products of heat-treated foods and herbal medicines 26. Application of carbon dots in 3D food printing 27. Safety aspects of carbon dots for the environment and human health 28. Global regulatory aspects of carbon dots applications in the food industry
Prof. Jong Whan Rhim has been a Professor in the Department of Food and Nutrition at Kyung Hee University, South Korea, since 2017, where he established a cutting-edge Food Packaging Laboratory. Prior to this, he served as a Professor and Department Head in the Department of Food Engineering at Mokpo National University, South Korea. His extensive expertise includes food packaging innovation and advancements in food engineering.
