Waste citrus pectin/garlic bionanohybrids for edible food preservation

Abstract

Two bioactive molecules derived from citrus peel and garlic (pectin and carbon quantum dot), were used to develop pectin-based edible films for food packaging and coating applications. The interaction between pectin molecules and carbon quantum dots (CDs) resulted in a composite film (CDs/pectin) with improved antioxidant and antibacterial activity, as well as better mechanical properties. The changes brought about by the addition of CDs to the film and their suitability for food packaging were verified through fundamental characterization. The intrinsic fluorescence properties of CDs with pH sensitivity will be further investigated to explore their potential application in food quality detection. Besides, the use of active ingredients from food sources and excellent degradability suggest that the bio-nanocomposite film is a potential edible food packaging material. A formulation based on citrus peel and garlic was used for the surface coating of strawberries to extend their shelf life. The strawberries treated with the active coating did not show any significant signs of decay or dehydration after 5 days. This active packaging coating derived from food ingredients offers a promising natural alternative to conventional materials, with potential applications in extending food product shelf life, promoting human health, and detecting spoilage.