Food Quality Research Articles

Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review

Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and researchers for natural packaging materials that incorporate health-beneficial extracts. Additionally, there is an increasing emphasis on avoiding non-biodegradable plastics in order to reduce environmental pollution. Currently used polymers in food packaging typically feature properties such as oxygen barriers, moisture resistance, and oxidation inhibition, helping to prevent undesirable aromas, flavors, and colors in food. Packaging not only serves as a container for transportation but also prevents physical damage, maintains quality, and ensures food safety. In the pursuit of more sustainable solutions, various compounds are being explored for food packaging, including those derived from proteins, lipids, waxes, and polysaccharides. These materials can be combined with bioactive compounds, such as natural plant extracts, which provide antioxidant, antimicrobial, anti-inflammatory, and anticancer benefits. Different techniques, such as electrohydrodynamic processes and casting methods, are employed in the preparation of these packaging materials. This review highlights the applications and properties of polymers used in meat packaging and promotes the use of biodegradable materials as a viable solution to reduce environmental pollution.

Analysis of the food crisis in the new era

Under the new development model of "dual circulation," it is essential to ensure absolute food security and to nip potential risks in the bud regarding food production and supply issues. In the face of extreme natural environments and a complex international situation, timely emergency measures should be taken and appropriate preparations should be made. To this end, this paper proposes the following suggestions on how to ensure China's food security: First, focus on agricultural production to enhance the overall production capacity and ensure a sustainable food supply. Second, break through key technologies such as "bottleneck" grain breeding and selection, and agricultural machinery equipment, using technological innovation and information exchange as means to achieve large-scale development of grain production. Third, from the perspectives of agricultural and industrial production, pay attention to the issue of food quality and safety. Fourth, in terms of grain import and grain reserve settings, consider both unblocking the grain path and hiding grain among the people.

A near-infrared fluorescent molecular rotor for viscosity detection in biosystem and fluid beverages

Viscosity is closely associated with physiological and pathological processes, as well as food quality. Herein, a novel fluorescent molecular rotor, BMCY-V, was presented and applied for detection of viscosity. BMCY-V contained a benzoindole unit as electron donor and a malononitrile group as acceptor. In low-viscous solvents, the rotor can freely rotate, leading to dissipation of excited-state energy. In high-viscous media, however, the free rotation of the rotor is severely restricted, thus reducing non-radiative transition and resulting in significantly enhanced fluorescence intensity. BMCY-V is extremely sensitive to viscosity, showing about 3968 times increase of fluorescence intensity at 728 nm from water to 95 % glycerol. Due to the excellent photophysical property such as near-infrared emission, BMCY-V was successfully used to visualize viscosity in live cells and in liver tissues. In addition, BMCY-V can also evaluate the thickening effect of various thickeners and visualize the changes of viscosity during deterioration of fluid drinks.

Food insecurity and unemployment as mediators of the relationship between the COVID-19 pandemic and psychological well-being in young South Africans with HIV

BackgroundPoor psychological well-being, including depression, anxiety, and low self-esteem, is both prevalent among young South Africans living with HIV and associated with poor HIV clinical outcomes. By impacting food insecurity and employment, the COVID-19 pandemic may have influenced psychological well-being in this population. This analysis sought to examine whether food insecurity and unemployment mediated the relationship between study cohort (pre- versus during-pandemic) and psychological well-being in our sample of young South Africans living with HIV.MethodsThis was a secondary analysis comparing baseline data from two cohorts of young South Africans ages 18–24 from the Cape Town and East London metro areas who tested positive for HIV at clinics (or mobile clinics) either before or during the COVID-19 pandemic. Baseline sociodemographic, economic, and psychological outcomes were analyzed through a series of bivariate logistic regression and mediation analyses. All data were analyzed in 2023 and 2024.ResultsReported food anxiety, insufficient food quality, and insufficient food quantity were lower in the cohort recruited during the COVID-19 pandemic than those recruited before the pandemic (p < 0.001). Higher levels of food insecurity predicted higher depressive and anxiety symptoms and lower self-esteem. Food anxiety, insufficient food quality, and insufficient food quantity, but not unemployment, mediated the relationship between study cohort and depressive symptoms, anxiety symptoms, and self-esteem.ConclusionFood insecurity may have decreased amongst our sample of young people during the COVID-19 pandemic. Our findings build on our understanding of how the psychological well-being of young people living with HIV was affected by the COVID-19 pandemic and may lend support to interventions targeting food insecurity to improve psychological well-being in this population.

Exploring the critical attributes of robot chef restaurants and their impact on customer perceived value: a mixed-methods study

Purpose This study aims to explore the key attributes of robot chef restaurants and their influencing factors from the perspective of customers and analyzes how these key attributes affect customer perceived value. Design/methodology/approach A mixed-methods research design was used in this study. Using 473 online reviews and ratings (Study 1), the research summarized customers’ evaluations on three types of attributes (environment, service and food) and identified the key attributes along with their influencing factors. Subsequently, through field questionnaires (Study 2) involving 269 actual customers, structural equation modeling was used to analyze how the identified key attributes and their influencing factors impact customer perceived value. Findings This study reveals that customers in robot chef restaurants prioritize food attributes, particularly valuing food authenticity alongside food quality. In contrast to traditional restaurants, customers’ evaluations of food attributes in robot chef restaurants are significantly influenced by the competence of robot chefs. Notably, customers’ negative attitudes toward robots diminish the positive effects on both food quality and food authenticity. Practical implications To enhance customer perceived value, robot chef restaurants should concentrate on food attributes. They can achieve this by fostering a high-quality, authentic food experience through the elevation of robot chefs’ competence and by providing customer education. Originality/value This study expands research on the customer experience in robotic restaurants by proposing an integrated model determining factors that affect the perceived customer value.

Real-time and multiplexed detection of sodium and potassium ions using PEDOT:PSS OECT microarrays integrated with ion-selective membranes

In recent years, poly(3,4-ethylenedioxythiophene): poly(styrenesulfonic acid) (PEDOT: PSS)-based organic electrochemical transistors (OECTs) have been intensively studied, and various applications have been explored, such as neural interfaces, cell electrophysiological recording and wearable electronics. Furthermore, PEDOT: PSS OECTs have gained attention for monitoring ion concentrations, such as sodium (Na+) and potassium (K+), across various fields, including environmental monitoring, clinical diagnostics, food quality control and even sweat monitoring. However, multiplexed sensing of such ions with high sensitivity and selectivity is still challenging. Therefore, this work presents a multiplexed sensing of ions with high sensitivity and selectivity utilizing PEDOT: PSS OECTs integrated with ion-selective membranes (ISMs). First, a microscale fabrication method for manufacturing OECT arrays based on PEDOT: PSS is described, and then the integration of Na+ and K+ISMs on OECT microarrays using the spin coating technique is introduced. A microfluidic cell was integrated with the OECTs for real-time measurement of Na+ and K+ ion concentrations in a controlled flow-through manner. Following this, the influence of the membrane composition and thickness on the sensing performance of the OECTs was statistically investigated. The OECTs displayed a consistent linear response towards the detected ion type in a concentration range from 1 to 100 mM, while exhibiting notable selectivity against the undesired ions. Our results indicate that a reduction in membrane composition and thickness leads to an increase in sensitivity, with the drawback of a decrease in selectivity for ion concentration detection. We optimized the ISMs for both ion types and utilized them on one and the same array for multiplexed monitoring of Na+ and K+ ion concentrations.

Multifunctional honeysuckle extract/attapulgite/chitosan composite films containing natural carbon dots for intelligent food packaging

In order to fulfill people's requirements for food quality and safety, it is a promising strategy to develop intelligent biodegradable food packaging materials. Herein, honeysuckle extracts/attapulgite/chitosan composite films containing natural carbon dots were fabricated for intelligent food packaging. Different characterization techniques were employed to study the obtained composite films, while the physicochemical properties, optical properties, antibacterial and antioxidant activities of composite films were determined. The obtained composite films presented good mechanical, antibacterial and antioxidant properties, and the antibacterial ratios of composite films against Escherichia coli and Staphylococcus aureus were 99.27 ± 0.18 % and 98.85 ± 0.65 %, respectively. When the added amount of honeysuckle extracts/attapulgite nanocomposites was 4.76 %, the tensile strength and elongation at break of composite films reached 24.9 ± 2.35 MPa and 64.8 ± 2.11 %, respectively, which were obviously higher than that of pure chitosan film. Furthermore, the composite films exhibited excellent UV shielding and blue fluorescence properties, as well as pH-sensitivity due to the presence of caffeoquinic acid-based natural carbon dots derived from honeysuckle extract. Therefore, the composite films indicated a potential application for intelligent food packaging.

Exploring aquaculture related traits of the grooved carpet shell (Ruditapes decussatus) in relation to other bivalve species using Dynamic Energy Budget theory

To assess the potential of the grooved carpet shell (Ruditapes decussatus) for aquaculture in Europe, we used Dynamic Energy Budget (DEB) theory to perform extensive parametrization on the species and compared its energy allocation strategy with those of commonly farmed bivalve species: mussels (Mytilus edulis and Mytilus galloprovincialis), oysters (Ostrea edulis and Magallana gigas), the common cockle (Cerastoderma edule), and great scallop (Pecten maximus). The comparison was based on DEB primary parameters relevant to aquaculture production, such as maximum assimilation rate and kappa, which represents the fraction of energy allocated to maintenance and growth, and compound parameters like the von Bertalanffy growth coefficient and maximum storage density. Furthermore, we evaluated the production efficiency at the population level, which represents the ratio of assimilated energy converted into biomass. Our results revealed notable differences in energy utilization strategies among species. However, uncertainties in parameter estimation and environmental factors challenge the direct translation of these parameters to real-world aquaculture, therefore our interpretation focuses on how these parameters might influence a species’ potential for aquaculture. The grooved carpet shell exhibits a balanced energy allocation strategy with a low growth coefficient and low maintenance costs, leading to high production efficiency. Similarly, the common mussel focuses on growth with significant biomass investment over reproduction, while the Pacific oyster and Mediterranean mussel prioritize reproductive development. The flat oyster and scallop demonstrate rapid growth at the cost of the low production efficiencies. The grooved carpet shell and mussels face constraints such as limited reserves, making them comparatively more susceptible to low food quality and quantity. In contrast, high storage densities in species like the common cockle, scallop, and Pacific oyster suggest resilience to fluctuating food conditions. These findings, along with both agreements and discrepancies with existing literature, highlight the need for further experimental research to refine DEB parameters and enhance their application in aquaculture. Overall, the DEB framework proves effective for exploring aquaculture traits across species and underscores the need for additional work on temperature-related processes, life-history events, and morphological variation.

Carbon and Nitrogen Sources Influence Parasitic Responsiveness in Trichoderma atroviride NI-1.

Parasitic species of Trichoderma use hydrolytic enzymes to destroy the host cell wall. Preferent carbon and nitrogen sources suppress the expression of genes related to parasitism. Here, different nutrients were evaluated in the parasitic isolated NI-1, which was identified as Trichoderma atroviride. The genes cbh1 and chb2 (cellobiohydrolases), bgl3.1 (endoglucanase), and pra1 and prb1 (proteinases) were poorly expressed during the interaction between NI-1 and Phytophthora capsici on PDA. However, gene expression improved on minimal medium with preferent and alternative carbon sources. Dextrin and glucose stimulated higher transcript levels than cellulose, sucrose, and glycerol. Also, ammonium stimulated a stronger parasitic responsiveness than the alternative nitrogen sources. During interaction against different phytopathogens, NI-1 detects their host differentially from a distance due to the cbh1 and cbh2 genes being only induced by P. capsici. The pra1 and ech42 genes were induced before contact with Botrytis cinerea and Rhizoctonia solani, while when confronted with P. capsici they were stimulated until contact and overgrowth. The prb1 and bgl3.1 genes were induced before contact against the three-host assayed. Overall, T. atroviride prefers to parasitize and has the capacity to distinguish between an oomycete and a fungus, but nutrient quality regulates its parasitic responsiveness.

Child and Adult Care Food Program: Family Childcare Home Providers’ Perceptions of Impacts of Increased Meal and Snack Reimbursement Rates during the COVID-19 Pandemic

Introduction: The U.S. Child and Adult Care Food Program (CACFP) provides tiered reimbursements for healthy foods for children at participating family childcare homes (FCCH). Higher tier 1 reimbursements are for providers who operate in low-income communities or who are themselves living on a low income. All FCCHs received a higher rate to address food insecurity during the COVID-19 pandemic. Methods: A survey was administered in the spring of 2023 to a randomly selected sample of licensed California FCCHs to assess the perceived impacts of the increased reimbursement on CACFP participation and anticipated challenges with reinstated tiered rates. A total of 518 surveys (261 tier 1, 257 tier 2) were analyzed using linear or logistic regression, adjusting for confounders. Results: Among tier 1 and tier 2 providers combined, over half reported lowering out-of-pocket spending for food (59%) and serving greater variety (55%) and quality (54%) of foods. Tier 2 providers reported experiencing more benefits (p &lt; 0.05) and tended to be more likely to implement optional CACFP best practices (although not significantly different between tiers). Most FCCH providers found reimbursement rates were inadequate before (83%) the pandemic; this amount decreased to 54% post-pandemic for tier 1 and tier 2 providers combined. Conclusions: The temporary CACFP reimbursement positively impacted the perceived quality and variety of foods served to children, especially among tier 2 providers. Increased reimbursements for all FCCHs may ensure children have access to the healthy meals and snacks provided by the CACFP.

The relationship between the deterioration of frying oil and the generation of hazards during frying

Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg−1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg−1 and 5.18 μg·kg−1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production.

Unveiling the positive impacts of the genus Rhodococcus on plant and environmental health

Organic farming has emerged as a sustainable solution to the adverse effects (diminished nutritional value, compromised food quality, environmental contamination, and public health hazards) that are usually associated with harmful chemical pesticides. To overcome such loss, one must explore the plant-associated microbes that are the naturally occurring root commensal and could positively improve crop health. In this review, we highlight the importance of the bacterial genus Rhodococcus, a subset of Actinobacteria that carries immense potential in enhancing crop yield and is associated with bioremediation of toxic pesticides and other chemicals to improve soil health. However, it has been noticed that few species of Rhodococcus are pathogenic for the plant (R. fascians) as well as humans/animals (R. equi). But still, the majority of Rhodococcus isolates are found to be non-pathogenic and carry substantial beneficial traits. Here, we have attempted to comprise those beneficial traits of the different members of the genus Rhodococcus. The main emphasis of this review article is to explore the major areas such as enzyme production, phytohormone synthesis, growth regulation, siderophore production, bioremediation, organic compound degradation, and environmental pollution control. Opinions towards the applications of advanced methodologies for utilizing the cumulative prospective potential of the genus Rhodococcus have also been discussed in the different sections of the review. Conclusively, this article gathers the scattered information from the past and recent literature about this bacteria and provides the future direction about how it can improve plant/soil health and eliminate toxic chemicals and environmental pollutants.

Multifunctional performance of chitosan/soy protein isolation-based films impregnated carbon dots/anthocyanin derived from purple hull pistachio for tracking and extending the shelf life of fish

The present study aimed to develop a sustainable biopolymer film that exhibits active and intelligent properties. The chitosan/soy protein isolation (Cs/SPI) based film was prepared by blending purple hull pistachio anthocyanin (PHPA) with carbon dots (CDs), which were synthesized using a by-product from purple hull pistachio (PHP) extraction. PHPA and CDs were shown to be compatible with the Cs/SPI biopolymer films. The resulting matrix was a homogeneous film with improved physico-mechanical properties. The biopolymer films were characterized by their various desirable properties, including 100% UV protection, potent antibacterial activity against S.aureus and E. coli strains with inhibition zonoe about 22.1 ± 36±0.24 mm and 20.36 ± 0.21 mm, respectively, and strong antioxidant properties (DPPH; 82.3 ± 0.1 % and ABTS; 90.6 ± 0.1 %). The film was also found to exhibit distinguishable colorimetric responses to pH 2–12 buffers and volatile ammonia. The packaging test of CS/SPI/PHPA/PHP-CDs film in scenario one (intelligent assay) for evaluation through fish freshness monitoring showed that the film's color changed from light pink (fresh fish) to yellow/brownish (spoilage fish) during storage at 4 °C and 25 °C. Also, scenario two (active assay) at 4 °C showed the ability to increase the shelf life of fish up to 12 days. The study demonstrated that the biopolymer films have exhibited exceptional adaptability, making it a highly promising option for prompt and effective on-site detection of food quality. Furthermore, the film's capacity to prolong the shelf life of fish and reduce the rate of quality degradation during storage positions it as an outstanding contender for multifunctional film applications in the food industry.

Cultural Familiarity and Its Impact on Customer Satisfaction and Brand Awareness

This study investigates the impact of food quality, service quality, pricing strategy, and marketing initiatives on patron satisfaction and brand recognition of Indonesian restaurants in Taiwan. It also examines how cultural familiarity moderates these relationships. A structured survey was conducted among 400 international patrons who dined at Indonesian eateries in Taiwan. Data were analyzed using Structural Equation Modelling (SEM) with Partial Least Squares (PLS) and moderation analysis. Findings reveal that food quality and pricing strategy significantly enhance customer satisfaction, while service quality and marketing efforts do not. Cultural familiarity strengthens the positive effect of food quality on satisfaction. This study underscores the importance of maintaining high food quality, implementing effective pricing strategies, and leveraging cultural familiarity for Indonesian restaurant owners in Taiwan. The research highlights the role of cultural factors in customer perceptions, contributing to the discourse on marketing strategies in the competitive food industry. The sample's focus on foreign customers in Taiwan may limit the broader applicability of the findings. Future research should consider factors like ambiance, location, and menu diversity for a comprehensive understanding of customer satisfaction and brand awareness

How Does Aversion to Insects Intersect with Sustainable Production and Consumption?

Abstract Damage by insect pests reduces the quantity and quality of harvestable food, making pest management a major challenge for sustainable food production. Perception of insects in association with food is known to cause negative emotions including disgust and fear. These negative emotional responses are likely to alter perception and reduce enjoyment of food. Here, we introduce the concept of insect pests and highlight some of the ways that pests reduce the quality and quantity of harvestable food. Next, we discuss the different sensory properties of food, emotional responses to food and how different factors can impact humans’ perception of food products. Finally, we share the results of our study where the intersection of disgust and sensory perception is explored through an exploration of the blueberry maggot ( Rhagoletis mendax ), a fly that lays eggs in ripening blueberries. Collectively this work demonstrates that merely learning about the existence of an insect pest negatively impacts the perception of fresh fruit, in terms of taste characteristics, and emotional response. These results reinforce the necessity of effective pest management to ensure that consumers maintain a positive affinity towards foods. Information © The Authors 2024

Can Agricultural Support and Protection Subsidy Policies Promote High-Quality Development of Grain Industry? A Case Study of China

The issue of grain quality has attracted increasing attention with the gradual growth and stabilization of grain output. We take the successive agricultural support and protection subsidy policies introduced in 2015 as a quasi-natural experiment and use a multi-period double-difference model to analyze a panel of data from 298 prefecture-level cities in China from 2007 to 2020. Our findings confirm that implementing agricultural support protection subsidy policies has had initial success regarding grain output growth and quality improvement at the point of contradiction. This success is also due to its scale and technology effects, which can ensure that grain output and quality have achieved growth. The level of agricultural machinery also plays a crucial positive role in the impact of the subsidy policy on food production and food security. Further heterogeneity analysis shows that the impacts of agricultural support and protection subsidy policies on food quality and yield security differ significantly across different geographic regions, food crop production, and pollutant type levels. Therefore, the positive impact of subsidy policies on the food industry should be better promoted to enhance the sustainability and competitiveness of agriculture.

The structural properties of “Huilou” yam starch fermented with five microbial species

In this study, we employed two lactic acid bacterial species, two yeast species, and Bacillus amyloliquefaciens to ferment “Huilou” yam starch. The aim was to explore the effects of fermentation time and microbial species on the structural properties of yam starch. The results showed that fermentation caused an increase in relative crystallinity (29.23 %–37.98 %) compared with native starch (25.69 %). The fermentation process altered the thermal properties of yam starch, leading to higher enthalpy of gelatinization values compared with unfermented starch. Notably, an absorption peak of native starch shifted from 992 cm−1 to 1015 cm−1 upon 2-day fermentation by Bacillus amyloliquefaciens and 5-day fermentation by Lactobacillus plantarum or Pediococcus pentococcus, associated with an increase in the presence of amorphous structures in yam starch. “Huilou” yam starch obtained through lactic acid bacterial fermentation exhibited a significant presence of organic acids, whereas samples derived from Bacillus amyloliquefaciens fermentation were primarily affected by amylase activity. Following yeast fermentation, organic acids and amylase were observed, albeit with relatively low influence. This research reveals that microbial fermentation can potentially alter the structural characteristics of yam starch, which can improve the quality of yam starch-based foods.

Review of Bio-Based Biodegradable Polymers: Smart Solutions for Sustainable Food Packaging.

Conventional passive packaging plays a crucial role in food manufacturing by protecting foods from various external influences. Most packaging materials are polymer-based plastics derived from fossil carbon sources, which are favored for their versatility, aesthetic appeal, and cost-effectiveness. However, the extensive use of these materials poses significant environmental challenges due to their fossil-based origins and persistence in the environment. Global plastic consumption for packaging is expected to nearly triple by 2060, exacerbating the ecological crisis. Moreover, globalization has increased access to a diverse range of foods from around the world, heightening the importance of packaging in providing healthier and safer foods with extended shelf life. In response to these challenges, there is a growing shift to eco-friendly active packaging that not only protects but also preserves the authentic qualities of food, surpassing the roles of conventional passive packaging. This article provides a comprehensive review on the viability, benefits, and challenges of implementing bio-based biodegradable polymers in active food packaging, with the dual goals of environmental sustainability and extending food shelf life.

Wellness tourism destination loyalty formation: the role of mental health and eudaimonic well-being

PurposeWellness tourism is growing in importance as increasing numbers of travelers place a priority on their health and well-being by traveling. This study examined the relationships between wellness tourism destination attributes, perceived quality, perceived mental health, eudaimonic well-being, overall satisfaction and behavioral loyalty to corroborate a model explaining wellness tourism destination loyalty in Thailand.Design/methodology/approachThe conceptual model of this study was examined using a survey research design. The survey questionnaire was distributed to Chinese tourists who had previously traveled to Thailand and engaged in wellness tourism activities during their trip.FindingsThe findings revealed that healthful food choices, core facilities and staff service significantly influenced perceived quality. This perceived quality was a crucial factor in determining perceived mental health, which in turn impacted eudaimonic well-being. Overall satisfaction was directly influenced by perceived quality, perceived mental health and eudaimonic well-being. Additionally, perceived quality had a direct effect on behavioral loyalty.Practical implicationsWith the growing global interest in wellness and travel, this study offers valuable insights for tourism marketers in Thailand to enhance their wellness tourism strategies. Tourism organizations should emphasize the quality of food, facilities and staff service to attract wellness-oriented travelers.Originality/valueThis study highlights the interconnectedness of perceived quality, good mental health and eudaimonic well-being. High-quality experiences contribute to improved mental health and in turn enhance eudaimonic well-being.

Orange carbon dot nanomaterial as optical/visual sensing platforms for morin and a biomass booster for plant seedlings

The precise regulation of morin levels in both diet and medicine is essential to evaluate the nutritional quality of food. Furthermore, plant yield is attracting considerable attention in the agricultural and herbal industries. Accordingly, the sensing platforms based on orange S and N co-doped carbon dots (SNCDs) were developed to detect morin through photoluminescence signals in aqueous solutions, solid matrices, and zebrafish. These sensing platforms exhibited excellent selectivity toward morin and possessed good anti-interference abilities, achieving limits of detection with 0.31 and 0.19 μM in the aqueous solution and solid state, respectively. Furthermore, the application of the as-prepared SNCDs at low concentration enhanced plant growth (using soybean seedlings as a model). The biological effects may be attributed to the promotion of light reaction and excess light reaction-induced injury. These findings offer novel insights into potential applications of SNCDs in sustainable agriculture and environmental monitoring.