A comprehensive review on carbon dot synthesis and food applications

Carbon dots, also referred to as (CDs), are versatile nanomaterials that have demonstrated significant promise in food applications, particularly in enhancing food safety and sustainability. They can be utilized for a variety of tasks, including contaminant detection and bioimaging, due to their unique properties, such as biocompatibility and tunable fluorescence. For CDs to be used in the food industry, their sources and synthesis methods especially those made from agricultural waste are crucial. CDs can be made using hydrothermal, microwave, and thermal pyrolysis processes, and they usually involve renewable resources like fruits and vegetables. Using agro-waste is not only a sustainable source for CD production, but it also supports a circular economy. Due to CDs' high sensitivity in identifying contaminants and foodborne pathogens, food safety measures are enhanced. Ensuring the safety and quality of food items depends on their ability to monitor essential nutrients. Research indicates that CDs derived from biomass, such as polysaccharides, exhibit low levels of cytotoxicity, rendering them appropriate for use in food applications. Despite their promising potential in food applications, standardizing synthesis methods and ensuring consumer safety remain challenges. Furthermore, CD-food ingredient interactions may interfere with sensing applications, necessitating further investigation. This review focuses on the recent advancements in CD synthesis and their emerging applications in food safety monitoring, quality assessment, and preservation. • CDs are used in food detection, quality analysis, additives, pH measurement, and packaging. • Highlights recent developments in CD synthesis and unique optical properties. • Promotes further research on CDs for enhancing food safety and shelf life.