Carbon Dots in Food Packaging and Preservation
- 1st Edition - December 1, 2025
- Imprint: Elsevier
- Editor: Jong Whan Rhim
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 4 3 9 4 0 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 3 9 4 1 - 4
Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challe… Read more
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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.
- Provides a detailed overview of the basic principles and unique properties of carbon dots (CDs) relevant to food packaging and preservation
- Introduces the latest innovations in CDs, including new manufacturing methods relevant to applications in food packaging technology
- Addresses common challenges in food packaging, offering sustainable and effective solutions for safer food storage and longer shelf life
Materials scientists, food scientists, and academic and industrial researchers interested in the fields of sustainable materials, functional materials, and active food packaging
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
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
- Edition: 1
- Published: December 1, 2025
- Imprint: Elsevier
- Language: English
JR
Jong Whan Rhim
Prof. Rhim earned his Ph.D. in Food Engineering from North Carolina State University, USA, in 1988. He completed his M.Sc. in Food Engineering at the Korea Advanced Institute of Science and Technology (KAIST) in 1980 and his B.Sc. at Yonsei University, South Korea, in 1977. He has been a professor at the Department of Food and Nutrition, Kyung Hee University, South Korea , since 2017. Prior to this, he was a professor in the Department of Food Engineering at Mokpo National University, where he also served as department head.
Prof. Rhim held visiting scholar positions at the School of Packaging, Michigan State University, USA, and the Department of Biological Systems Engineering, University of Nebraska, USA. Additionally, he led the Food Packaging Lab at Miwon Co. Ltd. and worked as a research scientist in the Food Chemistry Lab at the Korea Institute of Science and Technology (KIST).
At Kyung Hee University, he established a cutting-edge Food Packaging Laboratory. His extensive expertise includes food packaging innovation and food engineering advancements.