Synthesis of hydrothermal-assisted papaya peel-derived carbon quantum dots impregnated carboxymethyl cellulose and pectin crosslinked nanohydrogel for shelf-life enhancement of strawberry

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dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.contributor.authorThakur, Sweezee
dc.contributor.authorBains, Aarti
dc.contributor.authorKumar, Anil
dc.contributor.authorGoksen, Gulden
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorAli, Nemat
dc.contributor.authorKaushik, Ravinder
dc.date.accessioned2025-03-17T12:27:09Z
dc.date.available2025-03-17T12:27:09Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThis study focuses on utilizing papaya peel to produce carbon quantum dots (PP-CQDs) via a hydrothermal method and the PP-CQDs are subsequently embedded into carboxymethyl cellulose and pectin nanohydrogel to enhance the shelf-life of strawberries. The synthesis of PP-CQDs was found to be optimal under conditions of 12 h and 200 degrees C, resulting in a quantum yield of 39.15% and an average particle size of 4.16+0.07 nm. The PP-CQDs had intense blue luminescence and a peak absorbance at 262 nm when exposed to UV light. They also displayed unique fluorescence emission at 260 nm and excitation at 526 nm. Particle size was not significant for both control (176.4 + 0.18 nm) and PP-CQDs embedded nanohydrogel (175.8 + 0.09 nm). The PP-CQDs nanohydrogel composite demonstrated high cell viability (95.12+0.78 to 98.43+0.96 %) as well as excellent antibacterial efficacy against pathogenic Staphylococcus aureus bacteria during time-kill and anti-quorum activity. Both types of coated strawberries exhibited non-significant differences in weight loss (16.85+0.18 and 16.34 +0.39 %) as compared to uncoated strawberries (20.87+0.42 %) during storage. The firmness of both coated strawberries was found to be significantly higher as compared to uncoated samples, while strawberries coated with composite nanohydrogel showed enhanced microbial stability. Overall, PP-CQDs embedded nanohydrogel could be a promising coating material to enhance the shelf-life of highly perishable fruits.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R734]
dc.description.sponsorshipSupport of Central Instrument Facility, Lovely Professional Univer-sity is gratefully acknowledged and Authors are thankful to the Re-searchers Supporting Project number (RSPD2024R734) , King Saud University, Riyadh, Saudi Arabia for supporting this study.
dc.identifier.doi10.1016/j.ijbiomac.2024.137591
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid39542314
dc.identifier.scopus2-s2.0-85210101531
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.137591
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2099
dc.identifier.volume283
dc.identifier.wosWOS:001367911200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectNanohydrogel
dc.subjectEdible coating
dc.subjectFluorescent
dc.subjectHydrothermal
dc.subjectAntimicrobial
dc.titleSynthesis of hydrothermal-assisted papaya peel-derived carbon quantum dots impregnated carboxymethyl cellulose and pectin crosslinked nanohydrogel for shelf-life enhancement of strawberry
dc.typeArticle

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