ArticleScientific reports2026
Nano packaging with carbon quantum dots and essential oil nanocapsules prolongs shelf life of fresh cut Kale.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Sustainable Nanotechnology Approaches for Rapid Food Contaminant Detection and Future Food Safety Systems.Nanomaterials (Basel, Switzerland) · 2026Review
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4 authors.
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Abstract
Postharvest handling of fresh-cut leafy vegetables such as kale poses significant challenges due to rapid spoilage and nutrient degradation. This study explores the effectiveness of two nano-packaging strategies, carbon quantum dot (CQD) coatings and essential oil-based nano-capsules (EO-NCs), in preserving the quality and extending the shelf life of fresh-cut kale up to 40 days of refrigerated storage. CQD-treated samples demonstrated superior performance, exhibiting the lowest weight loss (5.50 g) compared to EO-NC treatments (11.92 g for Thymus daenensis Celak, 12.49 g for Bunium persicum) and the control (27.29 g). CQDs also retained higher levels of chlorophyll (12.61 mg g⁻¹ FW) and ascorbic acid (50.33 mg g⁻¹ FW), surpassing both EO-NC-treated and control samples. Microbial counts were significantly lower in CQD fresh-cut kale (130 CFU/ml), affirming its potent antimicrobial effect compared to EO-NCs and the untreated group (946 CFU/ml). CQDs effectively inhibited oxidative enzymes such as catalase (0.81 U/mg g FW) and polyphenol oxidase (0.79 U/g FW), contributing to reduced browning and spoilage. Antioxidant metrics, including total phenolic content (251.97 µg/ml) and DPPH radical scavenging activity (39.64%), were also enhanced with CQD treatment, highlighting its role in maintaining nutritional quality. While EO-NCs particularly those based on T. daenensis provided moderate preservation benefits, CQDs consistently outperformed them across all parameters. These findings underscore the potential of CQD-based nano-packaging as a promising strategy for enhancing food preservation, reducing waste, and supporting sustainability. Further studies are needed to evaluate commercial scalability, safety, and cost-effectiveness.
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