Alginate based films integrated with nitrogen-functionalized carbon dots and layered clay for active food packaging applications

The applications of alginate derived from seaweed polysaccharide in food packaging are restricted due to their inherent deficient antibacterial, antioxidant and UV barrier properties. In this study, nitrogen-functionalized carbon dots (NCDs) with active functions (0.5–3 %) and layered clay (1 %) with barrier property were introduced to construct alginate based active films via solution casting method. The results showed that the synthesized spherical NCDs had a particle size of 2–3 nm, and the internal structure of NCDs was similar to graphene, with a large number of active groups (-NH 2 , -OH, etc.) on the surface. Infrared analysis revealed that NCDs could form strong hydrogen bonds with alginate matrix, which slowed down the deterioration of mechanical properties and reduced the surface wettability . With the addition of NCDs, active functions and surface hydrophobicity of the active films were enhanced significantly ( P  < 0.05). When the amount of NCDs reached 3 %, UV barrier, antioxidant and antibacterial properties of the active films were increased by 50.0 %, 61.1 % and 70.1 %, respectively. The addition of NCDs could enhance the anti-browning ability of alginate based coatings and extend the shelf life of banana significantly. Therefore, a suitable amount of NCDs (1–2 %) and layered clay (1 %) can synergistically improve comprehensive performance of alginate based films and promote their food packaging application used as active films/inner coatings.