Nano packaging with carbon quantum dots and essential oil nanocapsules prolongs shelf life of fresh cut Kale.

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 we

SUBMITTER: Mirzajani F 

PROVIDER: S-EPMC12914043 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature