The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial?

Abstract

Carbon dots (CDs), which are emerging as versatile nanomaterials, have gained interest in food packaging and preservation due to their sustainable origin and multifunctional characteristics, such as antimicrobial, antioxidant, and UV-protective properties. CDs can be synthesized from biomass and have been proposed as functional additives to packaging material to improve the safety and shelf life of the packaged food. Despite these benefits, concerns are raised about their potential toxicity when leached into foods, especially since they belong to the nanomaterial category. Interestingly, foodborne CDs, which are naturally formed in heat-processed foods and have been consumed by humans for centuries, add a new complexity to the debate. Although there is no definitive evidence linking these endogenous CDs to adverse health effects, some studies suggest their potential to interfere with metabolism in animal models. In addition, the presence of hazardous substances in thermally processed foods, such as polycyclic aromatic hydrocarbons (PAHs), may further complicate safety assessment. This review addresses the paradox of CD from food and packaging sources, highlighting its dual role as both a potentially toxic agent and a beneficial functional material. More extensive research is essential to fully understand the long-term effects of CD on human health and to determine whether its use in food packaging is truly safe or beneficial.