{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T19:29:57Z","timestamp":1792006197389,"version":"4.4.0"},"reference-count":63,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,15]],"date-time":"2025-08-15T00:00:00Z","timestamp":1755216000000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Conversion of agro\u2010waste into carbon dots (CDs) transforms biomass into sustainable nanomaterials, enabling advanced applications in packaging and ensuring food safety. Bambara groundnut pericarp powder (BGPP) was hydrothermally processed at 200\u00b0C for varying durations (3\u201312\u00a0h) to synthesize BGP\u2010CDs. BGP\u2010CDs exhibited differences in size (1.34\u201315.02\u00a0nm), shape, and chemical composition, as characterized by transmission electron microscopy (TEM) and Fourier transform infrared (FTIR) analyses. All samples exhibited excellent optical properties, including photoluminescence and UV barrier capability. Notably, BGP\u2010CDs\/3 (synthesized for 3\u00a0h) at 100\u00a0\u00b5g\/mL demonstrated the highest UV\u2010blocking efficiency against UV\u2010A (35.62%) and UV\u2010B (92.64%) lights. BGP\u2010CDs synthesized for 12\u00a0h exhibited remarkable antimicrobial activities against selected species (\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      ,\n                      <jats:italic>Listeria monocytogenes<\/jats:italic>\n                      ,\n                      <jats:italic>Aspergillus flavus<\/jats:italic>\n                      , and\n                      <jats:italic>Aspergillus parasiticus<\/jats:italic>\n                      ) due to their nanoscale size; however, their reduced size negatively impacted human cell viability. Antioxidant activity was highest in BGP\u2010CDs synthesized for 6\u00a0h (BGP\u2010CDs\/6), as determined by different assays. Incorporating BGP\u2010CDs\/6 (4%,\n                      <jats:italic>w\/w<\/jats:italic>\n                      ) into gelatin\/polylactic acid (PLA) bilayer film enhanced UV and water barrier properties, antioxidant capacity, and antibacterial efficacy compared to the control film. Additionally, Asian seabass slices (AS\u2010S) packaged in pouches made from active bilayer film had the maintained color with negligible pH change. Microbial growth and lipid oxidation in AS\u2010S were retarded as indicated by the lower rise in total viable count (TVC) and psychrophilic bacterial count (PBC) as well as thiobarbituric acid reactive substances (TBARS) values over 12 days of storage at 4\u00b0C. Thus, the developed multifunctional packaging film offers an innovative strategy that could impede the quality loss of perishable fish slices.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70469","type":"journal-article","created":{"date-parts":[[2025,8,15]],"date-time":"2025-08-15T08:25:05Z","timestamp":1755246305000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Bambara Groundnut Pericarp\u2013Derived Carbon Dots: Reinforcement of Gelatin\/PLA Bilayer Films and Their Function as Preservative in Packed Asian Seabass Slices"],"prefix":"10.1111","volume":"90","author":[{"given":"Gokulprasanth","family":"Murugan","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI), Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Krisana","family":"Nilsuwan","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI), Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6722-1789","authenticated-orcid":false,"given":"Jun Tae","family":"Kim","sequence":"additional","affiliation":[{"name":"BioNanocomposite Research Center, Department of Food and Nutrition Kyung Hee University  Seoul Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1787-5391","authenticated-orcid":false,"given":"Jong\u2010Whan","family":"Rhim","sequence":"additional","affiliation":[{"name":"BioNanocomposite Research Center, Department of Food and Nutrition Kyung Hee University  Seoul Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7797-6886","authenticated-orcid":false,"given":"Tao","family":"Yin","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan Hubei P. 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