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<p>Whey, a liquid by-product of cheese and paneer manufacturing, poses substantial environmental challenges and disposal issues for the dairy industry. Therefore, exploring novel strategies to utilize whey for the development of value-added products is crucial at this time. The present study aims to valorize paneer whey by synthesizing whey-derived carbon quantum dots (W-CQDs) using a one-step hydrothermal method, and to evaluate their structural and <i>in-vitro</i> functional attributes for potential multifaceted applications in futuristic food systems. Facile hydrothermal synthesis of W-CQDs from whey yielded 0.4&#xa0;g/mL. Characterization techniques revealed the quasi-spherical shape, uniform distribution, and small size of W-CQDs (7.1&#xa0;nm). The zeta potential and mean hydrodynamic diameter values underscored the stability and consistency of the nanoparticles. The W-CQDs exhibited strong blue fluorescence under UV illumination (365&#xa0;nm), with a fluorescence emission peak at 440&#xa0;nm. The advanced spectroscopic techniques confirmed the formation and surface functionalization of the W-CQDs. Additionally, XRD analysis highlighted their amorphous nature, and XPS analysis revealed a composition of 65.40% carbon, 3.90% nitrogen, and 29.04% oxygen, confirming nitrogen doping. Biological assays demonstrated the excellent biocompatibility of W-CQDs, as they were non-hemolytic and non-toxic to HT-29 cells, even at higher concentrations. Functionally, the W-CQDs showed potent anti-oxidant activity and moderate anti-bacterial properties in a dose-dependent manner against tested foodborne pathogens and spoilage bacteria. Furthermore, they exhibited significant <i>in-vitro</i> biofilm inhibition against foodborne <i>S. aureus</i> and <i>E. coli</i>, underscoring their potential in combating biofilm-associated contamination in food chain. Overall, these findings provide comprehensive insights into the structural, functional, and <i>in-vitro</i> safety features of W-CQDs, and thereby calls for their futuristic food applications as antagonistic nano-structures to combat the microbial proliferation. However, further development of W_CQDs based anti-microbial/ anti-oxidant formulations and their in-depth safety assessment of W-CQDs using <i>in-vivo</i> model are required for their specific applications in field.</p>

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Hydrothermal synthesis and characterization of carbon quantum dots from paneer whey and evaluation of their in-vitro safety, anti-oxidant and antagonistic properties

  • 期刊论文

  • 发表日期：

    2025年5月27日

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  • Basavaprabhu Haranahalli Nataraj,
  • Saurabh Kumar Srivastava,
  • Shubham Vishwakarma,
  • Rashmi Hogarehalli Mallappa,
  • Avanish Singh Parmar

摘要

Whey, a liquid by-product of cheese and paneer manufacturing, poses substantial environmental challenges and disposal issues for the dairy industry. Therefore, exploring novel strategies to utilize whey for the development of value-added products is crucial at this time. The present study aims to valorize paneer whey by synthesizing whey-derived carbon quantum dots (W-CQDs) using a one-step hydrothermal method, and to evaluate their structural and in-vitro functional attributes for potential multifaceted applications in futuristic food systems. Facile hydrothermal synthesis of W-CQDs from whey yielded 0.4 g/mL. Characterization techniques revealed the quasi-spherical shape, uniform distribution, and small size of W-CQDs (7.1 nm). The zeta potential and mean hydrodynamic diameter values underscored the stability and consistency of the nanoparticles. The W-CQDs exhibited strong blue fluorescence under UV illumination (365 nm), with a fluorescence emission peak at 440 nm. The advanced spectroscopic techniques confirmed the formation and surface functionalization of the W-CQDs. Additionally, XRD analysis highlighted their amorphous nature, and XPS analysis revealed a composition of 65.40% carbon, 3.90% nitrogen, and 29.04% oxygen, confirming nitrogen doping. Biological assays demonstrated the excellent biocompatibility of W-CQDs, as they were non-hemolytic and non-toxic to HT-29 cells, even at higher concentrations. Functionally, the W-CQDs showed potent anti-oxidant activity and moderate anti-bacterial properties in a dose-dependent manner against tested foodborne pathogens and spoilage bacteria. Furthermore, they exhibited significant in-vitro biofilm inhibition against foodborne S. aureus and E. coli, underscoring their potential in combating biofilm-associated contamination in food chain. Overall, these findings provide comprehensive insights into the structural, functional, and in-vitro safety features of W-CQDs, and thereby calls for their futuristic food applications as antagonistic nano-structures to combat the microbial proliferation. However, further development of W_CQDs based anti-microbial/ anti-oxidant formulations and their in-depth safety assessment of W-CQDs using in-vivo model are required for their specific applications in field.