TY - JOUR
T1 - Synthesis and characterization of clove residue-derived carbon quantum dots
T2 - Application in Pickering emulsion with enhanced antibacterial properties
AU - Seo, Yong Seok
AU - Kang, Jun Won
N1 - Publisher Copyright:
© 2024 Elsevier B.V.
PY - 2025/1/1
Y1 - 2025/1/1
N2 - Clove essential oil exhibits excellent antibacterial properties; however, its application is limited by low water solubility. To overcome this, solid particle-based Pickering emulsions have been explored. Carbon quantum dots (CQDs), which are promising solid particles for food applications, have not been studied regarding their synthesis from residual biomass for forming Pickering emulsions. This study aimed to synthesize CQDs from clove residue left over after the extraction of essential oil, assess their emulsifying efficacy, and compare their antibacterial properties with those of a traditional emulsion employing Polysorbate 80 as a surfactant. Four types of CQDs were synthesized using ultrapure distilled water and ethanol, with analyses such as 1H NMR, XPS, and interfacial tension confirming that CQDs synthesized with 40 % ethanol were the most effective as emulsifying agents. Additionally, the unique characteristics of CQDs rendered the Pickering emulsion's surface relatively rough, which enhanced its interaction with bacteria and demonstrated potent antibacterial effects through disruption of the cell membrane. Consequently, this study suggests that the emulsifying efficiency and properties of Pickering emulsions can be tailored by controlling the surface properties of the solid particles.
AB - Clove essential oil exhibits excellent antibacterial properties; however, its application is limited by low water solubility. To overcome this, solid particle-based Pickering emulsions have been explored. Carbon quantum dots (CQDs), which are promising solid particles for food applications, have not been studied regarding their synthesis from residual biomass for forming Pickering emulsions. This study aimed to synthesize CQDs from clove residue left over after the extraction of essential oil, assess their emulsifying efficacy, and compare their antibacterial properties with those of a traditional emulsion employing Polysorbate 80 as a surfactant. Four types of CQDs were synthesized using ultrapure distilled water and ethanol, with analyses such as 1H NMR, XPS, and interfacial tension confirming that CQDs synthesized with 40 % ethanol were the most effective as emulsifying agents. Additionally, the unique characteristics of CQDs rendered the Pickering emulsion's surface relatively rough, which enhanced its interaction with bacteria and demonstrated potent antibacterial effects through disruption of the cell membrane. Consequently, this study suggests that the emulsifying efficiency and properties of Pickering emulsions can be tailored by controlling the surface properties of the solid particles.
KW - Antibacterial effect
KW - Carbon quantum dots
KW - Clove essential oil
KW - Pickering emulsion
KW - Residue biomass
UR - http://www.scopus.com/inward/record.url?scp=85211041443&partnerID=8YFLogxK
U2 - 10.1016/j.cej.2024.158247
DO - 10.1016/j.cej.2024.158247
M3 - Article
AN - SCOPUS:85211041443
SN - 1385-8947
VL - 503
JO - Chemical Engineering Journal
JF - Chemical Engineering Journal
M1 - 158247
ER -