Carbon dots synthesis from kombucha beverage procuvtion waste and investigation of its potential to use as active food packaging

This thesis focuses on the synthesis of carbon dots using SCOBY, which is a byproduct of Kombucha, and investigates their potential use as active food packaging. The synthesized carbon dots are ml for their morphological and structural properties using TEM, UV/visible spectrophotometry, and FTIR (analysis. TEM imaging reveals the formation of homogeneous spherical carbon dots with a size range of 9.27-9.41 nm. The UV/visible absorption spectrum confirms the successful synthesis of carbon dots with strong UV-absorbing properties. FTIR spectrum provides information about the surface structures of the carbon dots. In the subsequent step, cytotoxicity values of carbon dots are measured using the L929 mouse fibroblast cell line. At low concentrations, no toxic effects are observed, while a slight increase in toxicity is detected at higher concentrations. Then, films are formed by adding carbon dots to a solution of sodium alginate and CMC (Carboxymethyl Cellulose) at different concentrations. The film samples exhibit significant antioxidant activity through the DPPH method. Furthermore, the films are found to possess antimicrobial activity against L. monocytogenes. These findings indicate the potential of carbon dots derived from Kombucha waste as active food packaging with antimicrobial properties. This thesis makes significant contributions to the sustainable and resourceful utilization of waste materials, offering eco-friendly and effective solutions for the future packaging industry.