Discovered in 2004, carbon dots have garnered a major attention due to their unique optical properties, nanoscale size, and cost-effectiveness. Their potential uses are applicable for bioimaging, electronics, and the food industry. Carbon dots are promising tools for detecting contaminants, identifying harmful bacteria, and monitoring essential nutrients. Here, we review the safety risks associated with applying carbon dots in the food industry, focusing on their integration into global food safety frameworks. We highlight recent advancements in the detection capabilities of carbon dots, showcasing their sensitivity and specificity in identifying foodborne pathogens and contaminants. We discuss strategies to mitigate potential health risks, such as optimizing carbon dot synthesis to minimize their toxicity and ensuring thorough regulatory assessments. Current research shows that carbon dots improve food safety, but research is needed to address safety concerns and ensure consumer confidence.

Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.

The global food industry is facing growing pressure to enhance food safety, extend shelf life, minimize waste, and adopt environmentally sustainable packaging solution. Nanotechnology offers innovative ways to meet these demands by enabling the creation of smart and sustainable food packaging systems. Due to their unique properties, nanomaterials can significantly enhance the functional performance of packaging by boosting mechanical strength, barrier efficiency, antimicrobial activity, and responsiveness to environmental stimuli. This review provides a comprehensive overview of nanomaterials used as smart and sustainable food packaging, focusing on their role in active and intelligent packaging systems. By integrating nanomaterials like metal and metal oxide nanoparticles, carbon-based nanostructures, and nano-biopolymers, packaging can now perform real-time sensing, spoilage detection, and traceability. These systems improve food quality management and supply chain transparency while supporting global sustainability goals. The review also discusses potential risks related to nanomaterials’ migration, environmental impact, and consumer safety, as well as the current regulatory landscape and limitations in industrial scalability. Emphasis is placed on the importance of standardized safety assessments and eco-friendly design to support responsible innovation. Overall, nano-enabled smart packaging represents a promising strategy for advancing food safety and sustainability. Future developments will require collaboration across disciplines and robust regulatory frameworks to ensure the safe and practical application of nanotechnology in food systems.

The increasing prevalence of toxic compounds in food, agriculture, and the environment presents a critical challenge to public health and ecological sustainability. Carbon nanodots (CNDs), with their excellent photoluminescence, biocompatibility, and ease of functionalization, have emerged as highly promising materials for developing advanced sensors that target hazardous substances. This review provides a comprehensive overview of the synthesis, functionalization, and sensing mechanisms of CND-based sensors, highlighting their versatile application in detecting toxic compounds such as heavy metals, pesticides, mycotoxins, and emerging contaminants. The article outlines recent advancements in fluorescence, electrochemical, and colorimetric detection strategies and presents key case studies that illustrate the successful application of CNDs in real-world monitoring scenarios. Furthermore, it addresses the challenges associated with reproducibility, scalability, selectivity, and sensor stability and explores future directions for integrating CNDs with smart and sustainable technologies. This review emphasizes the transformative potential of CNDs in achieving rapid, cost-effective, and environmentally friendly toxin detection solutions across multiple domains.

Allyl isothiocyanate (AITC) is a low-molecular-weight natural chemical predominantly obtained from the autolysis of sinigrin, a glucosinolate found in cruciferous vegetables like mustard, horseradish, and wasabi. AITC has sparked widespread interest due to its various biological actions, which include strong antioxidant, anti-inflammatory, antibacterial, and anticancer capabilities. This compound offers promising potential in several fields, particularly in food preservation, medicine, and enhancing food quality through natural means. AITC’s effectiveness against a broad spectrum of microorganisms, including foodborne pathogens and spoilage agents, makes it an attractive natural alternative to synthetic preservatives. The potential to extend the shelf life of perishable foods makes AITC an important tool for food production, meeting rising customer demand for natural additives. In addition to its antimicrobial effects, AITC demonstrates significant anti-inflammatory activity, reducing levels of pro-inflammatory cytokines and modulating key signaling pathways, which could make it valuable in managing chronic inflammatory conditions. Furthermore, emerging research highlights its potential in cancer prevention and treatment, as AITC has been demonstrated to induce apoptosis and inhibit cell increase in several cancer cell lines, offering a natural approach to chemoprevention. This review delves into the chemical structure, metabolism, and bioavailability of freshly produced AITC, providing a comprehensive overview of its beneficial properties. Challenges related to AITC’s volatility, dosage optimization, and regulatory considerations are also discussed, alongside future research directions to enhance the stability and efficacy of AITC-based formulations. The findings underscore AITC’s role as a versatile bioactive compound with known potential to support human health and the sustainable food industry.