Functional ingredients have multiple health benefits for humans, but are sensitive to oxidative degradation during manufacture and storage, and have poor chemical stability and reduced bioaccessibility.

Drug-resistant bacteria are caused by antibiotic abuse and/or biofilm formation and have become a threat to the food industry. Carbon dot (CD)-based nanomaterials are a very promising tools for combating pathogenic and spoilage bacteria, and they possess exceptional and adjustable photoelectric and chemical properties. In view of the rapid development of CD-based nanomaterials and their increasing popularity in the food industry, a comprehensive and updated review is needed to summarize their antimicrobial mechanisms and applications in foods. This review discusses the synthesis of CDs, antimicrobial mechanisms, and their applications for extending the shelf life of food. It includes the synthesis of CDs using small molecules, polymers, and biomass. It also discusses the different antimicrobial mechanisms of CDs and their use as antibacterial agents and carriers/ligands. CD-based materials have proven effective against pathogenic and spoilage bacteria in food by inhibiting planktonic bacteria and biofilms. Optimization of the production parameters of CDs can help them achieve a full-spectral response, but degradability still requires further research.