Carbon quantum dots (CQDs) have entered the world of food science and technology (FST) as a low-cost, sustainable, biodegradable, and functional nanoparticle alternative. In the last 5 years, a large number of articles (more than 100) regarding CQD synthesis from food waste and its valorization in FST were published in peer-reviewed journals. CQD properties depend upon the type of the precursor, synthesis method, size, and processing parameters. In the literature, there have been numerous application areas of CQDs offered for FST, especially in the last 5 years. This review study aims to combine and summarize all the information related to FST in one article. Therefore, this comprehensive review article provides a thorough summary of (i) the CQD food waste precursors, (ii) their synthesizing methods, (iii) the properties, and (iv) the application areas in FST. It also discusses and identifies some research needs. Graphical Abstract

With shrinking size of electronic devices, increasing performance and accompanying heat dissipation, there is a need for efficient removal of this heat through packaging materials. Polymer materials are attractive packaging materials given their low density and electrical insulating properties, but they lack sufficient thermal conductivity that inhibits heat transfer rate. Hexagonal boron nitride (BN) possesses excellent thermal conductivity and is also electrically insulating, therefore BN-filled polymer composites were investigated in this study. Results showed successful continuous extrusion of BN-filled linear low-density polyethylene through micro-textured dies that is a scalable manufacturing process. Through-thickness thermal conductivity measurements established that 30 vol% BN content led to an over 500% increase in thermal conductivity over that of pure polymer. Textured film surface provided about a 50% increase in surface area when compared with non-textured films. This combination of increased surface area and enhanced thermal conductivity of BN-filled textured films indicates their potential application for improved convective thermal transport.

Polypropylene (PP) fibers are heavily used in disposable nonwovens fabrics because of their desirable properties and low-cost, but they are not biodegradable. With the goal of reducing non-biodegradable plastic waste in the environment, the primary aim of this study was to produce fibers with reduced content of PP for disposable fabrics by incorporating soy flour, a bio-based renewable material. An optimum processing temperature of 190 °C was established, and thin fibers with a diameter under 60 µm were successfully melt-spun. Inclusion of compatibilized soy (SFM) at 30 wt% resulted in fibers with a tensile modulus of 674 ± 245 MPa and a yield strength of 18 ± 4 MPa. At 15 wt% SFM, fiber tensile modulus and yield strength were 914 ± 164 and 29 ± 3, respectively. Although lower than those of neat PP fibers (1224 ± 136 MPa and 37 ± 3 MPa), these SFM/PP fiber properties are suitable for nonwoven applications. Additionally, partial presence of soy particulates on fiber surface imparted enhanced water absorption and colorability properties to the fibers while imparting the fibers the feel of natural fibers.Although more difficult to produce, soy-PP fibers possessed similar properties as compared to those of than soy-PE fibers reported in earlier studies.