ArticleFood chemistry: X2026
Coffee ground-derived carbon dots reinforced zein/PVDF electrospun nanofiber membranes with antioxidant and photodynamic antibacterial activities.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
Coffee grounds were utilized as a sustainable biomass precursor to synthesize carbon dots (CG-CDs), providing a value-added route for agro-industrial waste reutilization. The as-prepared CG-CDs were incorporated into a zein/polyvinylidene fluoride (PVDF) matrix, and multifunctional composite nanofiber membranes were fabricated by electrospinning. The influences of CG-CDs incorporation on membrane morphology, thermal behavior, mechanical performance, surface wettability, antioxidant activity, and photodynamic antibacterial properties were systematically evaluated. The results indicated that the incorporation of CG-CDs increased fiber diameter while maintaining a continuous fibrous morphology. In addition, the composite membranes exhibited improved thermal stability and increased hydrophilicity, while mechanical testing revealed a clear strength-flexibility trade-off, characterized by decreased tensile strength and increased elongation at break. More importantly, CG-CDs significantly strengthened the radical-scavenging activity of the membranes and enhanced the light-responsive antibacterial activity against
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