Pumpkin peel particles keep food fresh longer than plastic
Discarded pumpkin skins can be converted into carbon nanoparticles that block ultraviolet light and bacteria, outperforming traditional polyethylene in preserving produce.
The outer skin of a pumpkin accounts for roughly ten percent of its total weight and is usually discarded as agricultural waste. However, these peels contain organic compounds that can be transformed into carbon quantum dots, which are nanoparticles measuring just ten nanometers in diameter. When these particles are integrated into biodegradable films made from gelatin and cellulose, they create a high performance packaging that actively protects food from decay.
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