Encapsulation of Carbon Dots in a Core–Shell Mesh through Coaxial Direct Ink Writing for Improved Crop Growth

Abstract

Through coaxial direct ink writing, we fabricated a core−shell mesh system for the controlled release of carbon dots (C-dots). In the core ink, we developed an ink formulation with tuned viscosity using hydroxypropyl cellulose and polyethylene glycol to host C-dots. Polycaprolactone was employed as the main shell material, in combination with sodium alginate, to control the degradation rate of the shell. We investigated the degradation profile of the 3D-printed meshes and tracked the weekly release of C-dots in an aqueous medium by spectrofluorometry. We tested the efficacy of the C-dot release on plants by placing the meshes in transparent soil with Triticum aestivum L. seeds. We observed the in vivo translocation of the C-dots in the plant using confocal microscopy. We measured the root elongation and shoot length to assess the effect of C-dots on plant growth. Our study revealed that the plants exposed to C-dots grew 2.5-fold faster than the control group, indicating that C-dots are promising nanofertilizers for aggrotech and non-toxic fluorescent biolabels for in vivo applications.

Effects of multifunctional cerium-doped carbon dots on photosynthetic capacity and nutritional quality of lettuce

“…23 Many studies have shown that CDs have great potential in promoting plant growth, such as promoting growth and development, regulating plant photosynthesis, and improving plant stress resistance. 24–29 Kou et al have discovered that the activation of aquaporin-encoding genes by CDs can expedite seed germination, stimulate roots and hypocotyl elongation in seedlings, and enhance mineral element absorption and photosynthesis to improve both yield and nutritional quality in mature plants. 30 Tan et al have found that 100 mg L −1 N-CDs increased the chlorophyll a content by 12.68%, electron transport rate by 38.61%, and Rubisco activity by 60.61%, which significantly promoted the biomass accumulation (41.70%) and increased the nutrient content of lettuce.…”