Synthesis of carbon nanomaterials from vegetables

This chapter looks into new horizons of sustainable nanotechnology developed through innovative carbocentrism that focuses on the development of carbon based nanomaterials from different categories of vegetables. This chapter is centered on the green synthesis of vegetable-derived sweet potato, garlic, lemon, and radish into carbon dots (CDs), graphene sheets, and carbon quantum dots through hydrothermal and aqueous extraction methods. To surpass traditional methods of nanomaterial synthesis, researchers are developing vegetable-derived nanomaterials that possess unique properties such as fluorescence and ranging surface functionalities. Such practices are recommended for reducing environmentally hazardous substances while upholding important eco-friendly principles and sustainable accountable nanotechnology. These methodologies address the misuse of dangerous substances and provides effective eco friendly approaches which emphasize new direction towards sustainable nanotechnology. The versatility of these vegetable-derived carbon nanomaterials is evident in their applications, spanning from biomedical fields, such as drug delivery and bioimaging to environmental monitoring, particularly in the selective detection of metal ions. The advancements of medical technology are much needed in society today that is being more particular about green approaches and innovations. This will the help low toxic and biocompatible nanomaterials live up to their full potential for eco-friendly biomedical technologies. This chapter serves as a comprehensive exploration of the synthesis, applications, and broader implications of carbon nanomaterials from vegetables, providing valuable insights into the evolving landscape of green nanotechnology.