This study incorporates the formation of carbon quantum dots (CQDs) via a hydrothermal approach, recording the first-time use of castor leaves as a natural precursor. The used precursor offers various benefits including novelty, abundance, elemental composition, and biocompatibility. CQDs were further characterized with multiple techniques including high-resolution transmission electron microscope (HR-TEM), X-ray photoelectron microscopy (XPS), X-ray diffraction (XRD), Fouriertransform infrared spectroscopy (FTIR), Raman spectroscopy, UV–visible spectroscopy, Zeta analysis, and optical spectroscopy. They are fundamentally composed of carbon (71.37%), nitrogen (3.91%), and oxygen (24.73%) and are nearly spherical, and uniformly distributed with an average diameter of 2.7 nm. They possess numerous interesting characteristics like broad excitation/emission bands, excitation-sensitive emission, marvelous photostability, reactivity, thermo-sensitivity, etc. A temperature sensor (thermal sensitivity of 0.58% C− 1) with repeatability and reversibility of results is also demonstrated. Additionally, they were found selective and sensitive to ions in aqueous solutions. So, they are also utilized as a fluorescent probe for metal ion ( Fe3+) sensing. The lowest limit of detection (LOD) value for the current metal ion sensor is 19.1 μM/L.

This study explores internal and external factors that influence consumers’ novel food technology acceptance (NFTA). Findings suggest that the primary driver of the purchase intention of NFTA is hedonic motivation. Also, the level of trust in the food regulatory organizations can play a vital role in driving consumers’ NFTA.