Biofabrication of carbon quantum dots and their food packaging applications: a review

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-05-10 DOI:10.1007/s10068-023-01309-x

Velu Manikandan, Sea Cheol Min

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引用次数: 1

Abstract

Carbon quantum dots (CQDs) are an emerging class of novel carbon nanomaterials (< 10 nm). These zero-dimensional CQDs have recently invoked significant interest due to their high fluorescence ability, strong electronic conductivity, biocompatibility, excellent chemical stability, non-toxicity, and environmental safety. Bio-fabrication of CQDs from organic resources remains attractive owing to their excellent functional properties. An emerging class of CQDs is fabricated by various conventional methods. However, these methods need many chemical agents and instrument facilities. Bio-fabrication of CQDs has a lot of benefits because of its simple fabrication and eco-friendly. Therefore, the green synthesized CQDs are considered optimistic candidates for developing novel functional materials for food packaging applications. Thus, it is important to investigate the latest update on green-based CQDs for food packaging applications. This current review paper discusses the physicochemical properties of CQDs, the bio-fabrication of CQDs, and the fluorescent properties of CQDs along with their food packaging applications.

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碳量子点的生物制备及其食品包装应用综述

碳量子点(CQDs)是一类新兴的碳纳米材料(10nm)。这些零维CQDs由于其高荧光能力、强电子导电性、生物相容性、优异的化学稳定性、无毒性和环境安全性而引起了人们的极大兴趣。利用有机资源生物制备CQDs因其优异的功能特性而具有广泛的应用前景。采用各种传统方法制备了一类新兴的CQDs。然而，这些方法需要许多化学试剂和仪器设备。生物制备CQDs具有制备简单、环保等优点。因此，绿色合成CQDs被认为是开发新型食品包装功能材料的乐观候选材料。因此，研究绿色cqd在食品包装应用中的最新进展是很重要的。本文综述了CQDs的理化性质、生物制备CQDs的方法、CQDs的荧光特性及其在食品包装中的应用。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.