Research Progress in Preparation and Application in Intelligent and Active Packaging of Carbon Dots from Food Processing By-products

被引：1
作者：
Ding K. [1 ,2 ]
Ge S. [1 ,2 ]
Kong H. [1 ,2 ]
Wang R. [3 ]
Shan Y. [1 ,2 ]
Ding S. [1 ,2 ]
机构：
[1] Longping Branch, College of Biology, Hunan University, Changsha
[2] Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha
[3] College of Food Science and Technology, Hunan Agricultural University, Changsha
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 23期
关键词：
carbon dots; food packaging; food preservation; natural polymer; processing by-products;
D O I：
10.7506/spkx1002-6630-20221221-210
中图分类号：
学科分类号：
摘要：
As an emerging nanoparticle, carbon dots (CDs) have been widely used in the fields of chemical sensing, biological imaging, drug delivery, photocatalyst and food detection due to its superior biocompatibility and photoluminescence. Food processing by-products come from a wide range of sources and are easy to obtain. Moreover, the surface of CDs prepared from food processing by-products is usually rich in functional groups and miscellaneous elements, imparting excellent photocatalytic, antioxidant and antibacterial properties to CDs. In recent years, CDs have been used as food packaging additives to enhance the ultraviolet (UV) shielding, mechanical, antioxidant and antibacterial properties of food packaging. In this paper, the types of food processing by-products that can be used to prepare CDs and natural polymer-based films added with CDs and the application of CDs in active and intelligent packaging are reviewed in order to provide guidance for the preparation of CDs from food processing by-products and its application in food packaging. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：202 / 214
页数：12
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