Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods

被引：81
作者：
Sun, Yanan [1 ,2 ]
Zhang, Min [1 ,3 ]
Bhandari, Bhesh [4 ]
Yang, Chaohui [5 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi, Jiangsu, Peoples R China
[3] Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi, Jiangsu, Peoples R China
[4] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia
[5] Yangzhou Ye Chun Food Prod & Distribut Co, R&D Ctr, Yangzhou, Jiangsu, Peoples R China
来源：
FOOD REVIEWS INTERNATIONAL | 2022年 / 38卷 / 07期
基金：
国家重点研发计划;
关键词：
CQDs; heteroatom doping; biological toxicity; food detection; antibacterial activity; SENSITIVE FLUORESCENT SENSOR; MICROWAVE-ASSISTED SYNTHESIS; LABEL-FREE DETECTION; GREEN SYNTHESIS; SELECTIVE DETECTION; FACILE SYNTHESIS; NANODOTS; PROBES; ACID; NANOPARTICLES;
D O I：
10.1080/87559129.2020.1818255
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Carbon quantum dots (CQDs) are category of novel carbon nanomaterials, which have gradually attracted attention due to their unique properties. CQDs have obvious advantages such as water solubility, modifiability, photochemical property, easy surface modification, antibacterial activity and good biocompatibility. In this paper, the formation mechanism and doping synthesis methods of CQDs are summarized. This review also highlights the biological toxicity, antibacterial properties and application of CQDs in the detection of heavy metals, antibiotics, pathogens, pesticide residues and prohibited additives in food, nutritional functional components, and fresh-keeping of fruits and vegetables.
引用
收藏
页码：1513 / 1532
页数：20
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