Characterization of carbon quantum dots doped with various heteroatoms and their influence on inhibiting the browning of fresh-cut potatoes

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101440

Yefei Gu , Xinhua Zhang , Yanfang Zhang, Jin Shang, Meng Lv, Xiaoan Li, Fujun Li

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引用次数: 0

Abstract

This study aimed to explore how various heteroatom-doped carbon quantum dots (CQDs) influence the browning of fruits and vegetables. Five different CQDs were synthesized with the heteroatom nitrogen, selenium, calcium, potassium, and boron, respectively. Their structures were separately characterized using transmission electron microscope, fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, fluorescence spectroscopy, and X-ray photoelectron spectroscopy. Then, their in vitro antioxidant capacities were assessed, and the heteroatom-doped CQDs that exhibited the strongest antioxidant capacities was used to determine the optimal concentrations for preventing browning in freshly cut potatoes. The findings revealed that calcium-doped CQDs (Ca-CQDs) exhibited the highest antioxidant capacity in vitro. At a concentration of 1.00 mg/mL, Ca-CQDs significantly inhibited the activities of potato polyphenol oxidase, peroxidase, and tyrosinase, lowered malondialdehyde levels, and enhanced the activity of phenylalanine dismutase, total phenol content, and free radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), effectively reducing browning in potatoes.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.