Application of Carbon Quantum Dots in Food Business: A Comprehensive Review

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-04-23 DOI:10.1002/efd2.70054

Muhammad Sadiq Naseer, Ali Imran, Qaswaa Yousif Jameel, Ashok Kumar Bishoyi, Faiyaz Ahmed, Ahmed Elawady, Pranchal Rajput, Fakhar Islam, Tahir Zahoor, Abdela Befa Kinki, Saima Naz

{"title":"Application of Carbon Quantum Dots in Food Business: A Comprehensive Review","authors":"Muhammad Sadiq Naseer, Ali Imran, Qaswaa Yousif Jameel, Ashok Kumar Bishoyi, Faiyaz Ahmed, Ahmed Elawady, Pranchal Rajput, Fakhar Islam, Tahir Zahoor, Abdela Befa Kinki, Saima Naz","doi":"10.1002/efd2.70054","DOIUrl":null,"url":null,"abstract":"<p>The growing demand for efficient, accurate, and affordable methods of evaluating food safety has led scholars to look into cutting-edge analytical techniques. Carbon quantum dots, or CQDs, have shown great promise in the real-time detection and measurement of heavy metals, herbicides, and pathogens, among other pollutants. These are newly discovered blooming carbon nanoparticles that are smaller than 10 nm. The several techniques for creating CQDs from different carbon sources have been compiled in this review paper. The manufacture of CQDs in the food industry has both significant advancements and apparent challenges. Although food waste can be used to create CQDs, research is still ongoing to determine how feasible and scalable these processes are. Despite the fact that CQDs have demonstrated potential in enhancing food safety and quality, further studies are essential to optimize their application in the food industry. This review will be very helpful to researchers and professionals who want to develop CQDs to fight food-related issues.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0000,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70054","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70054","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The growing demand for efficient, accurate, and affordable methods of evaluating food safety has led scholars to look into cutting-edge analytical techniques. Carbon quantum dots, or CQDs, have shown great promise in the real-time detection and measurement of heavy metals, herbicides, and pathogens, among other pollutants. These are newly discovered blooming carbon nanoparticles that are smaller than 10 nm. The several techniques for creating CQDs from different carbon sources have been compiled in this review paper. The manufacture of CQDs in the food industry has both significant advancements and apparent challenges. Although food waste can be used to create CQDs, research is still ongoing to determine how feasible and scalable these processes are. Despite the fact that CQDs have demonstrated potential in enhancing food safety and quality, further studies are essential to optimize their application in the food industry. This review will be very helpful to researchers and professionals who want to develop CQDs to fight food-related issues.

Abstract Image

查看原文本刊更多论文

碳量子点在食品工业中的应用综述

对高效、准确和负担得起的食品安全评估方法的需求日益增长，这促使学者们研究前沿的分析技术。碳量子点（CQDs）在重金属、除草剂和病原体等污染物的实时检测和测量方面显示出巨大的前景。这些是新发现的绽放的碳纳米颗粒，小于10纳米。本文综述了从不同碳源制备cqd的几种技术。在食品工业中，cqd的制造既有显著的进步，也有明显的挑战。虽然食物垃圾可以用来制造CQDs，但研究仍在进行中，以确定这些过程的可行性和可扩展性。尽管CQDs已显示出提高食品安全和质量的潜力，但仍需进一步研究以优化其在食品工业中的应用。这一综述将对想要开发CQDs来对抗食物相关问题的研究人员和专业人士有很大的帮助。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)