Application Progress of Carbon Quantum Dot Composites in Fluorescent Detection of Food Safety

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Rongdi Li, Jiahui Yue, Fengmei Zhu, Jiefang Zhou, Xiaojing Liu
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引用次数: 0

Abstract

Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their unique optical properties, excellent biocompatibility, and cost-effectiveness. This review highlights recent advances in CQD-based composite materials and their applications in fluorescence detection, particularly in food safety. Combining CQDs with diverse materials enhances their fluorescence performance, stability, and selectivity, enabling the sensitive detection of various food contaminants. CQD composites offer significant improvements over conventional methods, including lower detection limits, faster response times, and broader applicability. Key areas of focus include the detection of pesticide residues, veterinary drug residues, heavy metal ions, and pathogenic bacteria in complex food matrices. Advanced doping and hybridization strategies, such as heteroatom incorporation, further optimize their optical and chemical properties. These innovations address critical challenges in food safety monitoring, paving the way for more effective and accessible detection technologies. Future developments in CQD composites are expected to expand their applications, ensuring enhanced food quality and public health protection.

碳量子点复合材料在食品安全荧光检测中的应用进展
碳量子点(CQDs)由于其独特的光学特性、优异的生物相容性和成本效益而成为一种有前途的纳米材料。本文综述了近年来基于cqd的复合材料及其在荧光检测中的应用,特别是在食品安全中的应用。将CQDs与多种材料结合,增强了CQDs的荧光性能、稳定性和选择性,可对多种食品污染物进行灵敏检测。与传统方法相比,CQD复合材料具有显著的改进,包括更低的检测限、更快的响应时间和更广泛的适用性。重点领域包括检测农药残留,兽药残留,重金属离子和致病菌在复杂的食品基质。先进的掺杂和杂化策略,如杂原子掺入,进一步优化了它们的光学和化学性质。这些创新解决了食品安全监测方面的关键挑战,为更有效和更容易获得的检测技术铺平了道路。CQD复合材料的未来发展有望扩大其应用范围,确保提高食品质量和公共卫生保护。
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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