Green-derived carbon dots: A potent tool for biosensing in food safety.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-01-01 Epub Date: 2023-05-10 DOI:10.1080/10408398.2023.2208209

Qian Xu, Fangbin Xiao, Hengyi Xu

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引用次数: 0

Abstract

The impact of food contaminants on ecosystems and human health has attracted widespread global attention, and there is an urgent need to develop reliable food safety detection methods. Recently, carbon dots (CDs) have been considered as a powerful material to construct sensors for chemical analysis. Based on the concept of resource conversion and sustainable development, the use of natural, harmless, and renewable materials for the preparation of CDs without the involvement of chemical hazards is a current hot topic. This paper reviews the research progress of green-derived CDs and their application in food safety biosensing. The fabrications of green-derived CDs using various biomasses are described in detail, and the application of CDs especially the sensing mechanisms of photoluminescence, colorimetric, electrochemiluminescence and other sensors are provided. Finally, existing shortcomings and current challenges as well as prospects for food safety monitoring are discussed. We believe that this work provides strong insight into the application of CDs in the sensing of various contaminants.

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绿色碳点：食品安全生物传感的有效工具。

食品污染物对生态系统和人类健康的影响已引起全球广泛关注，因此迫切需要开发可靠的食品安全检测方法。最近，碳点（CD）被认为是构建化学分析传感器的一种功能强大的材料。基于资源转化和可持续发展的理念，利用天然、无害、可再生的材料制备不涉及化学危害的碳点是当前的热门话题。本文综述了绿色衍生光盘的研究进展及其在食品安全生物传感中的应用。详细介绍了利用各种生物质制备绿色衍生光盘的方法，并介绍了光盘的应用，尤其是光致发光、比色、电致发光等传感器的传感机理。最后，还讨论了食品安全监控方面存在的不足、目前面临的挑战以及发展前景。我们相信，这项工作为光盘在各种污染物传感中的应用提供了有力的启示。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.