{"title":"碳点纳米传感器:推进食品溯源,促进可持续环境发展","authors":"Zaryab Shafi , Vinay Kumar Pandey , Rahul Singh , Sarvesh Rustagi","doi":"10.1016/j.foodcont.2024.110693","DOIUrl":null,"url":null,"abstract":"<div><p>The increasing complexity of global food networks and the possible hazards of fraud, foodborne diseases, and environmental damage highlight the need for strong food traceability systems. Nanoscale carbonaceous materials known as ‘carbon dots’ (CDs), have attracted interest due to their special optical qualities, biocompatibility, and capacity for surface functionalization. Due to these characteristics, Carbon Dots are perfect candidates for the creation of nanosensors that can track and identify indications at every stage of the manufacturing and distribution of food. Innovative solutions are required since conventional systems frequently fail to provide comprehensive and real-time information throughout the food supply chain. There are many different uses for Carbon Dots-based nanosensors in food traceability applications. These nanosensors can be designed to track the origins of food items, detect viruses, identify counterfeit goods, and monitor storage conditions. They are a vital tool for guaranteeing the security, authenticity, and quality of the food supply because of their great sensitivity, selectivity, and quick reaction. The overall objective of sustainable development is in line with the ecologically friendly characteristics of Carbon Dots. Various types of Carbon Dots and their working mechanism has been described in this review.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Carbon dots-nanosensors: Advancement in food traceability for a sustainable environmental development\",\"authors\":\"Zaryab Shafi , Vinay Kumar Pandey , Rahul Singh , Sarvesh Rustagi\",\"doi\":\"10.1016/j.foodcont.2024.110693\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The increasing complexity of global food networks and the possible hazards of fraud, foodborne diseases, and environmental damage highlight the need for strong food traceability systems. Nanoscale carbonaceous materials known as ‘carbon dots’ (CDs), have attracted interest due to their special optical qualities, biocompatibility, and capacity for surface functionalization. Due to these characteristics, Carbon Dots are perfect candidates for the creation of nanosensors that can track and identify indications at every stage of the manufacturing and distribution of food. Innovative solutions are required since conventional systems frequently fail to provide comprehensive and real-time information throughout the food supply chain. There are many different uses for Carbon Dots-based nanosensors in food traceability applications. These nanosensors can be designed to track the origins of food items, detect viruses, identify counterfeit goods, and monitor storage conditions. They are a vital tool for guaranteeing the security, authenticity, and quality of the food supply because of their great sensitivity, selectivity, and quick reaction. The overall objective of sustainable development is in line with the ecologically friendly characteristics of Carbon Dots. Various types of Carbon Dots and their working mechanism has been described in this review.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524004109\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524004109","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Carbon dots-nanosensors: Advancement in food traceability for a sustainable environmental development
The increasing complexity of global food networks and the possible hazards of fraud, foodborne diseases, and environmental damage highlight the need for strong food traceability systems. Nanoscale carbonaceous materials known as ‘carbon dots’ (CDs), have attracted interest due to their special optical qualities, biocompatibility, and capacity for surface functionalization. Due to these characteristics, Carbon Dots are perfect candidates for the creation of nanosensors that can track and identify indications at every stage of the manufacturing and distribution of food. Innovative solutions are required since conventional systems frequently fail to provide comprehensive and real-time information throughout the food supply chain. There are many different uses for Carbon Dots-based nanosensors in food traceability applications. These nanosensors can be designed to track the origins of food items, detect viruses, identify counterfeit goods, and monitor storage conditions. They are a vital tool for guaranteeing the security, authenticity, and quality of the food supply because of their great sensitivity, selectivity, and quick reaction. The overall objective of sustainable development is in line with the ecologically friendly characteristics of Carbon Dots. Various types of Carbon Dots and their working mechanism has been described in this review.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.