掺杂不同杂原子的碳量子点的表征及其对抑制鲜切土豆褐变的影响

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

摘要

本研究旨在探讨不同杂原子掺杂碳量子点（CQDs）对水果和蔬菜褐变的影响。用杂原子氮、硒、钙、钾、硼分别合成了5种不同的CQDs。分别用透射电镜、傅里叶变换红外光谱、紫外吸收光谱、荧光光谱和x射线光电子能谱对其结构进行了表征。然后，评估了它们的体外抗氧化能力，并使用表现出最强抗氧化能力的杂原子掺杂CQDs来确定防止新切土豆褐变的最佳浓度。结果表明，钙掺杂CQDs （Ca-CQDs）具有最高的体外抗氧化能力。在1.00 mg/mL浓度下，Ca-CQDs显著抑制马铃薯多酚氧化酶、过氧化物酶和酪氨酸酶活性，降低丙二醛水平，提高苯丙氨酸歧化酶活性、总酚含量和2,2-二苯基-1-picrylhydrazyl和2,2- azno -bis（3-乙基苯并噻唑-6-磺酸）自由基清除能力，有效减少马铃薯褐变。

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

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.