生物质碳点在智能食品包装中的应用进展

IF 15.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Kehao Huang , Jiansheng Fu , Jihai Cai , Guozhi Ma , Jiwen Luo , Xiaoying Wang
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引用次数: 0

摘要

对智能食品包装日益增长的需求推动了人们对能够提供实时质量监控和产品保护的功能材料的兴趣。其中,碳点(cd),特别是来自生物质的碳点,由于其可调的荧光,生物相容性和环境响应性而成为有希望的候选者。然而,目前的研究缺乏一个系统的和综合的讨论如何cd可以合成,功能化,并设计为实际包装应用。本综述重点介绍了用于智能包装的生物质衍生cd的最新进展,重点是绿色和可扩展的合成方法,结构-性能关系和功能集成。关键方面,包括荧光行为,抗氧化和抗菌活性,以及环境响应性,讨论了它们如何促进机械和屏障性能增强,新鲜度指示,食品保存和防伪。本文进一步探讨了生物质基cd的安全性、可生物降解性和监管问题。主要发现和结论生物质衍生cd具有增强包装性能和对食品质量变化做出智能响应的多功能特性。当加入到生物聚合物基质中时,CDs可以提高抗拉强度、紫外线屏蔽、水蒸气和氧气阻隔性能,同时还可以作为新鲜度监测、食品保存和防伪的活性剂。挑战仍然存在于优化荧光稳定性,提高产量和发射可调节性,并确保与包装基质的兼容性。未来的工作应该是开发在冷链和弱光条件下保持稳定的多响应cd,以及将生物质组成与性能联系起来的标准化生产方法。这些进步将提高可重复性,降低成本,并使大规模使用成为可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Advances in biomass-based carbon dots for smart food packaging applications

Background

The increasing demand for smart food packaging has driven interest in functional materials that can provide real-time quality monitoring and product protection. Among them, carbon dots (CDs), especially those derived from biomass, have emerged as promising candidates due to their tunable fluorescence, biocompatibility, and environmental responsiveness. However, current research lacks a systematic and integrated discussion of how CDs can be synthesized, functionalized, and engineered for practical packaging applications.

Scope and approach

This review highlights recent advances in biomass-derived CDs for smart packaging, with a focus on green and scalable synthesis methods, structure-property relationships, and functional integration. Key aspects, including fluorescence behavior, antioxidant and antimicrobial activities, and environmental responsiveness, are discussed in terms of how they contribute to mechanical and barrier properties reinforcement, freshness indication, food preservation, and anti-counterfeiting. The review further examines the safety, biodegradability, and regulatory issues of biomass-based CDs.

Key findings and conclusions

Biomass-derived CDs exhibit multifunctional properties that enhance packaging performance and enable intelligent responses to food quality changes. When incorporated into biopolymer matrices, CDs can improve tensile strength, UV shielding, and water vapor and oxygen barrier properties, while also acting as active agents for freshness monitoring, food preservation, and counterfeit prevention. Challenges remain in optimizing fluorescence stability, improving yield and emission tunability, and ensuring compatibility with packaging matrices. Future work should develop multi-responsive CDs that remain stable in cold-chain and low-light conditions, along with standardized production methods linking biomass composition to performance. These advances will improve reproducibility, lower costs, and enable large-scale use.
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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