食品基碳量子点的制备、生物活性及其在食品包装中的应用

碳量子点是一种尺寸小于10 nm的新型碳纳米材料,因其优异的光学特性受到国内外学者的广泛关注。目前用于合成碳量子点的食品主要来自果蔬及其制品、乳及乳制品、肉及肉制品和水产品及其制品等。一步水热合成法是制备食品基碳量子点最常用的方法。因此,食品基碳量子点相比于化学材料合成的碳量子点具有易于合成、价格低廉、绿色无毒、生物相容性好等优势。并且食品基碳量子点表面通常带有丰富的官能团与杂元素,赋予了碳量子点更优异的抗癌、抗氧化和抗菌等功能活性。目前在生物医学、功能性材料、食品检测等领域广泛应用。近年来,由于食品基碳量子点优异的抗氧化、抗菌和光学活性已被添加到食品包装系统中,增强食品包装紫外屏蔽、抗氧化和抗菌等性能。本文综述了以食品为原料的碳量子点制备方法和原料来源,探讨了食品基碳量子点的优势及其生物活性,以及添加食品基碳量子点的活性包装在果蔬等食品保鲜中的应用,为食品碳量子点的绿色制备及其在活性包装中的应用提供参考和理论依据。

Preparation, bioactivity and application in food packaging of food-based carbon quantum dots

Carbon dots are a new type of carbon nanomaterials with a size smaller than 10 nm, which have attracted widespread attention from scholars both domestically and internationally due to their excellent optical properties. At present, the food used for synthesizing carbon quantum dots mainly comes from fruits and vegetables and their products, dairy and dairy products, meat and meat products, and aquatic products and their products. The one-step hydrothermal synthesis method is the most commonly used method for preparing food based carbon quantum dots. Therefore, compared to carbon quantum dots synthesized from chemical materials, food based carbon quantum dots have advantages such as easy synthesis, low cost, green and non-toxic properties, and good biocompatibility. Moreover, the surface of food based carbon quantum dots usually contains abundant functional groups and impurities, endowing them with superior functional activities such as anti-cancer, antioxidant, and antibacterial. Currently, it is widely used in biomedical, functional materials, food testing and other fields. In recent years, due to the excellent antioxidant, antibacterial, and optical activities of food based carbon quantum dots, they have been added to food packaging systems to enhance the UV shielding, antioxidant, and antibacterial properties of food packaging. This article reviews the preparation methods and raw material sources of food based carbon quantum dots, explores the advantages and biological activities of food based carbon quantum dots, as well as the application of active packaging with food based carbon quantum dots in the preservation of fruits and vegetables, providing reference and theoretical basis for the green preparation of food based carbon quantum dots and their application in active packaging.