Research progress on application of food-borne carbon points in food preservation

  • NIU Kaixin ,
  • YAO Fei ,
  • CHEN Fusheng
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(Zhongyuan Food Laboratory, Luohe 462000, China)

Received date: 2024-08-22

  Revised date: 2024-10-09

  Online published: 2025-08-01

Abstract

Carbon dots (CDs) constitute a class of zero-dimensional nanomaterials, comprising dispersed quasi-spherical carbon particles that exhibit excellent photoluminescence, antimicrobial, antioxidant, and biocompatibility properties.In recent years, a considerable number of researchers have elected to blend food-borne CDs into food packaging films or coating agents with the objective of extending the shelf life of fresh food, based on the favourable antimicrobial, antioxidant, and biocompatibility properties of CDs.In this review, the synthesis methods of CDs are reviewed, the preparation of food-borne CDs is described, and the applications of smart active packaging and coating agents with added CDs in the field of food preservation as well as the safety of CDs are summarised, with a view to providing some references for the development of the applications of CDs in the field of food preservation.

Cite this article

NIU Kaixin , YAO Fei , CHEN Fusheng . Research progress on application of food-borne carbon points in food preservation[J]. Food and Fermentation Industries, 2025 , 51(14) : 391 -398 . DOI: 10.13995/j.cnki.11-1802/ts.040826

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