Zhao Linlin, Zhang Min, Mujumdar Arun S, Wang Haixiang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2023;63(24):6738-6756. doi: 10.1080/10408398.2022.2039896. Epub 2022 Feb 17.
Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.
碳点（CDs）具有两个独特的优势：一是易于低价合成，二是具有理想的物理和化学性质，如尺寸超小、表面官能团丰富、无毒/低毒、良好的生物相容性、出色的抗菌和抗氧化活性等。这些优势为新型食品包装增强剂和食品防腐剂的开发提供了机遇。本文系统综述了用于增强食品包装物理性能的碳点研究，包括增强机械强度、紫外线（UV）阻隔性能和防水性能。还综述了用于制备具有抗氧化和/或抗菌性能的活性包装以及具有感知食品新鲜度能力的智能包装的碳点研究。此外，分析了碳点作为防腐剂的抗氧化和抗菌性能，并讨论了碳点作为涂层剂和纳米级食品添加剂对延长食品样品保质期的作用。还简要综述了碳点的安全性和释放行为。
