Leta Tshiamo B, Adeyemi Jerry O, Fawole Olaniyi A
Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa.
South African Research Chairs Initiative in Sustainable Preservation and Agroprocessing Research, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa.
Plants (Basel). 2025 Aug 13;14(16):2523. doi: 10.3390/plants14162523.
The increasing demand for sustainable food preservation technologies has spurred interest in green-synthesized carbon dots (CDs) derived from horticultural produce, positioning them as a promising nanomaterial for prolonging the shelf life of perishable food products. Most of these green approaches offer renewable, low-cost nanoparticles with excellent ultraviolet (UV) light barrier capabilities, antioxidant, and antimicrobial properties. These features help protect food products from the growth of foodborne pathogens and retard oxidative spoilage to extend their shelf life through edible coatings and packaging. To this end, this review critically explores current breakthroughs in biosynthesis, characterization, and application of CDs generated from different agricultural extracts, the mechanism of action, and possible synergistic effects when paired with other food preservation agents, aligning with circular economic principles. Scalability challenges, regulatory limitations, and potential future directions are all explored to present a comprehensive understanding of the topic, paving the way for innovative preservation methods in the food industry.
对可持续食品保鲜技术日益增长的需求激发了人们对源自园艺产品的绿色合成碳点（CDs）的兴趣，使它们成为延长易腐食品保质期的一种有前途的纳米材料。这些绿色方法大多能提供具有优异紫外线（UV）阻隔能力、抗氧化和抗菌性能的可再生、低成本纳米颗粒。这些特性有助于保护食品免受食源性病原体的生长影响，并延缓氧化变质，通过可食用涂层和包装来延长其保质期。为此，本综述批判性地探讨了由不同农业提取物生成的碳点在生物合成、表征和应用方面的当前突破、作用机制以及与其他食品保鲜剂搭配时可能产生的协同效应，符合循环经济原则。还探讨了可扩展性挑战、监管限制以及潜在的未来方向，以全面理解该主题，为食品工业中的创新保鲜方法铺平道路。
