食物腐败
活性包装
食品科学
食品包装
保质期
纳米技术
防腐剂
食品保存
食品工业
纳米技术的应用
化学
微生物
环境友好型
食品安全
材料科学
细菌
生物
遗传学
生态学
作者
Mehran Moradi,Rahim Molaei,Seyedeh Alaleh Kousheh,Jonas T. Guimarães,David Julian McClements
标识
DOI:10.1080/10408398.2021.2015283
摘要
Nanotechnology is rapidly becoming a commercial reality for application in food packaging. In particular, the incorporation of nanoparticles into packaging materials is being used to increase the shelf life and safety of foods. Carbon dots (C-dots) have a diverse range of potential applications in food packaging. They can be synthesized from environmentally friendly sources such as microorganisms, food by-products, and waste streams, or they may be generated in foods during normal processing operations, such as cooking. These processes often produce nitrogen- and sulfur-rich heteroatom-doped C-dots, which are beneficial for certain applications. The incorporation of C-dots into food packaging materials can improve their mechanical, barrier, and preservative properties. Indeed, C-dots have been used as antioxidant, antimicrobial, photoluminescent, and UV-light blocker additives in food packaging materials to reduce the chemical deterioration and inhibit the growth of pathogenic and spoilage microorganisms in foods. This article reviews recent progress on the synthesis of C-dots from microorganisms and food by-products of animal origin. It then highlights their potential application for the development of active and intelligent food packaging materials. Finally, a discussion of current challenges and future trends is given.
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