Study on novel fluorescent carbon nanomaterials in food analysis

• Autor(a) principal: NGAFWAN,Ngafwan
• Data de Publicação: 2022
• Outros Autores: RASYID,Harun, ABOOD,Emad SALAAM, ABDELBASSET,Walid KAMAL, Al-SHAWI,Sarmad Ghazi, BOKOV,Dmitry, JALIL,Abduladheem Turki
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100658
• topic: food industry; carbon quantum dots; optical properties; fluorescence

Abstract One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.