Advances in Integrating Carbon Dots With Membranes and Their Applications

Yan, Fanyong; Xu, Ming; Xu, Jinxia; Zang, Yueyan; Sun, Jie; Yi, Chunhui; Wang, Yao

doi:10.1002/slct.202101957

Cited by 7 publications

(2 citation statements)

References 89 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…CDs@membranes relies on three approaches: doping, granfting and layer‐by‐layer (LBL) SELF ASSEMBLYself‐assembly (Yan et al., 2021). In doping, CDs utilized their inherent functional groups to form covalent bonds with other coated layers, ensuring their secure fixation onto the membrane.…”

Section: Properties Of Cds and Portable Sensor Preparationmentioning

confidence: 99%

Portable sensing methods based on carbon dots for food analysis

Wang,

Hou

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Food analysis is significantly important in monitoring food quality and safety for human health. Traditional methods for food detection mainly rely on benchtop instruments and require a certain amount of analysis time, which promotes the development of portable sensors. Portable sensing methods own many advantages over traditional techniques such as flexibility and accessibility in diverse environments, real‐time monitoring, cost‐effectiveness, and rapid deployment. This review focuses on the portable approaches based on carbon dots (CDs) for food analysis. CDs are zero‐dimensional carbon‐based material with a size of less than 10 nm. In the manner of sensing, CDs exhibit rich functional groups, low biotoxicity, good biocompatibility, and excellent optical properties. Furthermore, there are many methods for the synthesis of CDs using various precursor materials. The incorporation of CDs into food science and engineering for enhancing food safety control and risk assessment shows promising prospects.

show abstract

Section: Properties Of Cds and Portable Sensor Preparationmentioning

confidence: 99%

Portable sensing methods based on carbon dots for food analysis

Wang,

Hou

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Proteins and polysaccharides have been widely used in the food industry as starting materials for the fabrication of films and coatings, [ 21 , 22 , 23 ]. Among natural materials, protein-polysaccharide based biopolymers reinforced with carbon nanomaterials have demonstrated to be promising for developing new biodegradable and edible wraps depending on their formulations [ 24 , 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products

et al. 2022

View full text Add to dashboard Cite

The deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various factors, such as UV light, heating or the presence of impurities that result in the formation of radical species. In this context, several packaging alternatives have recently been developed with the aim to protect and extend the shelf life of oil-based products. This work aimed to study the antioxidant properties of bio-polymer-based films (BPFs) obtained from high methoxylated pectin (HMP) and sodium caseinate (CAS) and enriched with different concentrations of green carbon dots (gCDs), 0.25%, 0.50 and 1% w/w, obtained from apple pomace (APCDs) and rosemary powder (RCDs). The resulting films (gCDs-BPFs) have shown that the presence of gCDs not only modified the surface roughness of the films, but also positively affected their antioxidant properties. The addition of gCDs enhanced the radical inhibiting capacity of the raw BPFs by 42 and 62% for the films containing 1% RCDs and 1% APCDs, respectively. As a proof of the concept, two oil samples (edible and cosmetic) were treated with the obtained antioxidant films, and the results demonstrated that in both types of samples the oxidation process was minimized during the five days of the experiment. These results are promising and suggest that the antioxidant bio-polymer-based films could be excellent candidates for further production of active packaging.

show abstract