食品工业科技2025，Vol.46Issue(13)：421-430,10.DOI:10.13386/j.issn1002-0306.2024070272
食品源碳点在肉品保鲜中的应用研究进展
Research Progress on the Application of Food-Derived Carbon Dots in Meat Preservation
摘要
Abstract
Meat and meat products are nutrient-dense and essential components of a balanced diet.However,microorganisms play a significant role in meat spoilage,leading to diminished quality and a shorter shelflife.Food-derived carbon dots(CDs)exhibit notable characteristics,including excellent biocompatibility and environmentally friendly.Their surfaces are enriched with diverse functional groups and various elements,which endow food-derived CDs with superior antioxidant and antibacterial properties.Food-derived CDs inhibit the proliferation of microorganisms in meat and extend its shelf life by disrupting the structural integrity of these microorganisms.However,a comprehensive review on the fusion of CDs and natural biopolymer films for meat preservation has not yet been conducted.Therefore,this paper introduces food-derived CDs and their physicochemical properties,elaborates on the antibacterial and antioxidant mechanism of CDs,and further discusses how CDs enhance the functionality of natural biopolymer films,as well as their applications in meat preservation and freshness monitoring.We anticipate that this review will provide a theoretical reference for the preparation of food-derived CDs and their application in meat packaging.关键词
食品源碳点/生物活性/抑菌/抗氧化/生物传感器/肉品保鲜Key words
food-derived carbon dots/biological activity/antibacterial/antioxidant/biosensor/meat preservation分类
轻工纺织引用本文复制引用
杜雪蓉,罗玉龙,董玉珊,姚丽丽,李晨龙,冯煦雅,侯艳茹,王松磊..食品源碳点在肉品保鲜中的应用研究进展[J].食品工业科技,2025,46(13):421-430,10.基金项目
宁夏自治区重点研发计划(2024BBF02023) （2024BBF02023）
国家自然科学基金青年科学基金项目(32202135) （32202135）
国家自然科学基金地区科学基金项目(32460612) （32460612）
宁夏青年科技人才托举工程项目. （）
