Carbon dots-based fluorescent molecularly imprinted photonic crystal hydrogel strip: Portable and efficient strategy for selective detection of tetracycline in foods of animal origin

Pan, Mingfei; Wang, Yueyao; Yang, Jingying; Li, Huilin; Han, Xintong; Wang, Shuo

doi:10.1016/j.foodchem.2023.137407

Cited by 10 publications

(2 citation statements)

References 36 publications

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“…The fluorescent molecularly imprinted photonic crystal hydrogel (FMIPH) strip combined with CDs can be used to detect tetracycline in food (Pan et al, 2024). Tetracycline can quench the fluorescence of CDs.…”

Section: Othersmentioning

confidence: 99%

Portable sensing methods based on carbon dots for food analysis

Wang,

Hou

et al. 2024

Journal of Food Science

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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.

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Section: Othersmentioning

confidence: 99%

Portable sensing methods based on carbon dots for food analysis

Wang,

Hou

et al. 2024

Journal of Food Science

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“…While CQDs are commonly utilized in fluorescence sensing, particularly for ion detection, , small molecule detection, , and pH sensing, , their application in light detection remains limited. As we know, excessive exposure to ultraviolet (UV) light can result in damage to cellular DNA, leading to tanning, sunburn, and potentially skin cancer .…”

Section: Introductionmentioning

confidence: 99%

Nitrogen-Doped Carbon Quantum Dots with Photoactivation Properties for Ultraviolet Ray Detection

Liao,

Qi,

Gao

et al. 2024

ACS Appl. Mater. Interfaces

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Photoactivation is a phenomenon that could enhance the photoluminescence (PL) and photostability upon UV/vis light exposure, which is usually observed in CdSe/ZnS quantum dots (QDs). However, the photoactivation phenomenon has been scarcely reported in fluorescent carbon quantum dots (CQDs). Herein, the nitrogen-doped carbon quantum dots (N-CQDs) were prepared through a facile solvothermal approach with naphthalenetracarboxylic dianhydride and serine as precursors. Upon simple UV light irradiation for 10 min, the fluorescence quantum yield (QY) of N-CQDs could increase up to 10-fold. Based on this phenomenon, the N-CQDs were explored as an ultraviolet (UV) light sensor to assess the intensity of ultraviolet radiation in sunlight and indirectly evaluate the UVblocking efficiency of various sunscreen products. Thus, this contribution not only provided an insight into developing a low-cost UV detector but also opened a door for the development of carbon quantum dots with converse-photobleaching properties.

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Fluorescent carbon nanoparticles for food analysis applications

Zambelli

2025

Fluorescent Carbon Nanoparticles

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Carbon dots-based fluorescent molecularly imprinted photonic crystal hydrogel strip: Portable and efficient strategy for selective detection of tetracycline in foods of animal origin

Cited by 10 publications

References 36 publications

Portable sensing methods based on carbon dots for food analysis

Portable sensing methods based on carbon dots for food analysis

Nitrogen-Doped Carbon Quantum Dots with Photoactivation Properties for Ultraviolet Ray Detection

Fluorescent carbon nanoparticles for food analysis applications

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