Abstract
Quantum dots are inorganic semiconductor fluorescent
nanoparticles with a size in the range of 1-10 nm. There
are many semiconductor combinations that are used but the
most popular and widely used consist of a CdSe core and
can be functionalized in different ways when coated with
polymers. Their application in Biological sciences has
been widespread but few articles report the use of
quantum dots in Food Science. The results obtained so far
in limited applications show a promising future. In Food
Science, they have been used mostly to detect pathogenic
bacteria, and proteins. The applications in biological
sciences are reviewed since they constitute a path of
applications that can be emulated in other fields and the
initial uses in Food Science are reviewed to encourage
others in the field to take a closer look and benefit
from the opportunities offered. Limitations and
opportunities in the methods used in Food Science are
discussed in order to simplify the work for researchers
interested in using quantum dots as markers. The two
methods used to attach quantum dots to bacteria and
proteins in Food Science were broadly used previously in
biological systems. The aim of this review is to show how
quantum dots have been used in Food Science, and enhance
their use.
| Original language | English |
|---|---|
| Pages (from-to) | 75-89 |
| Journal | Trends in Food Science and Technology |
| Volume | 53 |
| DOIs | |
| Publication status | Published - 2016 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- Quantum dots
- Inorganic dyes
- Fluorescence
- Imaging
- Binding
- Crosslinking