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VOL. 10, ISSUE 1 (2026)
Wood-derived carbon quantum dots for food sensing applications
Authors
Bui Thi Hoa
Abstract
Carbon quantum dots (CQDs) have emerged as a prominent class of
carbon-based nanomaterials owing to their remarkable photoluminescence,
chemical stability, low toxicity, and tunable surface chemistry. In recent
years, increasing emphasis has been placed on the sustainable synthesis of CQDs
from renewable biomass resources, particularly wood and wood-derived wastes.
Wood-derived carbon quantum dots (W-CQDs) combine the intrinsic advantages of
biomass precursors—abundance, low cost, and environmental friendliness—with
excellent optical and sensing properties. These features make W-CQDs especially
attractive for applications in food safety and quality monitoring, where rapid,
sensitive, and portable analytical tools are urgently needed. This review
provides a comprehensive overview of the synthesis, physicochemical properties,
photoluminescence mechanisms, and sensing behaviors of W-CQDs, with a particular
focus on their application as fluorescent sensors for food additives,
nutrients, heavy metals, pesticides, and spoilage indicators. Detailed
discussions are provided on synthesis strategies, surface functionalization,
structure–property relationships, and fluorescence sensing mechanisms.
Challenges related to reproducibility, selectivity, toxicity, and
commercialization are critically analyzed, and future research directions are
proposed. This article aims to serve as a detailed reference for researchers in
nanomaterials, food science, and analytical chemistry.
Pages:51-56
How to cite this article:
Bui Thi Hoa "Wood-derived carbon quantum dots for food sensing applications". International Journal of Chemical Science, Vol 10, Issue 1, 2026, Pages 51-56
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