the Use of nanotechnology for the development of food packaging in the fishing sector
DOI:
https://doi.org/10.29166/quimica.v7i2.3270Keywords:
Quantum carbon dots, histamines, antibacterial activityAbstract
In the present review article, it was analyzed the proposal to develop food packaging functionalized with
quantum carbon dots (qcd) for the fishing sector in order to allow the direct quantification of histamines (his). The search engines Science Direct, Wiley, acs Publication, Pubmed, Royal Society of Chemistry, SpringerLink, Igenta Connect, Plos One, Dovepress, Taylor and Francis were considered, and only
four investigations were found that quantified HIS through qcd. Therefore, this analytical methodology
for the development of intelligent packaging was considered. However, it was determined that this proposal, possibly could not be made because histamines are concentrated in the shellfish muscle. Likewise,
the antibacterial activity of qcd was considered, and it was found that several investigations demonstrate the elimination of three his-producing bacteria such as Escherichia coli, Pseudomonas aeruginosa, and
Klebsiella pneumoniae. Consequently, the packages functionalized with qcd, would be a disruptive innovation since they could avoid the formation of his, guaranteeing a safe, non - toxic, and harmless product to the consumers.
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