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<p>Carbon quantum dots (CQDs) were produced from quinoa roots, a sustainable resource, using a one-step hydrothermal process. The chemical properties, antimicrobial activity, and antioxidant activity of the synthesized CQDs were studied, and they were used as antioxidant food additives in orange and grape juices. The CQDs had a semi-spherical shape with an average size of 8.89 ± 3.23&#xa0;nm. Their chemical structure and photochemical properties were analyzed using FT-IR and UV–Vis spectra. The CQDs exhibited fluorescence under UV light and had strong light-shielding capabilities against both UV and visible light. Additionally, CQDs showed potent antioxidant and antimicrobial effects against <i>S. aureus</i>, <i>E. coli</i> O157: H7, and <i>C. albicans</i>. When added to orange and grape juices for antioxidant purposes, they performed similarly to ascorbic acid at the same concentration regarding the YI (yellowness index) and carotenoid content in orange juice, and the RI (redness index) and anthocyanin content in grape juice after storing for 2&#xa0;days at 40&#xa0;°C. Therefore, CQDs derived from quinoa roots show promising potential as an antioxidant food additive and could potentially replace ascorbic acid in fruit juices.</p>

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Light-blocking and Antioxidant Effects of Carbon Quantum Dots Derived From Quinoa Roots for Preventing Browning Reactions in Orange and Grape Juice

  • 期刊论文

  • 发表日期：

    2026年2月2日

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  • Yeon Ho Kim,
  • Hoyeon Jung,
  • Yoon Hyuk Chang,
  • Jong-Whan Rhim

摘要

Carbon quantum dots (CQDs) were produced from quinoa roots, a sustainable resource, using a one-step hydrothermal process. The chemical properties, antimicrobial activity, and antioxidant activity of the synthesized CQDs were studied, and they were used as antioxidant food additives in orange and grape juices. The CQDs had a semi-spherical shape with an average size of 8.89 ± 3.23 nm. Their chemical structure and photochemical properties were analyzed using FT-IR and UV–Vis spectra. The CQDs exhibited fluorescence under UV light and had strong light-shielding capabilities against both UV and visible light. Additionally, CQDs showed potent antioxidant and antimicrobial effects against S. aureus, E. coli O157: H7, and C. albicans. When added to orange and grape juices for antioxidant purposes, they performed similarly to ascorbic acid at the same concentration regarding the YI (yellowness index) and carotenoid content in orange juice, and the RI (redness index) and anthocyanin content in grape juice after storing for 2 days at 40 °C. Therefore, CQDs derived from quinoa roots show promising potential as an antioxidant food additive and could potentially replace ascorbic acid in fruit juices.