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

Key Points

• Carbon quantum dots derived from quinoa roots significantly reduced browning reactions in grape and orange juice, enhancing juice quality.
• In tests, the use of carbon quantum dots improved juice stability by 45% over control samples, demonstrating their effectiveness as a preservative.
• The technique utilized involved creating carbon quantum dots and applying them to grape and orange juice in a laboratory setting, ensuring accurate measurements of juice quality.
• These findings may enable wider adoption of natural preservatives in juice products, improving shelf life while maintaining health benefits.