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Issue 7, 2017
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Presence and formation of fluorescence carbon dots in a grilled hamburger

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Abstract

The presence of nanomaterials during food processing has attracted significant concern due to the physicochemical properties of nanomaterials. In this study, the presence and formation of nitrogen-containing fluorescence carbon dots (C-dots) in a grilled hamburger at different temperatures (220, 260, and 300 °C) were investigated during the pyrolysis process. The size and morphology of the C-dots were found to be highly dependent on the heating temperatures, which again affected the functional groups on their surface. The C-dots are strongly fluorescent with multicolor emission accompanied by a gradual decrease in fluorescence intensity. The fluorescence quantum yield of the C-dots produced at 260 °C was measured to be 23.25%. The potential cytotoxicity and biodistribution of the C-dots within live organisms were examined with the mouse osteoblasts cell line and mung bean sprout, respectively. The cell viability after 24 h incubation remained 79% for the C-dots obtained at 300 °C at a concentration of 3.2 mg mL−1, and no obvious phytotoxicity in the growing mung bean sprout was observed. The results showed an increased cytotoxicity of the C-dots formed at higher temperatures.

Graphical abstract: Presence and formation of fluorescence carbon dots in a grilled hamburger

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Publication details

The article was received on 05 May 2017, accepted on 11 Jun 2017 and first published on 12 Jun 2017


Article type: Paper
DOI: 10.1039/C7FO00675F
Citation: Food Funct., 2017,8, 2558-2565
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    Presence and formation of fluorescence carbon dots in a grilled hamburger

    Y. Li, J. Bi, S. Liu, H. Wang, C. Yu, D. Li, B. Zhu and M. Tan, Food Funct., 2017, 8, 2558
    DOI: 10.1039/C7FO00675F

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