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Presence and Formation of Fluorescence Carbon Dots in Grilled Hamburger


The occurrence of nano-materials during food processing has attracted great attention with their physicochemical properties concern. In this work, the presence and formation of nitrogen-containing fluorescence carbon dots (C-dots) in grilled hamburger at the different temperature (220, 260, and 300 °C) were investigated during pyrolysis process. The size and morphology of the C-dots highly depend on the heating temperature, which again affect the functional groups on their surface. The C-dots are strongly fluorescent with a multicolorful emission accompanied by a gradual fluorescence intensity decrease. The fluorescence quantum yield of the C-dots produced at 260 °C measured to be 23.25%. The potential cytotoxicity and bio-distribution within live organisms of the C-dots 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 from 300 °C at a concentration of 3.2 mg/mL, and no obvious phytotoxicity in the growing mung bean sprout was observed. The results showed an increased cytotoxicity for the C-dots formed at higher temperature.

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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, Accepted Manuscript
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    Presence and Formation of Fluorescence Carbon Dots in Grilled Hamburger

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

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