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Fluorescent Nanoparticles from Mature Vinegar: Their Properties and Interaction with Dopamine

Abstract

Naturally occurring nanoparticles may be present in food. In this paper, we report the discovery of fluorescent nanoparticles (FNs) in Chinese mature vinegar. The physicochemical properties of these FNs were investigated. The FNs were shown to emit bright blue fluorescence under the illustration of ultraviolet light, with a fluorescence quantum yield of 5.71%. They are highly soluble in aqueous solution, and exhibit an excitation-dependent emission behavior. TEM characterization showed that the average size of FNs is about 1.40±0.40 nm, and the morphology of FNs is mainly spherical. The physicochemical properties of FNs are similar to those of the artificially synthesized carbon dots. Furthermore, the interaction between FNs and dopamine was studied, and the fluorescence of FNs varied from blue, cyan to green color gradually with increasing dopamine concentration. The fluorescence decay dynamics revealed that Förster resonance energy transfer (FRET) occurred between FNs and polymerized dopamine. This result suggests the FNs from Chinese mature vinegar can interact with dopamine, which may add new perspective to the potential health implications of foodborne nanoparticles.

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Publication details

The article was received on 23 Sep 2017, accepted on 13 Nov 2017 and first published on 14 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01475A
Citation: Food Funct., 2017, Accepted Manuscript
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    Fluorescent Nanoparticles from Mature Vinegar: Their Properties and Interaction with Dopamine

    L. Cao, X. Song, Y. Song, J. Bi, S. Cong, C. Yu and M. Tan, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01475A

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