Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals.

The formation and properties of nanostructures during food processing have attracted much attention in recent years. Herein, the formation and physicochemical properties of fluorescence carbon dots (CDs) from baked lamb at different baking temperatures (200, 300, and 350 °C) were investigated. The morphology, surface functional groups and fluorescent quantum yield of the CDs were found to be highly dependent on the heating temperature. Biocompatibility of CDs investigation indicated that they were able to disperse onto both the cell membrane and the cytoplasm of HepG2 cells, and alter the cell cycle progression slightly. Moreover, the CDs from baked lamb of 350 °C showed the maximum scavenging capability to free radicals and could protect the cell from oxidative damage in vitro. This contribution represents the first report regarding the properties and formation process of CDs in baked lamb, providing valuable insights into baking temperature influence on physicochemical properties of the CDs.

• Publication year

  2019

• Venue

  Food Chemistry

• Publication date

  2019-07-15

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2019.02.034PMID 30827625
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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