The carbon dots in toasted shrimp: Structural and biological characteristics

The carbon dots (CDs) in toasted shrimp were extracted and their structural and biological characteristics were evaluated. The results showed that the derived CDs were monodispersed and irregularly shaped, showing great blue fluorescence. With the increasing of toasting temperature and time, CDs...

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Bibliographic Details
Published in:Food bioscience 2024-04, Vol.58, p.103814, Article 103814
Main Authors: Huang, Tao, Peng, Shiyi, Tu, Zongcai, Chao, Yue, Zhan, Shengnan
Format: Article
Language:English
Subjects:
Blue fluorescence
Fluorescence titration
Hemoglobin
In vitro digestion
Protein corona
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Summary:The carbon dots (CDs) in toasted shrimp were extracted and their structural and biological characteristics were evaluated. The results showed that the derived CDs were monodispersed and irregularly shaped, showing great blue fluorescence. With the increasing of toasting temperature and time, CDs' size was decreased along with the CO/C–H bonds broken. The pH (2.0–10.0) had slight influence on the fluorescence intensity (FI) of CDs, but the higher contents of Na+, K+ and Mg2+, significantly increased FI value. Besides, In vitro digestion analysis showed that the CDs’ fluorescence could be quenched during stomach digestion. Fluorescence titration revealed that CDs could spontaneously (ΔG°
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2024.103814