In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)
The endogenous fluorescent carbon dots (FCDs) existed in roasted foods, leading to extensive attention due to their physicochemical properties and potential biotoxicity. Therefore, the in-situ formation mechanism and physicochemical properties of endogenous FCDs in roasted small yellow croaker (Lari...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000331 |
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| Summary: | The endogenous fluorescent carbon dots (FCDs) existed in roasted foods, leading to extensive attention due to their physicochemical properties and potential biotoxicity. Therefore, the in-situ formation mechanism and physicochemical properties of endogenous FCDs in roasted small yellow croaker (Larimichthys polyactis) were investigated. The fluorescence spectrum of FCDs underwent a blue-shift with an increase in the roasting temperature. Scanning electron microscopy/energy dispersive spectrometry (SEM/EDS) analysis revealed that FCDs primarily consisted of C and O, exhibiting significant variations across different roasting temperatures (180 °C, 200 °C, and 220 °C). The in-site variable temperature-Fourier transform infrared (VT-FTIR) spectrum demonstrated notable changes as the temperature increased from 26 °C to 220 °C. This was due to the thermal aggregation of biological macromolecules such as proteins and fats, leading to thermal decomposition and disintegration, resulting in the formation of FCDs (∼5 nm). These results provided a theoretical basis for controlling the formation of FCDs in aquatic products during heat processing. |
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| ISSN: | 2590-1575 |