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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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000331 |
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| author | Yutong Qu Shuyi Zhao Jilong Ni Long Jiao Xiaoye Zhang Soottawat Benjakul Zhiyu Liu Xiang Chen Bin Zhang |
| author_facet | Yutong Qu Shuyi Zhao Jilong Ni Long Jiao Xiaoye Zhang Soottawat Benjakul Zhiyu Liu Xiang Chen Bin Zhang |
| author_sort | Yutong Qu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f0d20a3ff1014520ae4cdc16755dbba5 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-f0d20a3ff1014520ae4cdc16755dbba52025-02-12T05:32:28ZengElsevierFood Chemistry: X2590-15752025-01-0125102187In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)Yutong Qu0Shuyi Zhao1Jilong Ni2Long Jiao3Xiaoye Zhang4Soottawat Benjakul5Zhiyu Liu6Xiang Chen7Bin Zhang8Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Corresponding author at: No.1, Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang Province 316022, China.School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, ThailandKey Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen 361013, ChinaZhoushan Institute for Food and Drug Control, Zhoushan 316021, China.; Corresponding author at: Zhoushan Institute for Food and Drug Control, Zhoushan 316021, China.Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China; Corresponding author at: No.49, Honglu Avenue, Beichan New Port Development Zone, Dinghai District, Zhoushan, Zhejiang Province 316012, China.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.http://www.sciencedirect.com/science/article/pii/S2590157525000331Fluorescent carbon dotSmall yellow croakerRoastingFormation mechanismIn-situ analysis technique |
| spellingShingle | Yutong Qu Shuyi Zhao Jilong Ni Long Jiao Xiaoye Zhang Soottawat Benjakul Zhiyu Liu Xiang Chen Bin Zhang In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) Food Chemistry: X Fluorescent carbon dot Small yellow croaker Roasting Formation mechanism In-situ analysis technique |
| title | In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) |
| title_full | In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) |
| title_fullStr | In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) |
| title_full_unstemmed | In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) |
| title_short | In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) |
| title_sort | in situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker larimichthys polyactis |
| topic | Fluorescent carbon dot Small yellow croaker Roasting Formation mechanism In-situ analysis technique |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000331 |
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