Article detail · 2017
Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors
Journal
Journal of Agricultural and Food Chemistry- Year
- 2017
- Type
- article
Data source split
- YÖKSİS venue Journal of Agricultural and Food Chemistry
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation-reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
74 citations
OpenAlex cited_by_count (cache / database)
24 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Endogenous Fluorescence Carbon Dots Derived from Food Items 2020
- Carbon quantum dots from roasted Atlantic salmon (Salmo salar L.): Formation, biodistribution and cytotoxicity 2019
- Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals 2019
- New insight into the engineering of green carbon dots: Possible applications in emerging cancer theranostics 2019
- Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives 2024
- Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans bio-imaging 2019
- Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity 2019
- A novel “turn-on” fluorometric and magnetic bi-functional strategy for ascorbic acid sensing and in vivo imaging via carbon dots-MnO2 nanosheet nanoprobe 2019
- Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin 2018
- Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction 2019