1 research outputs found
Presence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)
Foodborne nanostructures have gained
more and more attention in
recent years. In this paper, the presence and physicochemical properties
of carbonaceous nanostructures (CNSs) from roasted pike eel (Muraenesox cinereus) were reported. The monodispersed
CNSs are strongly photoluminescent under the illustration of ultraviolet
(UV) light, with a fluorescent quantum yield of 80.16%, and display
excitation-dependent emission behavior. The formation of CNSs is believed
to go through a process of morphology evolution, including polymerization,
pyrolysis, nucleation, growth, emergence, and blossom. The optical
properties of the CNSs were shown to be affected by the roasting temperature.
Furthermore, cellular uptake of the CNSs was investigated, and it
is shown that the CNSs were clearly absorbed into live cells and were
mainly distributed within the cell cytoplasm and not in the cell nucleus.
This work is among the very first reports on CNSs present in roasted
fish, providing valuable insights into the formation mechanism of
such nanostructures and showcasing the biodistribution of these food-originated
CNSs in live cells