Analysis of Fluorescent Carbon Nanodots Synthesized from Spices Through Thermal Processes Treatment
Year: 2025
Type: article
Abstract: Spices contain abundant essential oils and active compounds, which can be difficult to introduce into living cells due to their apolar, lipophilic nature. Carbon nanoparticles, produced through the Maillard reaction during food heat treatment, are small enough to enter cells easily. This study explores how thermal processing affects the formation of carbon nanodots (CNDs) in spices, revealing that higher temperatures boost CND synthesis, thus enhancing bioavailability and biological effectiveness. Interestingly, turmeric and black pepper enriched with CNDs notably influenced yeast fermentation, with an overall increase in antioxidant capacity, especially in turmeric and chili pepper. However, excessive heat occasionally reduced antioxidant activity, suggesting the breakdown of sensitive compounds. These findings highlight the potential of CND-enriched spices for health and nutrition applications.
Source: Nanomaterials
DOI: 10.3390/nano15080625
Authors: David Semsey, Duyen H. H. Nguyen, Gréta Törős, Vivien Papp, János Pénzes, Tamás Vida, Áron Béni, Mahendra Rai, József Prokisch
Language: English
Subfield: Materials Chemistry
Field: Materials Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,896
Award: G1618186294
OpenAlex ID: W4409607511