Qu Yutong, Zhao Shuyi, Ni Jilong, Jiao Long, Zhang Xiaoye, Benjakul Soottawat, Liu Zhiyu, Chen Xiang, Zhang Bin
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.
Food Chem X. 2025 Jan 17;25:102187. doi: 10.1016/j.fochx.2025.102187. eCollection 2025 Jan.
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 () 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.
内源性荧光碳点（FCDs）存在于烘焙食品中，因其物理化学性质和潜在的生物毒性而受到广泛关注。因此，对烤小黄鱼中内源性FCDs的原位形成机制和物理化学性质进行了研究。随着烘焙温度的升高，FCDs的荧光光谱发生蓝移。扫描电子显微镜/能谱分析（SEM/EDS）表明，FCDs主要由C和O组成，在不同烘焙温度（180℃、200℃和220℃）下表现出显著差异。原位变温傅里叶变换红外光谱（VT-FTIR）表明，随着温度从26℃升高到220℃，光谱发生了显著变化。这是由于蛋白质和脂肪等生物大分子的热聚集，导致热分解和解聚，从而形成了FCDs（约5nm）。这些结果为控制水产品热加工过程中FCDs的形成提供了理论依据。
