Semsey David, Nguyen Duyen H H, Törős Gréta, Papp Vivien, Pénzes János, Vida Tamás, Béni Áron, Rai Mahendra, Prokisch József
Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
Doctoral School of Nutrition and Food Science, University of Debrecen, 4032 Debrecen, Hungary.
Nanomaterials (Basel). 2025 Apr 19;15(8):625. doi: 10.3390/nano15080625.
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.
香料含有丰富的精油和活性化合物，由于其非极性、亲脂性的性质，很难引入活细胞中。在食品热处理过程中通过美拉德反应产生的碳纳米颗粒足够小，能够轻松进入细胞。本研究探讨了热加工如何影响香料中碳纳米点（CNDs）的形成，结果表明较高温度会促进CNDs的合成，从而提高生物利用度和生物学有效性。有趣的是，富含CNDs的姜黄和黑胡椒显著影响酵母发酵，抗氧化能力总体增强，尤其是姜黄和辣椒。然而，过度加热偶尔会降低抗氧化活性，这表明敏感化合物发生了分解。这些发现凸显了富含CNDs的香料在健康和营养应用方面的潜力。
