Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages
Selenium (Se) is an essential trace element involved in antioxidant redox regulation, thyroid hormone metabolism, and cancer prevention. Among its different forms, elemental selenium (Se<sup>0</sup>), particularly at the nanoscale, has gained growing attention in food, feed, and biomedic...
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2025-07-01
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| author | Arjun Muthu Duyen H. H. Nguyen Aya Ferroudj József Prokisch Hassan El-Ramady Chaima Neji Áron Béni |
| author_facet | Arjun Muthu Duyen H. H. Nguyen Aya Ferroudj József Prokisch Hassan El-Ramady Chaima Neji Áron Béni |
| author_sort | Arjun Muthu |
| collection | DOAJ |
| description | Selenium (Se) is an essential trace element involved in antioxidant redox regulation, thyroid hormone metabolism, and cancer prevention. Among its different forms, elemental selenium (Se<sup>0</sup>), particularly at the nanoscale, has gained growing attention in food, feed, and biomedical applications due to its lower toxicity and higher bioavailability compared to inorganic selenium species. However, the detection of Se<sup>0</sup> in real samples remains challenging as current analytical methods are time-consuming, labour-intensive, and often unsuitable for rapid analysis. In this study, we developed a method for rapidly measuring Se<sup>0</sup> using carbon nanodots (CNDs) produced from the Maillard reaction between glucose and glycine. The fabricated CNDs were water-dispersible and strongly fluorescent, with an average particle size of 3.90 ± 1.36 nm. Comprehensive characterisation by transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR), fluorescence spectroscopy, and Raman spectroscopy confirmed their structural and optical properties. The CNDs were employed as fluorescent probes for the selective detection of Se<sup>0</sup>. The sensor showed a wide linear detection range (0–12.665 mmol L<sup>−1</sup>), with a low detection limit (LOD) of 0.381 mmol L<sup>−1</sup> and a quantification limit (LOQ) of 0.465 mmol L<sup>−1</sup>. Validation with spiked real samples—including ultra-pure water, tap water, and soft drinks—yielded high recoveries (98.6–108.1%) and low relative standard deviations (<3.4%). These results highlight the potential of CNDs as a simple, reliable, and environmentally friendly sensing platform for trace-level Se<sup>0</sup> detection in complex food and beverage matrices. |
| format | Article |
| id | doaj-art-546bcba31d38441bbecbad0eb0e8c52b |
| institution | Kabale University |
| issn | 2079-4991 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nanomaterials |
| spelling | doaj-art-546bcba31d38441bbecbad0eb0e8c52b2025-08-20T03:36:22ZengMDPI AGNanomaterials2079-49912025-07-011515116110.3390/nano15151161Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated BeveragesArjun Muthu0Duyen H. H. Nguyen1Aya Ferroudj2József Prokisch3Hassan El-Ramady4Chaima Neji5Áron Béni6Doctoral School of Nutrition and Food Science, University of Debrecen, 4032 Debrecen, HungaryDoctoral School of Nutrition and Food Science, University of Debrecen, 4032 Debrecen, HungaryInstitute of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, HungaryInstitute of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, HungaryInstitute of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, HungaryInstitute of Nutrition, Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, HungaryInstitute of Agricultural Chemistry and Soil Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, HungarySelenium (Se) is an essential trace element involved in antioxidant redox regulation, thyroid hormone metabolism, and cancer prevention. Among its different forms, elemental selenium (Se<sup>0</sup>), particularly at the nanoscale, has gained growing attention in food, feed, and biomedical applications due to its lower toxicity and higher bioavailability compared to inorganic selenium species. However, the detection of Se<sup>0</sup> in real samples remains challenging as current analytical methods are time-consuming, labour-intensive, and often unsuitable for rapid analysis. In this study, we developed a method for rapidly measuring Se<sup>0</sup> using carbon nanodots (CNDs) produced from the Maillard reaction between glucose and glycine. The fabricated CNDs were water-dispersible and strongly fluorescent, with an average particle size of 3.90 ± 1.36 nm. Comprehensive characterisation by transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR), fluorescence spectroscopy, and Raman spectroscopy confirmed their structural and optical properties. The CNDs were employed as fluorescent probes for the selective detection of Se<sup>0</sup>. The sensor showed a wide linear detection range (0–12.665 mmol L<sup>−1</sup>), with a low detection limit (LOD) of 0.381 mmol L<sup>−1</sup> and a quantification limit (LOQ) of 0.465 mmol L<sup>−1</sup>. Validation with spiked real samples—including ultra-pure water, tap water, and soft drinks—yielded high recoveries (98.6–108.1%) and low relative standard deviations (<3.4%). These results highlight the potential of CNDs as a simple, reliable, and environmentally friendly sensing platform for trace-level Se<sup>0</sup> detection in complex food and beverage matrices.https://www.mdpi.com/2079-4991/15/15/1161nano-seleniumnano-sensorsfluorescence sensingcarbon dots |
| spellingShingle | Arjun Muthu Duyen H. H. Nguyen Aya Ferroudj József Prokisch Hassan El-Ramady Chaima Neji Áron Béni Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages Nanomaterials nano-selenium nano-sensors fluorescence sensing carbon dots |
| title | Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages |
| title_full | Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages |
| title_fullStr | Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages |
| title_full_unstemmed | Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages |
| title_short | Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages |
| title_sort | green synthesised carbon nanodots using the maillard reaction for the rapid detection of elemental selenium in water and carbonated beverages |
| topic | nano-selenium nano-sensors fluorescence sensing carbon dots |
| url | https://www.mdpi.com/2079-4991/15/15/1161 |
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