Analysis of Fluorescent Carbon Nanodots Synthesized from Spices Through Thermal Processes Treatment

Analysis of Fluorescent Carbon Nanodots Synthesized from Spices Through Thermal Processes Treatment

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 explo...

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Bibliographic Details
Main Authors: David Semsey, Duyen H. H. Nguyen, Gréta Törős, Vivien Papp, János Pénzes, Tamás Vida, Áron Béni, Mahendra Rai, József Prokisch
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Nanomaterials
Subjects:
carbon dots
foods
cell integrity
Maillard reaction
heat treatment
Online Access:https://www.mdpi.com/2079-4991/15/8/625
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