Endogenous Fluorescence Carbon Dots Derived from Food Items
Haitao Wang, Wentao Su, Mingqian Tan
Abstract
BACKGROUND: Fluorescent carbon dots (CDs) are a novel class of carbon-based nanomaterials that were discovered in 2004. However, nobody knew that CDs existed in food items naturally until 2012. Properties of nanosize materials are distinct from those of their bulk materials due to the particle size and accordingly alter their bioavailability and/or biocompatibility. Therefore, the potential health risk of nanoparticles in food has drawn massive attention. Currently, almost all studies regarding the biosafety of nanoparticles in food have mainly focused on engineered nanoparticles used as food additives and have excluded the endogenous nanoparticles in food. Therefore, investigation of the properties of food-borne fluorescent CDs and their potential health risk to humans is of great significance. SCOPE AND APPROACH: This review summarizes the existing literature on fluorescent carbon dots (CDs) in food, with particular attention to their properties, formation process, and the potential health risks posed to consumers. The knowledge gap between food-borne nanoparticles and their potential risks is identified, and future research is proposed. KEY FINDINGS AND CONCLUSIONS: are limited.