Presence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)
作者： Jingran Bi , Yao Li , Haitao Wang , Yukun Song , Shuang Cong
关键词: Nanostructure 、 Pike eel 、 Roasting 、 Chemical engineering 、 Muraenesox 、 Organic chemistry 、 Nucleation 、 Fish <Actinopterygii> 、 Polymerization 、 Chemistry
摘要: Foodborne nanostructures have gained more and attention in recent years. In this paper, the presence physicochemical properties of carbonaceous (CNSs) from roasted pike eel (Muraenesox cinereus) were reported. The monodispersed CNSs are strongly photoluminescent under illustration ultraviolet (UV) light, with a fluorescent quantum yield 80.16%, display excitation-dependent emission behavior. formation is believed to go through process morphology evolution, including polymerization, pyrolysis, nucleation, growth, emergence, blossom. optical shown be affected by roasting temperature. Furthermore, cellular uptake was investigated, it that clearly absorbed into live cells mainly distributed within cell cytoplasm not nucleus. This work among very first reports on present fish, providing valuable insights m...
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