Food-borne nanoparticles have received great attention because of their unique physicochemical properties and potential health risk. In this study, carbon dots (CDs) formed during one of the most important chemical reactions in the food processing field, the Maillard reaction from the model system including glucose and lysine, were investigated. The CDs purified from Maillard reaction products emitted a strong blue fluorescence under ultraviolet light with a fluorescent quantum yield of 16.30%. In addition, they were roughly spherical, with sizes of around 4.3 nm, and mainly composed of carbon, oxygen, hydrogen, and nitrogen. Their surface groups such as hydroxyl, amino, and carboxyl groups were found to possibly enable CDs to scavenge DPPH and hydroxyl radicals. Furthermore, the cytotoxicity assessment of CDs showed that they could readily enter HepG2 cells while causing negligible cell death at low concentration. However, high CDs concentrations were highly cytotoxic and led to cell death via interference of the glycolytic pathway.

Fluorescent CDs with good biocompatibility and low cytotoxicity are extracted from grilled pike eel, which are used for bio-imaging.

Foodborne nanostructures have gained more and more attention in recent years. In this paper, the presence and physicochemical properties of carbonaceous nanostructures (CNSs) from roasted pike eel ( Muraenesox cinereus) were reported. The monodispersed CNSs are strongly photoluminescent under the illustration of ultraviolet (UV) light, with a fluorescent quantum yield of 80.16%, and display excitation-dependent emission behavior. The formation of CNSs is believed to go through a process of morphology evolution, including polymerization, pyrolysis, nucleation, growth, emergence, and blossom. The optical properties of the CNSs were shown to be affected by the roasting temperature. Furthermore, cellular uptake of the CNSs was investigated, and it is shown that the CNSs were clearly absorbed into live cells and were mainly distributed within the cell cytoplasm and not in the cell nucleus. This work is among the very first reports on CNSs present in roasted fish, providing valuable insights into the formation mechanism of such nanostructures and showcasing the biodistribution of these food-originated CNSs in live cells.