Identification of fluorescent nanoparticles from roasted sweet potato (Ipomoea batatas) during normal cooking procedures. (December 2020)

• Record Type: Journal Article
• Authors: Lai, Bin; Cui, Guoxin; Wang, Haitao; Song, Yukun; Tan, Mingqian
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 134(2020)
• Publication Date: 2020-12
• Subjects: Fluorescent nanoparticles -- Sweet potato -- Roasting -- Digestion -- Interaction; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109989
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Fluorescent nanoparticles (FNs) were identified from roasted sweet potato with a particle size of 7.0, 2.8, 2.4 nm for peel FNs, and 2.3, 1.9, 2.2 nm for pulp FNs after roasting at 250 °C for 20, 40, and 60 min, respectively. Blue fluorescence of FNs was observed under ultra-violet light excitation. The fluorescence intensity of the FNs increased when they were transferred from acidic to alkaline environment, and the FNs showed good photostability. The fluorescence of peel and pulp FNs was quenched 42.65% and 35.59%, respectively, in vitro digestion. The FNs could be absorbed by the digestive tracts of mice and enter liver, heart, kidney, brain, lung and testis. A distinct interaction between FNs and dopamine was confirmed in weakly alkaline aqueous solution. This work provided useful information in understanding the property of FNs generated in plant-based food of roasted sweet potato during normal cooking. Highlights: Fluorescent nanoparticles (FNs) were identified from roasted sweet potato. The size of FNs decreased with the increase of roasting time. The FNs could distribute within the major organs in mice, even the brain and testis. The fluorescence intensity of FNs was quenched during in vitro digestion. The FNs from roasted sweet potato could interact with dopamine.