Table 1.
The Size and Surface Groups of CDs Present in Food Items
| Food | Description | Size (nm) | Surface Groups | Quantum Yield (%) | Toxicity | Reference |
|---|---|---|---|---|---|---|
| Chicken | Heating at 200°C, 250°C, and 300°C in an oven | 2.1–17.1 | C=C; CO–NH | 6.71–17.46 | Cell viability decreased to 15%–33% after treatment with 4 mg mL−1 CDs | Song et al.40 |
| Beer | Isolated from Snow, Harbin, Wernesgruner Dark, FAXE, and Yanjin | 0.94–4.13 | C=C; COOH;–OH;–NH2 | 1.42–3.92 | No acute toxicity was observed in BALB/c mice after administration of a single dose of 2 g kg−1 body weight | Wang et al.41 |
| Beer | Isolated from Tsingtao beer | 1–5 | –OH; –COOH; C–N–C; N–H | 7.39 | No obvious cytotoxicity was observed after treatment with 12.5 mg mL−1 CDs | Wang et al.35 |
| Coffee | Isolated from Nescafe Original instant coffee | ~4.4 | C=C;C-O–C; COOH;–OH | 5.5 | No obvious cytotoxicity was observed after treatment with 20 mg mL−1 CDs | Jiang et al.21 |
| Beverages | Isolated from Coca-Cola and Pepsi-Cola | 4.7–5.0 | C–O–C; C-O; C=C; –OH | 3.3 and 4.3 | No acute toxicity was observed in BALB/c mice after administration of a single dose of 2 g kg−1 body weight | Li et al.36 |
| Croaker | Isolated from canned yellow croaker | 1.8–5.8 | C–O–C; C=O; –OH;CO–NH | 9.7 | Cell viability decreased to 80% after treatment with 0.125 mg mL−1 CDs | Li et al.26 |
| Duck | Roasted at 170°C for 60 min | ~1.3 | C=O; C=C; CO–NH | 4.4 | – | Cong et al.29 |
| Mature vinegar | Isolated from Chinese mature vinegar | 0.5–2.5 | -OH;C=O; –COOH | 5.71 | – | Cao et al.30 |
| Glucose and lysine | Products of the Maillard reaction | 2.3–6.8 | O-H; O=C–O; C–O; O=C–O | 16.30 | Cell viability decreased to 80% after treatment with 10 mg mL−1 CDs | Li et al.27 |
| Lamb | Heating at 200°C, 300°C, and 350°C in an oven | 1.6–2.8 | C=O; –NH; –OH | 6–45 | No obvious cytotoxicity was observed after treatment with 2 mg mL−1 CDs | Wang et al.31 |
| Pike Eel | Heating at 160°C, 200°C, 230°C, 260°C, 300°C in an oven | 1.75–4.2 | C=O; C=C; C-O; –OH | 12.86–80.16 | No obvious cytotoxicity was observed after treatment with 20 mg mL−1 CDs | Bi et al.33 |
| Pizza | Isolated from pizza | ~3.33 | C=O; –OH; –NH2; COOH | 2.14 | Cell viability decreased to 80.37% after treatment with 5 mg mL−1 CDs | Cong et al.38 |
| Hamburger | Heating at 220°C, 260°C, 300°C in an oven | 2.5–33.6 | -OH; CO–NH;–NH | 23.25–15.03 | Cell viability decreased to 80% after treatment with 3.2 mg mL−1 CDs | Li et al.37 |
| Beverages | Isolated from kvass, Pony Malta, Profit, etc. | 5–39 | -OH; C=O; C=C; C–O–C | 1.48–11.9 | No obvious cytotoxicity was observed after treatment with 20 mg mL−1 CDs | Liao et al.22 |
| Atlantic salmon | Heating at 200°C in an oven | 2.4–3.7 | C=O; C=C; C–N | 2.21–12.09 | Cell viability decreased to 34% after treatment with 6 mg mL−1 CDs | Song et al.25 |
| Honey | Isolated from honey | ~3.2 | C=C; –OH; –COOH | 1.6 | – | Mandani et al.32 |
| Bakery | Isolated from bakery products | 5–20 | – | – | Cell viability decreased to 80% after treatment with 0.4 mg mL−1 CDs | Al-Hadi et al.23 |
| Caramels | Isolated from caramels | 4.3–27.5 | – | 0.63–1.2 | – | Sk et al.20 |
| Beef Broth | Isolated from beef broth | 2.4–5.4 | -OH; C=O; C=C | 2.0–2.5 | – | Geng et al.42 |
| Mackerel | Heating at 230°C in an oven | 0.9–3.5 | -OH; C=O; C-N | 12 | – | Li et al.43 |