Nano-engineered carbon dots from banana blossoms inhibit advanced glycation end products formation in bakery foods: A mechanistic study through multi-stage kinetic modeling

文献类型： 外文期刊

第一作者： Cheng, Xin

作者： Cheng, Xin;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Wang, Shenwan;Sheng, Zhanwu;Cheng, Xin;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Wang, Shenwan;Sheng, Zhanwu

作者机构：

关键词： Carbon dots; Advanced glycation end products; Inhibition; Multi-stage kinetic model; Sponge cake

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 222 卷

页码：

收录情况： SCI

摘要： Banana blossoms, a natural and sustainable source, were successfully prepared to produce carbon dots (BB-CDs) with promising anti-glycation properties. Advanced glycation end products (AGEs), implicated in various degenerative diseases, were significantly reduced in food models fortified with the BB-CDs. Spherical in shape and measuring 2.06 nm, the BB-CDs possessed a rich surface chemistry, brimming with hydrophilic and reactive functional groups. The multi-stage kinetic analysis results revealed that BB-CDs inhibited the formation and accumulation of AGEs by reducing the conversion of reaction substrates to intermediates and intermediates into end products, while simultaneously enhancing the degradation of end products. In practical application, sponge cakes fortified with 2.5 g/100 g BB-CDs exhibited marked reductions in AGEs, including N epsilon-carboxymethyllysine and N epsilon-carboxyethyllysine, by over 40%, both in free and protein-bound forms. Concurrently, BB-CDs improved the moisture retention and texture of sponge cakes, softening their structure. These findings demonstrate that BBCDs is a novel exogenous inhibitor of AGEs, which can be applied to mitigate the production of harmful substances during thermal processing of food.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序