Evidence map›Paper›PMID 40278490›Full record

ArticleNanomaterials (Basel, Switzerland)2025

Analysis of Fluorescent Carbon Nanodots Synthesized from Spices Through Thermal Processes Treatment.

David Semsey, Duyen H H Nguyen, Gréta Törős, Vivien Papp, János Pénzes, Tamás Vida, Áron Béni, Mahendra Rai, József Prokisch

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Nanomaterials (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Review
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

David SemseyInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
Duyen H H NguyenInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.ORCID 0000-0002-8450-2272
Gréta TörősInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.ORCID 0000-0003-1604-1985
Vivien PappInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
János PénzesInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
Tamás VidaInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
Áron BéniInstitute of Agricultural Chemistry and Soil Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary.ORCID 0000-0001-5436-6911
Mahendra RaiInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.ORCID 0000-0003-0291-0422
József ProkischInstitute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.ORCID 0000-0002-1989-0600

Funding

National Research, Development and Innovation Fund KDP-2024 Program of the Ministry for Culture and Innovation
6 · The paper itself

Abstract

Spices contain abundant essential oils and active compounds, which can be difficult to introduce into living cells due to their apolar, lipophilic nature. Carbon nanoparticles, produced through the Maillard reaction during food heat treatment, are small enough to enter cells easily. This study explores how thermal processing affects the formation of carbon nanodots (CNDs) in spices, revealing that higher temperatures boost CND synthesis, thus enhancing bioavailability and biological effectiveness. Interestingly, turmeric and black pepper enriched with CNDs notably influenced yeast fermentation, with an overall increase in antioxidant capacity, especially in turmeric and chili pepper. However, excessive heat occasionally reduced antioxidant activity, suggesting the breakdown of sensitive compounds. These findings highlight the potential of CND-enriched spices for health and nutrition applications.

Indexed as

carbon dotscell integrityfoodsheat treatmentMaillard reaction

Identifiers

PMID40278490
PMCPMC12029433

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.