PDF(Pubmed)
Abstract：
Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can be formed during their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated and identified in bakery products. This study delved into the formation of CNDs in pretzel production using a fractional factorial experimental design. The research revealed that the baking temperature had the most significant impact on the concentration of CNDs, followed by the concentration of NaOH in the immersion solution, and then the baking time. This study highlights the unique role of the NaOH immersion step, which is not typically present in bread-making processes, in facilitating the formation of CNDs. This discovery highlights the strong correlation between the formation of CNDs and the heat treatment process. Monitoring and controlling these factors is crucial for regulating the concentration of CNDs in pretzel production and understanding nanoparticle formation in processed foods for food safety.
摘要：
烤椒盐脆饼是快餐的热门选择，通过其经典的扭曲形状很容易识别，有光泽的外观，和小的盐晶体洒在上面，让他们成为突出的零食。然而,通常不知道具有荧光性质的化合物可以在它们的生产过程中形成。在烘焙产品中分离并鉴定平均尺寸为3.5nm的碳纳米点（CND）。这项研究使用分数阶乘实验设计深入研究了椒盐脆饼生产中CND的形成。研究表明，烘烤温度对CNDs的浓度影响最大，然后是浸泡溶液中NaOH的浓度，然后是烘烤时间。这项研究强调了NaOH浸泡步骤的独特作用，这通常不存在于面包制作过程中，促进CND的形成。这一发现突出了CND的形成与热处理过程之间的强相关性。监测和控制这些因素对于调节椒盐卷饼生产中CND的浓度以及了解加工食品中纳米颗粒的形成以实现食品安全至关重要。
