Food-Derived Carbon Dots: Formation, Detection, and Impact on Gut Microbiota

Food-derived carbon dots (F-CDs) are a novel class of carbon-based nanomaterials unintention- ally generated during common thermal food processing techniques, such as baking, roasting, frying, and caramelization. These nanostructures exhibit unique optical and chemical properties, including photoluminescence, high aqueous solubility, and tunable surface functionality, making them increasingly relevant to both food science and biomedical research. Recent studies have highlighted their ability...