ScholarWorks@성균관대학교

초록

In this study, carbon nanodots (CDs) were synthesized from onion-peel waste as a natural carbon precursor. The CDs were used as plasticizers during the extrusion cooking of high-moisture meat analogs (HMMAs), and their potential as texture modifiers was evaluated. Onion-peel waste-derived carbon nanodots (oCDs) and oCD-incorporated meat analogs were systematically characterized along with comprehensive toxicity assays both in vitro and in vivo to determine their safety as food ingredients. The synthesized oCDs exhibited an average diameter of 4.61 nm, emitting blue fluorescence with diverse surface functional groups. In vitro cytotoxicity assays against Caco-2 cells showed 87.98 % viability after 48 h at the maximum concentration (1000 μg/mL), confirming the low cytotoxicity of the oCDs. Furthermore, in vivo studies in C57BL/6 mice demonstrated no significant differences (P ≥ 0.05) in kidney or liver weight or related biomarkers, even at a high dose (20 mg/kg), further supporting their biocompatibility. The synthesized oCDs were then incorporated into a plasticizer during the high-moisture extrusion of soy-based meat analogs. Compared to the control group, which was only supplied with water as the plasticizer, the oCD-incorporated meat analogs exhibited a higher moisture content and water-holding capacity. Moreover, texture-profile analysis revealed that the HMMAs softened with increasing oCDs concentration, whereas adhesiveness increased (P < 0.05), highlighting the potential of oCDs as texture modifiers for the extrusion processing of HMMAs. In conclusion, based on comprehensive toxicity assessments and physicochemical characterization, this study revealed the potential use of biowaste-derived CDs as safe and effective colorants and texture modifiers for HMMAs.

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