ArticleFrontiers in nutrition2026
Comparative analysis of fluorescent nanoparticles in beers using size-exclusion HPLC and Brix-normalized fluorescence spectroscopy.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Carbon nanodots (CNDs) formed during brewing may contribute to the fluorescence properties of fermented beverages, yet their presence and behavior in commercial beers remain poorly characterized. This study investigated CNDs-related fluorescence in commercial beers using steady-state fluorescence spectroscopy and size-exclusion HPLC with fluorescence detection (HPLC-SEC-FLD). Methods: Five commercially produced beers - representing dark stouts, abbey ales, dark lagers, and pale lagers - were analyzed for CNDs-related fluorescence. Glycine-derived CNDs were used as a calibration reference to obtain CNDs-equivalent concentrations. Method performance was evaluated for linearity, limit of detection (LOD), and limit of quantification (LOQ). ATR-FTIR spectroscopy was additionally used to characterize the chemical structure of the fluorescent species. Results: The SEC-FLD method showed good linearity over the range of 6.25-100 mg kg Discussion: These findings indicate that CNDs-related fluorescent species in beer originate primarily from Maillard-driven thermal processing during brewing rather than from raw material solids content. The combined fluorometric and chromatographic framework developed here provides a reproducible approach for assessing CNDs in fermented beverages, with potential applications in quality control and process monitoring across beverage types.
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