Highly biocompatible yogurt-derived carbon dots as multipurpose sensors for detection of formic acid vapor and metal ions

Abstract

Carbon dots are fascinating nanomaterials given their straightforward synthesis, unique optical properties, sensing capabilities, and biocompatibility. In this work, biocompatible carbon dots were prepared from yogurt using a two-step pyrolysis/hydrothermal method. The dots were spherical in shape with an average size of 4.7 nm. They showed blue emission under UV illumination with a quantum yield of 1.5%. Their photoluminescence was stable over three months and in both strong buffer solutions and highly concentrated salt solutions. The optical absorption and photoluminescence properties of the dots were employed for vapor and metal ion sensing, respectively. For the first time, the carbon dots were integrated into an optical electronic nose, and used for the detection of formic acid vapor at room temperature. Sensing was based on monitoring the optical transmission through a carbon dot film upon exposure to vapor, and the results were confirmed by UV–visible spectroscopy. The carbon dot-integrated electronic nose was able to distinguish vapor from formic acid/water solutions at different concentrations, with a detection limit of 7.3% v/v. The sensitivity of the dots to metal ions was tested by measuring the photoluminescence emission intensity at different excitation wavelengths. Principal component analysis was used to differentiate between the ions. The results suggested that interactions between carbon dots and metals ions occurred at a range of binding sites. The biocompability of the dots was demonstrated to be excellent. The study identified carbon dots produced from yogurt as multipurpose fluorescent nanomaterials with potential sensing and biomedical applications.