Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork

• CNPs existed in fried pork, adding NaNO 2 and TP affect its production. • NaNO 2 addition could decrease particle size of CNPs, oppositely, TP addition increased particle size of CNPs. • Adding NaNO 2 aggravated the toxic effect of CNPs, oppositely, TP relieved the damage of CNPs. Carbon nanoparticles (CNPs) extensively present in thermal-processed foods. Sodium nitrite (NaNO 2 ) and tea polyphenols (TP) are commonly used in meat processing, while the properties and cytotoxicity of CNPs existed in fried pork added NaNO 2 and TP remain unknown. The results showed that compared with no addition (NA, 4.008 ± 0.43 nm) in soaked pork, the smaller diameters of CNPs (0.968 ± 0.44 nm) were found in CNPs-NaNO 2 -20 group (addition 20 mg/kg NaNO 2 ), the larger (155.8 ± 7.30 nm) in CNPs-TP-100 group (addition 100 mg/kg TP). The diameter of CNPs was positively correlated with the added concentration. CNPs decreased the viability of HL-7702 cells. Compared with NA group, cell viability in CNPs-NaNO 2 -80 group was obviously ( p < 0.05 ) decreased by 3.17%, while the CNPs-TP-200 group was 13.84% higher. CNPs could block cells growth by arresting cells in S-phase and increasing cellular ROS levels. CNPs generated in fired pork added 200 mg/kg TP in soaking showed less cytotoxicity.