Challenges in the determination of engineered nanomaterials in foods

Picó, Yolanda

doi:10.1016/j.trac.2016.06.004

Cited by 44 publications

(12 citation statements)

References 60 publications

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“…Bioengineered nanomaterials and their application in food production are in their infancy with pending issues because of their unknown properties on human health. As a new source of analytes, bioengineered nanomaterial technology integrates physical information such as shape, size and aggregation with chemical condition such as mass, concentration and composition [ 140 ]. Due to these complexity, the analysis and control of bioengineered nanomaterials are currently under development and facing challenges.…”

Section: Biosensing In Food Engineeringmentioning

confidence: 99%

Biosensors for Sustainable Food Engineering: Challenges and Perspectives

et al. 2018

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Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized.

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Section: Biosensing In Food Engineeringmentioning

confidence: 99%

Biosensors for Sustainable Food Engineering: Challenges and Perspectives

et al. 2018

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“…The dietary consumption of NPs in developed countries is estimated at more than 10 12 particles/day, consisting mainly of titanium dioxide (TiO 2 ) and mixed silicates 6 . The European Food Safety Authority (EFSA), commissioning the Joint Research Centre (JRC), prepared an inventory of currently used and reasonably foreseen applications of nanomaterials in agriculture and food or feed production, and TiO 2 is the main type of engineered nanomaterial added to food 7 . TiO 2 NP exists in processed foods such as candies and chewing gums, and is primarily used as whitening agent due to its brightness, high refractive index, resistance to discoloration, and dispersion in water as a fairly stable colloid.…”

Section: Introductionmentioning

confidence: 99%

Titanium dioxide nanoparticle ingestion alters nutrient absorption in an in vitro model of the small intestine

et al. 2017

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Ingestion of titanium dioxide (TiO2) nanoparticles from products such as agricultural chemicals, processed food, and nutritional supplements is nearly unavoidable. The gastrointestinal tract serves as a critical interface between the body and the external environment, and is the site of essential nutrient absorption. The goal of this study was to examine the effects of ingesting the 30 nm TiO2 nanoparticles with an in vitro cell culture model of the small intestinal epithelium, and to determine how acute or chronic exposure to nano-TiO2 influences intestinal barrier function, reactive oxygen species generation, proinflammatory signaling, nutrient absorption (iron, zinc, fatty acids), and brush border membrane enzyme function (intestinal alkaline phosphatase). A Caco-2/HT29-MTX cell culture model was exposed to physiologically relevant doses of TiO2 nanoparticles for acute (four hours) or chronic (five days) time periods. Exposure to TiO2 nanoparticles significantly decreased intestinal barrier function following chronic exposure. Reactive oxygen species (ROS) generation, proinflammatory signaling, and intestinal alkaline phosphatase activity all showed increases in response to nano-TiO2. Iron, zinc, and fatty acid transport were significantly decreased following exposure to TiO2 nanoparticles. This is because nanoparticle exposure induced a decrease in absorptive microvilli in the intestinal epithelial cells. Nutrient transporter protein gene expression was also altered, suggesting that cells are working to regulate the transport mechanisms disturbed by nanoparticle ingestion. Overall, these results show that intestinal epithelial cells are affected at a functional level by physiologically relevant exposure to nanoparticles commonly ingested from food.

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“…Applications of nanomaterials become more and more popular arising concerns whether it is possible to accurately detect them in complex food matrices. The analytical measurement of NMs in food is even more needed when one taking into consideration the questionable NMs toxicity and the controversial migration ability between the package and the food (Grieger et al 2016;Picó 2016). The main analytical problem concerning NMs in food is the complex nature of the matrix.…”

Section: Analytical Prospects and Gapsmentioning

confidence: 99%

“…The main difficulty for the inter-laboratory studies lies in the fact that there are many different techniques and methods without any validation. Therefore, the obtained results cannot be easily compared and evaluated between different laboratories (Blasco and Picó 2011;Picó 2016).…”

Section: Problems In the Analysis Of Nmsmentioning

confidence: 99%

Nanomaterials in food packaging: state of the art and analysis

2018

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It is less than 20 years since nanotechnology found applications in food packaging. The new packaging materials have featured various improved characteristics such as antimicrobial activity and active packaging. However, there is a great controversy about the production cost, safety and suitability of nanocomposite materials to come in contact with foodstuffs. To this end, we critically summarize the literature in order to provide the overview of the current status in the field. A scientometric evaluation is presented for the first time in order to illustrate the state of the art. The USA and the Asian countries are the leaders, while the EU countries follow. Additionally, as the analysis of nanomaterials in food matrices is still in early stage, there is an emerging demand to review the analytical techniques which are capable for the monitoring of nanomaterials. Microscopy, spectroscopy, separation and mass spectrometry techniques show advantages and drawbacks which are discussed. FFF-ICP-MS and sp-ICP-MS have the greatest potential for the detection of inorganic nanoparticles in food. In conclusion, the difficulty of analyzing nanoparticles is increased by the lack of standard solutions, reference materials, standard methods and the limited number of available inter-laboratory proficiency tests.

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Challenges in the determination of engineered nanomaterials in foods

Cited by 44 publications

References 60 publications

Biosensors for Sustainable Food Engineering: Challenges and Perspectives

Biosensors for Sustainable Food Engineering: Challenges and Perspectives

Titanium dioxide nanoparticle ingestion alters nutrient absorption in an in vitro model of the small intestine

Nanomaterials in food packaging: state of the art and analysis

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