Edible lipid nanoparticles: Digestion, absorption, and potential toxicity

McClements, David Julian

doi:10.1016/j.plipres.2013.04.008

Cited by 191 publications

(101 citation statements)

References 123 publications

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“…Lipid nanoparticles are widely present within many commercial food products, and are being investigated for their application in other products. 84 Beverage emulsions, such as soft drinks, fortified waters, fruit juices, and dairy drinks, contain small oil droplets dispersed in water. 85 An appreciable fraction of the oil droplets in these products falls into the nanoscale range (d < 100 nm).…”

Section: Inorganic Nanoparticlesmentioning

confidence: 99%

“…[86][87][88][89] The major advantages of using lipid nanoparticles for these applications is that they can increase the bioavailability and/or functional performance of encapsulated components, they can be designed to be optically transparent (which is desirable for clear foods and beverages), and they can increase the physical stability of the product (since small particles are less susceptible to gravitational separation and aggregation). 84,90 Different types of lipid nanoparticles may be present in foods, including micelles, vesicles, oil droplets, and fat crystals, which vary in their compositions, structures, and dimensions. The diameter of lipid nanoparticles may vary from a few nanometers (surfactant micelles) to a few hundred nanometers (oil droplets or solid lipid nanoparticles).…”

Section: Inorganic Nanoparticlesmentioning

confidence: 99%

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Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

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Section: Inorganic Nanoparticlesmentioning

confidence: 99%

Section: Inorganic Nanoparticlesmentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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“…17 Thus, a positive effect was observed between the PDI and cellular uptake values of the studied astaxanthin nanodispersions. 18 The results indicated that the cellular uptake of samples A, B, C, and D were respectively …”

Section: Resultsmentioning

confidence: 78%

Effects of homogenization process parameters on physicochemical properties of astaxanthin nanodispersions prepared using a solvent-diffusion technique

Anarjan¹,

Jafarizadeh‐Malmiri²,

Nehdi³

et al. 2015

IJN

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Nanodispersion systems allow incorporation of lipophilic bioactives, such as astaxanthin (a fat soluble carotenoid) into aqueous systems, which can improve their solubility, bioavailability, and stability, and widen their uses in water-based pharmaceutical and food products. In this study, response surface methodology was used to investigate the influences of homogenization time (0.5–20 minutes) and speed (1,000–9,000 rpm) in the formation of astaxanthin nanodispersions via the solvent-diffusion process. The product was characterized for particle size and astaxanthin concentration using laser diffraction particle size analysis and high performance liquid chromatography, respectively. Relatively high determination coefficients (ranging from 0.896 to 0.969) were obtained for all suggested polynomial regression models. The overall optimal homogenization conditions were determined by multiple response optimization analysis to be 6,000 rpm for 7 minutes. In vitro cellular uptake of astaxanthin from the suggested individual and multiple optimized astaxanthin nanodispersions was also evaluated. The cellular uptake of astaxanthin was found to be considerably increased (by more than five times) as it became incorporated into optimum nanodispersion systems. The lack of a significant difference between predicted and experimental values confirms the suitability of the regression equations connecting the response variables studied to the independent parameters.

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“…In addition, they are subjected to dynamic mechanical forces and fluid flows due to the motility of the gastric chamber [171,172].…”

Section: Stomachmentioning

confidence: 99%

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

Zhang

Chen

et al. 2015

European Polymer Journal

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Edible lipid nanoparticles: Digestion, absorption, and potential toxicity

Cited by 191 publications

References 123 publications

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Effects of homogenization process parameters on physicochemical properties of astaxanthin nanodispersions prepared using a solvent-diffusion technique

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

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Edible lipid nanoparticles: Digestion, absorption, and potential toxicity

Cited by 191 publications

References 123 publications

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Effects of homogenization process&nbsp;parameters on physicochemical properties of astaxanthin nanodispersions prepared using a solvent-diffusion technique

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

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Effects of homogenization process parameters on physicochemical properties of astaxanthin nanodispersions prepared using a solvent-diffusion technique