Nanoparticles in Foods, Determination of

Blasco, Cristina; Picó, Yolanda

doi:10.1002/9780470027318.a9285

Cited by 2 publications

(1 citation statement)

References 79 publications

(90 reference statements)

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“…The amorphous carbon NPs were spherical in shape with a size range of 4−30 nm and exhibited excitation tunable fluorescence activity. Blasco et al 3 discussed the state of the art in identifying and determining NPs in foods, including the determination of the particle size distribution, the chemical composition, and physical and chemical properties of nanomaterials. They also addressed the need for legislative consideration to disseminate information on how nanomaterials are determined in foods.…”

Section: ■ Introductionmentioning

confidence: 99%

Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging

Liao

Jiang

Liu

et al. 2015

J. Agric. Food Chem.

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The presence of nanoparticles in beverages has raised great concern in terms of potential impacts to consumer health. Herein, carbon dots in beverages kvass, pony malta, pilsner beer, Vivant Storm, and Profit were identified. They were shown to have a strong fluorescence under the excitation of ultraviolet light. The emission peaks shift to longer wavelengths accompanied by a remarkable fluorescence intensity decrease. The carbon dots are in the nanosized range and roughly spherical in appearance. Elemental analysis by X-ray photoelectron spectroscopy demonstrated the composition of Kvass carbon dots to be C 83.17%, O 13.83%, and N 3.00%. No cytotoxicity was found at concentrations up to 20 mg/mL for human tongue squamous carcinoma cells, and they can be directly applied in both carcinoma and onion epidermal cell imaging. This work represents the first report of the carbon dots present in beverages, providing valuable insights into these nanoparticles for future biological imaging. ABSTRACT:The presence of nanoparticles in beverages has raised great concern in terms of potential impacts to consumer health. Herein, carbon dots in beverages kvass, pony malta, pilsner beer, Vivant Storm, and Profit were identified. They were shown to have a strong fluorescence under the excitation of ultraviolet light. The emission peaks shift to longer wavelengths accompanied by a remarkable fluorescence intensity decrease. The carbon dots are in the nanosized range and roughly spherical in appearance. Elemental analysis by X-ray photoelectron spectroscopy demonstrated the composition of Kvass carbon dots to be C 83.17%, O 13.83%, and N 3.00%. No cytotoxicity was found at concentrations up to 20 mg/mL for human tongue squamous carcinoma cells, and they can be directly applied in both carcinoma and onion epidermal cell imaging. This work represents the first report of the carbon dots present in beverages, providing valuable insights into these nanoparticles for future biological imaging.

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Section: ■ Introductionmentioning

confidence: 99%

Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging

Liao

Jiang

Liu

et al. 2015

J. Agric. Food Chem.

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Nanomaterials in consumer products: a challenging analytical problem

2015

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Many products used in everyday life are made with the assistance of nanotechnologies. Cosmetic, pharmaceuticals, sunscreen, powdered food are only few examples of end products containing nano-sized particles (NPs), generally added to improve the product quality. To evaluate correctly benefits vs. risks of engineered nanomaterials and consequently to legislate in favor of consumer's protection, it is necessary to know the hazards connected with the exposure levels. This information implies transversal studies and a number of different competences. On analytical point of view the identification, quantification and characterization of NPs in food matrices and in cosmetic or personal care products pose significant challenges, because NPs are usually present at low concentration levels and the matrices, in which they are dispersed, are complexes and often incompatible with analytical instruments that would be required for their detection and characterization. This paper focused on some analytical techniques suitable for the detection, characterization and quantification of NPs in food and cosmetics products, reports their recent application in characterizing specific metal and metal-oxide NPs in these two important industrial and market sectors. The need of a characterization of the NPs as much as possible complete, matching complementary information about different metrics, possible achieved through validate procedures, is what clearly emerges from this research. More work should be done to produce standardized materials and to set-up methodologies to determine number-based size distributions and to get quantitative date about the NPs in such a complex matrices.

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Nanoparticles in Foods, Determination of

Cited by 2 publications

References 79 publications

Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging

Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging

Nanomaterials in consumer products: a challenging analytical problem

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