Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives.

Autor: Chavarría-Fernández SM; Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda la Concepción s/n, 42160 San Agustin Tlaxiaca, Hidalgo México., Jiménez-Alvarado R; Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av Universidad km. 1. Ex Hacienda de Aquetzalpa AP 32, 43600 Tulancingo de Bravo, Hidalgo México., Santos-López EM; Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5 Colonia Carboneras, 42184 Mineral de la Reforma, Hidalgo México., Hernández-Hernandez AA; Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av Universidad km. 1. Ex Hacienda de Aquetzalpa AP 32, 43600 Tulancingo de Bravo, Hidalgo México., Cariño-Cortés R; Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda la Concepción s/n, 42160 San Agustin Tlaxiaca, Hidalgo México.
Jazyk: angličtina
Zdroj: Food science and biotechnology [Food Sci Biotechnol] 2024 Feb 14; Vol. 33 (6), pp. 1295-1305. Date of Electronic Publication: 2024 Feb 14 (Print Publication: 2024).
DOI: 10.1007/s10068-024-01518-y
Abstrakt: Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry.
Competing Interests: Competing interestsOn behalf of all authors, the corresponding author states that they have no competing interests.
(© The Korean Society of Food Science and Technology 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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