Characterization and Determination of Nanoparticles in Commercial Processed Foods
| Autor: | Soo Jin Choi, Jin Yu, Ye-Hyun Kim, Eun-Been Jung, Ye-Rin Jeon |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Materials science Scanning electron microscope Chemical technology nano-labeled processed foods Nanoparticle surface chemistry TP1-1185 Plant Science particle size Health Professions (miscellaneous) Microbiology Article nanobubble Characterization (materials science) Chemical state determination X-ray photoelectron spectroscopy Chemical engineering Particle Particle size Dispersion (chemistry) top-down-approach-produced nanoparticle Food Science |
| Zdroj: | Foods Volume 10 Issue 9 Foods, Vol 10, Iss 2020, p 2020 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10092020 |
| Popis: | A wide variety of foods manufactured by nanotechnology are commercially available on the market and labeled as nanoproducts. However, it is challenging to determine the presence of nanoparticles (NPs) in complex food matrices and processed foods. In this study, top-down-approach-produced (TD)-NP products and nanobubble waters (NBWs) were chosen as representative powdered and liquid nanoproducts, respectively. The characterization and determination of NPs in TD-NP products and NBWs were carried out by measuring constituent particle sizes, hydrodynamic diameters, zeta potentials, and surface chemistry. The results show that most NBWs had different characteristics compared with those of conventional sparkling waters, but nanobubbles were unstable during storage. On the other hand, powdered TD-NP products were found to be highly aggregated, and the constituent particle sizes less than 100 nm were remarkably observed after dispersion compared with counterpart conventional bulk-sized products by scanning electron microscopy at low acceleration voltage and cryogenic transmission electron microscopy. The differences in chemical composition and chemical state between TD-NPs and their counterpart conventional bulk products were also found by X-ray photoelectron spectroscopy. These findings will provide basic information about the presence of NPs in nano-labeled products and be useful to understand and predict the potential toxicity of NPs applied to the food industry. |
| Databáze: | OpenAIRE |
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