Yada Rickey Y, Buck Neil, Canady Richard, DeMerlis Chris, Duncan Timothy, Janer Gemma, Juneja Lekh, Lin Mengshi, McClements David Julian, Noonan Gregory, Oxley James, Sabliov Cristina, Tsytsikova Lyubov, Vázquez-Campos Socorro, Yourick Jeff, Zhong Qixin, Thurmond Scott
Univ. of Guelph, Guelph, Canada.
on behalf of the ILSI Europe Novel Foods and Nanotechnology Task Force, Brussels, Belgium.
Compr Rev Food Sci Food Saf. 2014 Jul;13(4):730-744. doi: 10.1111/1541-4337.12076.
The NanoRelease Food Additive project developed a catalog to identify potential engineered nanomaterials (ENMs) used as ingredients, using various food-related databases. To avoid ongoing debate on defining the term nanomaterial, NanoRelease did not use any specific definition other than the ingredient is not naturally part of the food chain, and its dimensions are measured in the nanoscale. Potential nanomaterials were categorized based on physical similarity; analysis indicated that the range of ENMs declared as being in the food chain was limited. Much of the catalog's information was obtained from product labeling, likely resulting in both underreporting (inconsistent or absent requirements for labeling) and/or overreporting (inability to validate entries, or the term nano was used, although no ENM material was present). Three categories of ingredients were identified: emulsions, dispersions, and their water-soluble powdered preparations (including lipid-based structures); solid encapsulates (solid structures containing an active material); and metallic or other inorganic particles. Although much is known regarding the physical/chemical properties for these ingredient categories, it is critical to understand whether these properties undergo changes following their interaction with food matrices during preparation and storage. It is also important to determine whether free ENMs are likely to be present within the gastrointestinal tract and whether uptake of ENMs may occur in their nanoform physical state. A practical decision-making scheme was developed to help manage testing requirements.
纳米释放食品添加剂项目利用各种与食品相关的数据库编制了一份目录，以识别用作成分的潜在工程纳米材料（ENM）。为避免围绕纳米材料定义的持续争论，纳米释放项目除了规定该成分并非食物链的天然组成部分且其尺寸在纳米尺度上测量外，未使用任何特定定义。潜在的纳米材料根据物理相似性进行分类；分析表明，宣称存在于食物链中的工程纳米材料范围有限。该目录的大部分信息来自产品标签，这可能导致漏报（标签要求不一致或缺失）和/或误报（无法验证条目，或者虽使用了“纳米”一词，但实际上不存在工程纳米材料）。确定了三类成分：乳液、分散体及其水溶性粉末制剂（包括基于脂质的结构）；固体包囊（含有活性物质的固体结构）；以及金属或其他无机颗粒。尽管对于这些成分类别的物理/化学性质已了解很多，但了解这些性质在制备和储存过程中与食品基质相互作用后是否会发生变化至关重要。确定胃肠道内是否可能存在游离的工程纳米材料以及工程纳米材料是否可能以其纳米形式的物理状态被吸收也很重要。制定了一个实用的决策方案来帮助管理测试要求。
