Lee Jun-Hee, You Sang-Mook, Luo Ke, Ko Ji-Su, Jo Ah-Hyun, Kim Young-Rok
Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.
Nanomaterials (Basel). 2021 Feb 19;11(2):532. doi: 10.3390/nano11020532.
The amorphous form of silicon dioxide has long been regarded as a safe food additive (E551) that is widely used in commercially processed food as an anticaking agent. However, starting with titanium dioxide, there have been growing safety concerns regarding to the use of nanoscale silicon dioxide particles in food as food additives. The size, morphology, and chemical properties of inorganic food materials are important parameters to determine its potential toxicity. Therefore, an effective means of extracting an intact form of SiO from food without altering the physicochemical property of SiO particles is of great need to accurately monitor its characteristics. Here, we report on an effective magnetic separation method to extract food additive SiO from food by utilizing a diatom-originated peptide with a specific affinity to SiO particles. The affinity-based magnetic separation was found to be specific to SiO particles over other types of inorganic food additives such as titanium dioxide and zinc oxide. The size and morphology of SiO were shown to not be affected by the extraction processes. This method was successfully applied to extract and characterize the food additive SiO from six different types of commercial food.
无定形二氧化硅长期以来一直被视为一种安全的食品添加剂（E551），广泛用作商业加工食品中的抗结剂。然而，从二氧化钛开始，人们对食品中使用纳米级二氧化硅颗粒作为食品添加剂的安全性担忧日益增加。无机食品材料的尺寸、形态和化学性质是决定其潜在毒性的重要参数。因此，迫切需要一种有效的方法，在不改变二氧化硅颗粒物理化学性质的情况下，从食品中提取完整形式的二氧化硅，以准确监测其特性。在此，我们报告一种有效的磁分离方法，通过利用对二氧化硅颗粒具有特异性亲和力的硅藻源肽从食品中提取食品添加剂二氧化硅。基于亲和力的磁分离对二氧化硅颗粒具有特异性，优于其他类型的无机食品添加剂，如二氧化钛和氧化锌。结果表明，二氧化硅的尺寸和形态不受提取过程的影响。该方法已成功应用于从六种不同类型的商业食品中提取和表征食品添加剂二氧化硅。
