Yu Jin, Jeon Ye-Rin, Kim Ye-Hyun, Jung Eun-Been, Choi Soo-Jin
Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University, Seoul 01797, Korea.
Foods. 2021 Aug 28;10(9):2020. doi: 10.3390/foods10092020.
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.
市场上有各种各样通过纳米技术制造的食品可供商业销售，并被标记为纳米产品。然而，要确定复杂食品基质和加工食品中纳米颗粒（NP）的存在具有挑战性。在本研究中，分别选择了自上而下方法生产的（TD）-NP产品和纳米气泡水（NBW）作为代表性的粉末状和液体纳米产品。通过测量组成颗粒尺寸、流体动力学直径、zeta电位和表面化学性质，对TD-NP产品和NBW中的NP进行了表征和测定。结果表明，大多数NBW与传统气泡水具有不同的特性，但纳米气泡在储存过程中不稳定。另一方面，发现粉末状TD-NP产品高度聚集，通过低加速电压扫描电子显微镜和低温透射电子显微镜观察，与相应的传统块状产品相比，分散后小于100nm的组成颗粒尺寸明显可见。通过X射线光电子能谱还发现了TD-NP与其相应的传统块状产品之间化学成分和化学状态的差异。这些发现将提供有关纳米标记产品中NP存在的基本信息，并有助于理解和预测应用于食品工业的NP的潜在毒性。
