Analytical methods for nanomaterials investigation in food and food-related materials
The use of engineered nanomaterials is widely distributed throughout the whole food chain to improve yield, durability, taste, and appearance of commercialized food. Moreover, nanotechnology stepped into the world of food packaging, granting better conservation of foods, avoiding bacterial contamina...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002853 |
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| author | Daniele Passeri Pierfrancesco Atanasio Anacleto Proietti Chiara Mancini Flavio Cognigni Giancarlo La Penna Luca Buccini Marco Rossi Anna Chiara Turco Marilena D'Amato Angela Sorbo Simone Dinarelli Giulia D'Ettorre Federica Aureli |
| author_facet | Daniele Passeri Pierfrancesco Atanasio Anacleto Proietti Chiara Mancini Flavio Cognigni Giancarlo La Penna Luca Buccini Marco Rossi Anna Chiara Turco Marilena D'Amato Angela Sorbo Simone Dinarelli Giulia D'Ettorre Federica Aureli |
| author_sort | Daniele Passeri |
| collection | DOAJ |
| description | The use of engineered nanomaterials is widely distributed throughout the whole food chain to improve yield, durability, taste, and appearance of commercialized food. Moreover, nanotechnology stepped into the world of food packaging, granting better conservation of foods, avoiding bacterial contaminations, or reducing the spoiling of nutritive substances. All these improvements, however, need to be achieved in a ‘safe’ way, thus there is a wide and constantly updated legislation that deals with the possible toxicity of these additions by posing some limitation to the percentage of nanosized elements added and to their composition. Thus, the characterization of the nanomaterials ‘in situ’, e.g., directly inside the biological matrix, is of paramount importance, to measure the real concentration of the nanomaterials as well as their distribution and unwanted local modification of the biological matrix. Here we review the main high-resolution techniques that are currently used for these characterizations in combination with the most up-to-date analytical methods, i.e., X-ray (X-ray microscopy and X-ray diffraction), scanning microscopies (electron microscopy and atomic force microscopy), optical spectroscopies (infrared spectroscopy and Raman spectroscopy), and mass spectrometry, discussing their benefits and drawbacks. Some important results are reported and their applications are discussed not only in the characterization of nanosized objects deliberately added to the food and food packaging to improve their properties, but also in the characterization of unwanted nano-sized and micro-sized objects that originate from possible environmental contamination that can happen at every step of the food chain starting from water. Among them, the characterization of micro- and nano-plastics and some nanosized metallic pollutants using these analytical techniques is discussed. |
| format | Article |
| id | doaj-art-551939741a224398aa3ff1b77ef087af |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-551939741a224398aa3ff1b77ef087af2025-02-04T04:10:41ZengElsevierApplied Food Research2772-50222025-06-0151100675Analytical methods for nanomaterials investigation in food and food-related materialsDaniele Passeri0Pierfrancesco Atanasio1Anacleto Proietti2Chiara Mancini3Flavio Cognigni4Giancarlo La Penna5Luca Buccini6Marco Rossi7Anna Chiara Turco8Marilena D'Amato9Angela Sorbo10Simone Dinarelli11Giulia D'Ettorre12Federica Aureli13Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, Italy; Research Center for Nanotechnology applied to Engineering of Sapienza University of Rome (CNIS), Piazzale A. Moro 5, 00185 Rome, Italy; Corresponding author.Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, ItalyDepartment of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, ItalyDepartment of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, ItalyDepartment of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, ItalyDepartment of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, ItalyDepartment of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, ItalyDepartment of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via A. Scarpa 16, 00161 Rome, Italy; Research Center for Nanotechnology applied to Engineering of Sapienza University of Rome (CNIS), Piazzale A. Moro 5, 00185 Rome, ItalyDepartment of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità (ISS), Viale Regina Elena 299, 00161 Rome, ItalyDepartment of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità (ISS), Viale Regina Elena 299, 00161 Rome, ItalyDepartment of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità (ISS), Viale Regina Elena 299, 00161 Rome, ItalyInstitute for the Structure of Matter (ISM), National Research Council (CNR), Via del Fosso del Cavaliere 100, 00133, Rome, ItalyNational Centre for the Control and Evaluation of Medicines, Istituto Superiore di Sanità (ISS), Viale Regina Elena 299, 00161 Rome, ItalyNational Centre for the Control and Evaluation of Medicines, Istituto Superiore di Sanità (ISS), Viale Regina Elena 299, 00161 Rome, ItalyThe use of engineered nanomaterials is widely distributed throughout the whole food chain to improve yield, durability, taste, and appearance of commercialized food. Moreover, nanotechnology stepped into the world of food packaging, granting better conservation of foods, avoiding bacterial contaminations, or reducing the spoiling of nutritive substances. All these improvements, however, need to be achieved in a ‘safe’ way, thus there is a wide and constantly updated legislation that deals with the possible toxicity of these additions by posing some limitation to the percentage of nanosized elements added and to their composition. Thus, the characterization of the nanomaterials ‘in situ’, e.g., directly inside the biological matrix, is of paramount importance, to measure the real concentration of the nanomaterials as well as their distribution and unwanted local modification of the biological matrix. Here we review the main high-resolution techniques that are currently used for these characterizations in combination with the most up-to-date analytical methods, i.e., X-ray (X-ray microscopy and X-ray diffraction), scanning microscopies (electron microscopy and atomic force microscopy), optical spectroscopies (infrared spectroscopy and Raman spectroscopy), and mass spectrometry, discussing their benefits and drawbacks. Some important results are reported and their applications are discussed not only in the characterization of nanosized objects deliberately added to the food and food packaging to improve their properties, but also in the characterization of unwanted nano-sized and micro-sized objects that originate from possible environmental contamination that can happen at every step of the food chain starting from water. Among them, the characterization of micro- and nano-plastics and some nanosized metallic pollutants using these analytical techniques is discussed.http://www.sciencedirect.com/science/article/pii/S2772502224002853NanomaterialsFood matrixFood contact materialsOptical spectroscopyMass spectrometryMicroscopy |
| spellingShingle | Daniele Passeri Pierfrancesco Atanasio Anacleto Proietti Chiara Mancini Flavio Cognigni Giancarlo La Penna Luca Buccini Marco Rossi Anna Chiara Turco Marilena D'Amato Angela Sorbo Simone Dinarelli Giulia D'Ettorre Federica Aureli Analytical methods for nanomaterials investigation in food and food-related materials Applied Food Research Nanomaterials Food matrix Food contact materials Optical spectroscopy Mass spectrometry Microscopy |
| title | Analytical methods for nanomaterials investigation in food and food-related materials |
| title_full | Analytical methods for nanomaterials investigation in food and food-related materials |
| title_fullStr | Analytical methods for nanomaterials investigation in food and food-related materials |
| title_full_unstemmed | Analytical methods for nanomaterials investigation in food and food-related materials |
| title_short | Analytical methods for nanomaterials investigation in food and food-related materials |
| title_sort | analytical methods for nanomaterials investigation in food and food related materials |
| topic | Nanomaterials Food matrix Food contact materials Optical spectroscopy Mass spectrometry Microscopy |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002853 |
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