Special Issue "Nanomaterials in Foods: Food Additives, Delivery Systems, Detection, and Safety"
Deadline for manuscript submissions: 31 March 2021.
Interests: nanoparticles; food toxicants; toxicity; toxicokinetics; mechanism; interactions
Special Issues and Collections in MDPI journals
Nanoparticles have been widely applied in the food industry. Silica (SiO2), zinc oxide (ZnO), and titanium dioxide (TiO2) are utilized as a food additive anti-caking agent, Zn-fortifier, and pigment, respectively. Protein-, carbohydrate-, and lipid-based delivery systems have been developed for enhancing the stability and bioavailability of nutrients or functional foods. Nanomaterial-based systems for the detection of toxicants or microorganisms in foods or agricultural products have also been developed. As nanomaterials are added to a complex food system, the presence of various food components will affect the efficacy, safety, and fate of nanoparticles in food matrices. This Special Issue will focus on the determination and fate of food additive nanoparticles (SiO2, TiO2, ZnO, etc.) or nutraceutical delivery nanocarriers in foods, including their interactions with food matrices and the effects of these interactions on biological responses. The in vitro and in vivo toxicity of nanomaterials applied to foods as well as novel nanoparticle-based systems for the detection of harmful materials or improving the stability and efficacy of nutrients will be welcome. The development of analytical methods for nanomaterials in commercial foods will also be welcome.
Prof. Dr. Soo-Jin Choi
Manuscript Submission Information
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- Food additive nanoparticles
- Nutrient delivery systems
- Fate determination
- Analytical method
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Ligand-mediated magnetic separation of food additive SiO2 nanoparticles from food and its characterization
Authors: Jun-Hee Lee, Ahhyun Jo, In-Seong Hwang, and Young-Rok Kim*
Affiliation: Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Korea
Abstract: Silicon dioxide (SiO2) has been widely used as an anti-caking agent in a range of powder-type food due to its strong affinity to moisture. Food additive SiO2 is typically present as highly aggregated clusters of primary particles whose diameters are under 100 nm. Due to the growing concerns about the potential health effect of nanoscale materials, there has been an increasing need to monitor the size distribution and physicochemical characteristics of food additive nanoparticles in food products. Most processed foods are composed of complicated food matrices such as fat, protein and carbohydrates which severely interfere with the extraction and characterization processes. Thus, it is essential to remove such food matrices in order to recover pure form of food additive SiO2 from food for accurate monitoring. Acid digestion is by far the most widely used method to remove food matrices, but its highly corrosive nature could alter the physicochemical properties of extracted SiO2 from food. Here, we report a ligand-mediated magnetic separation of food additive SiO2 from food by utilizing a peptide ligand having a specific affinity to SiO2 nanoparticles. The gene encoding T8 domain of silaffin that is involved in the formation of silica-based skeletal of diatom was fused with the gene of maltose binding protein (MBP) and overexpressed in E. coli. The MBP domain of the fusion protein served as an anchor to immobilize the silica binding peptide (SBP) to the surface of starch magnetic beads (SMBs). The [email protected] were shown to be effective to capture SiO2 in food, which was then readily released from the SMBs by elution buffer containing free maltose. Highly pure form of food additive SiO2 was recovered from food, and the size, shape and chemical properties of the recovered SiO2 were not affected by the magnetic extraction process. The SiO2 extracted from a range of commercial foods were shown to have a size distribution ranging from 10 to 30 nm. The ligand-mediated magnetic separation developed in this study would provide an effective means of extracting intact form of food additive SiO2 from various form of food, which would fulfill the growing demand for the accurate monitoring of its properties and potential cytotoxicity.