Special Issue "Nanomaterials in Foods: Food Additives, Delivery Systems, Detection, and Safety"

A special issue of Nanomaterials (ISSN 2079-4991). This special issue belongs to the section "Biology and Medicines".

Deadline for manuscript submissions: 31 March 2021.

Special Issue Editor

Prof. Dr. Soo-Jin Choi
Website
Guest Editor
Division of Applied Food Science, Major of Food Science & Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, Korea
Interests: nanoparticles; food toxicants; toxicity; toxicokinetics; mechanism; interactions
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Special Issue Information

Dear Colleagues,

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
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nanomaterials is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food additive nanoparticles
  • Nutrient delivery systems
  • Detection
  • Safety
  • Fate determination
  • Interactions
  • Analytical method

Published Papers (1 paper)

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Research

Open AccessArticle
Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability
Nanomaterials 2020, 10(6), 1068; https://doi.org/10.3390/nano10061068 (registering DOI) - 30 May 2020
Abstract
Lipid oxidation is still one of the major food-safety issues associated with the emulsion-based food systems. Engineering the interfacial region is an effective way to improve the oxidative stability of emulsion. Herein, a novel Pickering emulsion with strong oxidative stability was prepared by [...] Read more.
Lipid oxidation is still one of the major food-safety issues associated with the emulsion-based food systems. Engineering the interfacial region is an effective way to improve the oxidative stability of emulsion. Herein, a novel Pickering emulsion with strong oxidative stability was prepared by using zein nanoparticles and Tween 20 as stabilizers (ZPE). The modulation effects of the particle size on the distribution of gallic acid (GA) and the oxidative stability of ZPE were investigated. In the absence of GA, Pickering emulsions stabilized with different sizes of zein nanoparticles showed similar oxidative stability, and the physical barrier effect took the dominant role in retarding lipid oxidation. Moreover, in the presence of GA, ZPE stabilized by zein nanoparticles with the averaged particle size of 130 nm performed stronger oxidation than those stabilized by zein nanoparticles of 70 and 220 nm. Our study revealed that the interfacial concentration of GA (GAI) was tuned by zein nanoparticles due to the interaction between them, but the difference in the binding affinity between GA and zein nanoparticles was not the dominant factor regulating the (GAI). It was the interfacial content of zein nanoparticles (Γ), which was affected by the particle size, modulated the (GAI) and further dominated the oxidative stability of ZPEs. The present study suggested that the potential of thickening the interfacial layer to prevent lipid oxidation was limited, increasing the interfacial concentration of antioxidant by interfacial engineering offered a more efficient alternative. Full article

Planned Papers

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.

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