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

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, TiO_2, 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

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