Emerging Nanoparticles in Food: Sources, Application, and Safety

Area of Science:

• Food Science and Technology
• Nanotechnology
• Toxicology

Background:

• Nanoparticles (NPs) possess unique properties like high surface activity, antibacterial, and antioxidant capabilities.
• NPs are increasingly utilized in food additives, packaging, nutrient delivery, and agriculture, enhancing product quality and performance.
• Concerns exist regarding human exposure to NPs through environmental migration into food and natural occurrence during food processing.

Purpose of the Study:

• To introduce emerging nanoparticles: carbon-based NPs (e.g., CNTs), nanoselenium NPs (SeNPs), and rare earth oxide NPs (e.g., CeO₂ NPs).
• To discuss the applications of these NPs within the food industry.
• To analyze NP absorption pathways into the human body and elucidate potential risk mechanisms.

Main Methods:

• Review and synthesis of existing literature on nanoparticle applications in food.
• Discussion of absorption pathways and toxicological mechanisms of specific emerging NPs.
• Exploration of challenges and future prospects for NP utilization in the food sector.

Main Results:

• Identified carbon-based NPs, SeNPs, and CeO₂ NPs as key emerging nanomaterials in food-related applications.
• Detailed the diverse roles of these NPs, from functional ingredients to packaging enhancements.
• Highlighted the critical need to understand NP migration, biopermeability, and potential health risks.

Conclusions:

• The application of emerging NPs in the food industry necessitates a thorough understanding of their safety profiles.
• Further research is crucial to address the challenges associated with NP absorption and potential human health impacts.
• Balancing the benefits of NPs with safety concerns is essential for their responsible integration into the food supply chain.