State of the safety assessment and current use of nanomaterials in food and food production

H. Bouwmeester, P.N. Brandhoff, H.J.P. Marvin, S. Weigel, R.J.B. Peters

Research output: Contribution to journalArticleAcademicpeer-review

56 Citations (Scopus)

Abstract

Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied, ranging from inorganic metal and metal oxides to organic nanomaterials that carry bioactive ingredients. Here we present an overview of nanomaterial applications that are currently available, discuss state of the art analytical chemical characterization and toxicological assessment methods, as well as categorization methods to support the safety evaluation of the application of nanomaterials throughout food production.
Original languageEnglish
Pages (from-to)200-210
JournalTrends in Food Science and Technology
Volume40
Issue number2
DOIs
Publication statusPublished - 2014

Keywords

  • environmental risk-assessment
  • silver nanoparticles
  • hydrodynamic chromatography
  • engineered nanomaterials
  • titanium-dioxide
  • mass-spectrometry
  • oral-exposure
  • particle-size
  • nanotechnology
  • toxicity

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