食品接触材料中纳米颗粒的风险评估研究进展

文章综述了近年来食品接触材料中纳米颗粒的风险评估研究进展,研究纳米颗粒的物理化学特性对胃肠道吸收的影响。评估纳米颗粒毒性的一个挑战是它们的物理化学性质可能在不同的环境中发生变化。在给定条件下充分表征纳米颗粒的物理化学形式是必要的,并对未来研究趋势进行展望。     

食品中纳米颗粒的制备、表征及其应用的研究进展

随着纳米技术的发展,已有多种方法用于食品中纳米颗粒的制备。食品中的各种活性成分经纳米技术加工成纳米食品后,其理化性质、口味、营养价值等发生优向改变,起到增强食品功能性,提高有效成分生物利用率,促进人体消化吸收的作用。制备得到纳米食品可有效降低食品加工过程中多种活性成分的浪费,丰富食品种类,拓展新型食品市场。而人们对营养健康的功能性食品的不断追求,也使纳米食品作为一种潜在的功能性食品具有广阔的发展前景。因此,本文综述了近年来食品中纳米颗粒的制备方法、表征和应用方面的研究进展,为今后食品中纳米颗粒的制备和应用提供一定的参考。     

蛋白质纳米颗粒的制备及其在食品领域的应用研究进展

蛋白质纳米颗粒即纳米级的蛋白质颗粒，由于蛋白质本身具有良好的生物相容性和生物降解性，与合成纳米材料相比，蛋白质纳米颗粒在生物活性物质的包埋和传递方面具有极大优势，近年来逐渐成为研究的热点。本文首先介绍了目前主要用于食品工业的动物蛋白纳米颗粒和植物蛋白纳米颗粒的常见类型，并对蛋白质纳米颗粒的常用制备方法进行了归纳总结，包括反溶剂沉淀法、盐析法、纳米喷雾干燥法、静电纺丝法、超临界流体法和热致聚集法等，分析了各种方法的原理及在安全性、适用性、产品质量和操作复杂程度等方面的优缺点，然后对蛋白质纳米颗粒在功能性食品的生产、食品的活性包装和食品Pickering乳液的稳定三个方面的应用进行了综述，最后归纳了蛋白质纳米颗粒应用安全性方面的研究现状，以期为蛋白质纳米颗粒的进一步研究提供理论参考。     

科技信息

<正>欧盟评估奇亚籽作为新型食品的安全性2019年4月17日,欧洲食品安全局(EFSA)发布了关于新型食品奇亚籽(Salvia hispanica)的安全性评估报告,允许使用奇亚籽的产品主要包括:烘焙产品、水果和蔬菜制品、乳制品、非酒精饮料、糖果等。根据欧盟委员会的要求,欧洲食品安全局新型食品和食物过敏原专家组(NDA)对奇亚籽的总体膳食暴露和安全性评估提出意见,评估结论如下:在上述食品中     

抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展

食品在运输及贮存期间极易受到微生物等的污染从而导致食品变质,引发食品安全问题进而危害人们的身体健康。近年来,纳米技术在食品领域越发受到重视。纳米技术可以将物质分解成更小的微观粒子,使物质的结构可以更为精确地被人们所掌控和调配。在食品保鲜领域,具有抑菌效果的纳米颗粒相比较传统抑菌剂可以更有效地抑制微生物滋生,优化食品贮藏环境并且延长食品保质期。针对上述情况,研发出具有抑菌性的纳米颗粒食品保鲜技术已成为现阶段食品保鲜领域的重点研究方向之一。因此,本文综述了近年来具有抑菌性的纳米颗粒的制备方法,对比分析了每种制备方法的优缺点和应用领域,并归纳了纳米颗粒常用的结构表征方法,以期能够为选择合适的制备及分析方法提供参考。同时介绍了近年来不同类型纳米颗粒在我国食品保鲜领域的应用进展,并对抑菌性纳米颗粒的制备技术、安全性和规模化生产等问题提出了未来发展建议,为纳米技术在食品保鲜领域的发展提供参考依据。     

食品接触材料中纳米颗粒迁移的研究

本文综述近年来食品接触材料中纳米颗粒迁移的食品模拟物和迁移测试条件,应用数学模型估算从食品接触材料中迁移出的纳米颗粒。     

欧盟评估银纳米颗粒用于食品接触材料的安全性

正2021年8月9日,据欧盟食品安全局(EFSA)消息,欧盟食品接触材料、酶和加工助剂(CEP)研究小组就银纳米颗粒(Silver nanoparticles)用于食品接触材料的安全性发表科学意见。经过评估,专家小组得出结论,如果该物质在聚合物(如聚烯烃、聚酯和苯乙烯)中以高达0.025%(质量分数)的含量用作添加剂,并且在与含水食品和食品模拟物接触时不会膨胀,则不会引起消费者的安全担忧。     

纳米流体在液态食品杀菌中的应用及其作用机制研究进展

纳米流体是一种能替代热交换器中传统介质的新兴流体,其具有稳定性好、可重复利用、节约能耗等优点,以纳米流体为传热介质的热交换器有传热效率高、杀菌时间短的特点,更好地保持了食品感官和营养特性。该流体已成功应用于牛奶、果汁等液态食品的杀菌。本文概述了不同类型的纳米流体,如多壁碳纳米管（Multi-wall carbon nanotubes,MWCNT）/水、TiO₂/水和Al₂O₃/水纳米流体在液态食品杀菌中的应用,纳米流体的制备方法,提高纳米流体稳定性的方法,重点综述了纳米流体基于布朗运动、液膜层特性和纳米颗粒链式结构特性的导热系数增强机制,以及纳米流体基于活性氧作用、纳米颗粒与细胞壁、细胞膜及细胞内容物相互作用的杀菌机制,以期为纳米流体在食品中应用、提高食品安全性提供理论指导。     

生物可及性和生物利用度体外模型及其在食品污染物暴露评估中的应用

随着新一代毒性测试方法技术的逐渐成熟及其在食品安全风险评估过程中的应用,暴露评估的精准化需求得到进一步实现。在评估过程中引入化学污染物生物可及性、生物利用度等关键校正因子,可为食品安全管控、标准制修订等食品安全工作提供更准确的依据。因此,本文通过综述和比较多种常用的生物可及性和生物利用度研究方法及其在食品化学污染物评估中的应用,并对新方法、新技术进行展望,旨在为食品中化学污染物暴露评估精准化提供方法学参考。     

河蚬汤中纳米颗粒作用于大鼠口腔巨噬细胞的研究

食品加工过程中,食品成分的自组装行为会产生大量微纳米级别的胶体颗粒。这类胶体颗粒在人体的吸收、转运及其生理功能尚不完全明确。本文研究了河蚬汤中的纳米颗粒对消化道黏膜免疫细胞的影响。在消化道黏膜来源的巨噬细胞模型中,观测该纳米颗粒进入细胞的过程以及对细胞毒性、细胞膜电位和线粒体超氧自由基的影响。结果显示:河蚬汤纳米颗粒无明显细胞毒性,可进入巨噬细胞胞内并保持颗粒结构,可以改善巨噬细胞的氧化应激状态。本研究结果提供了食品纳米颗粒与免疫细胞之间直接相互作用的证据,揭示了一种食品与人体相互作用的方式。     

Formation and biological effects of protein corona for food-related nanoparticles

The rapid development of nanoscience and nanoengineering provides new perspectives on the composition of food materials, and has great potential for food biology research and applications. The use of nanoparticle additives and the discovery of endogenous nanoparticles in food make it important to elucidate in vivo safety of nanomaterials. Nanoparticles will spontaneously adsorb proteins during transporting in blood and a protein corona can be formed on the nanoparticle surface inside the human body. Protein corona affects the physicochemical properties of nanoparticles and the structure and function of proteins, which in turn affects a series of biological reactions. This article reviewed basic information about protein corona of food-related nanoparticles, elucidated the influence of protein corona on nanoparticles properties and protein structure and function, and discussed the effect of protein corona on nanoparticles in vivo. The effects of protein corona on nanoparticles transport, cellular uptake, cytotoxicity, and immune response were reviewed, and the reasons for these effects were also discussed. Finally, future research perspectives for food protein corona were proposed. Protein corona gives food nanoparticles a new identity, which makes proteins bound to nanoparticles undergo structural transformations that affect their recognition by receptors in vivo. It can have positive or negative impacts on cellular uptake and toxicity of nanoparticles and even trigger immune responses. Understanding the effects of protein corona have potential in evaluating the fate of the food-related nanoparticles, providing physicochemical and biological information about the interaction between proteins and foodborne nanoparticles. The review article will help to evaluate the safety of protein coronas formed on nanoparticles in food, and may provide fundamental information for understanding and controlling nanotoxicity.     

纳米金在食品安全检测中的应用

食品安全是当今全世界共同关注的重大问题。研发出灵敏、快速、准确、经济的食品安全检测产品则是食品安全问题的重中之重。纳米金在此方面显示出巨大的应用潜力。本文在简要介绍纳米金特性的基础上对近些年来纳米金在食品安全检测领域的应用研究进展进行综述。     

Gold nanoparticles: From synthesis,properties to their potential application as colorimetric sensors in food safety screening

BackgroundFood safety management and guarantee are the basic requirement during food processing, circulation, storage, and marketing. Elevating the ability to evaluate food quality and safety in a rapid, sensitive and reliable manner is of great importance in food industry. Recently, gold nanoparticles due to unique optical property, ease of functionalization and preparation, and high selectivity and sensitivity have received considerable attention in the field of food safety.Scope and approachGold nanoparticles exhibit distinguishable optical characteristic in different aggregated states and thus have been developed into simple colorimetric sensors for the quick detection of chemical contaminants in food samples. Herein, we reviewed the current methods for synthesis and functionalization of gold nanoparticles, strategies for fabrication of gold nanoparticle based colorimetric sensors and their applications in rapid analysis of food contaminant. Moreover, the inherent optical property of gold nanoparticles and their detecting principle have been highlighted. Finally, the main challenges and future efforts in developing such colorimetric sensors for food contaminants detection were discussed.Key findings and conclusionsGold nanoparticles as smart colorimetric sensors conform to the requirement of modern analysis, such as high selectivity, sensitivity, simplicity, celerity, and portability. Thus, they have great potential to be applied as power sensing tools for food safety screening.     

Nanotech: propensity in foods and bioactives

Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synthetic biopolyester polymers such as polylactic acid (PLA), polyhydroxyalkonoates (PHA), and polycaprolactone (PCL). Applications in food industries include molecular synthesis of new functional food compounds, innovative food packaging, food safety, and security monitoring. The relevance of bioactives includes targeted delivery systems with improved bioavailability using nanostructure vehicles such as association colloids, lipid based nanoencapsulator, nanoemulsions, biopolymeric nanoparticles, nanolaminates, and nanofibers. The extensive use of nanotechnology has led to the need for parallel safety assessment and regulations to protect public health and adverse effects to the environment. This review covers the use of biopolymers in the production of nanomaterials and the propensity of nanotechnology in food and bioactives. The exposure routes of nanoparticles, safety challenges, and measures undertaken to ensure optimal benefits that outweigh detriments are also discussed.     

LSPR-based colorimetric biosensing for food quality and safety

Ensuring consistently high quality and safety is paramount to food producers and consumers alike. Wet chemistry and microbiological methods provide accurate results, but those methods are not conducive to rapid, onsite testing needs. Hence, many efforts have focused on rapid testing for food quality and safety, including the development of various biosensors. Herein, we focus on a group of biosensors, which provide visually recognizable colorimetric signals within minutes and can be used onsite. Although there are different ways to achieve visual color-change signals, we restrict our focus on sensors that exploit the localized surface plasmon resonance (LSPR) phenomenon of metal nanoparticles, primarily gold and silver nanoparticles. The typical approach in the design of LSPR biosensors is to conjugate biorecognition ligands on the surface of metal nanoparticles and allow the ligands to specifically recognize and bind the target analyte. This ligand–target binding reaction leads to a change in color of the test sample and a concomitant shift in the ultraviolet-visual absorption peak. Various designs applying this and other signal generation schemes are reviewed with an emphasis on those applied for evaluating factors that compromise the quality and safety of food and agricultural products. The LSPR-based colorimetric biosensing platform is a promising technology for enhancing food quality and safety. Aided by the advances in nanotechnology, this sensing technique lends itself easily for further development on field-deployable platforms such as smartphones for onsite and end-user applications.     

荧光标记免疫层析技术在食品安全检测中的应用研究进展

食品安全快速检测技术是食品安全保障的重要技术支撑。荧光免疫层析技术是结合了荧光检测高灵敏度和免疫层析检测特异性强、快速便捷等特点的一项新型免疫检测技术,已成为食品安全快速定量检测领域研究的热点。本论文介绍了荧光免疫层析技术的基本原理,对有机染料荧光素免疫层析技术、量子点免疫层析技术和上转换纳米粒子免疫层析技术的最新研究进展及其在食品安全检测中的应用进行了综述并提出了其发展方向,以期为我国食品安全快速定量检测技术的发展提供文献支持。     

Copper-based nanoparticles for biopolymer-based functional films in food packaging applications

This review summarizes the latest developments in the design, fabrication, and application of various Cu-based nanofillers to prepare biopolymer-based functional packaging films, focusing on the effects of inorganic nanoparticles on the optical, mechanical, gas barrier properties, moisture sensitivity, and functional properties of the films. In addition, the potential application of Cu-based nanoparticle-added biopolymer films for fresh food preservation and the effect of nanoparticle migration on food safety were discussed. The incorporation of Cu-based nanoparticles improved the film properties with enhanced functional performance. Cu-based nanoparticles such as copper oxide, copper sulfide, copper ions, and copper alloys affect biopolymer-based films differently. The properties of composite films containing Cu-based nanoparticles depend on the concentration of the filler, the state of dispersion, and the interaction of the nanoparticles with the biopolymer matrix in the film. The composite film filled with Cu-based nanoparticles effectively extended the shelf life by maintaining the quality of various fresh foods and securing safety. However, studies on the migration characteristics and safety of copper-based nanoparticle food packaging films are currently being conducted on plastic-based films such as polyethylene, and research on bio-based films is limited.     

食品中碳纳米粒子的研究进展

碳纳米粒子又称碳量子点,因具有可调谐荧光发射、成本低廉、毒性低等优点,被广泛应用于化学、生物、药物以及食品等领域。研究发现,面包、饼干、咖啡、饮料、牛奶及加工肉制品等食品中也存在碳纳米粒子。这些碳纳米粒子可直接作为荧光探针、成像试剂等应用。作者综述了食品中碳纳米粒子的来源、性质及应用,为食品中碳纳米粒子的深入研究提供理论依据。