Identification and characterization of organic nanoparticles in food
Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are es...
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| Published in: | TrAC, Trends in analytical chemistry (Regular ed.) Vol. 30; no. 1; pp. 100 - 112 |
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| Main Authors: | , , , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Elsevier B.V
2011
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| Abstract | Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are essential in understanding the benefits as well as the potential risks of the application of such materials in food. While many such applications are described in the literature, methods for detection and characterization of such particles are lacking. Organic NPs suitable for application in food are lipid-, protein- or polysaccharide-based particles, and this review describes current analytical techniques that are used, or could be used, for identification and characterization of such particles in food products. We divide the analytical approaches into four sections: sample preparation; separation; imaging; and, characterization.
We discuss techniques and reported applications for NPs or otherwise related particle compounds. The results of this investigation show that, for a successful characterization of NPs in food, at least some kind of sample preparation will be required. While a simple sample preparation may be satisfactory for imaging techniques for known analytes, for other techniques, a further separation using chromatography, field-flow fractionation or ion-mobility separation is necessary. Subsequently, photon-correlation spectroscopy and especially mass spectrometry techniques as matrix-assisted laser desorption/ionization combined with time-of-flight mass spectrometry, seem suitable techniques for characterizing a wide variety of organic NPs. |
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| AbstractList | Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are essential in understanding the benefits as well as the potential risks of the application of such materials in food. While many such applications are described in the literature, methods for detection and characterization of such particles are lacking. Organic NPs suitable for application in food are lipid-, protein- or polysaccharide-based particles, and this review describes current analytical techniques that are used, or could be used, for identification and characterization of such particles in food products. We divide the analytical approaches into four sections: sample preparation; separation; imaging; and, characterization.
We discuss techniques and reported applications for NPs or otherwise related particle compounds. The results of this investigation show that, for a successful characterization of NPs in food, at least some kind of sample preparation will be required. While a simple sample preparation may be satisfactory for imaging techniques for known analytes, for other techniques, a further separation using chromatography, field-flow fractionation or ion-mobility separation is necessary. Subsequently, photon-correlation spectroscopy and especially mass spectrometry techniques as matrix-assisted laser desorption/ionization combined with time-of-flight mass spectrometry, seem suitable techniques for characterizing a wide variety of organic NPs. Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are essential in understanding the benefits as well as the potential risks of the application of such materials in food. While many such applications are described in the literature, methods for detection and characterization of such particles are lacking. Organic NPs suitable for application in food are lipid-, protein- or polysaccharide-based particles, and this review describes current analytical techniques that are used, or could be used, for identification and characterization of such particles in food products. We divide the analytical approaches into four sections: sample preparation; separation; imaging; and, characterization. We discuss techniques and reported applications for NPs or otherwise related particle compounds. The results of this investigation show that, for a successful characterization of NPs in food, at least some kind of sample preparation will be required. While a simple sample preparation may be satisfactory for imaging techniques for known analytes, for other techniques, a further separation using chromatography, field-flow fractionation or ion-mobility separation is necessary. Subsequently, photon-correlation spectroscopy and especially mass spectrometry techniques as matrix-assisted laser desorption/ionization combined with time-of-flight mass spectrometry, seem suitable techniques for characterizing a wide variety of organic NPs. |
| Author | Bouwmeester, Hans Kammer, Frank vd Dam, Guillaime ten Tomaniová, Monika Hajslova, Jana Allmaier, Günter Solans, Conxita Peters, Ruud Helsper, Hans Ramsch, Roland Weigel, Stefan |
| Author_xml | – sequence: 1 givenname: Ruud surname: Peters fullname: Peters, Ruud email: ruudj.peters@wur.nl organization: RIKILT – Institute of Food Safety, Wageningen UR, Akkermaalsbos 2, P.O. Box 230, 6700 AE Wageningen, The Netherlands – sequence: 2 givenname: Guillaime ten surname: Dam fullname: Dam, Guillaime ten organization: RIKILT – Institute of Food Safety, Wageningen UR, Akkermaalsbos 2, P.O. Box 230, 6700 AE Wageningen, The Netherlands – sequence: 3 givenname: Hans surname: Bouwmeester fullname: Bouwmeester, Hans organization: RIKILT – Institute of Food Safety, Wageningen UR, Akkermaalsbos 2, P.O. Box 230, 6700 AE Wageningen, The Netherlands – sequence: 4 givenname: Hans surname: Helsper fullname: Helsper, Hans organization: RIKILT – Institute of Food Safety, Wageningen UR, Akkermaalsbos 2, P.O. Box 230, 6700 AE Wageningen, The Netherlands – sequence: 5 givenname: Günter surname: Allmaier fullname: Allmaier, Günter organization: Vienna University of Technology, Institute of Chemical Technologies and Analytics, Getreidemarkt 9/164, Wien, 1060, Austria – sequence: 6 givenname: Frank vd surname: Kammer fullname: Kammer, Frank vd organization: University of Vienna, Dr. Karl Lueger-Ring 1, Wien, 1010, Austria – sequence: 7 givenname: Roland surname: Ramsch fullname: Ramsch, Roland organization: Institute for Advanced Chemistry of Catalonia, Calle Serrano 117, Madrid 28006, Spain – sequence: 8 givenname: Conxita surname: Solans fullname: Solans, Conxita organization: Institute for Advanced Chemistry of Catalonia, Calle Serrano 117, Madrid 28006, Spain – sequence: 9 givenname: Monika surname: Tomaniová fullname: Tomaniová, Monika organization: Institute of Chemical Technology, Technicka 5, Prague 6, 166 28, Czech Republic – sequence: 10 givenname: Jana surname: Hajslova fullname: Hajslova, Jana organization: Institute of Chemical Technology, Technicka 5, Prague 6, 166 28, Czech Republic – sequence: 11 givenname: Stefan surname: Weigel fullname: Weigel, Stefan organization: RIKILT – Institute of Food Safety, Wageningen UR, Akkermaalsbos 2, P.O. Box 230, 6700 AE Wageningen, The Netherlands |
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| Keywords | Nanoparticle imaging Sample preparation Separation Nanoparticle Nanoparticle characterization Organic nanoparticle Food analysis Polysaccharide Lipid Protein |
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| Title | Identification and characterization of organic nanoparticles in food |
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