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Article describes Difficulties in characterising Nanomaterials in Food and Food Contact Materials

A recently published article that draws upon the work of the NanoRelease project has highlighted the complexity of measuring nanomaterials in foods. The authors state that, ‘due to the complexity and wide chemical and physical disparity of nanomaterials at different points in time from processing to ingestion, it is likely that no single method will suffice to characterize the potential benefits or risks that these may present to the consumer’.

According to the authors, a number of factors complicate the development of methods to detect and measure nanomaterials in food and food contact materials:

  1. The potential impacts of nanomaterials within food matrices are diverse, irrespective of whether they are naturally present or intentionally added
  2. Nanomaterials that occur naturally in these matrices must be differentiated from intentionally produced ones
  3. Nanomaterials undergo physical and/or chemical changes during food processing, packaging, aging, and particularly during their transit through the alimentary tract

Overall real-time monitoring of engineered nanomaterial behaviour in these environments is considered difficult, and as such ‘a combination of methods aimed at assessing specific questions will likely be needed to ascertain the best analytical results’.


Follow this link to view the article.

Source: Nanowerk

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