Biosafety risk assessment of nanoparticles: Evidence from food case studies

Jing Deng; Quan Ming Ding; Ming Xi Jia; Wen Li; Zavuga Zuberi; Jian Hui Wang; Jia Li Ren; Da Fu; Xiao Xi Zeng; Jun Fei Luo

doi:10.1016/j.envpol.2021.116662

Biosafety risk assessment of nanoparticles: Evidence from food case studies

Environ Pollut. 2021 Apr 15:275:116662. doi: 10.1016/j.envpol.2021.116662. Epub 2021 Feb 4.

Authors

Jing Deng¹, Quan Ming Ding², Ming Xi Jia³, Wen Li⁴, Zavuga Zuberi⁵, Jian Hui Wang⁶, Jia Li Ren³, Da Fu⁷, Xiao Xi Zeng², Jun Fei Luo³

Affiliations

¹ National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China; College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China.
² College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China.
³ National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
⁴ National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China; College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China. Electronic address: liwen@hut.edu.cn.
⁵ Department of Science and Laboratory Technology, Dar Es Salaam Institute of Technology, P.O. Box 2958, Dar Es Salaam, Tanzania.
⁶ School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan, 410114, China.
⁷ Central Laboratory for Medical Research, Shanghai Tenth People's Hospital, Tongji University School of Medicine, Shanghai, 200072, China.

PMID: 33582638
DOI: 10.1016/j.envpol.2021.116662

Abstract

Nanotechnology provides a wide range of benefits in the food industry in improving food tastes, textures, sensations, quality, shelf life, and food safety. Recently, potential adverse effects such as toxicity and safety concerns have been associated with the increasing use of engineered nanoparticles in food industry. Additionally, very limited information is known concerning the behavior, properties and effects of food nano-materials in the gastrointestinal tract. There is explores the current advances and provides insights of the potential risks of nanoparticles in the food industry. Specifically, characteristics of food nanoparticles and their absorption in the gastrointestinal tract, the effects of food nanoparticles against the gastrointestinal microflora, and the potential toxicity mechanisms in different organs and body systems are discussed. This review would provide references for further investigation of nano-materials toxicity effect in foods and their molecular mechanisms. It will help to develop safer foods and expand nano-materials applications in safe manner.

Keywords: Biological effects; Biosecurity; Food; Nanoparticles; Toxicity.

Publication types

Review

MeSH terms

Containment of Biohazards*
Food
Nanoparticles* / toxicity
Nanotechnology
Risk Assessment