Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract

Abstract

Abstract:The NanoRelease Food Additive project developed a catalog to identify potential engineered nanomaterials (ENMs) used as ingredients, using various food-related databases. To avoid ongoing debate on defining the term nanomaterial, NanoRelease did not use any specific definition other than the ingredient is not naturally part of the food chain, and its dimensions are measured in the nanoscale. Potential nanomaterials were categorized based on physical similarity; analysis indicated that the range of ENMs declared as being in the food chain was limited. Much of the catalog's information was obtained from product labeling, likely resulting in both underreporting (inconsistent or absent requirements for labeling) and/or overreporting (inability to validate entries, or the term nano was used, although no ENM material was present). Three categories of ingredients were identified: emulsions, dispersions, and their watersoluble powdered preparations (including lipid-based structures); solid encapsulates (solid structures containing an active material); and metallic or other inorganic particles. Although much is known regarding the physical/chemical properties for these ingredient categories, it is critical to understand whether these properties undergo changes following their interaction with food matrices during preparation and storage. It is also important to determine whether free ENMs are likely to be present within the gastrointestinal tract and whether uptake of ENMs may occur in their nanoform physical state. A practical decision-making scheme was developed to help manage testing requirements.

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

“…104 Dimensions Food nanoparticles vary considerably in their dimensions, ranging from a few nanometers (surfactant micelles) to a few hundred nanometers (lipid, protein, or carbohydrate nanoparticles), depending on the materials and processes used to create them. 8 Nanoparticle dimensions influence their GIT fate and toxicity through a number of mechanisms. 6,105,106 First, smaller nanoparticles are usually dissolved or digested more rapidly in GIT fluids than larger ones with similar compositions.…”

“…GIT effects After ingestion, nanoparticles travel through the complicated environment of the GIT before they are absorbed or exhibit their toxic effects 8 (Fig. 3).…”

“…[3][4][5] Engineered nanoscale materials (ENMs) may be intentionally added to foods (such as nanoparticle-based delivery systems), or they may inadvertently find their way into foods (such as nanoparticles in packaging materials that leach into the food matrix). [6][7][8] ENMs are typically nanoparticles whose composition, size, shape, and interfacial properties are specifically designed to achieve one or more functional attributes. In particular, ENMs may be used to create delivery systems for nutrients, nutraceuticals, colors, flavors, and preservatives, or they may be used to modify the texture, appearance, or stability of foods.…”

Prediction of Oral Absorption of Nanoparticles from Biorelevant Matrices Using a Combination of Physiologically Relevant In Vitro and Ex Vivo Models

“…In addition, by selecting PS-NPs with different surface modifications (aminated, carboxylated and unmodified), we were able to determine their relative impact on the absorption of the NPs. Ideally, these studies should also be performed with other NPs for which oral exposure is more likely, such as biopolymeric NPs used in edible coatings and films [1], or silver NPs or silicon dioxide NPs from migration from food contact materials [43]. However, determining the digestion and absorption of these type of NPs presents additional analytical challenges and needs to be addressed in future research.…”

Utility of models of the gastrointestinal tract for assessment of the digestion and absorption of engineered nanomaterials released from food matrices

“…Food is naturally chemically complex and consists of biological polymers with dimensions in the nanometer size range. To avoid the complication of integrating the different jurisdictional definitions, or lack thereof, that distinguishes engineered NMs from chemicals found naturally in food, the NanoRelease Food Additive project defined three broad categories of engineered nanomaterials: metal/mineral-based NMs, soft lipid NMs and solid biochemical macromolecule NMs including new proteins, polysaccharides and nucleic acids (Yada et al, 2014). A specific size range was not defined to allow the identification of methods relevant to a broad range of sizes.…”