Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles

McClements, Jake; McClements, David Julian

doi:10.1080/10408398.2014.970267

Cited by 58 publications

(39 citation statements)

References 157 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Consequently, suitable analytical tools are required to characterize nanoparticle properties, which have been reviewed elsewhere. 7,[101][102][103] In this section, we focus on the ways that nanoparticles may vary.…”

Section: Characteristics Of Food Nanoparticlesmentioning

confidence: 99%

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

2017

Self Cite

View full text Add to dashboard Cite

Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

show abstract

Section: Characteristics Of Food Nanoparticlesmentioning

confidence: 99%

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

2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…A wide range of analytical tools has been developed to characterize the properties of colloidal delivery systems, which have been reviewed in detail elsewhere (McClements and McClements ). In this section, only a brief overview is therefore given.…”

Section: Delivery By Designmentioning

confidence: 99%

“…This information can then be used to ascertain the types of end‐product that the colloidal delivery system can be successfully utilized within. The types of stress tests typically utilized to establish the performance of colloidal delivery systems have been reviewed elsewhere (McClements and McClements ). Some examples of stress tests that could be used to screen the range of environmental conditions under which a colloidal delivery system would remain stable are shown in Table .…”

Section: Delivery By Designmentioning

confidence: 99%

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

McClements

2017

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

The design and development of nanoparticle‐ and microparticle‐based delivery systems for the encapsulation, protection, and controlled release of active agents has grown considerably in the agrochemical, cosmetic, food, personal care, and pharmaceutical industries. These colloidal delivery systems can be utilized to overcome problems such as poor solubility, low activity, and chemical instability of active agents, as well as to create novel functional attributes such as controlled or targeted delivery. The purpose of this article is to develop a systematic approach, referred to as “delivery‐by‐design” (DbD), to make the design and fabrication process more efficient and effective. Initially, a brief review of some of the challenges associated with incorporating active agents into commercial products is given, and then an overview of different kinds of simple and complex colloidal delivery systems is given. The DbD approach is then presented as a series of stages: (1) definition of the molecular and physicochemical properties of the active agent; (2) definition of the required physicochemical, sensory, and functional attributes of the end‐product; (3) specification of the required attributes of the colloidal delivery system; (4) specification of particle properties and delivery system selection; (5) optimization of delivery system manufacturing process; (6) establishment and implementation of delivery system testing protocol; and (7) optimization of delivery system performance. Utilization of the DbD approach may lead to more rapid design of efficacious and economically viable colloidal delivery systems for commercial applications.

show abstract

“…Let A, A * denote a Leonard pair on V. We can determine whether A, A * is self By [13,Lemma 1.3] each eigenspace of A, A * has dimension one.…”

Section: Introductionmentioning

confidence: 99%

Aloe vera leaf extract mediated green synthesis of selenium nanoparticles and assessment of their In vitro antimicrobial activity against spoilage fungi and pathogenic bacteria strains

Fardsadegh

Jafarizadeh‐Malmiri

2019

Green Processing and Synthesis

160

View full text Add to dashboard Cite

Selenium as an essential trace element for the health of the humans was used to hydrothermally synthesis of selenium nanoparticle (Se NPs) using Aloe vera leaf extract (ALE). Effects of synthesis parameters namely; amount of ALE (1–5 ml) and amount of Na2SeO3 solution (10–30 ml), on the particle size and colour intensity of the solution containing Se NPs were studied using response surface methodology. FT-IR spectroscopy, UV-Vis spectrophotometry, DLS analyzer and TEM were used to determine the specifications of the ALE and synthesized Se NPs. Obtained results indicated that the ALE contained several bioactive compounds, which they had hydroxyl and amide І groups in their structures and these two functional groups had key roles in the reduction of the selenium ions to form Se NPs and stabilizing of them. Furthermore, spherical fabricated Se NPs using obtained optimum synthesis parameters, 4.92 mL of ALE and 13.03 mL of Na2SeO3 solution, had colour intensity, mean particle size, zeta potential and polydispersity index values of 3.0% a.u., 50 nm, -18 mV and 0.344, respectively according to the DLS analysis. The synthesized Se NPs had also high antibacterial and antifungal activities against 4 selected pathogenic bacteria and spoilage fungi strains.

show abstract

Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles

Cited by 58 publications

References 157 publications

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

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

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

Aloe vera leaf extract mediated green synthesis of selenium nanoparticles and assessment of their In vitro antimicrobial activity against spoilage fungi and pathogenic bacteria strains

Contact Info

Product

Resources

About