New approaches for studying nanomaterials in food: focus on field-flow fractionation and spICP-MS

Marco ROMAN, ECSIN - ECAMRICERT

The interest and use of nanotechnology and nanomaterials in food sector is rapidly growing due to the unique properties they confer to products. Nanomaterials are used in food and food packaging for improving taste and texture, absorption of nutrients and bioactive molecules, gas barrier and shelf-life, mechanical properties and traceability. However, the use of nanomaterials in commercial products raises some concerns on their safety, and risk assessment should be carefully performed. The presence of nanomaterials in food, their migration from packaging as well as transformations occurring during exposure (i.e. digestion) are crucial issues in the evaluation process for identification of nanomaterial risks. Due to their unique physico-chemical properties, standardized and validated protocols and methods for monitoring exposure to nanomaterials and identifying their hazard must be applied. To this regard, the potential of analytical approaches based on combined or coupled field-flow fractionation and single particle ICP-MS techniques, and in compliance with EFSA guidelines, is here presented.

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