标签是否正确？食品中二氧化硅和二氧化钛微粒的全面分析途径

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100808

Christina Glaubitz , Amélie Bazzoni , Christoph Neururer , Raphael Locher , Kata Dorbić , Jessica Caldwell , Miguel Spuch-Calvar , Laura Rodriguez Lorenzo , Sandor Balog , Vincent Serneels , Barbara Rothen-Rutishauser , Alke Petri Fink

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引用次数: 0

摘要

在食品工业中引入微粒作为添加剂，特别是工程纳米微粒，可以改善食品特性。自 2014 年起，随着这些添加微粒的出现，食品配料表中强制要求披露这些添加剂是否为纳米材料。然而，由于纳米材料尺寸小、浓度低、食品基质多样，检测和表征纳米材料非常耗时。我们提出了一种简化的分析流程，用于检测食品中是否存在二氧化硅和二氧化钛颗粒，适用于食品监管和控制。利用 X 射线荧光光谱法进行筛选，可以快速准确地对无机颗粒标签进行分类，区分出含有和不含无机颗粒的产品。对于前者，我们开发了与基质无关的消解技术，并引入了具有时间效率的统计方法，使用较少的颗粒计数来评估颗粒尺寸的中位数，从而确保 "纳米 "标签的准确性。

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Correct labelling? A full analytical pathway for silica and titania particles in food products

Introducing particles as additives, specifically engineered nanoparticles, in the food industry has improved food properties. Since 2014, alongside the presence of these added particles, there has been a mandatory requirement to disclose if those additives are nanomaterials in the ingredient list of food products. However, detecting and characterizing nanomaterials is time-consuming due to their small sizes, low concentrations, and diverse food matrices.

We present a streamlined analytical process to detect the presence of silica and titania particles in food, applicable for food regulation and control. Using X-ray Fluorescence Spectrometry for screening enables quick categorization of inorganic particles labeling accuracy, distinguishing products with and without them. For the former, we develop matrix-independent digestion and introduce time-effective statistics to evaluate the median particle size using a reduced number of particles counted, ensuring accurate “nano” labeling.

Through the implementation of this work, our objective is to simplify and facilitate verifying the proper labeling of food products.

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.