The presence of iron oxide nanoparticles in the food pigment E172

Decoration of Fe3O4-vitamin C nanoparticles on alginate-chitosan nanocomplex: Characterization, safety, bioacessibility boost and Iron Nanofortification in A2 goat milk gels

In this study, an alginate-chitosan (AL-CS) nanocomplex decorated with vitamin C coated iron oxide nanoparticles (Fe3O4-vit C NPs) was investigated as a novel nanoiron fortification agent. The Fe3O4-vit C NPs decorated on AL-CS nanocomplex underwent comprehensive characterization, including zeta potential, fourier transform infrared spectroscopy, X-ray diffraction, and UV-vis spectroscopy. The transmission electron microscopy (TEM) analysis confirmed the decoration of Fe3O4-vit C NPs on AL-CS nanocomplex. The dynamic light scattering and thermogravimetric analysis showed enhanced thermal properties of decorated nanocomplex than the undecorated control. Biocompatibility testing on HepG2 cell lines revealed improved compatibility, while intestinal Caco2 cell lines showed approximately 51 % greater bioacessibility than controls. Further, 8 mg of Fe3O4-vit C NPs decorated AL-CS nanocomplex nanofortified 80 g of A2 goat milk gels (GMGs) which provided 0.072 mg/g of nanoiron without showing significant changes in texture and color compared to the control A2 GMGs. The PCA analysis helped to identify the impact of various factors for the preparation of decorated nanocomplex.

Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery

The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control. Once ingested, nanoparticles will immediately adsorb proteins in the biological fluids, forming a corona around them. Protein coronas alter the properties of nanoparticles, including their toxicity, cellular uptake, and targeting characteristics, by altering the aggregation state. In addition, the conformation and function of proteins and enzymes are also influenced by the formation of protein coronas, affecting the digestion of food products. Since the inevitable application of nanoparticles in food industries and their subsequent digestion, a comprehensive understanding of protein coronas is essential. This systematic review introduces nanoparticles in food and explains the formation of protein coronas, with interactions between proteins and nanoparticles. Furthermore, the potential origin of nanoparticles in food that migrate from packaging materials and their fates in the gastrointestinal tract has been reviewed. Finally, this review explores the possible effects of protein coronas on bioactive compounds, including probiotics and prebiotics. Understanding the formation mechanisms of protein coronas is crucial, as it enables the design of tailored delivery systems to optimize the bioavailability of bioactive compounds.

Opinion Piece: New Plant-Based Food Products Between Technology and Physiology

The rapid growth of product sectors for plant-based meat and dairy alternatives has raised significant scientific interest in their nutritional and ecological benefits. Here, it outlines the fractionation of plant-based raw materials and describes the technologies applied in the production of meat and dairy substitutes. Moreover, the study describes the effects of these new products on human nutrient supply and metabolic responses. Examples of meat-like products produced by extrusion technology and dairy alternatives are provided, addressing production challenges and the effects of processing on nutrient digestibility and bioavailability. In contrast to animal-based products, plant-based protein ingredients can contain many compounds produced by plants for defense or symbiotic interactions, such as lectins, phytates, and a wide range of secondary metabolites. The intake of these compounds as part of a plant-based diet can influence the digestion, bioaccessibility, and bioavailability of essential nutrients such as minerals and trace elements but also of amino acids. This is a critical factor, especially in regions with limited plant species for human consumption and inadequate technologies to eliminate these compounds. To fully understand these impacts and ensure that plant-based diets meet human nutritional needs, well-controlled human studies are needed.

The Combined ICP-MS, ESEM-EDX, and HAADF-STEM-EDX Approach for the Assessment of Metal Sub-Micro- and Nanoparticles in Wheat Grain

Metal sub-microparticles (SMPs) and nanoparticles (NPs) presence in food is attributable to increasing pollution from the environment in raw materials and finished products. In the present study, a multifaceted analytical strategy based on Environmental Scanning Electron Microscopy and High-Angle Annular Dark-Field-Scanning Transmission Electron Microscopy coupled with Energy-Dispersive X-ray Spectroscopy (ESEM-EDX, HAADF-STEM-EDX) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was proposed for the detection and characterization of metal and metal-containing SMPs and NPs in durum wheat samples, covering a size measurement range from 1 nm to multiple µm. ESEM-EDX and ICP-MS techniques were applied for the assessment of SMP and NP contamination on the surface of wheat grains collected from seven geographical areas characterized by different natural and anthropic conditions, namely Italy, the USA, Australia, Slovakia, Mexico, Austria, and Russia. ICP-MS showed significant differences among the mean concentration levels of metals, with the USA and Italy having the highest level. ESEM-EDX analysis confirmed ICP-MS concentration measurements and measured the highest presence of particles < 0.8 µm in size in samples from Italy, followed by the USA. Less marked differences were observed when particles < 0.15 µm were considered. HAADF-STEM-EDX was applied to a selected number of samples for a preliminary assessment of internal contamination by metal SMPs and NPs, and to expand the measurable particle size range. The multifaceted approach provided similar results for Fe-containing SMPs and NPs. ICP-MS and ESEM-EDX also highlighted the presence of a significant abundance of Ti- and Al-containing particles, while for STEM-EDX, sample preparation artifacts complicated the interpretation. Finally, HAADF-STEM-EDX results provided relevant information about particles in the low nm range, since, by applying this technique, no particles smaller than 50 nm were observed in accordance with ESEM-EDX.

Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives

Commercial applications of nanotechnology in the food industry are rapidly increasing. Accordingly, there is a simultaneous increase in the amount and diversity of nanowaste, which arise as byproducts in the production, use, disposal, or recycling processes of nanomaterials utilized in the food industry. The potential risks of this nanowaste to human health and the environment are alarming. It is of crucial significance to establish analytical methods and monitoring systems for nanowaste to ensure food safety. This review provides comprehensive information on nanowaste in foods as well as comparative material on existing and new analytical methods for the detection of nanowaste. The article is specifically focused on nanowaste in food systems. Moreover, the current techniques, challenges as well as potential use of new and progressive methods are underlined, further highlighting advances in technology, collaborative efforts, as well as future perspectives for effective nanowaste detection and tracking. Such detection and tracking of nanowaste are required in order to effectively manage this type ofwasted in foods. Although there are devices that utilize spectroscopy, spectrometry, microscopy/imaging, chromatography, separation/fractionation, light scattering, diffraction, optical, adsorption, diffusion, and centrifugation methods for this purpose, there are challenges to be overcome in relation to nanowaste as well as food matrix and method characteristics. New technologies such as radio-frequency identification, Internet of things, blockchain, data analytics, and machine learning are promising. However, the cooperation of international organizations, food sector, research, and political organizations is needed for effectively managing nanowaste. Future research efforts should be focused on addressing knowledge gaps and potential strategies for optimizing nanowaste detection and tracking processes.

Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives

Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry.

Iron Nanoparticles Open Up New Directions for Promoting Healing in Chronic Wounds in the Context of Bacterial Infection

Metal nanoparticles play an outstanding role in the field of wound healing due to their excellent properties, and the significance of iron, one of the most widely used metals globally, cannot be overlooked. The purpose of this review is to determine the importance of iron nanoparticles in wound-healing dressings. Prolonged, poorly healing wounds may induce infections; wound infections are a major cause of chronic wound formation. The primary components of iron nanoparticles are iron oxide nanoparticles, which promote wound healing by being antibacterial, releasing metal ions, and overcoming bacterial resistance. The diameter of iron oxide nanoparticles typically ranges between 1 and 100 nm. Magnetic nanoparticles with a diameter of less than 30 nm are superparamagnetic and are referred to as superparamagnetic iron oxide nanoparticles. This subset of iron oxide nanoparticles can use an external magnetic field for novel functions such as magnetization and functionalization. Iron nanoparticles can serve clinical purposes not only to enhance wound healing through the aforementioned means but also to ameliorate anemia and glucose irregularities, capitalizing on iron's properties. Iron nanoparticles positively impact the healing process of chronic wounds, potentially extending beyond wound management.

Sustained oral intake of nano-iron oxide perturbs the gut-liver axis

Nanomaterial have shown excellent properties in the food industry. Although iron oxides are often considered safe and widely used as food additives, the toxicity of nano‑iron oxide remains unclear. Here we established a subchronic exposure mouse model by gavage, tested the biodistribution of nano‑iron oxide, and explored the mechanism of liver injury caused by it through disturbance of the gut-liver axis. Oral intake of nano‑iron oxide will likely disrupt the small intestinal epithelial barrier, induce hepatic lipid metabolism disorders through the gut-liver axis, and cause hepatic damage accompanied with hepatic iron deposition. Nano‑iron oxide mainly caused hepatic lipid metabolism disorder by perturbing glycerophospholipid metabolism and the sphingolipid metabolism pathways, with the total abundance of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) tending to decrease while that of triglyceride tended to increase, in a time- and dose-dependent manner. The imbalanced lipid homeostasis could cause damage via membrane disruption, lipid accumulation, and lipotoxicity. This data provides information about the subchronic toxicity of nano‑iron oxide, highlights the importance of gut-liver axis in the hepatotoxicity.

A review on microfluidic-assisted nanoparticle synthesis, and their applications using multiscale simulation methods

Recent years have witnessed an increased interest in the development of nanoparticles (NPs) owing to their potential use in a wide variety of biomedical applications, including drug delivery, imaging agents, gene therapy, and vaccines, where recently, lipid nanoparticle mRNA-based vaccines were developed to prevent SARS-CoV-2 causing COVID-19. NPs typically fall into two broad categories: organic and inorganic. Organic NPs mainly include lipid-based and polymer-based nanoparticles, such as liposomes, solid lipid nanoparticles, polymersomes, dendrimers, and polymer micelles. Gold and silver NPs, iron oxide NPs, quantum dots, and carbon and silica-based nanomaterials make up the bulk of the inorganic NPs. These NPs are prepared using a variety of top-down and bottom-up approaches. Microfluidics provide an attractive synthesis alternative and is advantageous compared to the conventional bulk methods. The microfluidic mixing-based production methods offer better control in achieving the desired size, morphology, shape, size distribution, and surface properties of the synthesized NPs. The technology also exhibits excellent process repeatability, fast handling, less sample usage, and yields greater encapsulation efficiencies. In this article, we provide a comprehensive review of the microfluidic-based passive and active mixing techniques for NP synthesis, and their latest developments. Additionally, a summary of microfluidic devices used for NP production is presented. Nonetheless, despite significant advancements in the experimental procedures, complete details of a nanoparticle-based system cannot be deduced from the experiments alone, and thus, multiscale computer simulations are utilized to perform systematic investigations. The work also details the most common multiscale simulation methods and their advancements in unveiling critical mechanisms involved in nanoparticle synthesis and the interaction of nanoparticles with other entities, especially in biomedical and therapeutic systems. Finally, an analysis is provided on the challenges in microfluidics related to nanoparticle synthesis and applications, and the future perspectives, such as large-scale NP synthesis, and hybrid formulations and devices.

Food-Grade Metal Oxide Nanoparticles Exposure Alters Intestinal Microbial Populations, Brush Border Membrane Functionality and Morphology, In Vivo (Gallus gallus)

Among food additive metal oxide nanoparticles (NP), titanium dioxide (TiO₂) and silicon dioxide (SiO₂) are commonly used as food coloring or anti-caking agents, while zinc oxide (ZnO) and iron oxide (Fe₂O₃) are added as antimicrobials and coloring agents, respectively, and can be used as micronutrient supplements. To elucidate potential perturbations associated with NP consumption on gastrointestinal health and development, this in vivo study utilized the Gallus gallus (broiler chicken) intraamniotic administration to assess the effects of physiologically relevant concentrations of food-grade metal oxide NP on brush border membrane (BBM) functionality, intestinal morphology and intestinal microbial populations in vivo. Six groups with 1 mL injection of the following treatments were utilized: non-injected, 18 MΩ DI H₂O; 1.4 × 10^-6 mg TiO₂ NP/mL, 2.0 × 10^-5 mg SiO₂ NP/mL, 9.7 × 10^-6 mg ZnO NP/mL, and 3.8 × 10^-4 mg Fe₂O₃ NP/mL (n = 10 per group). Upon hatch, blood, cecum, and duodenum were collected to assess mineral (iron and zinc) metabolism, BBM functional, and pro-inflammatory-related protein gene expression, BBM morphometric analysis, and the relative abundance of intestinal microflora. Food additive NP altered mineral transporter, BBM functionality, and pro-inflammatory cytokine gene expression, affected intestinal BBM development and led to compositional shifts in intestinal bacterial populations. Our results suggest that food-grade TiO₂ and SiO₂ NP have the potential to negatively affect intestinal functionality; food-grade ZnO NP exposure effects were associated with supporting intestinal development or compensatory mechanisms due to intestinal damage, and food-grade Fe₂O₃ NP was found to be a possible option for iron fortification, though with potential alterations in intestinal functionality and health.

Application of Iron Nanoparticle-Based Materials in the Food Industry

Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use.

Two cases of drug induced hypersensitivity to dolutegravir-rilpivirine fixed-dose combination: A case report

BACKGROUND

Two-drug regimens antiretroviral therapies are increasingly prescribed to HIV patients, as they are recommended by international guidelines, and they show an excellent efficacy, safety, and tolerability profile. Regimens administered as single tablets (STRs) are usually preferred by patients and they are associated with higher adherence.

CASE REPORT

We report two cases of drug-induced hypersensitivity (DIH) that occurred after switching from dolutegravir (DTG) plus rilpivirine (RPV) in separate pills to a fixed dose combination containing the same molecules (DTG/RPV; Juluca®). Following the DIH event, DTG/RPV coformulation was discontinued. At symptomatic resolution, they continued to receive DTG plus RPV in separate pills uneventfully. The component present only in the DTG/RPV coformulation was iron oxide red (E172), contained in the film-coating. Iron oxide red is an approved colorant, used as drug excipient. Patch test with DTG/RV coformulation performed several months after the DIH event was negative. Drug allergy to excipients remains underappreciated and underreported and frequently leads to inappropriate medication discontinuation.

CONCLUSION

Our case underscores the role of meticulous medication allergy history in differentiating true medication allergy from excipient allergy. This observation may be useful in the era of antiretroviral simplification to two-drug regimens.

Waste toner-derived porous iron oxide pigments with enhanced catalytic degradation property

'Wealth from Waste' is an emerging concept, since it leads an effective waste treatment and waste recyclability. On the other hand, cost effective production iron oxide (IO) nanomaterials is still needed to develop, owing to their wide applications. Herein, we proposed a simple direct calcination method to prepare porous IO (Fe₃O₄ and Fe₂O₃) nanomaterials from waste toner powder. Characterization techniques reveal that a structural change happened from Fe₃O₄ to γ-Fe₂O₃ and γ-Fe₂O₃ to α-Fe₂O₃ at the calcination temperature of 500 °C and 700 °C respectively. Consequently, optical (band gap) and magnetic parameters of IO samples were significantly varied. The pigment characteristics of the IO samples were evaluated using Commission Internationale de l'Eclairage (CIE) analysis. IO900 sample has shown good brown-red coloration (L* = 43.11, a* = 13.26 and b* = 5.69) and it also exhibited good stability in acidic and basic conditions. Practical applicability of IO pigments were also tested by mixing with plaster of paris (PP) powder. Further, porous IO samples were also used as catalysts in the reductive degradation of methyl orange (MO) dye in presence of excess sodium borohydride (NaBH₄). IO, prepared at 900 °C exhibited ∼99.9% reduction efficiency within 40 min. Recycling experiments indicated that IO900 possess good stability up to seven cycles. The present porous IO samples will become potential in pigment and environmental remediation.

Characterisation of iron oxide-containing pearlescent pigments used as food colourants: nano-labelling required in the EU?

Pearlescent pigments are used as colourants to increase the attractiveness of food products, especially in the patisserie and confectionery sector. They can be seen as composite materials and consist of thin potassium aluminium silicate (E 555, mica) platelets as carrier material, coated with a thin metal oxide layer of TiO₂ (E 171) and/or iron oxides (E 172). The European Food Safety Authority stated in 2020 that mica-based pearlescent pigments as a whole should be evaluated as new food additives. Obtaining dependable data for particle size and layer thickness of these pigments is crucial both for the demanded food additive evaluation itself and also for the nanomaterial labelling assessment of products containing these food colourants according to the 'Food Information to Consumers' regulation. Since it was found in a previous study on TiO₂-containing pearlescent pigments (silver and golden coloured) that the coating consisted of nanoscaled constituent titanium oxide particles, in this follow-up study we investigated whether Fe₂O₃-containing pearlescent pigments exhibit a similar nanostructured morphology. For this purpose, five commercially-available food products containing these pigments were investigated. Static light scattering and flow particle image analysis were used as screening methods to determine the mica platelet size. Scanning electron microscopy combined with energy-dispersive X-ray spectroscopy was used for nanostructure analysis of the metal oxide coating. The carrier mica platelets were 34-96 µm in diameter and 300-800 nm thick. The coating thickness was found to be in the range of 75-105 nm, with the constituent round shaped iron oxide particles contained therein having a minimum Feret diameter of 37-64 nm.

Size characterization of nanomaterials in environmental and biological matrices through non-electron microscopic techniques

Engineered nanomaterials (ENs) can enter the environment, and accumulate in food chains, thereby causing environmental and health problems. Size characterization of ENs is critical for further evaluating the interactions among ENs in biological and ecological systems. Although electron microscope is a powerful tool in obtaining the size information, it has limitations when studying nanomaterials in complex matrices. In this review, we summarized non-electron microscope-based techniques, including chromatography-based, mass spectrometry-based, synchrotron radiation- and neutron-based techniques for detecting the size of ENs in environmental and biological matrices. The advantages and disadvantages of these techniques were highlighted. The perspectives on size characterization of ENs in complex matrices were also presented.

Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication

The current innovative work combines nano-optical sensors with near-infrared spectroscopy for rapid detection and quantification of polyphenols and investigates the potential of the nano-optical sensor based on chemo-selective colorants to detect the dynamic changes in aroma components during the fermentation of tea extract. The procedure examined the influence of different ultrasound-assisted sonication factors on the changes in the consumption rate of polyphenols during the fermentation of tea extract versus non-sonication as a control group. The results showed that the polyphenol consumption rate improved under the ultrasound conditions of 28 kHz ultrasound frequency, 24 min treatment time, and 40 W/L ultrasonic power density. The metal-organic framework based nano-optical sensors reported here have more adsorption sites for enhanced adsorption of the volatile organic compounds. The polystyrene-acrylic microstructure offered specific surface area for the reactants. Besides, the employed porous silica nanospheres with higher porosity administered improved gas enrichment effect. The nano-optical sensor exhibits good performance with a "chromatogram" for the identification of aroma components in the fermentation process of tea extract. The proposed method respectively enhanced the consumption rate of polyphenol by 35.57%, 11.34% and 16.09% under the optimized conditions. Based on the established polyphenol quantitative prediction models, this work demonstrated the feasibility of using a nano-optical sensor to perform in-situ imaging of the fermentation degree of tea extracts subjected to ultrasonic treatment.

Nanoparticle Food Applications and Their Toxicity: Current Trends and Needs in Risk Assessment Strategies

ABSTRACT

Nanotechnology has developed into one of the most groundbreaking scientific fields in the last few decades because it exploits the enhanced reactivity of materials at the atomic scale. The current classification of nanoparticles (NPs) used in foods is outlined in relation to the production and physicochemical characteristics. This review aims to concisely present the most popular and widely used inorganic and organic NPs in food industries. Considering that the toxicity of NPs is often associated with chemical reactivity, a series of in vitro toxicity studies are also summarized, integrating information on the type of NP studies and reported specifications, type of cells used, exposure conditions, and assessed end points. The important role of the digestive system in the absorption and distribution of nanoformulated foods within the body and how this affects the resultant cytotoxicity. Examples of how NPs and their accumulation within different organs are presented in relation to the consumption of specific foods. Finally, the role of developing human health risk assessments to characterize both the potential impact of the hazard and the likelihood or level of human exposure is outlined. Uncertainties exist around risk and exposure assessments of NPs due to limited information on several aspects, including toxicity, behavior, and bioaccumulation. Overall, this review presents current trends and needs for future assessments in toxicity evaluation to ensure the safe application of NPs in the food industry.

HIGHLIGHTS

Single-Particle ICP-MS as a Screening Technique for the Presence of Potential Inorganic Nanoparticles in Food

In this work, we show the potential of single-particle inductively coupled plasma-mass spectrometry (spICP-MS) as a screening technique for detection of inorganic nanoparticles (NPs) that are expected to be present in food. We demonstrate that the spICP-MS/MS method in combination with collision/reaction cell gases and microsecond dwell times offers sensitive and interference-free detection of NPs. We present the steps that have to be considered to correctly assess the presence of NPs in food, for example, setting a suitable threshold for discriminating particle events from the baseline and analyzing a sufficient number of blank samples to minimize false-positive results. We applied the proposed screening approach to the sequential detection of NPs containing 8 selected elements that could be potentially present in 13 different food products. The highest mass concentrations of NPs (in the mg/g range) were found in the samples with food additives which are known to contain a fraction of NPs. The presence of (nano)particles in some of the investigated food samples was also confirmed by scanning electron microscopy analysis. Moreover, for the example of Al-containing NPs in Chinese noodles, we demonstrate that identification of the source of NPs with an unknown composition can be challenging when using only spICP-MS as particle mass concentration and size distribution can only be estimated by assuming a certain particle composition/shape. Other complementary techniques for particle characterization, such as electron microscopy in combination with elemental analysis, are therefore required.

Review of gut nanotoxicology in mammals: Exposure, transformation, distribution and toxicity

Nanomaterials are increasingly used in food processing, daily necessities and other fields due to their excellent properties, and increase the environmental contamination. Human beings will inevitably come into contact with these nanomaterials through multiple exposure routes especially oral exposure. The intestine is an important organ for nutrient absorption and physiologic barrier, which may be the main target of nanoparticles (NPs) exposure. However, for a long time, research on the toxicity of NPs has mainly focused on organs such as liver, kidney and brain. There are few assessment data over the intestinal safety. Recently, as reported, NPs can be translocated to the intestinal part in mammals and would be distributed in different substructures of intestines, thus causing damage to the structure and function of the intestine, in which the gut microbiota and its metabolites play important roles. In addition, due to the special physiological environment of gut, nanomaterials will undergo complex transformations that may cause different biological effects from their original form. Therefore, this review aims to assess the potential adverse effects of NPs on intestine and its possible mechanisms through the results of in vivo mammalian experiments. In addition, the exposure pathway, biodistribution and biotransformation of NPs in the intestine are also considered. We hope this review will arouse people's attention to the intestinal nanotoxicology and provide basic information for further related studies.

A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology

Surfactants, whose existence has been recognized as early as 2800 BC, have had a long history with the development of human civilization. With the rapid development of nanotechnology in the latter half of the 20th century, breakthroughs in nanomedicine and food nanotechnology using nanoparticles have been remarkable, and new applications have been developed. The technology of surfactant-coated nanoparticles, which provides new functions to nanoparticles for use in the fields of nanomedicine and food nanotechnology, is attracting a lot of attention in the fields of basic research and industry. This review systematically describes these "surfactant-coated nanoparticles" through various sections in order: 1) surfactants, 2) surfactant-coated nanoparticles, application of surfactant-coated nanoparticles to 3) nanomedicine, and 4) food nanotechnology. Furthermore, current progress and problems of the technology using surfactant-coated nanoparticles through recent research reports have been discussed.

Intestinal and hepatic effects of iron oxide nanoparticles

Iron oxide nanoparticles gain increasing attention due to their broad industrial use. However, safety concerns exist since their effects on human cells are still under investigation. The presence of iron oxide nanoparticles in the food pigment E172 has been shown recently. Here, we studied four iron oxide nanoparticles, one food pigment E172 and the ionic control FeSO₄ regarding dissolution in biological media, uptake and transport, and cellular effects in vitro in human intestinal Caco-2 and HepaRG hepatocarcinoma cells. The iron oxide nanoparticles passed the gastrointestinal passage without dissolution and reached the intestine in the form of particles. Minor uptake was seen into Caco-2 cells but almost no transport to the basolateral site was detected for any of the tested particles. HepaRG cells showed higher particle uptake. Caco-2 cells showed no alterations in reactive oxygen species production, apoptosis, or mitochondrial membrane potential, whereas two particles induced apoptosis in HepaRG cells, and one altered mitochondrial membrane potential at non-cytotoxic concentrations. No correlation between physicochemical particle characteristics and cellular effects was observed, thus emphasizing the need for case-by-case assessment of iron oxide nanoparticles.

Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

The worldwide diffusion of nanotechnologies into products nowadays has completely revolutionized human life, providing novel comfort and benefits. Their inclusion in food and cosmetic has a heavy impact over the market, allowing the development of higher value products with enhanced properties. Natural origin polymers and in particular polysaccharides represent a versatile platform of materials for the development of micro/nanostructured additives for food and cosmetic products due to their chemical versatility, biocompatibility, and abundance. Here, we review the current applications of polysaccharides-based micro/nanostructures, taking into consideration the precursors' production, isolation, and extraction methods and highlighting the advantages, possible drawbacks, and market diffusion.

Impact of iron oxide nanoparticles on xenobiotic metabolism in HepaRG cells

Iron oxide nanoparticles are used in various industrial fields, as a tool in biomedicine as well as in food colorants, and can therefore reach human metabolism via oral uptake or injection. However, their effects on the human body, especially the liver as one of the first target organs is still under elucidation. Here, we studied the influence of different representative iron oxide materials on xenobiotic metabolism of HepaRG cells. These included four iron oxide nanoparticles, one commercially available yellow food pigment (E172), and non-particulate ionic control FeSO₄. The nanoparticles had different chemical and crystalline structures and differed in size and shape and were used at a concentration of 50 µg Fe/mL. We found that various CYP enzymes were downregulated by some but not all iron oxide nanoparticles, with the Fe₃O₄-particle, both γ-Fe₂O₃-particles, and FeSO₄ exhibiting the strongest effects, the yellow food pigment E172 showing a minor effect and an α-Fe₂O₃ nanoparticle leading to almost no inhibition of phase I machinery. The downregulation was seen at the mRNA, protein expression, and activity levels. Thereby, no dependency on the size or chemical structure was found. This underlines the difficulty of the grouping of nanomaterials regarding their physiological impact, suggesting that every iron oxide nanoparticle species needs to be evaluated in a case-by-case approach.