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Voss L, Hsiao IL, Ebisch M, Vidmar J, Dreiack N, Böhmert L, Stock V, Braeuning A, Loeschner K, Laux P, Thünemann AF, Lampen A, Sieg H. The presence of iron oxide nanoparticles in the food pigment E172. Food Chem 2020; 327:127000. [PMID: 32454284 DOI: 10.1016/j.foodchem.2020.127000] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 03/31/2020] [Accepted: 05/06/2020] [Indexed: 01/19/2023]
Abstract
Iron oxides used as food colorants are listed in the European Union with the number E172. However, there are no specifications concerning the fraction of nanoparticles in these pigments. Here, seven E172 products were thoroughly characterized. Samples of all colors were analyzed with a broad spectrum of methods to assess their physico-chemical properties. Small-Angle X-ray Scattering (SAXS), Dynamic Light Scattering (DLS), Transmission Electron Microscopy (TEM), zeta-potential, Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), X-ray diffraction (XRD), Brunauer-Emmett-Teller analysis (BET), Asymmetric Flow Field-Flow Fractionation (AF4) and in vitro cell viability measurements were used. Nanoparticles were detected in all E172 samples by TEM or SAXS measurements. Quantitative results from both methods were comparable. Five pigments were evaluated by TEM, of which four had a size median below 100 nm, while SAXS showed a size median below 100 nm for six evaluated pigments. Therefore, consumers may be exposed to iron oxide nanoparticles through the consumption of food pigments.
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Affiliation(s)
- Linn Voss
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - I-Lun Hsiao
- School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan; Master Program in Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan.
| | - Maximilian Ebisch
- German Federal Institute of Material Research and Testing (BAM), Unter den Eichen 87, 12205 Berlin, Germany.
| | - Janja Vidmar
- National Food Institute, Technical University of Denmark, Kemitorvet, Building 201, 2800 Kgs. Lyngby, Denmark.
| | - Nadine Dreiack
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Linda Böhmert
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Valerie Stock
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Albert Braeuning
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Katrin Loeschner
- National Food Institute, Technical University of Denmark, Kemitorvet, Building 201, 2800 Kgs. Lyngby, Denmark.
| | - Peter Laux
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Andreas F Thünemann
- German Federal Institute of Material Research and Testing (BAM), Unter den Eichen 87, 12205 Berlin, Germany.
| | - Alfonso Lampen
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Holger Sieg
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
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