Standard Article

Nanoparticles in Foods, Determination of

Food

  1. Cristina Blasco,
  2. Yolanda Picó

Published Online: 15 MAR 2013

DOI: 10.1002/9780470027318.a9285

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Blasco, C. and Picó, Y. 2013. Nanoparticles in Foods, Determination of. Encyclopedia of Analytical Chemistry. .

Author Information

  1. University of Valencia, Valencia, Spain

Publication History

  1. Published Online: 15 MAR 2013

Abstract

This article discusses the state of the art in the identification and determination of nanoparticles in food. It is of utmost importance to determine, in addition to the particle-size distribution, the chemical composition as well as the physical and chemical properties of the nanomaterials within the sample. After a brief description of what nanomaterials are and how to classify them, sources and routes of nanomaterials to food are discussed. The article then follows the debate on legislative consideration, which has emerged very recently. Its main aim is to deliver information on how nanomaterials are determined in food because of the number of challenges that arise when analyzing food and beverages for nanomaterials. No single technique can provide all relevant information. Therefore, a range of analytical techniques is required for detection and characterization of nanomaterials in foods. The principles of the techniques together with their advantages and drawbacks, and reported applications concerning nanoparticles or related nanocompounds are discussed.