News
20-September 2010 –
LGC
applies novel technology to improve nanofood
research
LGC combines mass spectrometry technologies to improve
characterisation of nanoparticles in food
LGC, the UK’s designated
National Measurement Institute for chemical and bioanalytical
measurement, is developing novel methods to enable the rapid
determination of size distribution and elemental composition of
nanoparticles in food. Nanoscale structures are not new in food
(for example chocolate and ice cream contain nanoscale components)
but recently developed nanomaterials are said to have potential
benefits in food production and food packaging; two industries
which generate worldwide sales of over £100 billion.
Applications of
nanomaterials in food packaging include lining beer bottles with
'nanoclay' to help prevent the brew from going flat and embedding
silver nanoparticles in plastic food storage containers to keep
food fresher for longer. Nanomaterials can potentially also be used
to create foods with traditional taste, but with lower-than-normal
levels of fat, salt and sugar. Currently, nanomaterials are not
widely used in food products but this may change as the technology
is developed over the coming years.
When structured at the
nanoscale, materials develop unique mechanical, thermal and
catalytic properties and these have driven the increased use of
nanotechnology. Scientists recognise that these unique properties,
while beneficial for technological innovation, could also make some
nanomaterials toxic to biological tissues. The toxicity of
nanoparticles is determined by, amongst several factors, their size
and chemical composition, which in turn may affect their ability to
cross cell barriers, enter cells and interact with subcellular
structures.
There is currently a lack of
scientific methodology for the reliable characterisation of
inorganic nanoparticles added to food and their cellular
interaction, and insufficient knowledge on the stability of such
materials. With the global nanofood market estimated to be worth
approximately £3.5 billion, analytical methods that enable rapid
elemental and particle size characterisation are required.
In response to this need,
LGC is now applying a novel technique, which combines field flow
fractionation (FFF) with ultraviolet–visible spectroscopy (UV-Vis)
and interference-reducing inductively coupled mass spectrometry
(ICP-MS), to determine the size distribution and elemental
composition of nanoparticles in food.
Commenting on this new development, LGC’s Dr
Heidi Goenaga-Infante, Principal Scientist – Mass Spectrometry,
said: “Field flow fractionation is a powerful tool for
size-fractionation and, when used in conjunction with ICP-MS, it
has been proven to produce elemental size distributions with a
great level of detail in the submicrometer range without the
laborious and repetitive centrifugation steps of current methods.
This makes it an ideal technology for the characterisation of
nanoparticles in food.”
LGC is using its measurement
expertise to address, at an early stage, methods for measuring the
size distribution and elemental composition of nanoparticles in
food. This is both timely and important, following the UK
Government’s announcement that food safety and strategy for
nanotechnologies be a priority research
area.
Funded by the UK National
Measurement System, it is anticipated that LGC’s research in this
area will enable industry to improve their products, enter new
markets, and benefit consumers from safer and improved food
products.
- Ends -
Notes to
editors
Information to journalists: A high resolution version of this
photo is available. Please email gavin.dallas@lgc.co.uk or tel:
+44 (0)20 8943 8491.