Science & innovation
Nanotechnology
Nanoparticles in food
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
FFF
with ultraviolet–visible spectroscopy (UV-Vis) and
interference-reducing ICP-MS to determine the size distribution and
elemental composition of nanoparticles in food. 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.
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