Applications and Safety of Nanomaterials Used in the Food Industry

Abstract

A survey by the United States Food and Drug Administration (USFDA), in 2008, has revealed that more than 80 nanomaterial-containing food and drink items were available for consumption around the world at that time, and estimated that the Japanese market for nanomaterial-containing food could reach 250 billion yen in 2030. Potential uses of nanotechnology have been identified in almost all segments of the industry, including the following four key areas: agriculture, nutritional supplements and nutraceuticals, food processing, and food packaging. Despite a rapid development of its use in the food sector, little is known about the in vivo and in vitro kinetics of nanomaterials. Consequently, the risks of nanomaterials have not been analyzed. Nanoparticles are reported to be absorbed across the intestinal barrier via transcellular, paracellular, and junctional pathways, but the bioavailability of each material may be different due to different effects of various factors. Questions about these compounds already raised safety concerns, although the history of their use in the food sector is yet short. In this review, we overview the currently available information regarding the safety of the three main nanomaterials used in the food industry to provide the scientific basis for the risk assessments that are necessary for the development and safe use of nanomaterials in the food sector.