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47 2008

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2008

ŠIMON, P. – JONER, E.
Conceivable interactions of biopersistent nanoparticles with food matrix and living systems following from their physicochemical properties
Journal of Food and Nutrition Research, 47, 2008, č. 2, s. 51-59

Peter Šimon, Institute of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK - 812 37 Bratislava, Slovakia. E-mail: peter.simon@stuba.sk

Súhrn: In this paper, we made an attempt to assess the conceivable interactions of insoluble biopersistent nanoparticles with food matrix and living systems following from their physicochemical properties and to outline the analytical methods for the nanoparticles determination in food matrix. It is reasoned that adsorption of species and agglomeration and ageing of nanoparticles are phenomena originating in the relaxation of surface free energy. Further it has been deduced that nanoscale materials have a unique ability to interact with proteins and other biopolymers. The deductions also underline the catalytic activity of nanoparticles, primarily in oxidative reactions which may lead to the formation of reactive oxygen species and to the oxidation stress. The ability of nanoparticles to act as nuclei or germs in the induced heterogeneous crystallization is also considered.

Kľúčové slová: nanotechnology; nanomaterial; physicochemical properties; food; agglomeration; catalysis; nucleation

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