Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge

Background: Nanomaterials are being explored in the food and agricultural industries for their potential applications in improving the safety, quality, health, and sustainability of the food supply. Numerous kinds of food-grade substances have been converted into nanoenabled food additives (such as colorants, flavors, antimicrobials, vitamins, and nutraceuticals) or advanced packaging materials (such as smart or active coatings/films). Scope and approach: For these applications, it is important to understand how nanomaterials interact with other components in foods. Moreover, it is important to ensure that these nanomaterials do not have any unintended adverse health consequences, which also depends on an appreciation of their interactions with other food ingredients. In particular, nanomaterials can undergo various transformations in their properties in food matrices and the human gut that can alter their properties and behavior. Key findings and conclusions: The aggregation state, interfacial composition, and electrical charge of nanoparticles may change when they interact with macronutrients or micronutrients in foods, which may then alter their gastrointestinal fate. This article reviews the interactions of food-grade nanomaterials (especially inorganic ones) with proteins, carbohydrates, lipids, minerals, and phytochemicals in foods and their potential impacts on their functionality and behavior.