Views
4 years ago

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

124 environmental

124 environmental conditions change (e.g. pH, redox potential, hardness, organic matter contents and salinity). Although most factors that could affect the fate in aquatic environments have been identified, lots of technological, (eco)toxicological and biogeochemical studies are currently being confronted with a lack of ability to analyse and predict the physicochemical occurrence of metallic nanoparticles in these aquatic environments under environmentally relevant conditions (e.g. at environmentally relevant concentrations). Further sustainable development of nanotechnology thus needs the ability to predict the physicochemical fate of engineered metallic nanoparticles released into aquatic environments. Therefore, kinetics of changes in occurrence of metallic nanoparticles as affected by characteristics of the aquatic medium are currently being studied in research projects conducted at the Laboratory of Analytical Chemistry and Applied Ecochemistry of Ghent University (ECOCHEM, Prof. G. Du Laing). This is done by monitoring physicochemical occurrence of a range of engineered metallic nanoparticles after incubating solutions containing these particles under different environmental conditions (e.g. redox, pH, salinity, presence of different types of suspended material and solid phases) in microcosm and mesocosm experimental setups. To be able to conduct these studies, analytical methods based on hyphenation of chromatographic separation techniques (e.g. size exclusion and hydrodynamic chromatography) with the use of a sensitive metal detector (ICP-MS) are being tested and further developed in a first step. Results that will be obtained can be used to assess factors affecting e.g. the transfer of metallic nanoparticles from soils to food crops in agricultural production systems, their long-term catalytic activity and release from packaging materials into food matrices, and their behaviour during digestion in the gastrointestinal tract. References _______________________________________________ French, R.A., Jacobson, A.R., Kim, B., Isley, S.L., Penn, R.L., Baveye, P.C. (2009). Influence of ionic strength, pH, and cation valence on aggregation kinetics of titanium dioxide nanoparticles. Environmental Science and Technology, 43, 1354-1359. Handy, R.D., Kammer, F.V.D., Lead, J.R., Hassellöv, M., Owen, R., Crane, M. (2008a). The ecotoxicology and chemistry of manufactured nanoparticles. Ecotoxicology, 17, 287-314.

Handy, R.D., Owen, R., Valsami-Jones, E. (2008b). The ecotoxicology of nanoparticles and nanomaterials: current status, knowledge gaps, challenges, and future needs. Ecotoxicology, 17, 315-325. Yang, K., Lin, D., Xing, B. (2009). Interactions of humic acid with nanosized inorganic oxides. Langmuir, 25, 3571-3576. 125

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv
Risk Analysis of Nanotechnology - MWFTR
nanotechnology - Itene
Facts and figures 2009 - Favv
ICSTI Statement on Nanotechnology - Forfás
Introduction to Nanotechnology
Nanotechnology Demystified
Action Plan Nanotechnology 2020
Nanotechnology - Nanowerk