A review of analytical methods for the identification and characterization of nano delivery systems in food.
Detection and characterization of nano delivery systems is an essential part of understanding the benefits as well as the potential toxicity of these systems in food. This review gives a detailed description of food nano delivery systems based on lipids, proteins, and/or polysaccharides and investigates the current analytical techniques that can be used for the identification and characterization of these delivery systems in food products. The analytical approaches have been subdivided into three groups; separation techniques, imaging techniques, and characterization techniques. The principles of the techniques together with their advantages and drawbacks, and reported applications concerning nano delivery systems, or otherwise related compounds are discussed. The review shows that for a sufficient characterization, the nano delivery systems need to be separated from the food matrix, for which high-performance liquid chromatography or field flow fractionation are the most promising techniques. Subsequently, online photon correlation spectroscopy and mass spectrometry seem to be a convenient combination of techniques to characterize a wide variety of nano delivery systems.
Luykx
Dion M A M
DM
Institute of Food Safety, RIKILT, Wageningen UR, P.O. Box 230, 6700 AE Wageningen, The Netherlands.
Peters
Ruud J B
RJ
van Ruth
Saskia M
SM
Bouwmeester
Hans
H