Journal article
Characterization of nanomaterials in food by electron microscopy
Fera Science Ltd.1
Division of Food Chemistry, National Food Institute, Technical University of Denmark2
National Food Institute, Technical University of Denmark3
Materials and Surface Engineering, Department of Mechanical Engineering, Technical University of Denmark4
Department of Mechanical Engineering, Technical University of Denmark5
Center for Electron Nanoscopy, Technical University of Denmark6
Department of Micro- and Nanotechnology, Technical University of Denmark7
University of York8
Engineered nanomaterials (ENMs) are increasingly being used in the food industry. In order to assess the efficacy and the risks of these materials, it is essential to have access to methods that not only detect the nanomaterials, but also provide information on the characteristics of the materials (e.g., size and shape).This review presents an overview of electron microscopy (EM)-based methods that have been, or have the potential to be, applied to imaging ENMs in foodstuffs.
We provide an overview of approaches to sample preparation, including drying, chemical treatment, fixation and cryogenic methods. We then describe standard and non-standard EM-based approaches that are available for imaging prepared samples. Finally, we present a strategy for selecting the most appropriate method for a particular foodstuff.
Language: | English |
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Year: | 2011 |
Pages: | 28-43 |
ISSN: | 18793142 and 01659936 |
Types: | Journal article |
DOI: | 10.1016/j.trac.2010.10.007 |
ORCIDs: | Löschner, Katrin and Mølhave, Kristian |