2023/12/13 by Éric Houdeau, Houdeau, Eric
Materials Science · #Barrière épithéliale #Dioxyde de titane #Intestin #Nanoparticles: synthesis and applications
paper · doi:10.17180/zqbx-bw58
openalex created_date 2022/08/06 · openalex publication_date 2023/12/13 · openalex updated_date 2026/07/15
Given the considerable growth of nanotechnology in many industries, including food sector, the question of their safety for human populations daily exposed to nanoparticles (solid particles smaller than 100 nm), used as additives (e.g. pigments, anti-caking agents) or incorporated to a material (e.g. foodpackaging), raises public health concerns. The physico-chemical characteristics of nanoparticles, such as their large surface area differ from those of larger substances, particularly in terms of absorption and systemic effects. In the food sector, faced with actual or promised applications of nanoparticles in food and food contact materials (FCM), as dye, anti-microbial or texturing agent, it is necessary to assess the exposure of consumer and the health risks associated with their intake. This risk assessment requires an understanding of the mechanisms of nanoparticle crossing through biological barriers, particularly in the intestine.