Tag: Nanomaterials

Discovered in 1985 by Harold Kroto, Robert Curl, and Richard Smalley, the C60 molecule consists of 60 carbon atoms arranged in a distinctive soccer ball-like shape. This unusual structure is why another name for C60 is buckminsterfullerene, also known by the common nickname "buckyballs".

According to a 2017 study published in *Nanotoxicology*, fluorescent nanoparticles were detected in samples of both Coca-Cola and Pepsi-Cola. This finding raises the question: are there nanoparticles in Coca-Cola intentionally added or are they an unintended consequence of food manufacturing processes? We explore the science behind this claim and examine regulatory perspectives on nanomaterials in food.

Research confirms that graphene oxide is not an intentional food additive, but it can be unintentionally present in some foods through charring during high-heat cooking and can potentially migrate in very small amounts from advanced food packaging materials. This unintentional presence is a subject of ongoing scientific research and consumer interest.

According to the activity series of metals, magnesium is reactive enough to displace hydrogen from water. So, can magnesium replace hydrogen in water under certain conditions? The answer is yes, but the reaction's speed and products depend heavily on factors like temperature and the physical form of the magnesium.

Over the past decade, regulatory scrutiny in Europe has increased for many chemical ingredients, leading to confusion among consumers and manufacturers about what is and isn't permitted. Contrary to some misinformation, the common cosmetic and food additive hydrated silica is not banned in Europe.

The food industry has increasingly utilized nanotechnology to improve product quality, and this includes some dairy desserts. While the term 'nanoparticles' might conjure futuristic imagery, many nano-sized elements are already present in food, and engineered nanoparticles are added for specific benefits.

According to the World Health Organization, heavy metal pollution poses a significant risk to human health and ecosystems globally. Understanding what absorbs heavy metals is crucial for addressing contamination in water, soil, and our own bodies. This guide explores various natural and technological methods for binding and removing these toxic elements.

Food products have always contained natural nanoparticles, such as the casein micelles in milk and lipid droplets in oil emulsions. However, the rise of nanotechnology introduces a new variable, with engineered nanomaterials potentially entering our food supply. This raises the question of whether organic food, often perceived as purer, is free of these manufactured nanoparticles.

According to scientific reports, nanoparticles, which range from 1 to 100 nanometers in size, can significantly improve the thermal stability, water solubility, and oral bioavailability of nutrients. This exciting field explores **what is nanotechnology in nutrition**, and how it is rapidly modernizing the entire food chain, from production to consumption.