Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

1st Edition, Volume 7 - July 3, 2021
Editor: Seid Mahdi Jafari
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 5 7 2 5 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 6 5 1 8 - 8

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of… Read more

Purchase options

SUSTAINABLE DEVELOPMENT

Innovate. Sustain. Transform.

Save up to 30% on top Physical Sciences & Engineering titles!

Explore today

Physical science & engineering for sustainable development book covers

Institutional subscription on ScienceDirect

Request a sales quote

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation.

Cover
Title page
Table of Contents
Copyright
Dedication
Contributors
Preface to Volume 7
Chapter 1: Safety and toxicity aspects of food nanoparticles
Abstract
1.1. Introduction
1.2. Nano-food in the human body: exposure and toxicity routs
1.3. Evaluating nano-food safety
1.4. Public and food organizations concerned with the potential toxicity of nano-food
1.5. Future directions
Chapter 2: Possible health risks associated with nanostructures in food
Abstract
2.1. Introduction
2.2. A brief classification of nanostructures
2.3. Biological fate of nanostructures
2.4. Biological responses to the nanostructures entrance to the body
2.5. Adverse health effect of nanostructures
2.6. Risk assessment of NPs in food applications
2.7. Conclusion
Chapter 3: In vitro assays for predicting the safety of food-based nanomaterials
Abstract
3.1. Introduction
3.2. Effective characteristics
3.3. Investigation methods
3.4. Conclusion
Chapter 4: In vivo assays for predicting the safety of food-based nanomaterials
Abstract
4.1. Introduction
4.2. Biological fate of food-based nanomaterials
4.3. Possible health risks of food-based nanomaterials
4.4. Detection, characterization, and safety assessment of food-based nanomaterials
4.5. Model organisms for in vivo studies of food-based nanomaterials
4.6. Different approaches for risk assessment by in vivo assays
4.7. Key issues in development and standardization of in vivo assays
4.8. Conclusion
Chapter 5: Regulatory principles on food nano-particles legislated by European countries
Abstract
5.1. Introduction
5.2. Potential applications of nanotechnology in European food industries
5.3. The development of regulations for food nanotechnology in European countries
5.4. Available legislations and guidance related to nanomaterials in European countries
5.5. Labeling and reporting
5.6. Challenges for risk assessment and risk management
5.7. Conclusions and future remarks
Chapter 6: Regulatory principles on food nanoparticles legislated by Asian and Oceanian countries
Abstract
6.1. Introduction
6.2. Terminology
6.3. Nanotechnology market in the food and beverage industries
6.4. Potential risks and toxicity of food nanoparticles
6.5. Nano regulations in Asian countries
6.6. Nano regulations in Australia and New Zealand
6.7. Nano-labeling systems
6.8. Asian Nanotechnology Association
6.9. Conclusion
Chapter 7: Regulatory principles on food nano-particles legislated by North and South American countries
Abstract
7.1. Introduction
7.2. Current and future applications of nanotechnology in food industries in North and South American countries
7.3. Regulations for food nanotechnology in North and South American countries
7.4. Regulatory aspects considered in food nanotechnology in North and South American countries
7.5. Labeling
7.6. Conclusions, challenges, and future remarks
Chapter 8: Regulatory principles on food nano-particles legislated by international organizations
Abstract
8.1. Introduction
8.3. Importance of regulations regarding use of nano-materials in foods
8.4. International organizations relevant to regulatory frameworks for food nano-particles
8.5. Regulatory legislations by international organizations
8.6. Regulatory principles of food nanoparticles
8.7. Conclusion
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Purchase options

Innovate. Sustain. Transform.

Institutional subscription on ScienceDirect

Seid Mahdi Jafari