Наноглины в пищевой продукции: польза и возможные риски (обзор литературы)

Наноглины в пищевой продукции: польза и возможные риски (обзор литературы)

Автор: Гмошинский И.В., Багрянцева О.В., Арнаутов О.В., Хотимченко С.А.

Журнал: Анализ риска здоровью @journal-fcrisk

Рубрика: Аналитические обзоры

Статья в выпуске: 1 (29), 2020 года.

Бесплатный доступ

Наноглины (НГ) представлены алюмосиликатами, слагаемыми слоями (нанопластинами) толщиной 1-2 нм и диаметром более 1 мкм, нанотрубками и нанодисками. Благодаря такой структуре и наличию ионообменных, сорбционных свойств и слабой газопроницаемости НГ широко применяются в промышленности, сельском хозяйстве и медицине. При производстве газобарьерных композитных упаковочных материалов используются гидрофобные НГ, модифицированные катионоактивными поверхностно-активными веществами. Пероральная экспозиция человека НГ возможна вследствие их миграции из упаковочных материалов в пищевые продукты и напитки, при использовании НГ в медицине в качестве энтеросорбентов и антибактериальных средств, с пищевыми добавками, остаточными количествами технологических вспомогательных средств, а также при непреднамеренной контаминации глинами сельскохозяйственного сырья и пищевой продукции. В многочисленных исследованиях в модельных системах in vitro НГ проявляли цитотоксичность для клеток различных типов, более высокую у гидрофобных НГ по сравнению с их немодифицированными аналогами...

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Наноглины, алюминий, пищевая добавка, экспозиция, биодоступность, токсичность, кишечный микробиоценоз, риски

Короткий адрес: https://sciup.org/142224411

IDR: 142224411   |   DOI: 10.21668/health.risk/2020.1.16

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