SiO2 nanoparticles have been widely used as food additives in the industry due to their numerous technological benefits. Therefore, the toxicity and in vivo biokinetics of inorganic nanoparticles have previously been extensively studied, and the mechanisms responsible for nanoparticle toxicity on living organisms have been identified. In recent studies, it was found that the toxicity of engineered nanoparticles altered depending on the organic media, such as protein, carbohydrates, and disaccharides. Nevertheless, there is a limited number of studies investigating the corona formation of SiO2 nanoparticles in complex food matrices. In this study, we aimed to determine the surface alterations of SiO2 nanoparticles with varied diameters (25, 100, and 300 nm) in milk containing all the basic food components. Electron microscopy, DLS, and electrical charge were used to examine the aggregation/dispersion state of nanoparticles. The characterization of the corona was analyzed via CD and surface hydrophobicity assay. In conclusion, the behavior of SiO2 nanoparticles in a real food matrix was investigated in detail. The findings will be utilized to fill a considerable gap in the literature on the perspective of nanoparticle properties and molecular interactions.

Characterization of the behavior of SiO2 nanoparticles in the complex food matrix

ACS Spring 2022

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