Nanomaterials are being explored in the food and agricultural industries for their potential applications in improving the safety, quality, health, and sustainability of the food supply. Numerous kinds of food-grade substances have been converted into nanoenabled food additives (such as colorants, flavors, antimicrobials, vitamins, and nutraceuticals) or advanced packaging materials (such as smart or active coatings/films). For these applications, it is important to understand how nanomaterials interact with other components in foods. Moreover, it is important to ensure that these nanomaterials do not have any unintended adverse health consequences, which also depends on an appreciation of their interactions with other food ingredients. In particular, nanomaterials can undergo various transformations in their properties in food matrices and the human gut that can alter their properties and behavior. The aggregation state, interfacial composition, and electrical charge of nanoparticles may change when they interact with macronutrients or micronutrients in foods, which may then alter their gastrointestinal fate. This article reviews the interactions of food-grade nanomaterials (especially inorganic ones) with proteins, carbohydrates, lipids, minerals, and phytochemicals in foods and their potential impacts on their functionality and behavior. 

Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge

Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali

Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding

In aqueous media, titanium dioxide (TiO2) nanoparticles can interact with proteins in their environment and form a protein corona. The pH of the aqueous media affects the structure and properties of the protein corona, and currently there is a lack of understanding of the effects of pH on the characteristics of protein coronas. In this study, we examined the impact of pH (2-11) on the structural and physicochemical properties of whey protein coronas formed around TiO2 nanoparticles. The pH of the solution influenced the structure of whey protein molecules, especially around their isoelectric point. Thermogravimetric and quartz crystal microbalance analyses showed that the adsorption capacity of the whey proteins was the largest at their isoelectric points and the lowest under highly acidic or alkaline conditions. The majority of the proteins were tightly bound to the nanoparticle surfaces, forming a hard corona. The influence of solution pH on protein corona properties was mainly attributed to its impact on the electrostatic forces in the system, which impacted the protein conformation and interactions. This study provides useful insights into the influence of pH on the formation and properties of protein coronas around inorganic nanoparticles, which may be important for understanding the gastrointestinal and environmental fates.

Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.

Nanoplastics (NPs) in the nature environment can adsorb biomolecules to their surfaces and form "protein corona" (PC). The bio-nano interactions of NP-PCs critically change their biological fate and toxicity, which remains an issue of ongoing complexity and debate. Herein, we summarize and discuss recent progress in the formation, related influencing factors, and characterization methods of NP-PCs. The unique physio-chemical characteristics of NPs, such as polymerization morphology, functional group modification, and ageing, were investigated to distinguish them from other nanomaterials. The influence and mechanism of PC formation on the toxicity of NPs are summarized, including cellular uptake, oxidative stress, and altering of protein molecular structure and function. Finally, suggestions and perspectives for further research were proposed. Overall, the outcomes of the current study highlight the key role of PCs in determining the biological characteristics of NPs in realistic nano-ecotoxicological assessments. 

Nanoplastic-protein corona interactions and their biological effects: A review of recent advances and trends

With the wide applications of food-grade nanoparticles (NPs) in foods, increasing attention has been focused on the fate of NPs in the gastrointestinal tract. In this study, titanium dioxide nanoparticles (TiO2-NPs) were used as model NPs with the aim to investigate the interaction between NPs and pepsin in simulated gastric fluid. Transmission electron microscopy revealed the possible formation of protein corona, mainly soft corona, between TiO2-NPs and pepsin. With the increase in the TiO2-NP concentration from 0.01 to 0.05, 0.1, and 0.2 mg/mL, the fluorescence of pepsin was quenched, and its ultraviolet–visible intensity was weakened. Results indicated that TiO2-NPs can react with pepsin, leading to changes in the microenvironment of aromatic amino acids and a decrease in the hydrophobicity around tyrosine residues. Circular dichroism spectrum revealed that TiO2-NPs do not exert clear changes to the secondary structure of pepsin. However, the pepsin activity decreased within the measured concentration range.

Interaction of food-grade titanium dioxide nanoparticles with pepsin in simulated gastric fluid

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Interaction of food-grade titanium dioxide nanoparticles with pepsin in simulated gastric fluid