NANOPARTICLES AND FOOD
Nanoscience is one of the most innovative disciplines with strong potentialities in many areas, including food science. The presence of nanomaterials (NMs) in everyday products is on an ever-growing trend. While nanoscale ingredients may offer potential benefits, their safety remains poorly understood, and a growing body of research is raising concerns about their use in the food industry. Many NMs are commonly available on the market (sunscreens, cosmetics, moisturizers, stain, moisture and odor repellent fabrics and clothing, etc). In particular, nano-hydroxyapatite (nano-HA), nano silicon dioxide (SiO2) and titanium dioxide (TiO2), are being used in several products ranging from food and beverage ingredients to packaging. Taking into consideration that babies’ bodies and immune system are developing and can be especially susceptible to exposures from hazardous NMs, there is a lack of specific toxicology studies for these vulnerable population sample. Our research group aims at providing new insights on the potential toxicity of NPs contained in baby formula by in vivo mice and ex vivo newborn studies, from the gene to the protein level.