Are nanoparticulated food colours safe? Use of the in vivo biological model Caenorhabditis elegans to evaluate their acute toxicity

Authors

  • Samuel Furones Hernández Estudiante de Doctorado. Universitat Politècnica de València
  • Raúl Grau Meló Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, València, España
  • José Manuel Barat Baviera Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, València, España
  • Samuel Verdú Amat Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, València, España

DOI:

https://doi.org/10.14306/renhyd.28.4.2333

Keywords:

Food colours, Nanoparticles, Stability, Caenorhabditis elegans, Toxicological properties

Abstract

Introduction: This study explores the toxicological effects of silver nanoparticles (AgNPs) and iron oxide nanoparticles (Fe2O3NPs), which are used as food colorants (E-174 and E-172, respectively), when they come into contact with an aqueous medium that simulates food matrices. For this purpose, the in vivo biological model Caenorhabditis elegans was used.

Methods: The impact of NPs was evaluated on physicochemical parameters, such as particle size, zeta potential, and electrical conductivity. Biological parameters in C. elegans were also analyzed, including lethality, oxidative stress, and apoptosis or cell death.

Results: Physicochemical analysis revealed significant changes in the properties of the NPs upon contact with the aqueous medium. The AgNPs exhibited greater stability, as well as an increase in their solubilization. Fe2O3NPs exhibited higher toxicity compared to AgNPs, showing higher lethality rates and increased oxidative stress. The analysis of cell apoptosis further highlighted their toxic effects.

Conclusions: The results of the study demonstrated the critical role of the physicochemical characteristics of NPs and their biological interactions. Variations in the stability of NPs can increase their toxic potential when used as food additives. These findings require thorough investigation to better understand the behaviour of NPs in food matrices and the associated health risks, thereby ensuring consumer safety.

Funding: Recovery, Transformation and Resilience Plan of the Valencian Community, through the "Investigo Program" project. European project "NAMS4NANO: Integration of Results from New Approach Methodologies in Chemical Risk Assessments: Case Studies Addressing Considerations at the Nanometric Scale", supported by the European Food Safety Agency (EFSA).

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Published

2024-10-25

How to Cite

Furones Hernández, S., Grau Meló, R., Barat Baviera, J. M., & Verdú Amat, S. (2024). Are nanoparticulated food colours safe? Use of the in vivo biological model Caenorhabditis elegans to evaluate their acute toxicity. Spanish Journal of Human Nutrition and Dietetics. https://doi.org/10.14306/renhyd.28.4.2333

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Online First

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Research articles

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Copyright (c) 2020 Samuel Furones Hernández, Raúl Grau Meló, José Manuel Barat Baviera, Samuel Verdú Amat

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