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Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives

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Abstract

Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry.

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Acknowledgements

The authors thank the Consejo Nacional de Humanidades, Ciencia y Tecnología (CONAHCYT/grant no. 797746) for the grant awarded for this research.

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  1. Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda la Concepción s/n, 42160, San Agustin Tlaxiaca, Hidalgo, México

    Sara Madai Chavarría-Fernández & Raquel Cariño-Cortés

  2. Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av Universidad km. 1. Ex Hacienda de Aquetzalpa AP 32, 43600, Tulancingo de Bravo, Hidalgo, México

    Rubén Jiménez-Alvarado & Aldahir Alberto Hernández-Hernandez

  3. Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5 Colonia Carboneras, 42184, Mineral de la Reforma, Hidalgo, México

    Eva María Santos-López

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Chavarría-Fernández, S.M., Jiménez-Alvarado, R., Santos-López, E.M. et al. Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives. Food Sci Biotechnol 33, 1295–1305 (2024). https://doi.org/10.1007/s10068-024-01518-y

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