Using single-particle ICP-MS for unravelling the effect of type of food on the physicochemical properties and gastrointestinal stability of ZnONPs released from packaging materials

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dc.contributor.authorGómez Gómez, Beatriz
dc.contributor.authorPérez Corona, María Teresa
dc.contributor.authorMadrid Albarrán, María Yolanda
dc.date.accessioned2024-01-16T09:31:48Z
dc.date.available2024-01-16T09:31:48Z
dc.date.issued2020
dc.description.abstractThis article discusses the application of Single-Particle Inductively Coupled Plasma Mass Spectrometry (SP-ICP-MS) to study the effect of different types of food (orange juice and chicken breast) on the fate of zinc oxide nanoparticles ZnONPs) migrated from two widely employed food packaging materials (polyethylene terephthalate (PET) and low density polyethylene (LDPE)). The gastrointestinal stability of ZnONPs was also evaluated. The idea behind this study is to track for first time the transformations underwent of nanoparticles in the different steps of their route from packaging to the consumer. The presence of high amount of dissolved zinc in the samples notably influenced size detection limit and the accuracy of SP-ICP-MS measurements. The diameter limits of detection (LODd) were 26 nm, 95 nm, 108 nm and 129 nm for aqueous solution, chicken breast extract and for oral and intestinal extracts, respectively. ZnONPs characterization in juice was not possible with SP-ICP-MS due to nanoparticles size was below LODd. Besides difficulties, SP-ICP-MS after extraction with Tris-HCl allowed us to determine that a 72% of the ZnONPs that migrated to chicken breast were smaller than 95 nm. Complementary to SP-ICP-MS, transmission electron microscopy (TEM) enabled to detect small nanoparticles (<3 nm). The combination of TEM and SP-ICP-MS measurements indicated that nanoparticles in chicken reach the intestine wall as small particles (<10 nm), as aggregates (>200 nm) and as ionic zinc whereas in case of juice only small nanoparticles (<3 nm) and ionic zinc were detected in the intestinal step.
dc.description.departmentDepto. de Química Analítica
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia e Innovación (España)
dc.description.sponsorshipComunidad of Madrid
dc.description.statuspub
dc.identifier.citationGomez-Gomez, Beatriz, et al. «Using Single-Particle ICP-MS for Unravelling the Effect of Type of Food on the Physicochemical Properties and Gastrointestinal Stability of ZnONPs Released from Packaging Materials». Analytica Chimica Acta, vol. 1100, marzo de 2020, pp. 12-21. https://doi.org/10.1016/j.aca.2019.11.063.
dc.identifier.doi10.1016/j.aca.2019.11.063
dc.identifier.issn0003-2670
dc.identifier.officialurlhttps://doi.org/10.1016/j.aca.2019.11.063
dc.identifier.urihttps://hdl.handle.net/20.500.14352/93279
dc.journal.titleAnalytica Chimica Acta
dc.language.isoeng
dc.page.final21
dc.page.initial12
dc.publisherElsevier
dc.relation.projectID(CTQ2017- 83569-C2-1-R)
dc.relation.projectIDFSE and FEDER programs for financial support (projectS2018/BAA-4393,AVANSECAL-IICM)
dc.rights.accessRightsrestricted access
dc.subject.cdu543
dc.subject.keywordZnO nanoparticles
dc.subject.keywordSingle-particle inductively coupled plasma
dc.subject.keywordMass spectrometry (SP-ICP-MS)
dc.subject.keywordOrange juice
dc.subject.keywordChicken breast
dc.subject.keywordIn vitro gastrointestinal digestion
dc.subject.ucmQuímica analítica (Química)
dc.subject.unesco2301 Química Analítica
dc.titleUsing single-particle ICP-MS for unravelling the effect of type of food on the physicochemical properties and gastrointestinal stability of ZnONPs released from packaging materials
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number1100
dspace.entity.typePublication
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relation.isAuthorOfPublication4a062aa2-e9bf-40b4-b63b-6be2c616d57c
relation.isAuthorOfPublication190287de-ed47-4954-86ff-d4f1eddff035
relation.isAuthorOfPublication.latestForDiscovery9a18fb23-8d8f-44c8-b11f-10ac2e8320c7
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