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Detection and characterization of inorganic nano- and microscale additives and contaminants in food matrices by scanning electron microscopy methods
Project
Project code: MRI-LBV-08-1032 Rasterelektronenmikroskop
Contract period: 01.01.2016
- 31.12.2020
Purpose of research: Applied research
Foods have a complex composition and may contain several different micro / nanoscale structures, both of natural origin and by the addition of engineered nanomaterials or by environmental contaminants (e.g., food contact materials). When investigating synthetic nanomaterials in foods, not only their particle size distribution is of interest, but also their chemical composition and the physico-chemical properties of the nanomaterials under the conditions prevailing in the food. Currently, only a few measurement techniques such as Electron microscopy or atomic force microscopy suitable for analyzing inorganic nanomaterials such as SiO2 or TiO2 in food. As part of the project, an analytical field emission scanning electron microscope (FE-REM) was used. The focus is on the development of preparation and analysis methods for the investigation of micro- and nanoscale inorganic structures in biological matrices. In order to adapt the sample preparation to the sample type, selectively chosen samples are prepared with different methods for the subsequent SEM analysis in order to identify possible artifacts during sample manipulation and thereby determine the most suitable preparation and analysis method for a particular sample. In addition to the morphological examination, the REM analysis also includes the elemental analysis by means of integrated energy-dispersive X-ray microanalysis (EDX) and, if necessary, the further data evaluation of the SEM images with suitable imaging processing software to derive a particle size distribution, which also has to be adapted to each sample type. Another task of the project is to use laboratory performance tests to evaluate the comparability of methods developed in different EU projects (e.g. ACENano). For this purpose, the aim is to participate in interlaboratory comparison test hosted by various European organizations (such as the Joint Research Center of the European Commission, RIKILT) and to apply the provided SOPs (Standard Operating Procedures).
Section overview
Subjects
- Food Chemistry
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
