Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-19 DOI:10.1016/j.foodhyd.2025.111366

Xiao Fu , Chi Zhang , Xiao Tong Lu , Fang Xiao Guo , Xu Zhang , Huixia Zhou , Xin-Ai Guo , Xiaoyu Wang , Ching Yuan Hu , Shuai Zhang , Yong Hong Meng

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Abstract

The widespread presence of nano-sized plastic particles in the environment and foods, and their potential harmful effects on human health through intestinal absorption, have become an escalating global concern. Current methods and technologies have limited focus on the removal of nanoplastics (NPs) from the human body. In this work, highly bio-safe natural oil droplets, covered by the interworking natural regenerated apple nanofibers (ANFs), demonstrated high efficacy in removing NPs from the gastrointestinal tract. Pectin-containing ANFs with native dissociated carboxyl groups act as stabilizers to produce a clean-label oil-in-water Pickering emulsions (O/W PE) together with canola oil and water. Attributing to the internetwork of ANFs, oil droplets are protected from shedding, and unabsorbed ANFs fabricated entangled networks ensure the distribution and stability of O/W PE in simulated gastrointestinal fluids. Notably, the extraction efficiency of NPs reached up to 100 % and 98.69 % in the simulated gastric and intestinal fluids, respectively. Additionally, the highly efficient O/W PE showed superior capability in removing NPs adhered to the small intestine. This study represents the first attempt to remove NPs from the gastrointestinal tract, offering an attractive and promising strategy for eliminating NPs from the human body.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.