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http://dx.doi.org/10.23093/FSI.2021.54.1.11

Current research status and analysis methods on the effects of food surface properties on particulate matter adsorption  

Lim, Dayoung (Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University)
Park, Sun-Young (Department of Food Science and Biotechnology, Chung-Ang University)
Lee, Dong-Un (Department of Food Science and Biotechnology, Chung-Ang University)
Chung, Donghwa (Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University)
Publication Information
Food Science and Industry / v.54, no.1, 2021 , pp. 11-28 More about this Journal
Abstract
Air pollution caused by particulate matters (PM) has become a global issue. PM is known to threaten human health by causing respiratory and cardiovascular disease. PM can be introduced to human gastrointestinal track through food intake, causing inflammation and changes in gut microbiota. Even at low PM concentrations, prolonged exposure to PM can cause significant accumulation of PM in food products. The adsorption of PM onto food surfaces is expected to be strongly influenced by the properties of food surfaces, but few studies have been reported. This paper examines several important food surface properties that may affect the interactions between PM and food surfaces, including surface wettability, surface charge, and surface microstructure. Understanding the adsorption of PM onto food surfaces can provide useful guidance for classifying PM-sensitive foods and controlling food chains, including cultivation, processing, preservation, and cooking, to ensure food safety against PM.
Keywords
particulate matters; food surface; adsorption; surface wettability; microstructure;
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