ABSTRACT
This chapter provides an overview of the analytical methods for nanoparticle characterization and their application in the field of food science. The most commonly used microscopic techniques for nanoparticle characterization are optical and electron microscope. Nanoparticle formation and characteristics are analyzed by UV-visible spectroscopy, scanning electron microscope, X-ray diffraction, Fourier transform-infrared spectroscopy, and transmission electron microscope. High-Resolution Transmission Electron Microscopy requires additional computational simulation to provide quantitative information on the atom arrangements in a material. Gold nanoparticles with calorimetric sensors can be used for detecting food quality and safety for consumption. The hydrodynamic size and surface charge of nanoparticle dispersions can have a dramatic effect on the way in which an organism responds upon exposure, and these need to be properly characterized. Among the different characterization techniques, the atomic force microscope is most suited for three-dimensional visualization along with quantitative and qualitative information on several physical properties such as morphology, size, roughness, and surface texture.
