Characterisation of engineered titanium dioxide nanoparticles in selected food

Area of Science:

• Food Science
• Materials Science
• Nanotechnology

Background:

• Titanium dioxide (TiO2), an E171 food additive, is widely used as a colorant in food and pharmaceutical products.
• Previous research indicates the presence of unexplained particles in many confectionery and food items.

Purpose of the Study:

• To determine the size and structure of titanium dioxide (TiO2) nanoparticles in various food products.
• To assess the potential human health risks associated with TiO2 nanoparticles in consumed goods.

Main Methods:

• Analysis of ten food samples including coffee cream, white chocolate concentrate, frosting, gum, and candies.
• Utilized Powder X-ray Diffraction (PXRD) for crystalline structure determination.
• Employed Transmission Electron Microscopy (TEM) for particle size and shape analysis.

Main Results:

• TEM images revealed TiO2 nanoparticles with both spherical and rod-like morphologies.
• The particle size distribution of TiO2 nanoparticles varied significantly, ranging from 12 to 450 nm.
• The crystalline structure of the identified TiO2 particles was characterized.

Conclusions:

• TiO2 nanoparticles are present in a range of food products with diverse sizes and shapes.
• The wide distribution of TiO2 particle sizes necessitates regulatory consideration.
• Food authorities should regulate TiO2 particle size and shape to mitigate potential human health risks.