Characterisation of engineered titanium dioxide nanoparticles in selected food.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2023-09-01 DOI:10.1080/19393210.2023.2217539

Mohammed A Al Mutairi, Norah M BinSaeedan, Khulood K Alnabati, Abdulaziz Alotaibi, Abdullah M Al-Mayouf, Rizwan Ali, Abdullah M Alowaifeer

{"title":"Characterisation of engineered titanium dioxide nanoparticles in selected food.","authors":"Mohammed A Al Mutairi, Norah M BinSaeedan, Khulood K Alnabati, Abdulaziz Alotaibi, Abdullah M Al-Mayouf, Rizwan Ali, Abdullah M Alowaifeer","doi":"10.1080/19393210.2023.2217539","DOIUrl":null,"url":null,"abstract":"Titanium dioxide (TiO2), an E171 manufacturer-made food additive, is extensively utilised as a colourant in drug and a food products. Some studies showed that most of confectionary and food items contain inexplicable particles. The aim of this article is to determine the size and structure of TiO2 nanoparticles in different food products. Ten food samples, including coffee cream, white chocolate concentrate, frosting, gum, yoghurt candy, hard candies and chewy candies, were investigated for this purpose. The crystalline structure and particle size of TiO2 were determined by Powder X-ray Diffraction (PXRD) and Transmission Electron Microscopy (TEM). TEM images revealed that a few of the extracted nanoparticles had a rod-like shape, but most were spherical. Also, the size of the TiO2 particle had a wide distribution between 12 and 450 nm. Thus, to avoid human health risk, crucial factors such as size, and shape should be considered and regulated by food authorities.","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":"16 3","pages":"266-273"},"PeriodicalIF":2.5000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food additives & contaminants. Part B, Surveillance","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19393210.2023.2217539","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 1

Abstract

Titanium dioxide (TiO₂), an E171 manufacturer-made food additive, is extensively utilised as a colourant in drug and a food products. Some studies showed that most of confectionary and food items contain inexplicable particles. The aim of this article is to determine the size and structure of TiO₂ nanoparticles in different food products. Ten food samples, including coffee cream, white chocolate concentrate, frosting, gum, yoghurt candy, hard candies and chewy candies, were investigated for this purpose. The crystalline structure and particle size of TiO₂ were determined by Powder X-ray Diffraction (PXRD) and Transmission Electron Microscopy (TEM). TEM images revealed that a few of the extracted nanoparticles had a rod-like shape, but most were spherical. Also, the size of the TiO₂ particle had a wide distribution between 12 and 450 nm. Thus, to avoid human health risk, crucial factors such as size, and shape should be considered and regulated by food authorities.

查看原文本刊更多论文

选定食品中工程二氧化钛纳米颗粒的特性。

二氧化钛(TiO2)是一种E171制造商制造的食品添加剂，广泛用作药物和食品的着色剂。一些研究表明，大多数糖果和食品都含有无法解释的颗粒。本文的目的是确定不同食品中TiO2纳米颗粒的大小和结构。为此研究了十种食品样品，包括咖啡奶油、浓缩白巧克力、糖霜、口香糖、酸奶糖、硬糖和耐嚼糖。采用粉末x射线衍射(PXRD)和透射电子显微镜(TEM)对TiO2的晶体结构和粒径进行了表征。透射电镜图像显示，提取的纳米颗粒中有少数呈棒状，但大多数为球形。TiO2粒径分布在12 ~ 450 nm之间。因此，为了避免人类健康风险，食品当局应考虑并规范尺寸和形状等关键因素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.