Determination of titanium dioxide nanoparticles used in various foods
Food Additives and Contaminants: Part B Surveillance, vol.13, no.4, pp.260-267, 2020 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 13 Issue: 4
- Publication Date: 2020
- Doi Number: 10.1080/19393210.2020.1769193
- Journal Name: Food Additives and Contaminants: Part B Surveillance
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
- Page Numbers: pp.260-267
- Keywords: food, ICP-OES, nanoparticles, TEM, Titanium dioxide (TiO2)
- Hatay Mustafa Kemal University Affiliated: Yes
Abstract
Titanium dioxide (TiO2) is commonly used in foods with code E171. There is information on the food packaging that it contains E171 in the ingredients section. However, there is no information on the amount of E171 used as ingredient. Therefore, determination of TiO2 content of foods is extremely important for human health. In this study, confectionary foods, chewing gums, chocolates and white colored foods were investigated. TiO2 levels of investigated foods were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). The average titanium dioxide concentrations were found ranging from 3 to 2400 mg kg-1. The size of TiO2 particles in the foods samples was determined with transmission electron microscopy (TEM). Titanium dioxide nanoparticles in the studied foods were found to vary in size from 30 to 410 nm.