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Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions

  • Ridhwan Yusoff
  • Luong T. H. Nguyen
  • Paul Chiew
  • Zheng Ming Wang
  • Kee Woei Ng
Research Paper
  • 180 Downloads

Abstract

Nanotechnology is widely used in the food industry to improve the color, taste, and texture of food products. However, concerns regarding potential undesirable health effects remain. It is expected that interaction of engineered nanomaterials (ENMs) with food ingredients will influence their behavior and the resulting corona. Nonetheless, there are limited systematic studies conducted to clarify this understanding to date. Herein, we investigated the behavior and corona formation of food grade titanium dioxide (TiO2) and silicon dioxide (SiO2) in solutions of model food ingredients including bovine serum albumin (BSA) and sucrose. Measurements using dynamic light scattering (DLS) showed that both TiO2 and SiO2 nanoparticles displayed a decrease in agglomerate sizes in the presence of both food ingredients. Both particles were negatively charged in all the conditions tested. Corona adsorption studies were carried out using multiple complementary methods including Fourier transform infrared (FTIR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-ToF-MS), transmission electron microscopy (TEM), micro bicinchoninic acid (BCA) protein assay, and thermogravimetric analysis (TGA). Comparative investigation showed that sucrose could disperse both particles more effectively than BSA and that SiO2 displayed greater adsorption capacity for both BSA and sucrose, compared to TiO2. Taken collectively, this study demonstrated the importance of considering food ingredient effects when mapping the behavior of ENMs in food products. Such understanding could be significant in the evaluation of biological effects, such as toxicity, of ENMs used in food products.

Keywords

Nanoparticles Titanium dioxide Silicon dioxide Protein Sucrose Corona Food additives 

Notes

Acknowledgements

The authors would like to acknowledge Dr. Ch’ng Ai Lee, Helen Phang and Dr. Wu Yuansheng from AVA for their technical assistance and critical assessment of this work. The authors would also like to acknowledge the Facility for Analysis, Characterisation, Testing and Simulation (FACTS) at NTU for technical assistance in TEM and XRD analyses.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

11051_2018_4176_MOESM1_ESM.docx (3.8 mb)
ESM 1 (DOCX 3910 kb)

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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Materials Science and Engineering, Nanyang Technological UniversitySingaporeSingapore
  2. 2.Laboratories Group, Agri-Food & Veterinary Authority of SingaporeSingaporeSingapore

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