Determination of titanium dioxide nanoparticules used in various foods

Titanium dioxide has unique physicochemical properties such as brightness, high refractive index, resistance to discoloration, ability to block UV light and antimicrobial activity; and these aspects increase its utilization in various fields. As a result of this intensive use, it spreads to air, water, soil, and TiO2 exposure occurs in humans. Titanium dioxide is used in foods with code E171. Food packaging contains information on the content of E171. However, used amounts do not write. 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 3.98 to 2407 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. 2020, 45 pages Key Words: Titanium dioxide (TiO2), nanoparticles, food, ICP-OES, TEM