Effect of organic acids on the morphology and particle size of titanium dioxide (E171) in processed food

Abstract

TiO₂ (E171) is widely used in processed food as a coloring agent. However, growing concerns about the potential health effects of TiO₂ nanoparticles (< 100 nm) have necessitated the need for monitoring the size distribution and cytotoxic properties of food additive TiO₂ present in commercial food. In this study, we employed magnetic separation method to extract food additive TiO₂ from 100 commercial foods. The extracted TiO₂ had a mean particle diameter of 121-143 nm along with the fraction in nanoscale (< 100 nm) ranging from 7.5% to 35.7%, where certain types of food, such as candy and jelly, were shown to contain smaller TiO₂ with higher fraction of nanoscale particles. Assuming that the low pH of the products with high content of organic acid is responsible for the smaller TiO₂, the effect of three organic acids, such as acetic acid, ascorbic acid, and citric acid, on the physicochemical property of TiO₂ was investigated. The citric acid was shown to reduce the size of TiO₂ along with the generation of fragmented nanoparticles with a size of around 20 nm, whereas the effect of acetic acid and ascorbic acid was negligible. Although TiO₂ treated with citric acid did not exhibit short-term cytotoxicity, this study suggests the importance of fully assessing the potential long-term health effect of food additive TiO₂ whose physicochemical properties were altered in processed food.

Keywords: Citric acid; Cytotoxicity; Nanoparticles; Size; Titanium dioxide.