Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions
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 behavio...
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| Veröffentlicht in: | Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology 2018-03, Vol.20 (3), p.1-13, Article 76 |
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| creator | Yusoff, Ridhwan Nguyen, Luong T. H. Chiew, Paul Wang, Zheng Ming Ng, Kee Woei |
| description | 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 (TiO
2
) and silicon dioxide (SiO
2
) in solutions of model food ingredients including bovine serum albumin (BSA) and sucrose. Measurements using dynamic light scattering (DLS) showed that both TiO
2
and SiO
2
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 SiO
2
displayed greater adsorption capacity for both BSA and sucrose, compared to TiO
2
. 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. |
| doi_str_mv | 10.1007/s11051-018-4176-8 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2015656553</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2015656553</sourcerecordid><originalsourceid>FETCH-LOGICAL-c359t-5d81982be79271a1b8c94aff9492e4178a674b38c2de084e194d9a59806ca01f3</originalsourceid><addsrcrecordid>eNp1kE1LAzEQhoMoWKs_wFvAczST_UqOUvyCQg9W8Baym6RNaZOabAv-e7NdwZPMYYbhfd9hHoRugd4Dpc1DAqAVEAqclNDUhJ-hCVQNI1zUn-d5LjgntKnLS3SV0oZSqJlgE6RnYbdXUfXuaLB21ppofGcSdh73a4Nbs1ZHFyIOFi_dgmHlNX4fBhuCxkprN1hP-tPG-VU02hnf4xS2h94Fn67RhVXbZG5--xR9PD8tZ69kvnh5mz3OSVdUoieV5iA4a00jWAMKWt6JUlkrSsFM_oqruinbgndMG8pLA6LUQlWC07pTFGwxRXdj7j6Gr4NJvdyEQ_T5pGQUqjpXVWQVjKouhpSisXIf3U7FbwlUDjDlCFNmmHKAKXn2sNGTstavTPxL_t_0A8Ifdsw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2015656553</pqid></control><display><type>article</type><title>Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions</title><source>SpringerLink Journals - AutoHoldings</source><creator>Yusoff, Ridhwan ; Nguyen, Luong T. H. ; Chiew, Paul ; Wang, Zheng Ming ; Ng, Kee Woei</creator><creatorcontrib>Yusoff, Ridhwan ; Nguyen, Luong T. H. ; Chiew, Paul ; Wang, Zheng Ming ; Ng, Kee Woei</creatorcontrib><description>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 (TiO
2
) and silicon dioxide (SiO
2
) in solutions of model food ingredients including bovine serum albumin (BSA) and sucrose. Measurements using dynamic light scattering (DLS) showed that both TiO
2
and SiO
2
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 SiO
2
displayed greater adsorption capacity for both BSA and sucrose, compared to TiO
2
. 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.</description><identifier>ISSN: 1388-0764</identifier><identifier>EISSN: 1572-896X</identifier><identifier>DOI: 10.1007/s11051-018-4176-8</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Adsorption ; Biocompatibility ; Biological effects ; Bovine serum albumin ; Characterization and Evaluation of Materials ; Charged particles ; Chemistry and Materials Science ; Desorption ; Electron microscopy ; Food additives ; Food industry ; Food processing industry ; Fourier transforms ; Infrared lasers ; Ingredients ; Inorganic Chemistry ; Ionization ; Ions ; Lasers ; Light scattering ; Mass spectrometry ; Mass spectroscopy ; Materials Science ; Nanomaterials ; Nanoparticles ; Nanotechnology ; Optical Devices ; Optics ; Photon correlation spectroscopy ; Photonics ; Physical Chemistry ; Research Paper ; Serum albumin ; Silicon dioxide ; Sucrose ; Sugar ; Surgical implants ; Thermogravimetric analysis ; Titanium dioxide ; Toxicity ; Transmission electron microscopy</subject><ispartof>Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology, 2018-03, Vol.20 (3), p.1-13, Article 76</ispartof><rights>Springer Science+Business Media B.V., part of Springer Nature 2018</rights><rights>Journal of Nanoparticle Research is a copyright of Springer, (2018). All Rights Reserved.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c359t-5d81982be79271a1b8c94aff9492e4178a674b38c2de084e194d9a59806ca01f3</citedby><cites>FETCH-LOGICAL-c359t-5d81982be79271a1b8c94aff9492e4178a674b38c2de084e194d9a59806ca01f3</cites><orcidid>0000-0002-7276-3563</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11051-018-4176-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11051-018-4176-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51298</link.rule.ids></links><search><creatorcontrib>Yusoff, Ridhwan</creatorcontrib><creatorcontrib>Nguyen, Luong T. H.</creatorcontrib><creatorcontrib>Chiew, Paul</creatorcontrib><creatorcontrib>Wang, Zheng Ming</creatorcontrib><creatorcontrib>Ng, Kee Woei</creatorcontrib><title>Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions</title><title>Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology</title><addtitle>J Nanopart Res</addtitle><description>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 (TiO
2
) and silicon dioxide (SiO
2
) in solutions of model food ingredients including bovine serum albumin (BSA) and sucrose. Measurements using dynamic light scattering (DLS) showed that both TiO
2
and SiO
2
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 SiO
2
displayed greater adsorption capacity for both BSA and sucrose, compared to TiO
2
. 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.</description><subject>Adsorption</subject><subject>Biocompatibility</subject><subject>Biological effects</subject><subject>Bovine serum albumin</subject><subject>Characterization and Evaluation of Materials</subject><subject>Charged particles</subject><subject>Chemistry and Materials Science</subject><subject>Desorption</subject><subject>Electron microscopy</subject><subject>Food additives</subject><subject>Food industry</subject><subject>Food processing industry</subject><subject>Fourier transforms</subject><subject>Infrared lasers</subject><subject>Ingredients</subject><subject>Inorganic Chemistry</subject><subject>Ionization</subject><subject>Ions</subject><subject>Lasers</subject><subject>Light scattering</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Materials Science</subject><subject>Nanomaterials</subject><subject>Nanoparticles</subject><subject>Nanotechnology</subject><subject>Optical Devices</subject><subject>Optics</subject><subject>Photon correlation spectroscopy</subject><subject>Photonics</subject><subject>Physical Chemistry</subject><subject>Research Paper</subject><subject>Serum albumin</subject><subject>Silicon dioxide</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>Surgical implants</subject><subject>Thermogravimetric analysis</subject><subject>Titanium dioxide</subject><subject>Toxicity</subject><subject>Transmission electron microscopy</subject><issn>1388-0764</issn><issn>1572-896X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1kE1LAzEQhoMoWKs_wFvAczST_UqOUvyCQg9W8Baym6RNaZOabAv-e7NdwZPMYYbhfd9hHoRugd4Dpc1DAqAVEAqclNDUhJ-hCVQNI1zUn-d5LjgntKnLS3SV0oZSqJlgE6RnYbdXUfXuaLB21ppofGcSdh73a4Nbs1ZHFyIOFi_dgmHlNX4fBhuCxkprN1hP-tPG-VU02hnf4xS2h94Fn67RhVXbZG5--xR9PD8tZ69kvnh5mz3OSVdUoieV5iA4a00jWAMKWt6JUlkrSsFM_oqruinbgndMG8pLA6LUQlWC07pTFGwxRXdj7j6Gr4NJvdyEQ_T5pGQUqjpXVWQVjKouhpSisXIf3U7FbwlUDjDlCFNmmHKAKXn2sNGTstavTPxL_t_0A8Ifdsw</recordid><startdate>20180301</startdate><enddate>20180301</enddate><creator>Yusoff, Ridhwan</creator><creator>Nguyen, Luong T. 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H.</au><au>Chiew, Paul</au><au>Wang, Zheng Ming</au><au>Ng, Kee Woei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions</atitle><jtitle>Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology</jtitle><stitle>J Nanopart Res</stitle><date>2018-03-01</date><risdate>2018</risdate><volume>20</volume><issue>3</issue><spage>1</spage><epage>13</epage><pages>1-13</pages><artnum>76</artnum><issn>1388-0764</issn><eissn>1572-896X</eissn><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 (TiO
2
) and silicon dioxide (SiO
2
) in solutions of model food ingredients including bovine serum albumin (BSA) and sucrose. Measurements using dynamic light scattering (DLS) showed that both TiO
2
and SiO
2
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 SiO
2
displayed greater adsorption capacity for both BSA and sucrose, compared to TiO
2
. 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.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s11051-018-4176-8</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-7276-3563</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Adsorption Biocompatibility Biological effects Bovine serum albumin Characterization and Evaluation of Materials Charged particles Chemistry and Materials Science Desorption Electron microscopy Food additives Food industry Food processing industry Fourier transforms Infrared lasers Ingredients Inorganic Chemistry Ionization Ions Lasers Light scattering Mass spectrometry Mass spectroscopy Materials Science Nanomaterials Nanoparticles Nanotechnology Optical Devices Optics Photon correlation spectroscopy Photonics Physical Chemistry Research Paper Serum albumin Silicon dioxide Sucrose Sugar Surgical implants Thermogravimetric analysis Titanium dioxide Toxicity Transmission electron microscopy |
| title | Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions |
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