TY - JOUR
T1 - Characterization and preliminary toxicity assay of nano-titanium dioxide additive in sugar-coated chewing gum
AU - Chen, Xin Xin
AU - Cheng, Bin
AU - Yang, Yi Xin
AU - Cao, Aoneng
AU - Liu, Jia Hui
AU - Du, Li Jing
AU - Liu, Yuanfang
AU - Zhao, Yuliang
AU - Wang, Haifang
PY - 2013/5/27
Y1 - 2013/5/27
N2 - Nanotechnology shows great potential for producing food with higher quality and better taste through including new additives, improving nutrient delivery, and using better packaging. However, lack of investigations on safety issues of nanofood has resulted in public fears. How to characterize engineered nanomaterials in food and assess the toxicity and health impact of nanofood remains a big challenge. Herein, a facile and highly reliable separation method of TiO2 particles from food products (focusing on sugar-coated chewing gum) is reported, and the first comprehensive characterization study on food nanoparticles by multiple qualitative and quantitative methods is provided. The detailed information on nanoparticles in gum includes chemical composition, morphology, size distribution, crystalline phase, particle and mass concentration, surface charge, and aggregation state. Surprisingly, the results show that the number of food products containing nano-TiO2 (<200 nm) is much larger than known, and consumers have already often been exposed to engineered nanoparticles in daily life. Over 93% of TiO2 in gum is nano-TiO2, and it is unexpectedly easy to come out and be swallowed by a person who chews gum. Preliminary cytotoxicity assays show that the gum nano-TiO2 particles are relatively safe for gastrointestinal cells within 24 h even at a concentration of 200 μg mL-1. This comprehensive study demonstrates accurate physicochemical property, exposure, and cytotoxicity information on engineered nanoparticles in food, which is a prerequisite for the successful safety assessment of nanofood products. A facile method to separate nano-TiO2 particles from chewing gum to achieve comprehensive characterization is reported. Over 93% of TiO2 in gum is smaller than 200 nm, and around 95% would enter the body of a person chewing the gum. These nano-TiO2 particles are relatively safe for gastrointestinal cells.
AB - Nanotechnology shows great potential for producing food with higher quality and better taste through including new additives, improving nutrient delivery, and using better packaging. However, lack of investigations on safety issues of nanofood has resulted in public fears. How to characterize engineered nanomaterials in food and assess the toxicity and health impact of nanofood remains a big challenge. Herein, a facile and highly reliable separation method of TiO2 particles from food products (focusing on sugar-coated chewing gum) is reported, and the first comprehensive characterization study on food nanoparticles by multiple qualitative and quantitative methods is provided. The detailed information on nanoparticles in gum includes chemical composition, morphology, size distribution, crystalline phase, particle and mass concentration, surface charge, and aggregation state. Surprisingly, the results show that the number of food products containing nano-TiO2 (<200 nm) is much larger than known, and consumers have already often been exposed to engineered nanoparticles in daily life. Over 93% of TiO2 in gum is nano-TiO2, and it is unexpectedly easy to come out and be swallowed by a person who chews gum. Preliminary cytotoxicity assays show that the gum nano-TiO2 particles are relatively safe for gastrointestinal cells within 24 h even at a concentration of 200 μg mL-1. This comprehensive study demonstrates accurate physicochemical property, exposure, and cytotoxicity information on engineered nanoparticles in food, which is a prerequisite for the successful safety assessment of nanofood products. A facile method to separate nano-TiO2 particles from chewing gum to achieve comprehensive characterization is reported. Over 93% of TiO2 in gum is smaller than 200 nm, and around 95% would enter the body of a person chewing the gum. These nano-TiO2 particles are relatively safe for gastrointestinal cells.
KW - characterization
KW - cytotoxicity
KW - food additives
KW - nanoparticles
KW - titanium dioxide
UR - http://www.scopus.com/inward/record.url?scp=84878070594&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84878070594&partnerID=8YFLogxK
U2 - 10.1002/smll.201201506
DO - 10.1002/smll.201201506
M3 - Article
C2 - 23065899
AN - SCOPUS:84878070594
SN - 1613-6810
VL - 9
SP - 1765
EP - 1774
JO - Small
JF - Small
IS - 9-10
ER -