Investigation of the interactions between food plant carbohydrates and titanium dioxide nanoparticles

Abstract

Titanium dioxide (TiO2) is commonly used as food whitening in candies, chocolates, and cakes with high carbohydrate contents. The potential interaction between the food carbohydrate and food grade TiO2 nanoparticle was little known. Therefore, we explored the interaction between TiO2 nanoparticles and seven common carbohydrates, including monosaccharides, disaccharides, and polysaccharides. The result showed that all the carbohydrates tested interacted with the surfaces of the TiO2 nanoparticles and formed biocoronas. TEM and SEM images provided information about the morphology formation of biocoronas. The surface potential and size of the TiO2 nanoparticles altered after interacting with the carbohydrates. FTIR spectroscopy and QCM-D findings showed insights into the molecular origin and nature interaction between TiO2 and carbohydrates. The results illustrated that TiO2 nanoparticles can interact with carbohydrates, enter the body as a food additive, and interact with food matrix for a series of reactions. Compared with monosaccharides or disaccharides, food polysaccharides have stronger adsorption on the surface of nanoparticles. This is a preliminary judgment for the subsequent in vitro simulated digestion. Our result could be useful for understanding and controlling the behavior of nanoparticles in food and the human gut.