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.

Keywords: Adsorption; Biocorona; Carbohydrates; Inulin; Nanoparticles; QCM-D; Titanium dioxide.