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Article – Journal of Nanoscience and Technology
(UGC Approved Journal)

Journal of Nanoscience and Technology, Volume 3,Issue 1,2017 Pages 240-241

Characterization and Microbial Resistance Properties of Titanium Dioxide Nanoparticles in Food Products
A. Vinayak*, K.S. Adarsh

From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. Titanium dioxide (TiO2) is one of the whitest materials known to exist. TiO2 is commonly used as food additive. As a pigment, TiO2 is used to enhance the white colour of certain foods. Advances in technologies, such as DNA microarrays, micro electromechanical systems, and micro fluidics, will enable the realization of the potential of nanotechnology for food applications. In this study four food grade TiO2 materials was tested for being its particle size and pathogen resistant actions. TiO2 content was determined by number-based size distribution of TiO2 particles. The technique employed is inductively coupled mass spectrometry. The study reveals that most of the titanium were ranging from 0.02 to 9.0 mg TiO2/g product and 3-4% of the particles in these food products had sizes below 100 nm which is comparable to that found in the standard food grade material (E171). In this segment we also tested the samples for their resistant against E. Coli and Staphylococcus aures microorganisms. The technique employed is disc diffusion method and the study of zone of inhibition of the samples proves that the samples containing TiO2 is more resistant for the microorganisms and excellent biocompatibility.

Keywords: Titanium Dioxide; Antimicrobial; Food Pigment; Nanoparticles;