Challenges and potential for detecting and quantifying titanium dioxide in food
Само за регистроване кориснике
2024
Аутори
Đekić, IlijaLević, Steva
Šmigić, Nada
Bouleau, Arthur
Ilijević, Konstantin
Roganović, Jovana
Rakić, Vesna
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X-ray fluorescence (XRF) spectroscopy to detect and quantify TiO2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations – without TiO2 and with three concentrations as follows: 0.25 g*kg-1, 0.5 g*kg-1, or 0.75 g*kg-1 TiO2 per sample. The methods were selected for their ability to analyze the samples in a short period of time. All of the methods showed moderate to high potential for detecting TiO2 in the samples. The results reveal how TiO2 affects t...he food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO2 do not follow a pattern. X-ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO2 but can also quantify its concentration in the samples. The highest potential for quantifying the concentration of this food additive was achieved with XRF.
Кључне речи:
detection methods / fraudulent activities / quantification methods / spectroscopy / titanium dioxideИзвор:
Journal of the Science of Food and Agriculture, 2024, n/aФинансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Напомена:
- This is the peer-reviewed version of the article: Đekić, I., Lević, S., Šmigić, N., Bouleau, A., Ilijević, K., Roganović, J.,& Rakić, V.. (2024). Challenges and potential for detecting and quantifying titanium dioxide in food. in Journal of the Science of Food and Agriculture, n/a. https://doi.org/10.1002/jsfa.13356
Повезане информације:
- Верзија документа
https://doi.org/10.1002/jsfa.13356 - Верзија документа
https://cherry.chem.bg.ac.rs/handle/123456789/6459
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Đekić, Ilija AU - Lević, Steva AU - Šmigić, Nada AU - Bouleau, Arthur AU - Ilijević, Konstantin AU - Roganović, Jovana AU - Rakić, Vesna PY - 2024 UR - http://cherry.chem.bg.ac.rs/handle/123456789/6508 AB - Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X-ray fluorescence (XRF) spectroscopy to detect and quantify TiO2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations – without TiO2 and with three concentrations as follows: 0.25 g*kg-1, 0.5 g*kg-1, or 0.75 g*kg-1 TiO2 per sample. The methods were selected for their ability to analyze the samples in a short period of time. All of the methods showed moderate to high potential for detecting TiO2 in the samples. The results reveal how TiO2 affects the food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO2 do not follow a pattern. X-ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO2 but can also quantify its concentration in the samples. The highest potential for quantifying the concentration of this food additive was achieved with XRF. T2 - Journal of the Science of Food and Agriculture T1 - Challenges and potential for detecting and quantifying titanium dioxide in food VL - n/a DO - 10.1002/jsfa.13356 ER -
@article{ author = "Đekić, Ilija and Lević, Steva and Šmigić, Nada and Bouleau, Arthur and Ilijević, Konstantin and Roganović, Jovana and Rakić, Vesna", year = "2024", abstract = "Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X-ray fluorescence (XRF) spectroscopy to detect and quantify TiO2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations – without TiO2 and with three concentrations as follows: 0.25 g*kg-1, 0.5 g*kg-1, or 0.75 g*kg-1 TiO2 per sample. The methods were selected for their ability to analyze the samples in a short period of time. All of the methods showed moderate to high potential for detecting TiO2 in the samples. The results reveal how TiO2 affects the food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO2 do not follow a pattern. X-ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO2 but can also quantify its concentration in the samples. The highest potential for quantifying the concentration of this food additive was achieved with XRF.", journal = "Journal of the Science of Food and Agriculture", title = "Challenges and potential for detecting and quantifying titanium dioxide in food", volume = "n/a", doi = "10.1002/jsfa.13356" }
Đekić, I., Lević, S., Šmigić, N., Bouleau, A., Ilijević, K., Roganović, J.,& Rakić, V.. (2024). Challenges and potential for detecting and quantifying titanium dioxide in food. in Journal of the Science of Food and Agriculture, n/a. https://doi.org/10.1002/jsfa.13356
Đekić I, Lević S, Šmigić N, Bouleau A, Ilijević K, Roganović J, Rakić V. Challenges and potential for detecting and quantifying titanium dioxide in food. in Journal of the Science of Food and Agriculture. 2024;n/a. doi:10.1002/jsfa.13356 .
Đekić, Ilija, Lević, Steva, Šmigić, Nada, Bouleau, Arthur, Ilijević, Konstantin, Roganović, Jovana, Rakić, Vesna, "Challenges and potential for detecting and quantifying titanium dioxide in food" in Journal of the Science of Food and Agriculture, n/a (2024), https://doi.org/10.1002/jsfa.13356 . .