Challenges and potential for detecting and quantifying titanium dioxide in food
Samo za registrovane korisnike
2024
Autori
Đekić, Ilija![](/themes/MirageCherry/images/orcid.png)
Lević, Steva
Šmigić, Nada
Bouleau, Arthur
Ilijević, Konstantin
![](/themes/MirageCherry/images/orcid.png)
Roganović, Jovana
Rakić, Vesna
Članak u časopisu (Recenzirana verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
detection methods / fraudulent activities / quantification methods / spectroscopy / titanium dioxideIzvor:
Journal of the Science of Food and Agriculture, 2024, 104, 9Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200168 (Univerzitet u Beogradu, Hemijski fakultet) (RS-MESTD-inst-2020-200168)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) (RS-MESTD-inst-2020-200116)
Napomena:
- 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
Povezane informacije:
- Verzija dokumenta
https://doi.org/10.1002/jsfa.13356 - Verzija dokumenta
https://cherry.chem.bg.ac.rs/handle/123456789/6459
Kolekcije
Institucija/grupa
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 - 104 IS - 9 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 = "104", number = "9", 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, 104(9). 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;104(9). 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, 104, no. 9 (2024), https://doi.org/10.1002/jsfa.13356 . .