A brief review on titanium dioxide Barad Disha L., Chotaliya Urvi J., Patel Nilesh K. Department of Pharmaceutical Quality Assurance, B.K. Mody Government Pharmacy College, Polytechnic Campus, Near Aji Dem, Bhavnagar Road, Rajkot - 360003, Gujarat, India Corresponding Author E-mail: amitvyas77@gmail.com
Online published on 22 February, 2023. Abstract Titanium Dioxide (TiO2) is widely used in food products and can be found in sauces, icings, and chewing gums as well as in personal care products such as pharmaceutical tablets and toothpaste. Tio2 particle added as a whitening agent to confectionary products, that is, chewing gum, candies, chocolate, and snacks. Titanium dioxide is found naturally in various crystal phases. It exists in different crystal structures. anatase, rutile, and brookite, or a mixture of these. The major routes of TiO2 NP exposure that have toxicological relevance in humans are inhalation, dermal, and oral exposure. for characterization of particle size, size distribution, crystallinity, and concentration of Tio2 particles were first extracted using an acid digestion method from food and separation, various analytical methods were applied. The present study focus on the analyzes qualitative and quantitative trace element by using some analytical methods. TiO2 levels of investigated foods were determined by UV Spectroscopy, Inductively coupled plasma optical emission spectroscopy (ICP-OES), X-ray photoelectron spectroscopy, UV-Visible diffuse reflectance, Raman spectroscopy, Electron microscopy, X-ray diffraction (XRD), Gas volumetry, Laser diffraction, Laser droppler electrophorosis, FT-Raman, Spectroscopic analysis. Top Keywords Titanium dioxide, TiO2, Confectionery foods, ICP-OES, Myers’, Optimized digestion procedure, Raman spectroscopy. Top |