Development of a fast and low-cost aqueous based-extraction protocol for the simultaneous extraction and characterization of SiO and TiO (nano)particles in confectionary products.

Background: The determination of (nano)particulate content from food additives has been a long-standing concern for authorities since it is of vital importance for ensuring food safety, regulatory adherence, and transparent consumer information. Nonetheless, a critical step in these determinations is the refinement of a careful and quantitative extraction process for particles that may be found within complex matrices such as confectionery products. The development of new technologies and analysis methods for nanoparticles is ongoing.

Assesing the behaviour of particulate/nanoparticulate form of E171 (TiO) food additive in colored chocolate candies before and after in vitro oral ingestion by spICP-MS, TEM and cellular in vitro models.

Potential risk of nanoparticles present in food additives should be assessed. Although food-grade additive E171 (TiO) has been banned by European Union due to the potential occurrence of nanometric TiO, it is still present in stock products and permitted in other countries. TiO (nano)particles from the outer coating of colored chocolate candies were determined by TEM (Transmission Electron Microscopy), ICP-MS (Inductively Coupled Plasma Mass Spectrometry) and spICP-MS (Single-Particle-ICP-MS).