A green, facile, and rapid method for microextraction and Raman detection of titanium dioxide nanoparticles from milk powder

Zhao, Bin; Cao, Xiaoqiong; Torre-Roche, Roberto De La; Tan, Chen; Yang, Tianxi; White, Jason C.; Xiao, Hang; Xing, Baoshan

doi:10.1039/c7ra02520c

Cited by 27 publications

(14 citation statements)

References 36 publications

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“…Recently, several reports have addressed the potential risk of NPs to both human health and the environment, which necessitates a method to detect them in food and other samples. A green, facile, and rapid method using a flavonoid-assisted method was standardized to extract and detect the TiO 2 NPs in food samples [ 214 ]. It was also applicable in identifying flavonoid traces in biological samples, such as urine and blood [ 215 ].…”

Section: Potential Applications Of Green-synthesized Npsmentioning

confidence: 99%

Secondary Metabolites in the Green Synthesis of Metallic Nanoparticles

Marslin¹,

et al. 2018

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The ability of organisms and organic compounds to reduce metal ions and stabilize them into nanoparticles (NPs) forms the basis of green synthesis. To date, synthesis of NPs from various metal ions using a diverse array of plant extracts has been reported. However, a clear understanding of the mechanism of green synthesis of NPs is lacking. Although most studies have neglected to analyze the green-synthesized NPs (GNPs) for the presence of compounds derived from the extract, several studies have demonstrated the conjugation of sugars, secondary metabolites, and proteins in these biogenic NPs. Despite several reports on the bioactivities (antimicrobial, antioxidant, cytotoxic, catalytic, etc.) of GNPs, only a handful of studies have compared these activities with their chemically synthesized counterparts. These comparisons have demonstrated that GNPs possess better bioactivities than NPs synthesized by other methods, which might be attributed to the presence of plant-derived compounds in these NPs. The ability of NPs to bind with organic compounds to form a stable complex has huge potential in the harvesting of precious molecules and for drug discovery, if harnessed meticulously. A thorough understanding of the mechanisms of green synthesis and high-throughput screening of stabilizing/capping agents on the physico-chemical properties of GNPs is warranted to realize the full potential of green nanotechnology.

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Section: Potential Applications Of Green-synthesized Npsmentioning

confidence: 99%

Secondary Metabolites in the Green Synthesis of Metallic Nanoparticles

Marslin¹,

et al. 2018

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“…26,30−32 trace contaminants in milk, and Weng et al 31 reported quantitative analysis of ediphenphos residue in rice. Another group 24,25,33 reported the quantitation of TiO 2 in table sugar using Raman spectroscopy and also developed the flavonoidassisted microextraction method for TiO 2 detection. The published methods showed a simple and rapid quantitative Raman method with standard TiO 2 powders; however, those methods have limitations when applied to complex food matrices containing multiple organic and inorganic compounds.…”

Section: ■ Introductionmentioning

confidence: 99%

Titanium Dioxide in Food Products: Quantitative Analysis Using ICP-MS and Raman Spectroscopy

Lim

Bae

Fong

2018

J. Agric. Food Chem.

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Titanium dioxide (TiO2) is commonly used as a color additive in food products. In this study, a total of 11 food products, such as a coffee cream, yogurt snack, hard candy, and chewy candy, that are widely consumed by adults or children were investigated. For characterization of particle size, size distribution, crystallinity, and concentration of TiO2, particles were first extracted using an acid digestion method from food, and various analytical techniques were applied. All products investigated in this study contained nanosized TiO2 particles (21.3–53.7%) in the anatase phase. The particle size of TiO2 was in the range of 26.9–463.2 nm. The concentration of TiO2 in the products ranged from 0.015% (150 ppm) to 0.462% (4620 ppm). These values obtained using inductively coupled plasma–mass spectrometry (ICP-MS) were considered as the reference and were compared with Raman results to evaluate the feasibility of using the Raman method to quantitate TiO2 in food products. The Raman method developed in this study proved to effectively analyze anatase TiO2 in food products at levels of several hundred parts per million or greater. Limitations of using the Raman method as a quick screening tool for determination of TiO2 are also discussed.

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“…Recently, more advanced research has been performed in laboratories to objectively quantify and certify the quality attributes of food products based on various spectroscopic technologies (Damez and Clerjon ; Su and others ). Among them, Fourier transform infrared (FT‐IR) spectroscopy, Raman spectroscopy, and hyperspectral imaging (HSI) are considered to be very promising tools for quality analysis due to their noninvasive and rapid detection features, as well as their ability to explore food materials with minimal sample preparation (Lu and others ; Alexandrakis and others ; Lohumi and others ; Zhang and others ; Lee and Herrman ; Li and others ; Su and Sun ; Xie and others ; Baum and others ; Su and others ; Su and others ; Zhao and others ). Although several reviews have been published on these novel techniques, they have only focused on one or two spectroscopic methods that has been applied to just a handful of food products, such as chicken meat (Xiong and others ), fruits (Li and others ), red meats (Xiong and others ), muscle foods (Herrero ; Cheng and others ), and liquid foods (Wang and others ).…”

Section: Introductionmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Sun

2017

Comp Rev Food Sci Food Safe

138

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Fourier transform infrared (FT-IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT-IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy-based FT-IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings.

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A green, facile, and rapid method for microextraction and Raman detection of titanium dioxide nanoparticles from milk powder

Abstract: A green, facile, and rapid method for microextraction and Raman detection of titanium dioxide nanoparticles from milk powder is reported.

Cited by 27 publications

References 36 publications

Secondary Metabolites in the Green Synthesis of Metallic Nanoparticles

Secondary Metabolites in the Green Synthesis of Metallic Nanoparticles

Titanium Dioxide in Food Products: Quantitative Analysis Using ICP-MS and Raman Spectroscopy

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

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