Enzymatic hydrolysis as a sample pre-treatment for titanium dioxide nanoparticles assessment in surimi (crab sticks) by single particle ICP-MS

Taboada-López, María Vanesa; Herbello-Hermelo, Paloma; Domínguez-González, Raquel; Bermejo-Barrera, Pilar; Moreda–Piñeiro, Antonio

doi:10.1016/j.talanta.2018.11.023

Cited by 36 publications

(21 citation statements)

References 48 publications

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“…Levels of E 171 in food have been reported in scientific publications (Lomer et al., 2000; Chen et al., 2013; Weir et al., 2012; Peters et al., 2014; Rompelberg et al., 2016; Kim et al., 2018; Lim et al., 2018; Taboada‐López et al., 2019). Most of these publications are reporting on the development of new methodologies for the analysis of E 171 in food.…”

Section: Assessmentmentioning

confidence: 89%

Safety assessment of titanium dioxide (E171) as a food additive

Flavourings¹,

Younes²,

Aquilina³

et al. 2021

EFS2

120

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The present opinion deals with an updated safety assessment of the food additive titanium dioxide (E 171) based on new relevant scientific evidence considered by the Panel to be reliable, including data obtained with TiO 2 nanoparticles ( NP s) and data from an extended one‐generation reproductive toxicity ( EOGRT ) study. Less than 50% of constituent particles by number in E 171 have a minimum external dimension < 100 nm. In addition, the Panel noted that constituent particles < 30 nm amounted to less than 1% of particles by number. The Panel therefore considered that studies with TiO 2 NP s < 30 nm were of limited relevance to the safety assessment of E 171. The Panel concluded that although gastrointestinal absorption of TiO 2 particles is low, they may accumulate in the body. Studies on general and organ toxicity did not indicate adverse effects with either E 171 up to a dose of 1,000 mg/kg body weight (bw) per day or with TiO 2 NP s (> 30 nm) up to the highest dose tested of 100 mg/kg bw per day. No effects on reproductive and developmental toxicity were observed up to a dose of 1,000 mg E 171/kg bw per day, the highest dose tested in the EOGRT study. However, observations of potential immunotoxicity and inflammation with E 171 and potential neurotoxicity with TiO 2 NP s, together with the potential induction of aberrant crypt foci with E 171, may indicate adverse effects. With respect to genotoxicity, the Panel concluded that TiO 2 particles have the potential to induce DNA strand breaks and chromosomal damage, but not gene mutations. No clear correlation was observed between the physico‐chemical properties of TiO 2 particles and the outcome of either in vitro or in vivo genotoxicity assays. A concern for genotoxicity of TiO 2 particles that may be present in E 171 could therefore not be ruled out. Several modes of action for the genotoxicity may operate in parallel and the relative contributions of different molecular mechanisms elicited by TiO 2 particles are not known. There was uncertainty as to whether a threshold mode of action could be assumed. In addition, a cut‐off value for TiO 2 particle size with respect to genotoxicity could not be identified. No appropriately designed study was available to investigate the potential carcinogenic effects of TiO 2 NP s. Based on all the evidence available, a concern for genotoxicity could not be ruled out, and given the many uncertainties, the Panel concluded that E 171 can no longer be considered as safe when used as a food additive.

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Section: Assessmentmentioning

confidence: 89%

Safety assessment of titanium dioxide (E171) as a food additive

Flavourings¹,

Younes²,

Aquilina³

et al. 2021

EFS2

120

View full text Add to dashboard Cite

show abstract

“…TiO 2 has been studied in different confectionery products, such as candies, 79,216,219,220,223 chewing gum, 216,217,223 pastry products 219 or cakes, 216 but also in drinks 223 and surimi sticks. 224 These samples were typically subjected to water extraction, followed by centrifugation or filtration, 79,217,219,220 although Peters et al 216 proposed the digestion with hydrogen peroxide to release the particles from the coating of the products. For the analysis of surimi sticks, samples underwent enzymatic digestion with pancreatin and lipase.…”

Section: Scenario 31: Analysis Of Foodsmentioning

confidence: 99%

“…For the analysis of surimi sticks, samples underwent enzymatic digestion with pancreatin and lipase. 224 The occurrence of particulate and dissolved aluminium in noodles was studied by Loeschner et al, 222 after enzymatic digestion with α-amylase of the food products. Metallic silver, aluminium and gold are available as decorating powders or found as coatings of confectionery products.…”

Section: Scenario 31: Analysis Of Foodsmentioning

confidence: 99%

“…Although some analysis only focused on detecting the presence of nanoparticles in the samples, 44,219 most of them covered their size characterization and the determination of number and mass concentrations as well. Moreover, most works included the determination of the total content of the elements under study in their analysis schemes, as well as considering the use of electron microscopy techniques 43,[218][219][220]224 or AF4 separations 79,216,223 to verify or complement the results obtained by SP-ICP-MS.…”

Section: Scenario 31: Analysis Of Foodsmentioning

confidence: 99%

“…On the other hand, biological samples require the degradation of the organic matrix by using alkaline reagents, like TMAH, or enzymes. In this regard, enzymatic digestions of plant samples have relied exclusively on the use of macerozyme R-10, a mixture of cellulase, hemicellulase and pectinase, whereas for animal samples, proteinase K has been most often selected, although also mixtures of pancreatin/lipase 224 and amylase 222 have been used. In this regard, there is not a general agreement about the best digestion approach.…”

Section: Sample Preparationmentioning

confidence: 99%

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