Impact of food additive titanium dioxide on the polyphenol content and antioxidant activity of the apple juice
2022
Li, Qian | Li, Jing | Duan, Mengran | Liu, Lu | Fu, Yinxin | McClements, David Julian | Zhao, Tiantian | Lin, Hongyi | Shi, Jinglan | Chen, Xiaoqiang
Food grade titanium dioxide (TiO₂) usually contains a nanosized fraction, while only a few studies had investigated the effects of TiO₂ nanoparticles (NPs) on the other food components via oral exposure. This work investigated the impact of TiO₂ NPs on the content, bioaccessibility and antioxidant activity of polyphenols in the apple juice. Results indicated that adding 500 mg/100 g TiO₂ NPs significantly decreased the contents of total polyphenol and the main individual polyphenols in the apple juice, which was attributed to the formation of polyphenol-TiO₂ NPs charge transfer complexes aggregation. Additionally, the addition of TiO₂ NPs reduced the bioaccessibility and antioxidant activity of apple polyphenols in a dose dependent manner. This study indicated that TiO₂ NPs can bind polyphenols in the complex food matrix, and provided valuable insights into the influence of food grade TiO₂ NPs on the other food components after oral consumption.
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