RT Journal Article
T1 In vitro gastrointestinal stability and Caco-2 cell cytotoxicity of TiO2 and SiO2 (nano)particles from confectionary products
A1 Espada Bernabé, Elena
A1 Moreno Martín, Gustavo
A1 Gómez Gómez, Beatriz
A1 Madrid Albarrán, María Yolanda
AB The effect of an in vitro gastrointestinal assay on the characteristics of nanoparticles from food additives TiO2 (E171) and SiO2 (E551) present in confectionaries was determined by spICP-MS. No significant differences were detected in particle size distribution regardless of the phase of the in vitro stage and the confectionary products, with particles present as aggregates/ agglomerates. The percentage of TiO2 as nanoparticle form was found to be less than 50 % during the in vitro gastrointestinal digestion process, whereas SiO2 nanoparticles could not be detected due to the high LOD in size obtained (142 nm). The bioaccessible fractions of intestinal extracts showed a 5 % content for both particle types, suggesting their limited absorption in the body. MTT cytotoxicity assay with Caco-2 cells exposed to gastrointestinal extracts from confectionery products revealed an average cytotoxic effect of 40 % for all products tested which was attributed to the food matrix components rather than (nano)particles.
PB Elsevier
YR 2025
FD 2025-01-17
LK https://hdl.handle.net/20.500.14352/119839
UL https://hdl.handle.net/20.500.14352/119839
LA eng
NO Espada-Bernabé, E.; Moreno-Martín, G.; Gómez-Gómez, B.; Madrid, Y. In Vitro Gastrointestinal Stability and Caco-2 Cell Cytotoxicity of TiO2 and SiO2 (Nano)Particles from Confectionary Products. Food Research International 2025, 202, 115754. https://doi.org/10.1016/j.foodres.2025.115754.
NO The authors thank the Spanish Commission of Science and Technology (PID2020-114714RB-I00 and PID2023-148425NB-I00) and the Community of Madrid through a research support contract (CT4/21-CT5/21).
NO Ministeria de Ciencia, Innovación y Universidades (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 21 dic 2025