Modification of food additive titanium dioxide (TiO 2 E171) with honey and thyme

Abstract Titanium dioxide (TiO2) is a distinguished semiconductor that is used as a coloring agent in many products including paints, plastics, papers, cosmetic creams, and food products. In the food industry TiO2 is Labelled as E171 according to the European Union legislation and it is used in many products such as sugar confectionery, chewing gums, candies, some cheeses and sauces, low-fat products such as skimmed milk, ice creams, and pastries with a percentage up to 3.88 mg of TiO2 per g of product. According to the literature, around 36% of TiO2 E171 particles are nanoparticles (NPs), which can cross the intestinal barrier reach the blood circulation then accumulate in the liver, spleen, kidneys, and lung tissues resulting in serious damage to these organs. The aim of this study is to use honey and thyme as natural coating materials to enhance the biocompatibility of three types of TiO2 E171 (anatase, rutile, and food grade). The physiochemical characteristics and bioactivity of TiO2 E171 before and after modification with honey and thyme were measured. The obtained results demonstrate that the modification of TiO2 E171 with honey and thyme didn’t alter its physicochemical properties and the modified TiO2 E171 showed higher antioxidant activity and lower toxicity.