Recent advances in the use of composite titanium dioxide nanomaterials in the food industry
Xixi Mao, Changlong Hao
Abstract
Abstract Titanium dioxide (TiO 2 ) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO 2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO 2 nanomaterials in the food industry is lacking. In this review, we provide a summary of the synthesis and properties of TiO 2 nanomaterials and their composites, with a focus on their applications in the food industry. We also discuss the potential benefits and risks of using TiO 2 nanomaterials in food applications. This review aims to promote food innovation and improve food quality and safety.