Another common use of titanium IV oxide is in food coloring. Titanium dioxide is a FDA-approved food additive that is used to enhance the color of various food products. It is commonly used in candies, pastries, and dairy products to create vibrant colors. Titanium dioxide is a safe food additive that is used in small quantities to enhance the visual appeal of food products.

EFSA’s scientific advice will be used by risk managers (the European Commission, Member States) to inform any decisions they take on possible regulatory actions.

Freshwater algae show low-to-moderate susceptibility to TiO₂ exposure, with more pronounced toxic effects in the presence of UV irradiation. It has also been shown that nano-sized TiO₂ is significantly more toxic to algae Pseudokirchneriella sub-capitata than submicron-sized TiO₂. Hund-Rinke and Simon  reported that UV irradiated 25 nm TiO₂ NPs are more toxic to green freshwater algae Desmodesmus subspicatus than UV irradiated 50 nm particles, which is in agreement with Hartmann et al. UV irradiated TiO₂ NPs also inactivated other algae species such as Anabaena, Microcystis, Melsoira and Chroococcus. It was demonstrated that smaller particles have a greater potential to penetrate the cell interior than submicron-sized particles and larger aggregates. Studies have shown that the amount of TiO₂ adsorbed on algal cells can be up to 2.3 times their own weight.

Uses of Titanium Dioxide

This constant high rate of ROS production leads rapidly to extreme macromolecular oxidation, here it is observed in the AOPP and MDA detected after 3 h in samples treated with bare P25TiO₂NPs (Fig. 6, Fig. 7). Macromolecular oxidation includes, among others, both protein and lipid oxidation. The ROS causes protein oxidation by direct reaction or indirect reactions with secondary by-products of oxidative stress. Protein fragmentation or cross-linkages could be produced after the oxidation of amino acid side chains and protein backbones. These and later dityrosine-containing protein products formed during excessive production of oxidants are known as advanced oxidation protein products (AOPP). They absorb at 340 nm and are used to estimate the damage to structural cell amino acids. Lipid oxidation is detected by the conjugation of oxidized polyunsaturated lipids with thiobarbituric acid, forming a molecule that absorbs light at 532 nm. Polyunsaturated lipids are oxidized as a result of a free-radical-mediated chain of reactions. The most exposed targets are usually membrane lipids. The macromolecular damage could represent a deadly danger if it is too extensive, and this might be the case. Moreover, it could be observed that cellular damage continues further and becomes irrevocable after 6 h and MDA could not be detected. This may be due to the fact that the lipids were completely degraded and cells were no longer viable. Lipids from the cell membrane are the most prone to oxidation. In fact, lipid peroxidation biomarkers are used to screen the oxidative body balance [51]. At the same time, AOPP values are up to 30 times higher for bare nanoparticles in comparison to the functionalized ones.

Titanium dioxide comes in the form of a white powder and is sometimes used in cosmetics to adjust a color to a lighter shade. This is also why it can produce a white cast.