Journal of Human Environment and Health Promotion

en Investigating Antimicrobial Activity and Potential Health-Related Hazards of Titanium Dioxide Nanoparticles as a Food Additive and Constitute of Food Packaging Food Safety and Hygiene Food Safety and Hygiene Review Review Article <div>Background: Titanium dioxide (TiO2) is employed in various forms, ranging from nano to macro, in food products and packaging to prolong shelf life. However, recent research has shown potential health risks associated with its use. This review investigates the health implications of TiO2 nanoparticles (NPs) in food packaging or additives, while also examining TiO2's antimicrobial properties and related mechanisms. Methods: The research extensively explored TiO2 NPs' generation methods and antimicrobial potential, especially in the context of food packaging and cosmetics. A systematic search was conducted using Google Scholar, Pub Med, and Web of Science databases to identify relevant sources. A total of 97 sources were selected from 150, without date restrictions. These references, spanning 1972 to 2023, encompass diverse full-text English materials, including reviews, original research, conferences, handbooks, and book chapters. Results: Nanotechnology, specifically TiO2 NPs, enhances food packaging for safety and sustainability. Innovations such as reinforced, active, and biodegradable packaging have emerged to address industry challenges, improving mechanical performance and extending shelf life. However, despite the benefits, concerns about the health and environmental implications of TiO2 NPs have prompted regulatory reassessment. Conclusion: Addressing concerns about TiO2 NPs in food packaging is crucial due to potential health and environmental risks. The recent ban imposed by the European Union on TiO2 (E171) underscores the need for ongoing research and scrutiny to ensure the safe integration of nanotechnology in food packaging.</div> Titanium Dioxide Nanoparticles, Food Safety, Food Packaging, Shelf life extension, Health Risks, 63 73 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-616-1&slc_lang=en&sid=1 Mohammad Hossein Maleki mdhnmlk@gmail.com 100319475328460015777 000000030306415X Yes Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. Milad Daneshniya Milad.daneshniya@studenti.unipd.it 100319475328460015778 0000000167581928 No Student Research Committee, Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy. Farzaneh Abdolmaleki fa.abdolmaleki@qiau.ac.ir 100319475328460015779 0000000244326198 No Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.