Food-Grade Titanium Dioxide Particles Decreased the Bioaccessibility of Vitamin D in the Simulated Human Gastrointestinal Tract.

Food-grade titanium dioxide (E171) particles, as a "whiteness" additive, are often co-ingested with lipid-rich foods. Therefore, we explored the impact of E171 on lipid digestion and vitamin D (VD) bioaccessibility encapsulated within oil-in-water emulsions in a simulated human gastrointestinal tract (GIT) model. VD bioaccessibility significantly decreased from 80 to 74% when raising E171 from 0 to 0.5 wt %. The extent of lipid digestion was reduced by E171 addition in a dose-dependent manner. VD bioaccessibility was positively correlated with the final amount of free fatty acids (FFAs) produced by lipid digestion ( = 0.95), suggesting that the reduction in VD bioaccessibility was due to the inhibition of lipid digestion by E171. Further experiments showed that E171 interacted with lipase and calcium ions, thereby interfering with lipid digestion. The findings of this study enhance our understanding toward the potential impact of E171 on the nutritional attributes of foods for human digestion health.