The vitaminC@P25TiO₂NPs, on the other hand, were obtained through an optimized method based on Mallakpour et al. [27]. Initially, 0.02 g of P25TiO₂NPs were dispersed in 1 mL of ultrapure water and stirred in a Vortex. Next, 100 μL of HCl (0.01 M) were added (pH 2) to 100 uL of P25TiO₂NPs to avoid gel formation. Then, 100 μL of vitamin C dissolved in ultra-pure water (5.0 × 10⁻³ M) solution were added to the mixture and was ultrasonicated for 30 min. Finally, vitamin C was added in excess to gain a beige-orange color suspension, and the ultrasonication continued for another 30 min. The pellet obtained after centrifuging the suspension for 10 min at 4500 rpm was resuspended in ultrapure water, centrifuged again, and then lyophilized.

From dyes to flavorings, many people are becoming increasingly aware of the ingredients in their food.