Synthesis and Characterization of Anatase Titanium Dioxide Nanoparticles Using Egg White Solution via Sol‐Gel Method

Abstract

Anatase titanium dioxide nanoparticles (TNPs) are synthesized by a simple and cost‐effective process with and without freshly water‐soluble egg white proteins (albumin) via sol‐gel method. The main advantage of using egg white proteins as a gelling agent is that it can provide long‐term stability for nanoparticles by preventing particles agglomeration. The X‐ray diffraction and FTIR results indicate that the synthesized nanoparticles have only the anatase structure without the presence of any other phase impurities. Additionally, the TNPs are characterized by a number of techniques such as thermogravimetric analysis (TGA), X‐ray diffraction analysis (XRD), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and ultraviolet visible spectra (UV‐vis). The sizes of titanium dioxide nanoparticles with and without using egg white solution are 12.55 ± 3.42 nm and 21.45 ± 4.21 nm, respectively. The results indicate that egg white solution is a reliable and cheap green gelling agent that can be used as a matrix in the sol‐gel method to synthesis tiny size TNPs.