Iron titanate nanoparticle synthesis was conducted following a modified sol-gel method (Vasiljevic et al. 2020a) . Iron(III) nonahydrate, titanium isopropoxide, oxalic acid (chelating agent) and citric acid (surfactant) were mixed on a magnetic mixer maintaining the temperature between 80 and 90 • C until a gel was formed. The formed gel was heated to 300 • C until a powder formed, and then calcined in a chamber furnace at 750 • C for 3 h. Structural characteristics of the obtained powder were investigated by measuring X-ray diffraction (range 2θ = 10-90 • , step 0.05 s, acquisition rate 1 • /min, Rigaku Ultima IV diffractometer, Tokyo, Japan) and FT-IR spectrum (range 400-4000 cm -1 , FT-IR Nicolet 6700 ATR device, Waltham, MA, USA). The optical band gap was determined by measuring and analysing UV-Vis diffuse reflectance spectrum (Shimadzu
UV-2600 with an
ISR2600 Plus integrating sphere attachment, Kyoto, Japan). The powder morphology was investigated by Field emission electron microscopy -FESEM (TESCAN
MIRA3 XM, Brno, Czech Republic) and transmission electron microscopy -TEM (
JEM-2100 200 kV, JEOL Ltd. Tokyo, Japan). The specific surface area and pore structure were determined from measured N 2 adsorption-desorption isotherms (Micromeritics
ASAP 2020, Norcross, GA, USA). Prior to measurement, the powder sample was degassed at 150 • C for 10 h under reduced pressure.
Rizzotto F., Vasiljevic Z.Z., Stanojevic G., Dojcinovic M.P., Jankovic-Castvan I., Vujancevic J.D., Tadic N.B., Brankovic G.O., Magniez A., Vidic J, & Nikolic M.V. (2022). Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application. Food chemistry, 390.