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Phthalate acid esters in water and edible oils: a comprehensive review of contamination sources, migration mechanisms, and emerging removal technologies of food matrices
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This review pulls together existing research on phthalates, chemicals from plastics that can leach into our water and cooking oils, showing that these chemicals behave differently depending on what they're in. In oils, phthalates tend to get "stuck" and stick around longer because they're attracted to fat, while in water they move around more freely, which means the cleanup methods that work for one may not work as well for the other. This matters because phthalates are linked to hormone disruption and other health concerns, so understanding how they build up in the foods and drinks we consume daily can help scientists develop better ways to filter them out before they reach our plates.
Phthalate acid esters (PAEs), a group of plasticizers widely used to improve the flexibility and processability of plastic materials, have been frequently detected in food matrices. This review provides a comparative framework for understanding PAEs contamination in two representative dietary matrices, water and edible oils, with emphasis on direct inputs from food packaging and processing, as well as indirect pathways associated with microplastic migration, atmospheric deposition, and recycled plastics. A key difference dependent on the matrix is highlighted: in water, the migration and redistribution of PAEs are mainly affected by partitioning between phases, adsorption and desorption, and dynamic exchange under equilibrium conditions, rather than by a simple reversible cycle. In edible oils, the hydrophobic and lipophilic properties of PAEs may promote their transfer into lipid-rich phases and lead to longer retention, while reverse migration may still occur but is likely limited by slow transfer rates. These differences are important for evaluating removal technologies, including adsorption, biodegradation, and distillation, and may partly explain their variable performance in aqueous systems and edible oils. By clarifying the distinct behaviors of PAEs across different media, this review provides insights into exposure assessment, analytical standardization, and mitigation strategies specific to different matrices. Future research should further improve quantitative risk assessment, address mixture effects and emerging plasticizer alternatives, and develop sustainable technologies for reducing PAEs contamination in food systems.
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This review pulls together existing research showing that microplastics floating in rivers and lakes aren't just plastic particles, they're also slowly leaking out chemical additives called phthalates, which are known to disrupt hormones. Even worse, as plastics break down over time from sun and physical wear, they release these chemicals faster and can also carry along other pollutants like heavy metals, potentially making the combined exposure more harmful to fish and other aquatic life that ingest them. While this study focused on water ecosystems rather than direct human health effects, it matters because these contaminated waters and organisms are part of the food chain and water supply humans rely
The Problem of Phthalate Occurrence in Aquatic Environment
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This review surveys phthalate contamination in aquatic environments, covering analytical quantification methods, toxicity data, and sources of phthalate pollution. It highlights phthalates as plastic additives that leach into water from plastic products, posing risks to aquatic organisms and human health.
Emerging microextraction platforms for enhanced phthalic acid esters monitoring in food
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Researchers reviewed recent advances in microextraction techniques for detecting phthalate plasticizers — endocrine-disrupting chemicals that leach from plastics into food — highlighting progress in green solvents and functional materials while flagging persistent challenges in reproducibility across complex food matrices and the need for better standardization.
Occurrence, Fate, and Reduction Measures of Phthalates in the Cooking Process: A Review
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This review synthesizes research on how phthalate plasticizers migrate into food during cooking and packaging, identifying steaming, microwave heating, frying, and plastic contact as key contamination routes, and recommending safer packaging materials and cooking methods to reduce dietary phthalate exposure.
Landfill leachates as a significant source for emerging pollutants of phthalic acid esters: Identification, occurrence, characteristics, fate, and transport
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This review examines landfill leachates as a major source of phthalic acid esters, which are chemical additives released from microplastics, cosmetics, and other consumer products. Researchers found that these compounds are widespread in landfill leachates across different countries and can contaminate surrounding water and soil. The study suggests that phthalic acid esters in leachates represent a significant but often overlooked pathway for environmental pollution.
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