We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Blanching-induced alterations in microplastic contamination, nutritional composition and antioxidant activity of fruiting vegetables: a PCA approach for nutritional safety
AI summary Read the abstract
Researchers tested cayenne pepper and tomato samples from two markets in Nigeria for microplastics before and after blanching. Blanched vegetables had fewer microplastic particles, higher antioxidant activity, and showed changes in nutrient content such as moisture, fibre, fat, protein, and carbohydrates compared to raw samples.
The contamination of food crops with microplastics is an emerging food safety concern due to its potential impacts on nutritional quality and human health. This study evaluated the effects of blanching on microplastic abundance, antioxidant activity, and the proximate composition of cayenne pepper and tomato from Ede and Ido-Osun markets in Osun State, Nigeria. Microplastic abundance ranged between 7,500 and 15,000 particles/kg across samples, with raw samples generally exhibiting higher contamination levels than their blanched counterparts. Fibres constituted the dominant microplastic shape, while transparent particles were the most abundant colour category. Among the microplastics identified by Fourier transform infrared spectroscopy in the vegetable matrices are polyethylene, polypropylene, polyvinyl chloride, and polyethylene terephthalate. Antioxidant activity ranged from 55 to 85%, with blanching generally increasing antioxidant capacity in both vegetable matrices. Proximate analysis showed moisture contents of 82.85–91.33%, crude fibre of 2.41–5.23 g/100 g DM, crude fat of 2.64–4.19 g/100 g DM, ash content of 0.82–2.31 g/100 g DM, protein content of 0.16–0.82 g/100 g DM, carbohydrate content of 2.49–6.26 g/100 g DM, and energy values of 34.94–61.86 kcal/100 g. Correlation analysis revealed a moderate negative relationship between microplastic abundance and antioxidant activity (r = − 0.535). Principal component analysis explained 88.48% of the total variance, with nutrient density, moisture content, and microplastic–antioxidant interactions identified as the major factors governing sample differentiation. The results in this study demonstrate that blanching can substantially reduce microplastic contamination while enhancing antioxidant activity and nutritional quality in fruiting vegetables.
More Papers Like This
Microplastics in soil differentially interfere with nutritional aspects of chilli peppers
AI summary Read the abstract
Growing chilli peppers in soil contaminated with five different microplastic types — including PVC, PS, HDPE, LDPE, and PET — significantly reduced nutritional quality, with PVC causing the greatest losses in protein, vitamins A and B6, and fatty acids. This research demonstrates a direct pathway by which soil microplastic pollution could degrade the nutritional value of food crops, with implications for food security and human health.
A Combined Effect of Mixed Multi-Microplastic Types on Growth and Yield of Tomato
AI summary Read the abstract
Researchers grew tomatoes in soil spiked with a mixture of polyethylene, polystyrene, and polypropylene microplastics and found that while the plants appeared to grow normally, the nutritional quality of the fruit changed. Microplastics significantly reduced carotenoids, flavonoids, and sugars in the tomatoes while increasing protein and certain stress-related enzymes. This suggests that even when crops look healthy, microplastics in soil could subtly reduce the nutritional value of the food we eat.
Evaluating Postharvest Washing Methods for Micro-Nanoplastic Removal from Edible Vegetable Leaves
AI summary Read the abstract
Researchers evaluated whether common postharvest washing methods can remove micro- and nanoplastics from vegetable leaves. Using Raman spectroscopy, the study found that standard household and industrial washing techniques had limited effectiveness at removing smaller plastic particles from leaf surfaces, raising questions about the adequacy of current food preparation practices.
Authentication of Microplastic Accumulation in Customary Fruits and Vegetables
AI summary Read the abstract
Grapes, bananas, brinjal, and potato purchased from a local market in Tamil Nadu, India were analyzed for microplastic accumulation, with particles detected in all four food items at sizes ranging from 0.002 to 0.01 mm, confirmed by FTIR spectroscopy and scanning electron microscopy. The study provides early evidence that commonly consumed fruits and vegetables can carry microplastics from the surrounding agroecosystem.
Variability in microplastic abundance, bisphenol A contamination, antioxidant properties, and health risks associated with vegetable consumption
AI summary Read the abstract
Researchers examined variability in microplastic abundance and bisphenol A contamination alongside antioxidant protein responses in marine organisms, finding that combined chemical exposure induced stronger oxidative stress responses than MPs or BPA alone.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.