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Influence of different food matrices on the abundance, characterization, migration kinetics and hazards of microplastics released from plastic packaging (PP and PET)
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Scientists found that plastic food packaging (PP and PET) releases microplastics into food, with acidic and oily foods causing the most release -- over 1,300 particles per piece of packaging. The study showed that aging and oxidation of the plastic accelerate this process, and hazard assessments confirmed these released particles pose risks to human health.
The effect of food matrix on the release of microplastics from plastic packaging was investigated by treating plastic samples with various food simulants. MPs were released during simulated conditions, and their main source was the separation of plastic samples subjected to ageing. Acidic high oil simulants resulted in the greatest abundance of MPs (1311.33 ± 262.22 and 1414.00 ± 214.52 items/piece). Dual constant kinetic model and Elovich kinetic model described the process well (R > 0.9019), indicating the release rate of MPs was mainly controlled by characteristics of plastics and environment. Characterization showed the morphology of plastics became rougher, carbonyl index increased, crystalline shapes changed and proportion of O increased. The release mechanism was deduced to be deterioration of the plastic by oxidative reactions. Finally, hazard assessment methodologies were developed, the results showed these MPs are hazardous to humans. It is hoped that this study will draw more attention to the harmful effects of MPs.
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Researchers examined how common food-contact plastics (polypropylene, polyethylene, PET, and polycarbonate) degrade under conditions that mimic everyday use, including varying temperatures and chemical environments. The study found that elevated temperatures promoted oxidation and hydrolysis of these plastics, while both acidic and alkaline solutions enhanced surface degradation, potentially increasing microplastic release into food and beverages.
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