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Proposed validation stages for MPs extraction from edible mussels (Mytilus galloprovincialis)
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Researchers developed and validated a new method for extracting microplastics from edible mussels using enzymes and surfactants instead of mechanical agitation. The technique achieved high recovery rates while preserving the chemical integrity and color of the microplastic particles, making it easier to accurately identify and characterize the types of plastics found in seafood.
The potential presence of microplastics (MPs) in seafood products presents significant health concerns, demanding the adoption of standardized and validated methodologies. In this study, we introduce a validated method and an innovative technique for extracting MPs from mussels using an oxidizing agent, Corolase enzyme, and a surfactant, thus eliminating the need for mechanical agitation. Evaluation of the extraction process focused on three critical parameters: recovery percentage, repeatability, and chemical integrity, along with color stability. To ensure precision and reliability, low-density infrared spectroscopy (LDIR) was employed to analyze the effect of spectrum quality (Q). Ultimately, this methodology was applied to identify MPs in commercial mussels, with results showcasing the viability of the proposed validation stages for MPs extraction, maintaining MPs integrity with high recovery percentages.
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When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.