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Elimination microplastic particles in brine process water for ensuring the safety of brined cabbage
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Researchers quantified microplastic contamination in brine process water used during cabbage brining for kimchi production and tested methods to eliminate the particles. The study found that combining sand filtration with activated carbon filtration effectively reduced microplastic levels, helping ensure the safety of brined food products.
Various studies have investigated the presence of microplastics (MPs) in food and their potential hazardous impact on human health. The frequency of human exposure to MPs, particularly through the consumption of manufactured food and drinking water, is increasing. However, data regarding MP contamination in brine and brined cabbage used for the production of kimchi are limited. Here, we quantified MPs in brine process water during the production of brined cabbage. Pretreatment of the brine process water by performing a filtration step resulted in an MP-removal efficiency of 98.7-100%; 3671 ± 174 MP particles were observed in brining process water that was not filtered. A glass filter, STS filter, and Si Filter showed significant MP-removal efficiency, decreasing the number of MP particles in brining process water to 2,361, 2,775, and 3,490, respectively (p < 0.05). Our results provide data on how filtering of brine can effectively safeguard kimchi from MP contamination and e can be produced. However, to overcome the limitations of our laboratory-scale study, additional technologies should be used in the future for large-scale filtration processes.
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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.