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Microplastic contamination of packaged spirulina products
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Researchers tested 29 commercially available spirulina products in various packaging types and found microplastic contamination in the samples. The study suggests that packaging materials may be a source of microplastic contamination in health food products, raising questions about quality control in the dietary supplement supply chain.
Microplastic (MP) contamination in commercially sold spirulina products has not been previously investigated. In this study, 29 spirulina samples in various packaging types were purchased from different brands and origins to assess the presence of MPs. Microplastic analysis was conducted using microscopic and μ-Raman techniques. To ascertain whether the content is indeed spirulina and make a comparison with the MP level, C-Phycocyanin levels were also analyzed. A total of 251 MP-like particles were observed. Out of the 29 examined packaged spirulina brands, 26 showed potential MPs upon visual inspection, with 35 particles confirmed as MPs (73% of the analyzed particles). The mean abundance of MPs was estimated at 13.77 ± 2.45 MPs/100 g dw. Powdered spirulina had a higher but not statistically significant MP abundance (17.34 ± 4.22 MPs/100 g dw) compared to capsule/tablet forms (10.43 ± 2.45 MPs/100 g dw). Fragments accounted for 38.3% while fibers constituted 61.7% of the identified MPs, with sizes ranging from 0.07 to 2.15 mm for fragments and 0.19 to 5.691 mm for fibers. The color distribution of MPs in spirulina samples was predominantly blue (52.8%), followed by black (25.4%), white (10.9%), and others (10.9%). Ten synthetic polymers and cellulose were identified through μ-Raman analysis, with polypropylene (31.6%) and polystyrene (8.3%) being the most prevalent. The correlation between C-Phycocyanin and MPs concentrations, was not found statistically significant. The abundance and composition of MPs were found to be influenced by packaging and processing stages. Identifying potential sources of MPs in spirulina products and evaluating their risks to human health is crucial.
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