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Thermal Aging of Polystyrene Microplastics within Mussels (Mytilus Coruscus) Under Boiling and Drying Processing
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Thermal aging of polystyrene microplastics within mussels (Mytilus coruscus) under boiling and drying processing
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Researchers investigated how common thermal food processing methods, including boiling and various drying techniques, cause polystyrene microplastics within mussels to age and degrade. All processing methods accelerated aging of the microplastics, with microwave drying having the most significant effect, producing smaller particles with altered surface chemistry and increased water-attracting properties. The findings highlight that food processing itself may transform microplastics into forms that could pose different or greater risks to consumers.
What Can Model Polystyrene Nanoparticles Can Teach Us on the Impact of Nanoplastics in Bivalves? Studies in Mytilus from the Molecular to the Organism Level
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Researchers used model polystyrene nanoparticles to study how nanoplastics affect mussels at the molecular and whole-organism level, shedding light on the potential harm of plastic particles smaller than one micrometer. Because nanoplastics can penetrate cells more easily than larger microplastics, these findings suggest they may pose distinct biological risks to aquatic life and potentially humans.
Small Microplastics (5–100 µm), Additives, and Plasticizers in Mytilus Galloprovincialis, A Potential Bioindicator for Microplastics Pollution
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Researchers analyzed small microplastics (5–100 micrometers), along with chemical additives and plasticizers, found inside Mediterranean mussels widely consumed by humans. The study suggests mussels could serve as reliable bioindicators of microplastic pollution and raises concern about chemical exposure through seafood consumption.
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