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Analysis of microplastics released from plastic take-out food containers based on thermal properties and morphology study
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Researchers found that plastic take-out food containers made of polypropylene, polyethylene, and expanded polystyrene release microplastics into hot water, with over 96% of particles smaller than 10 micrometers and concentrations varying by material type and temperature.
Plastic take-out food containers may release microplastics (MPs) into food and pose a potential risk to food safety and human health. Here, after being subjected to hot water treatment, MPs released from three types of plastic food containers (polypropylene, PP; polyethylene, PE; expanded polystyrene, EPS) were identified by micro-Raman spectroscopy. The results showed that the size of released MPs ranged from 0.8-38 μm and over 96% MPs were smaller than 10 μm. Various MPs concentrations were found from the three types of containers, that is, 1.90 × 104, 1.01 × 105, and 2.82 × 106 particles/L on average from PP, PE, and EPS, respectively. Moreover, based on thermal and morphology analysis, we discovered that both relaxations of the polymer chains in the rubbery state and defects caused by processing techniques might contribute to the release of MPs. Thus, such release can be reduced by increasing the thermal stability of the materials and mitigating the defects generated during production.
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Analysis of microplastics released from plastic take-out food containers based on thermal properties and morphology study
AI summary Read the abstract
This study measured microplastics released from three types of plastic take-out food containers — polypropylene, polyethylene, and expanded polystyrene — when filled with hot water. Expanded polystyrene released the most particles by far (up to 2.8 million per liter), and over 96% of particles from all containers were smaller than 10 micrometers, small enough to be absorbed into the gut.
Microplastics in food packaging: Evaluating contamination in take out and dine in food containers and machine learning prediction of release
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Researchers tested take-out and dine-in food containers made from four plastic types, measuring microplastics released into water under different temperatures, pH levels and exposure times. More particles were released with hot water, higher pH and longer exposure. A computer model using this data predicted release amounts accurately, finding heat and plastic type were the main factors.
Microplastics in take-out food containers
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Scientists collected take-out food containers made from four polymer types in five Chinese cities and detected microplastics in all containers, with fragment counts and polymer compositions varying by container material and city of origin.
Release of Nanoplasticsfrom Polypropylene Food Containersinto Hot and Cold Water
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Researchers investigated the release of nanoplastics (particles <1 µm) from Australian polypropylene food containers into both hot and cold water. Hot water exposure substantially increased nanoplastic release compared to cold water, raising concerns about food safety when heating food in plastic containers.
Quantification of microplastics released from plastic food containers during rinsing and migration by pyrolysis-gas chromatography/mass spectrometry
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Researchers measured microplastics released from plastic food containers during normal rinsing and when exposed to different food types and temperatures. All containers released microplastics matching their material, and high-fat foods, extreme temperatures, and longer exposure times increased the amount released. This study confirms that plastic food packaging is an important and direct source of microplastic exposure for people through their everyday meals.
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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.