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Perbandingan Kaedah Estraksi Mikroplastik dalam Makanan Terproses Budu menggunakan Air Suling dan Kalium Hidroksida
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Researchers compared distilled water and potassium hydroxide (KOH) solution for extracting microplastics from budu, a traditional Malaysian fermented fish sauce, finding that KOH was more effective at digesting organic matter to enable particle identification, with 19 microplastic particles detected including nylon and metal-contaminated particles across five product samples.
Pencemaran mikroplastik di dalam makanan yang diproses masih kurang mendapat perhatian. Kaedah estraksi mikroplastik daripada sampel makanan juga masih belum meluas terutama bagi sampel makanan yang melalui proses pembuatan yang kompleks seperti budu. Penggunaan bahan kimia semasa proses pengestrakkan mikroplastik berpotensi menyebabkan kehilangan mikroplastik. Oleh itu, kajian ini membandingkan keberkesanan kaedah ekstraksi menggunakan air suling dan larutan kalium hidroksida (KOH) untuk proses ekstraksi mikroplastik daripada lima jenis sampel budu yang berbeza. Hasil kajian menunjukkan bahawa air suling mampu mengekstrak mikroplastik namun tidak cukup berkesan dalam mengurai bahan organik pada sampel budu yang mengganggu proses pengenalpastian mikroplastik. Penambahan larutan kimia seperti KOH adalah perlu untuk membantu memudahkan proses pengenalpastian mikroplastik. Jumlah mikroplastik yang ditemui dalam kesemua sampel budu adalah rendah, dengan kehadiran sebanyak 19 zarah mikroplastik. Walau bagaimanapun, kehadiran mikroplastik jenis nilon dan logam berat mungkin akan menimbulkan kebimbangan terhadap potensi impaknya kepada kesihatan manusia. Kajian ini menekankan pentingnya pengawalan pencemaran mikroplastik melalui teknik penyediaan yang terkawal dan pemantauan yang tekal dalam industri pemprosesan makanan di Malaysia.
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This paper reviewed and compared methods for extracting microplastics from bivalves such as mussels and clams, assessing the efficiency and reliability of different digestion and separation protocols. Robust extraction methods are essential for accurately measuring microplastic contamination in commercially important shellfish.
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This critical review evaluates the various methods used to extract and detect microplastics in food and marine samples, from sample preparation to analytical identification. Researchers found significant inconsistencies across studies in how microplastics are separated, quantified, and characterized, making it difficult to compare results. The study calls for standardized protocols to enable more reliable assessments of microplastic contamination in food and the environment.
Evaluation of existing methods to extract microplastics from bivalve tissue: Adapted KOH digestion protocol improves filtration at single-digit pore size
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Researchers compared several existing methods for extracting microplastics from bivalve tissue, including hydrogen peroxide, enzymatic digestion, and potassium hydroxide treatments. They found that only the KOH method allowed filtration through very fine filters down to 1.2 micrometers when a neutralization step was added, enabling recovery of much smaller microplastics. The study recommends KOH digestion as the most practical extraction method for studies aiming to assess human exposure risk from consuming shellfish.
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Two microplastic analysis methods — filtration and non-filtration approaches — were compared for quantifying microplastic concentrations in green mussel (Perna viridis) tissue from 99 samples. The comparison aims to identify the most reliable and reproducible analytical method for monitoring microplastic contamination in shellfish.
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