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61,005 resultsShowing papers similar to Impact of Polymer Type, Storage Temperature, and Holding Times on the Release of Micro- and Nanoplastics from Food Packaging
ClearNanoplastic release from disposable plastics: Correlation with maximum service temperature
Testing five types of disposable plastics confirmed that nanoplastic release correlates with maximum service temperature, with materials used beyond their temperature limits releasing significantly more nanoplastics when packaging hot food, cooking in ovens, or using microwaves.
Time-dependent release kinetics of nano plastics from disposable cups
Researchers investigated how nanoplastics leach from disposable polystyrene cups over time, characterizing the kinetics of particle release as a function of temperature and exposure duration. The study found that even common single-use cups release nanoplastic particles into beverages, representing a direct human exposure route.
Quantitative analysis of polystyrene microplastic and styrene monomer released from plastic food containers
Researchers analyzed how polystyrene food containers release microplastics and styrene monomers under everyday conditions like heating and UV exposure. They found that containers released significant amounts of both microplastic particles and chemical compounds that could enter food. The study raises concerns about human exposure to microplastics through common disposable food packaging.
Release of Nanoplastics from Polypropylene Food Containers into Hot and Cold Water
Researchers tested polypropylene food storage containers and found they release both nanoplastics and microplastics into water, with significantly higher amounts released when hot water at 90 degrees Celsius was used compared to room temperature. The nanoplastics ranged from 122 to 397 nanometers in size and were chemically confirmed as polypropylene. The study provides direct evidence of nanoplastic exposure from everyday food container use and highlights the importance of including these tiny particles in health risk assessments.
Polyethylene Packaging as a Source of Microplastics: Current Knowledge and Future Directions on Food Contamination
This review summarizes what is known about how polyethylene, the world's most-produced plastic and the most common food packaging material, breaks down into microplastics. Factors like temperature, acidity, and exposure time all accelerate the release of microplastic particles from packaging into food. The review highlights that polyethylene microplastics can also carry other environmental pollutants into our food, but more research is needed on the actual health effects of consuming them.
Microplastics in polystyrene-made food containers from China: abundance, shape, size, and human intake
Researchers analyzed polystyrene food containers sold in China for microplastic contamination, examining the abundance, shape, and size of particles released. The study found that these containers shed microplastics during normal use, with hot liquids and acidic foods increasing the amount of plastic released. The results raise concerns about daily microplastic exposure from common food packaging.
Comparative Assessment of Micro- and Nanoplastic Release from Polypropylene and Polycarbonate Bottles Under Simulated Use Conditions
This study compared polypropylene and polycarbonate bottles for micro- and nanoplastic particle release under simulated consumer use including thermal and mechanical stress, using dynamic light scattering and scanning electron microscopy. Both materials released measurable quantities of nano- and microplastics under routine use conditions, with thermal stress substantially increasing particle release.
Time-dependent release kinetics of nano plastics from disposable cups
This study investigated the time-dependent leaching of nanoplastics from disposable polystyrene cups into hot beverages, quantifying particle release as a function of contact duration and temperature. Results showed cups release nanoplastics over time at levels that represent a direct and repeated human ingestion exposure.
Analysis of ultraviolet and thermal degradations of four common microplastics and evidence of nanoparticle release
Researchers studied how UV light and elevated temperature break down four common plastics and found that weathering releases nanoscale plastic particles. Polystyrene and polypropylene were particularly susceptible to UV degradation, generating significant numbers of nanoparticles. The findings confirm that environmental conditions actively fragment microplastics into even smaller, potentially more harmful nanoplastics.
Release of Nanoplasticsfrom Polypropylene Food Containersinto Hot and Cold Water
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.
Analysis of microplastics released from plastic take-out food containers based on thermal properties and morphology study
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.
Microplastics release from victuals packaging materials during daily usage
Researchers investigated microplastic release from food packaging materials during daily usage, with a focus on polystyrene foam containers. The study found that these containers release microplastic particles during routine handling, heating, and food contact, suggesting that food packaging is a significant and direct source of human microplastic exposure.
Nanoplastics release from polystyrene foam containers
Researchers found that polystyrene foam instant noodle containers release significantly more nanoplastics when exposed to hot water above 70°C, and that residual oil from fried noodles amplifies particle release tenfold by physically damaging the foam's cellular structure, raising food safety concerns about this common packaging.
Sources, distribution, and incipient threats of polymeric microplastic released from food storage plastic materials
This review examines how common food storage materials such as plastic bags, bottles, and containers release microplastic particles into the food they hold. Researchers compiled data on the sources, quantities, and distribution patterns of these released particles across multiple countries. The study highlights that everyday food packaging represents a significant and often overlooked pathway for human microplastic exposure.
Degradation of food-contact plastics in use: Effect of temperature and chemical composition
Researchers examined how common food-contact plastics (polypropylene, polyethylene, PET, and polycarbonate) degrade under conditions that mimic everyday use, including varying temperatures and chemical environments. The study found that elevated temperatures promoted oxidation and hydrolysis of these plastics, while both acidic and alkaline solutions enhanced surface degradation, potentially increasing microplastic release into food and beverages.
Degradation and fragmentation behavior of polypropylene and polystyrene in water
Researchers compared how polypropylene (PP) and polystyrene (PS) plastics break down in water and found that PP fragments into microplastics roughly three times faster than PS due to its crystalline structure forming internal cracks, with fragments reaching nanoscale sizes — a finding relevant to understanding how common plastics shed nanoplastics in the environment.
Influence of different food matrices on the abundance, characterization, migration kinetics and hazards of microplastics released from plastic packaging (PP and PET)
Scientists found that plastic food packaging (PP and PET) releases microplastics into food, with acidic and oily foods causing the most release -- over 1,300 particles per piece of packaging. The study showed that aging and oxidation of the plastic accelerate this process, and hazard assessments confirmed these released particles pose risks to human health.
Quantification analysis of microplastics released from disposable polystyrene tableware with fluorescent polymer staining
Researchers developed a fluorescent polymer staining method to quantify microplastics released from disposable polystyrene tableware, finding that hot water temperature and contact time significantly increased microplastic release into food.
Unveiling Microplastic Leaching from Food Packaging Polyethylene Covers: A Preliminary Study
Researchers investigated microplastic leaching from polyethylene food packaging materials into food simulants under different temperature and contact time conditions. The study found that leaching increased with temperature and prolonged contact, raising concerns about dietary microplastic exposure from packaged foods.
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios
Researchers tested how many microplastics are released from common takeaway food containers made of polypropylene, polystyrene, and PET when exposed to different temperatures and acidic conditions. PET and polystyrene containers released microplastics under all conditions, with significantly more released at high temperatures (100 degrees Celsius). Notably, polypropylene containers released no detectable microplastics, suggesting they may be a safer choice for hot food and beverages.
Leachability of microplastic from different plastic materials
This study tested the leachability of microplastics from several common plastic materials under environmental conditions, finding that plastic type and degradation state influence how readily microplastic particles are released.
Environmental degradation and fragmentation of microplastics: dependence on polymer type, humidity, UV dose and temperature
Researchers systematically tested how UV light, temperature, and humidity cause five common plastic types to break apart into secondary microplastics and nanoplastics. They found that the type of plastic — not the aging conditions — was the main factor determining how quickly it fragmented and what byproducts it released, data that can improve models predicting how plastics break down in the environment.
Micro (nano) Plastics Released from Plastic Food Containers
Researchers found that plastic food containers release micro- and nanoplastics into food under both hot-water and microwave heating, with the quantity increasing with repeated reuse, raising concerns about dietary exposure from everyday kitchen plastics.
Analysis of microplastics released from plastic take-out food containers based on thermal properties and morphology study
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.