Microplastic contamination of packaged spirulina products

Area of Science:

• Environmental Science
• Food Safety
• Analytical Chemistry

Background:

• Microplastic (MP) contamination is a growing global concern, affecting various food sources.
• The presence and impact of MPs in dietary supplements like spirulina remain largely uninvestigated.
• Spirulina is a popular nutrient-rich algae supplement, making its contamination a public health issue.

Purpose of the Study:

• To investigate the presence and characteristics of microplastics in commercially available spirulina products.
• To quantify microplastic abundance and identify polymer types within spirulina samples.
• To explore potential correlations between microplastic levels and C-Phycocyanin content.

Main Methods:

• Acquisition of 29 spirulina samples from various brands, packaging types, and origins.
• Microscopic and μ-Raman spectroscopy analysis for microplastic identification and quantification.
• C-Phycocyanin analysis to verify spirulina content and compare with microplastic levels.

Main Results:

• Microplastics were detected in 26 out of 29 spirulina products, with a mean abundance of 13.77 ± 2.45 MPs/100 g dw.
• Fibers (61.7%) were more prevalent than fragments (38.3%), with blue (52.8%) being the dominant color.
• Polypropylene and polystyrene were the most common polymers identified; no significant correlation was found between C-Phycocyanin and MP concentrations.

Conclusions:

• Commercially sold spirulina products are a potential source of microplastic ingestion.
• Packaging and processing stages significantly influence microplastic contamination levels and composition.
• Further research is essential to identify microplastic sources and assess human health risks associated with spirulina consumption.