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Identification and Visualization of Polystyrene Microplastics/Nanoplastics in Flavored Yogurt by Raman Imaging
Xin Ling1,2, Jun Cheng1,2, Weirong Yao1,2
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214026, China.
Abstract:
The contamination of food by microplastics has garnered widespread attention, particularly concerning the health risks associated with small-sized microplastics. However, detecting these smaller microplastics in food poses challenges attributed to the complexity of food matrices and instrumental and method limitations. Here, we employed Raman imaging for visualization and identification of polystyrene particles synthesized in polymerization reactions, ranging from 400 to 2600 nm. We successfully developed a quantitative model of particle size and concentration for polystyrene, exhibiting excellent fit (R2 of 0.9946). We established procedures for spiked flavored yogurt using synthesized polystyrene, providing fresh insights into microplastic extraction efficiency. Recovery rates calculated from models validated the method's feasibility. In practical applications, the assessment of the size, type, shape, and quantity of microplastics in unspiked flavored yogurt was conducted. The most common polymers found were polystyrene, polypropylene, and polyethylene, with the smallest polystyrene sizes ranging from 1 to 10 μm. Additionally, we conducted exposure assessments of microplastics in branded flavored yogurt. This study established a foundation for developing a universal method to quantify microplastics in food, covering synthesis of standards, method development, validation, and application.
Insights
This study developed a Raman imaging method to detect and quantify small microplastics in food, like yogurt. The validated technique successfully identified common polymers and their sizes, paving the way for universal food microplastic analysis.
Area of Science:
- Food Science
- Analytical Chemistry
- Environmental Science
Background:
- Microplastic contamination in food is a growing concern, especially for smaller particles.
- Detecting small microplastics in complex food matrices is challenging due to instrumental and methodological limitations.
Purpose of the Study:
- To develop and validate a Raman imaging method for quantifying microplastics in food.
- To assess microplastic contamination in flavored yogurt.
- To establish a foundation for a universal microplastic quantification method in food.
Main Methods:
- Utilized Raman imaging for visualization and identification of synthesized polystyrene particles (400-2600 nm).
- Developed a quantitative model for polystyrene particle size and concentration (R²=0.9946).
- Established and validated procedures for microplastic extraction and recovery in spiked flavored yogurt.
Main Results:
- Successfully quantified polystyrene particle size and concentration with high accuracy.
- Determined microplastic extraction efficiency in flavored yogurt.
- Identified polystyrene, polypropylene, and polyethylene as common polymers in unspiked yogurt, with smallest polystyrene particles measuring 1-10 μm.
Conclusions:
- The developed Raman imaging method is feasible for microplastic quantification in food.
- The study provides critical insights into microplastic contamination in yogurt.
- This work lays the groundwork for a universal method to analyze microplastics in various food products.
