Cross-scale effects of micro- and nanoplastics on nutritional composition, structural properties, and sensory quality...

Despite growing concerns about micro- and nanoplastics (MNPs) in food, the primary focus of most existing studies is on occurrence, human exposure, and detection methods, while providing limited understanding of how MNPs directly impact food quality. In contrast to the literature, this review focuses on the connection between structure, interaction, and food quality, emphasizing how surface chemistry, reactivity, and nanoscale dimensions of MNPs drive nutrient loss, off-flavor formation, textural changes, and oxidative degradation in foods. This review demonstrated that the dominant MNPs, biomolecule interactions occur through hydrophobic, electrostatic interactions, and surface adsorption processes. Among food macromolecules, the most susceptible to MNPs interaction is led by lipids, while proteins show a moderate risk and less risk for carbohydrates. Such interactions collectively contribute to food quality deterioration. Overall, the study highlights the need for method standardization, mechanistic and toxicological studies, which are meant to protect the global food supply against growing MNP pollution.