Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPDHPLC methodology

Garrido Gamarro, E., Soliz Rojas, D.L., Garcinuño Martínez, Rosa María, Paniagua González, Gema y Fernández Hernando, Pilar . (2024) Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPDHPLC methodology. Food Research International. 2024, 181, 114109.

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Título Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPDHPLC methodology
Autor(es) Garrido Gamarro, E.
Soliz Rojas, D.L.
Garcinuño Martínez, Rosa María
Paniagua González, Gema
Fernández Hernando, Pilar
Materia(s) Ciencias
Abstract Microplastics are a complex mix of chemicals containing polymers and certain plastic additives such as bisphenols and phthalates. These particles are porous materials that can also sorb contaminants from their surroundings, and leach chemicals from the particle under certain circumstances. Aquatic animals can ingest microplastic particles, which mostly bioaccumulate in the gastrointestinal tract of animals. In terms of dietary exposure, small animals consumed whole such as mussels, contribute more to the dietary intake of microplastic particles. Plastic additives and contaminants are not chemically bound to the polymers, and certain processing methods or cooking processes result in the release of these chemicals that leach from the plastic particles, leaving them more available for absorption when ingested. Analytical methods are crucial for a better understanding of the occurrence of plastic additives and contaminants in aquatic products, and to know certain circumstances and treatments that influence human exposure. This study uses an MSPD-HPLC methodology for the simultaneous determination of 9 analytes (BPA, BPF, BPS, DEP, DBP, DEHP, DDD, DDT, and DDE) analyzing, for the first time, the occurrence of these chemicals in raw, steamed and canned mussels of two different harvesting areas (Atlantic and the Mediterranean), becoming one of the most efficient methodologies for determining the presence of these analytes in very complex food matrices, able to define the changes in cooking and processing activities. The results showed that the heat and pressure treatment could influence the migration of plastic additives from microplastic particles present in mussels to the cooking liquids.
Palabras clave Microplastic additives
Bisphenols
Phthalates
Pesticides
HPLC-MS
MSPD
Processed food
Editor(es) Elsevier
Fecha 2024-04
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Gpaniagua-0014
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Gpaniagua-0014
DOI - identifier https://doi.org/10.1016/j.foodres.2024.114109
ISSN - identifier 0963-9969 - eISSN 1873-7145
Nombre de la revista Food Research International
Número de Volumen 181
Publicado en la Revista Food Research International. 2024, 181, 114109.
Idioma eng
Versión de la publicación acceptedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales The registered version of this article, first published in Food Research International, is available online at the publisher's website: Elsevier, https://doi.org/10.1016/j.foodres.2024.114109
Notas adicionales La versión registrada de este artículo, publicado por primera vez en Food Research International, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.foodres.2024.114109

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Creado: Tue, 19 Mar 2024, 04:49:33 CET