Nanoplastics in heat-sensitive food packaging: A review of migration, detection, health, and environmental impacts

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-04 DOI:10.1016/j.foodcont.2024.111002

Senthilkumar Palanisamy , Barani Kumar Saravana Kumar , Aishwarya Vetrivel , Rahul Jacob Michael , Nivethitha Babu , Sanjay Sharan Nallamuthu , Kokila Saravanan , Shanmugam Venkatachalam , Naveen Kumar R J , Gayathri Devi Selvaraju , Rajendran K. Selvakesavan , Jintae Lee , Devaraj Bharathi

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引用次数: 0

Abstract

The widespread use of plastics in food packaging, particularly during heat processing, has raised significant concerns about the release of micro- and nanoplastics into food. This review comprehensively examines the sources, detection methods, health impacts, and environmental consequences of micro- and nanoplastics generated from heat-packed food. The mechanisms by which these particles are released during heating, sophisticated analytical methods for their detection, potential health risks from consumption, and the effects of these particles have on the environment are covered in detail. Current regulatory frameworks and mitigation strategies are critically assessed, highlighting challenges and opportunities in managing plastic contamination. Key research areas are identified to address knowledge gaps and improve food packaging safety. This review informs decision-making and policy development to mitigate the risks associated with micro- and nanoplastics in heat-packaged food.

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热敏食品包装中的纳米塑料：迁移、检测、健康和环境影响综述

塑料在食品包装中的广泛使用，尤其是在热加工过程中的使用，引起了人们对食品中释放微塑料和纳米塑料的极大关注。本综述全面探讨了热包装食品中产生的微塑料和纳米塑料的来源、检测方法、健康影响和环境后果。详细介绍了这些微粒在加热过程中的释放机理、检测微粒的先进分析方法、食用微粒对健康的潜在风险以及微粒对环境的影响。对当前的监管框架和缓解策略进行了批判性评估，强调了管理塑料污染的挑战和机遇。确定了关键研究领域，以填补知识空白，提高食品包装安全性。本综述为决策和政策制定提供了信息，以减轻热包装食品中的微塑料和纳米塑料带来的风险。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.