A Production and Fractionation Protocol for Polyvinyl Chloride Microplastics.

Concerns about the presence of microplastics in the environment has increased in recent years, prompting more attention from scientists. Thorough exposure studies using artificially produced microplastics containing additives are required to assess their potentially hazardous effects. Therefore, an efficient microplastic production and fractionation protocol was established using a cryogenic grinding and wet-sieving approach. The developed cryogenic grinding method was able to produce (20-40 g/h) polyvinyl chloride (PVC) microplastics having a volume-weighted mean particle size of 391 µm and a span of 2.12. Performing a second grinding cycle on the same particles resulted in microplastics which were smaller (volume-weighted mean size = 219 µm) and had a narrower particle size distribution (span = 1.59). In addition, the microplastics were also fractionated into different particle size ranges using a vibrating wet-sieving tower. The latter technique allowed separating 10 g of PVC microplastics into seven different fractions using six sieves (Ø 200 mm) for 30 min while shaking. By using the developed method, PVC microplastics could easily be made and fractionated into desired particle-size ranges. The proposed protocol could also be adjusted to produce and fractionate microplastics of other plastics.

Ingestion and excretion dynamics of microplastics by black soldier fly larvae and correlation with mouth opening size.

Black soldier fly (BSF) larvae (Hermetia illucens) are voracious feeders that can be reared on food waste streams originating from the food industry and retailers. Because these food waste streams are automatically being unpacked in substantial amounts, they can contain microplastics, potentially jeopardising the larvae's chemical safety when applied as compound feed ingredients. During this study, the dynamics of ingestion and excretion of microplastics by BSF larvae reared on substrates containing different contents (wMP = 0.00, 0.01, 0.10, 0.50, 1.00, 3.00%) of fluorescent blue-labelled microplastics (median size, Dv(50) = 61.5 µm) were monitored. To correlate the particle size with their uptake, larval mouth opening dimensions were measured during the rearing process. In conclusion, it appeared that ingestion of microplastics by BSF larvae depends on initial particle load, mouth size, and consequently also age. The larvae took up between 131 (wMP = 0.01%) and 4866 (wMP = 3.00%) particles leading to bioaccumulation factors (BAF) between 0.12 (wMP = 3.00%) and 1.07 (wMP = 0.01%). Larvae also appeared to excrete the microplastics, lowering the BAFs to values between 0.01 (wMP = 3.00%) and 0.54 (wMP = 0.01%).

Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design.

The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour chapatti containing 10% cricket (Acheta domesticus) flour. More specifically, the impact and optimal addition of hydrocolloids (carboxymethyl cellulose, hydroxypropyl methylcellulose, guar gum and xanthan gum) and water content were studied. For all the responses, the model and model terms were highly significant and showed the different impact of the hydrocolloids on the rheological properties. To evaluate the predictive power of the models, two sets of optimal process settings were chosen: one based on dough properties, and another on baked chapatti. For both sets, the actual responses were in the range of predicted responses for almost all properties. In addition, it was shown that using the settings based on dough properties, the actual responses were not significantly different from the control chapatti, whereas for the settings based on baked chapatti, there were differences in terms of the extensibility of both dough and chapatti. Thus, the I-optimal design is suitable to optimize the dough properties and the baked chapatti when enriching chapatti with cricket flour.

A simple, rapid and accurate method for the sample preparation and quantification of meso- and microplastics in food and food waste streams.

Plastics are produced and used in large quantities worldwide (e.g. as food packaging). In line with this, plastic particles are found throughout the ecosphere and in various foods. As a result, plastics are also present in energy-rich waste biomass derived from the food industry, supermarkets, restaurants, etc. These waste streams are a valuable source for biogas production but can also be used to feed insects that in turn upcycle it into new high-value biomass. In both applications, the remaining residue can be used as fertilizer. Due to the present plastic particles, these applications could pose a continued threat to the environment, and both human and animal health. Therefore, the need of determining the (micro)plastic content to assess the potential danger is rising. In this research, a closed-vessel microwave-assisted acid digestion method was developed to accurately determine meso- and microplastic contents in food (waste) matrices by solubilising this food matrix. Polyvinyl chloride (PVC) food packaging foil was used to develop the method, using a full factorial design with three parameters (nitric acid concentration (c(HNO3)), temperature (T), and time (t)). According to this model, the best practical conditions were c(HNO3) = 0.50 mol/L, T = 170 °C, and t = 5.00 min. Subsequently, the method was tested on five other plastics, namely high- and low-density polyethylene (HDPE and LDPE), polypropylene (PP), polystyrene (PS), and polyethylene terephthalate (PET), mixed with a food matrix, resulting in a mean plastic recovery of 102.2 ± 4.1%. Additionally, the polymers were not oxidised during the microwave digestion. For PVC and PS hardly any degradation was found, while HDPE, LDPE, and PP showed slight chain degradation, although without recovery loss. In conclusion, the method is an accurate approach to quantify the total meso- and microplastic content in food (waste) matrices with minimal change in their intrinsic characteristics.

Occurrence, patterns, and sources of hazardous organic chemicals in edible insects and insect-based food from the Japanese market.

Due to the growth of the world's population, edible insects have been considered a valuable alternative food source for humans. Japan has a long-lasting traditional culture of eating wild insects, a practice that has recently evolved towards farming and selling reared edible insects. In this study, we investigated the contamination loads, profiles, and possible sources of organophosphorus flame retardants (PFRs), plasticizers, and selected persistent organic pollutants (POPs) in insect foods available on the Japanese market. Medians of selected POPs in the dataset were up to 1.3 ng/g lw, while medians of PFRs and plasticizers were 12 and 486 ng/g ww, respectively. CB-153, p,p'-DDE, BDE-47, tris(1-chloro-2-propyl)-phosphate (TCIPP), and bis(2-ethylhexyl)-phthalate (DEHP) were the dominant compounds in the analyzed samples, a pattern comparable to previous investigations on organic chemicals in edible insects. Our overall results suggest that POPs were likely accumulated by the insects during rearing or from the wild environment, while PFRs and plasticizers derived from post-harvesting industrial handling and seasoning. Differences in pollution patterns and the absence of correlations between PFR and plasticizer loads in insects and in food packaging suggest that the transfer of contaminants from food contact materials is not a main source of contamination.