TY - JOUR
T1 - A short review on the recent method development for extraction and identification of microplastics in mussels and fish, two major groups of seafood
AU - Dellisanti, Walter
AU - Leung, Matthew Ming Lok
AU - Lam, Karen Wing Kei
AU - Wang, Youji
AU - Hu, Menghong
AU - Lo, Hoi Shing
AU - Fang, James Kar Hei
N1 - Funding Information:
This study was funded by the Research Institute for Future Food, The Hong Kong Polytechnic University (Reference: P0038704 ), and the State Key Laboratory of Marine Pollution, City University of Hong Kong (Reference: SCRF/0024 ).
Publisher Copyright:
© 2022
PY - 2023/1
Y1 - 2023/1
N2 - The prevalence of microplastics in the marine environment poses potential health risks to humans through seafood consumption. Relevant data are available but the diverse analytical approaches adopted to characterise microplastics have hampered data comparison among studies. Here, the techniques for extraction and identification of microplastics are summarised among studies of marine mussels and fish, two major groups of seafood. Among the reviewed papers published in 2018–2021, the most common practice to extract microplastics was through tissue digestion in alkaline chemicals (46 % for mussels, 56 % for fish) and oxidative chemicals (28 % for mussels, 12 % for fish). High-density solutions such as sodium chloride could be used to isolate microplastics from other undigested residues by flotation. Polymer analysis of microplastics was mainly carried out with Fourier-transform infrared (FTIR) spectroscopy (58 % for both mussels and fish) and Raman spectroscopy (14 % for mussels, 8 % for fish). Among these methods, we recommend alkaline digestion for microplastic extraction, and the automated mapping approach of FTIR or Raman spectroscopy for microplastic identification. Overall, this study highlights the need for a standard protocol for characterising microplastics in seafood samples.
AB - The prevalence of microplastics in the marine environment poses potential health risks to humans through seafood consumption. Relevant data are available but the diverse analytical approaches adopted to characterise microplastics have hampered data comparison among studies. Here, the techniques for extraction and identification of microplastics are summarised among studies of marine mussels and fish, two major groups of seafood. Among the reviewed papers published in 2018–2021, the most common practice to extract microplastics was through tissue digestion in alkaline chemicals (46 % for mussels, 56 % for fish) and oxidative chemicals (28 % for mussels, 12 % for fish). High-density solutions such as sodium chloride could be used to isolate microplastics from other undigested residues by flotation. Polymer analysis of microplastics was mainly carried out with Fourier-transform infrared (FTIR) spectroscopy (58 % for both mussels and fish) and Raman spectroscopy (14 % for mussels, 8 % for fish). Among these methods, we recommend alkaline digestion for microplastic extraction, and the automated mapping approach of FTIR or Raman spectroscopy for microplastic identification. Overall, this study highlights the need for a standard protocol for characterising microplastics in seafood samples.
KW - Environmental pollution
KW - FTIR
KW - Microplastics
KW - Raman
KW - Seafood contamination
UR - http://www.scopus.com/inward/record.url?scp=85145492689&partnerID=8YFLogxK
U2 - 10.1016/j.marpolbul.2022.114221
DO - 10.1016/j.marpolbul.2022.114221
M3 - Review article
C2 - 36495608
AN - SCOPUS:85145492689
SN - 0025-326X
VL - 186
JO - Marine Pollution Bulletin
JF - Marine Pollution Bulletin
M1 - 114221
ER -