Analysis of Nanoplastics and Microplastics in Food

Leo M.L. Nollet, Khwaja Salahuddin Siddiqi (Aligarh Muslim University, India)

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English

CRC Press
03 December 2020

Food manufacturing & related industries; Analytical chemistry; Food & beverage technology; Pharmaceutical technology; Environmental science, engineering & technology

Series: Food Analysis & Properties

The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics.

Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt.

Key Features:

Discusses sampling and analysis of nano- and microplastics

Details the impacts of plastic residues in diverse compartments of the environment

Includes a discussion of microplastics in freshwater

Discusses interactions of microplastics and POPs

This book brings to light the reality—and dangers—of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health.

Also available in the Food Analysis and Properties Series:

Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2)

Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8)

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1)

For a complete list of books in this series, please visit our website at:

www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Edited by: Leo M.L. Nollet, Khwaja Salahuddin Siddiqi (Aligarh Muslim University, India)
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 178mm,
Weight: 453g
ISBN: 9781138600188
ISBN 10: 1138600180
Series: Food Analysis & Properties
Pages: 224
Publication Date: 03 December 2020
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first, second, and third edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). With F. Toldrá he co-edited 2 books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing- now Wiley). With M. Poschl he co–edited Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). He was co-editing with Y.H. Hui and other colleagues several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing, first and second edition, (Blackwell Publishing - Wiley, 2006 and 2012), and Handbook of Fruits and Vegetable Flavors (Wiley, 2010). Khwaja Salahuddin Siddiqi, PhD, earned his PhD in 1973 from Aligarh Muslim University, Aligarh,India; his thesis was on the Complexes of Group (IV) Elements. He also earned his undergraduate degrees at Aligarh Muslim University. He conducted postdoctural research at the University of Barcelona, Spain, and the University of Provence, Marseille, France. He has taught numerous graduate level courses including Spectroscopy, Bioinorganic Chemistry, Solid State Chemistry, and Organometallic Chemistry. He has guided the Ph.D. work of 22 students. His research areas include Nano Chemistry, Organoborate Chemistry, Organometallic Chemistry, and Bioinorganic Chemistry, and he has published over 160 papers and has presented at 120 national and international conferences.