Baking releases microplastics from polyethylene terephthalate bakeware as detected by optical photothermal infrared and quantum cascade laser infrared.

The use of plastic bakeware is a potential source of human exposure to microplastics (MPs). However, characterizing MPs remains a challenge. This study aims to employ optical photothermal infrared (O-PTIR) and quantum cascade laser infrared (QCL-IR) technology to characterise polyethylene terephthalate (PET) MPs shed from PET bakeware during the baking process. The bakeware, filled with ultrapure water, underwent baking cycles at 220 °C for 20 min, 60 min, and three consecutive cycles of 60 min each. Subsequently, particles present in the ultrapure water were collected using an AlO filter. O-PTIR and QCL-IR were used to characterise PET MPs collected from the filtration. Analysis revealed that QCL-IR spectra exhibited broader absorption peaks, compared to O-PTIR. Notably, MP spectra obtained from both techniques displayed common absorption peaks around 1119, 1623, 1341 and 1725 cm. The dominant size of PET MPs detected by O-PTIR and QCL-IR was 1-3 μm and 5-20 μm, respectively. The quantity of identified PET MPs using O-PTIR was 18 times greater than that with QCL-IR, which was attributed to variations in spatial resolution, sampling methods for spectra collection, and data analysis employed by the two methods. Importantly, findings from both techniques highlighted a notably large quantity of MPs released from PET bakeware, particularly evident after 3 cycles of 60 min of baking, suggesting a substantial increase in the potential ingestion of MPs, especially in scenarios involving extended baking durations. The research outcomes will guide consumers on minimizing the intake of microplastics by using PET bakeware for shorter baking time. Additionally, the study will yield valuable insights into the application of O-PTIR and QCL-IR for MPs detection, potentially inspiring advancements in MPs detection methodologies through cutting-edge technologies.