Processes influencing the toxicity of microplastics ingested through the diet.

The present study assesses the effect of culinary treatment and gastrointestinal digestion upon the release of additives present in microplastics. Organic additives were determined by gas chromatography-mass spectrometry, and inorganic additives using inductively coupled plasma-mass spectrometry. The results revealed a large number of organic additives in the plastic samples, some being classified as possible carcinogens. Contents of Sb in PET (polyethylene terephthalate), Zn and Ba in LDPE (low-density polyethylene) and PVC (polyvinylchloride), and Ti and Pb in LDPE were also noteworthy. The culinary process promotes the release and solubilization of additives into the cooking liquid, with phthalates, benzophenone, N-butylbenzenesulfonamide (NBBS) and bisphenol A being of particular concern. The solubilization of phthalates and NBBS was also observed during gastrointestinal digestion. This study demonstrates that culinary treatment and gastrointestinal digestion promote release and solubilization of additives from plastics ingested with the diet. Such solubilization may facilitate their entry into the systemic circulation.