Mass spectrometry-based multimodal approaches for the identification and quantification analysis of microplastics in food matrix

An optimized multi-technique based analytical platform for identification, characterization and quantification of nanoplastics in water

Nanoplastics (NPs) have been identified as an emerging concern for the environment and our food chains in recent years. Monitoring the concentration and size of nanoplastics is essential to assess the potential risks that nanoplastic particles may pose. In this study, we presented a multi-technique based analytical platform to identify, characterize and quantify nanoplastics in water samples through a combination of sample pre-concentration, asymmetric flow field-flow fractionation coupled with multi-angle light scattering (AF4-MALS) and pyrolysis-GC/MS (Py-GC/MS). Models for predicting NPs concentration and particle number in unknown samples were established and validated using NPs standards of known size and AF4-MALS response. Py-GC/MS was applied for further identification of polymer type and quantification of mass concentration. Filtration conditions for pre-concentration were optimized to ensure a high recovery rate with minimal effect on original particle size. The addition of 0.05% SDS prior to filtration, using controlled filtration procedures, effectively improved the recovery. Furthermore, this study demonstrates the application of the analytical platform for the characterization and quantification of different nanoparticles (e.g. spiked PMMA and PS NPs) in the size range 60 nm-350 nm with detection limits down to 0.01 ppm in water samples. The established analytical platform can fill an analytical gap by offering a solution for quantifying size-resolved mass concentrations of nanoplastics and providing comprehensive data on size distribution, particle number and mass quantification with high sensitivity for detection.

Recent Advances in the Detection of Food Toxins Using Mass Spectrometry

Edibles are the only source of nutrients and energy for humans. However, ingredients of edibles have undergone many physicochemical changes during preparation and storage. Aging, hydrolysis, oxidation, and rancidity are some of the major changes that not only change the native flavor, texture, and taste of food but also destroy the nutritive value and jeopardize public health. The major reasons for the production of harmful metabolites, chemicals, and toxins are poor processing, inappropriate storage, and microbial spoilage, which are lethal to consumers. In addition, the emergence of new pollutants has intensified the need for advanced and rapid food analysis techniques to detect such toxins. The issue with the detection of toxins in food samples is the nonvolatile nature and absence of detectable chromophores; hence, normal conventional techniques need additional derivatization. Mass spectrometry (MS) offers high sensitivity, selectivity, and capability to handle complex mixtures, making it an ideal analytical technique for the identification and quantification of food toxins. Recent technological advancements, such as high-resolution MS and tandem mass spectrometry (MS/MS), have significantly improved sensitivity, enabling the detection of food toxins at ultralow levels. Moreover, the emergence of ambient ionization techniques has facilitated rapid in situ analysis of samples with lower time and resources. Despite numerous advantages, the widespread adoption of MS in routine food safety monitoring faces certain challenges such as instrument cost, complexity, data analysis, and standardization of methods. Nevertheless, the continuous advancements in MS-technology and its integration with complementary techniques hold promising prospects for revolutionizing food safety monitoring. This review discusses the application of MS in detecting various food toxins including mycotoxins, marine biotoxins, and plant-derived toxins. It also explores the implementation of untargeted approaches, such as metabolomics and proteomics, for the discovery of novel and emerging food toxins, enhancing our understanding of potential hazards in the food supply chain.