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Monitoring of microplastics in food matrices is crucial to determinate the human exposure. By direct ingestion microplastics could be released in the food during the production, through packaging and by consumer’s use. The absence of standard methods to quantify and detect different size range and type of microplastics has led to difficult and time consuming procedural steps, poor accuracy and lack of comparability. In this work, matrix characterization and laboratory experiments were used to investigate the efficiency of sample preparation in milk powder. This information is crucial to compile a standard procedure for sample preparation and digestion of common milk powder to detect different particle sizes and types of polymers. Charaterisation is done by TGA and TOC measurements.
Microplastics are solid polymeric particles with a size of 1-1000 μm (ISO/TR21960:2020), which can be emitted from mismanaged waste into the environment, where microplastic is now ubiquitous. What happens to the microplastics after ending up in the environment, which risks entail and what effects it has are not sufficiently clarified up to now. The most certain issue is that the plastic particles in the environment are exposed to natural ageing, are fragmenting and degrading, such that the potential risk to ecosystems and humans is increasing due to the formation of smaller and smaller particles, potentially even including nanoplastics, if these are ingested before their further degradation. Therefore, and in view of a possible registration of polymers under REACH in the future, it is necessary to investigate the degradation of thermoplastic polyurethanes (TPU) regarding hydrolysis stability to evaluate possible risks and effects to the environment.
In the present studies, one thermoplastic polyurethane – with and without hydrolysis stabilizer – is exposed to different pH buffers at 50°C for 14 days to investigate hydrolysis depending to different pH values (acid, alkali and neutral) based on OECD guideline TG111. The hydrolysis behavior of the TPUs is characterized by surface sensitive techniques and on bulk properties. First degradation effects can be detected by SEC. Hydrolysis, especially under acidic and basic conditions, leads to chain scissions to lower molecular masses. Furthermore, the degradation products which indicate the structure of the bulk material were detected by thermo-analytical methods like TGA-FTIR for the small degradation products and the thermo extraction/desorption-gaschromatography/mass spectrometry (TED-GC/MS) for bigger degradation products. Acidic and basic hydrolysis shows the same degradation behavior which is caused by a preferred scission of the ester and urethane functionalities. Surface-sensitive techniques such as XPS demonstrate less carboxylic acid formation at acidic than at alkaline pH value in the TPU without stabilator, where as the TPU with stabilator ages to the same extent in both pH ranges. Altogether, the hydrolysis of TPUs – independently of added stabilizer or not – in acid and alkali environment is accelerated compared to the neutral hydrolysis.