Interaction and mechanistic studies of thiram and common microplastics in food and associated changes in hazard

Abstract

Microplastics (MPs), an emerging pollutant in the environment and food, may adsorb other contaminants such as pesticide due to particles' properties. The adsorption behavior and their hazardous changes of four common types of MPs to thiram was investigated. The adsorption kinetics and isotherm models were fitted well using the pseudo-second-order model and the Langmuir model respectively, indicating forces such as van der Waals forces dominate, and the maximum adsorption capacity at pH values of 6-7 also indicates that electrostatic forces play a smaller role. The adsorption thermodynamic studies showed that the adsorption was a spontaneous and exothermic process. The decrease in the adsorption capacity as the concentration of MPs increases and more adsorption by aged MPs demonstrate that the adsorption process is related to the sites on the surface of MPs. Due to the influence of ionic strength, the adsorption capacity of MPs for thiram increases significantly when the adsorption process takes place in solutions with salinity or in orange and apple juices. The bioavailability of thiram adsorbed by PVC and PET increased significantly. This study highlights the strong role of MPs in food as carriers of pesticide residues in food systems and that the combined hazard should also be of concern.

Keywords: Bioavailability; Food; Interaction; Microplastics; Thiram.