Efecto de la pasteurización térmica y emergente en la adición de microplásticos en leche descremada
Resumen
Abstract
The research project aims to evaluate the effects of different thermal and high-pressure pasteurization treatments on microplastics (MP) of 10 to 40 micrometers added to skimmed cow's milk. In recent years, the presence of MP in food has raised concerns due to its potential health risks, such as the release of toxic chemicals and its interaction with biological systems. This project focuses on analyzing how pasteurization processes, both thermal and emergent, can alter the physical properties of these microplastics. The focus of the study includes the use of Fourier transform infrared spectroscopy (FTIR) to analyze the changes in the composition of microplastics after subjecting milk to different combinations of temperature, time and pressure. In addition, morphological characterization will be carried out using optical and electron microscopy, in order to observe possible structural alterations. The data obtained will be analyzed using chemometric techniques to identify grouping and classification patterns that allow us to understand the effect of the treatments on the different samples analyzed. This information can be key to optimize pasteurization processes, determining the presence and degradation of emerging contaminants such as microplastics, thus ensuring food safety.
Keywords: Microplastics (MP), pasteurization, skimmed milk, spectroscopy, microscopy.