Phthalate acid esters in water and edible oils: a comprehensive review of contamination sources, migration mechanisms, and emerging removal technologies of food matrices.

چکیده اصلی

Phthalate acid esters (PAEs), a group of plasticizers widely used to improve the flexibility and processability of plastic materials, have been frequently detected in food matrices. This review provides a comparative framework for understanding PAEs contamination in two representative dietary matrices, water and edible oils, with emphasis on direct inputs from food packaging and processing, as well as indirect pathways associated with microplastic migration, atmospheric deposition, and recycled plastics. A key difference dependent on the matrix is highlighted: in water, the migration and redistribution of PAEs are mainly affected by partitioning between phases, adsorption and desorption, and dynamic exchange under equilibrium conditions, rather than by a simple reversible cycle. In edible oils, the hydrophobic and lipophilic properties of PAEs may promote their transfer into lipid-rich phases and lead to longer retention, while reverse migration may still occur but is likely limited by slow transfer rates. These differences are important for evaluating removal technologies, including adsorption, biodegradation, and distillation, and may partly explain their variable performance in aqueous systems and edible oils. By clarifying the distinct behaviors of PAEs across different media, this review provides insights into exposure assessment, analytical standardization, and mitigation strategies specific to different matrices. Future research should further improve quantitative risk assessment, address mixture effects and emerging plasticizer alternatives, and develop sustainable technologies for reducing PAEs contamination in food systems.

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