Currently, microplastics represent a widespread contamination found in almost every part of the environment. The plastic industry has generated waste since the 1950s, which unfortunately now counts in the millions. The largest share of plastic consumption is used to produce packaging materials, including those applied in the food industry. The versatility of plastic materials is mainly due to their lightness, flexibility, strength, and persistence. Although plastic materials are widely used due to their beneficial properties, contamination of the environment with microplastics and nanoplastics is an emerging problem worldwide. This type of contamination is endangering animal life and thus also the food chain and public health. This review summarizes the knowledge about microplastics in the food chain. The effect of microplastics on the food chain has been particularly studied in marine organisms, and research deals less with other food commodities. Therefore, based on the studied literature, we can conclude that the issue is still not sufficiently examined, and should be paid more attention to maintain the health of the population.

Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 μg.kg-1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.

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