Rapid Method for Isolation of Microplastics from Milk, Yogurt, Sour Cream and Butter

The invention refers to the RAPID METHOD FOR ISOLATION OF MICROPLASTICS FROM MILK, YOGURT, SOUR CREAM, AND BUTTER, with applicability in the field of industry and food safety. The isolation method is characterized by the fact that it requires a three-step sequence to be accomplished: A. pretreatment of the samples with ultrapure reagents, necessary for the digestion of the complex organic matrix and homogenization by stirring at 150 rpm for 10 minutes; B. actual digestion by ultrasonication at 30°C for 20 minutes; C. filtration under vacuum using filters with porosity 12-15 µm.

All these considerations are the basis of the concept for this invention that allows a rapid, efficient, and low-cost isolation of microplastics from milk, yogurt, sour cream, and butter.