Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures

Dong, Shujun; Liu, Guorui; Hu, Jicheng; Zheng, Minghui

doi:10.1038/srep02946

Cited by 19 publications

(10 citation statements)

References 24 publications

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“…www.nature.com/scientificreports www.nature.com/scientificreports/ the presence of metal alone was insufficient to produce high amounts of dioxins: a certain percentage of chlorine in the waste is also needed. This result is compatible with previous literature that examined the role of the presence of metals and chlorine in the production of PCDD/Fs [28][29][30][31][32] .…”

Section: Pcdd/f Emissions From Different Wastes Comparison Of Wastessupporting

confidence: 93%

Estimation of Industrial Emissions during Pyrolysis and Combustion of Different Wastes Using Laboratory Data

Conesa

García

Palmer

2020

Sci Rep

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In our lab, we have been studying the emissions of different pollutants during pyrolysis and combustion of wastes under different conditions for the last three decades. These studies have focused on the effect of temperature and presence of oxygen on the production of different pollutants. Waste decomposition has been studied in a horizontal laboratory scale reactor, but no estimate has been made of the actual emissions in a conventional thermal decomposition system. In the present study, emissions during these wastes’ thermal decomposition were estimated using Aspen HYSYS. In the simulation software, the waste composition (elemental analysis) was given as an input parameter, as well as the gas flow rate used as atmosphere during the decomposition. The emitted hydrocarbons measured in the laboratory were equated to the emission of a single compound (propylene). The simulation permitted calculating the percentage of oxygen in the emitted gas, and the pollutant emissions were then recalculated under standard conditions. The emission of dioxins and furans were estimated under different conditions of decomposition, and an adequate approximation of the waste decomposition in actual incineration systems could be obtained.

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Section: Pcdd/f Emissions From Different Wastes Comparison Of Wastessupporting

confidence: 93%

Estimation of Industrial Emissions during Pyrolysis and Combustion of Different Wastes Using Laboratory Data

Conesa

García

Palmer

2020

Sci Rep

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“…Furthermore, at m/z 418 it was possible to find a characteristic profile for PCAHs, assigned to a derivative from the complete thermal degradation of sucralose. Interestingly, previous reports have provided information on polychlorinated aromatic species from sucralose 9 , but those experiments were carried out under more sophisticated and particular conditions. Our findings are more closely related to a pyrolytic environment, with molecules developing a mechanism similar to the one that occurs with regular dissacharides, such as sucrose, under these conditions 12 .…”

Section: Discussionmentioning

confidence: 99%

“…In 2009, Bannach et al performed thermogravimetry experiments that presented a characteristic decomposition profile for sucralose, indicating that the molecule is unstable (decomposes) in considerably mild temperatures 5 . Further studies utilizing gas chromatography approaches showed that it is possible to assess and monitor the formation of chloropropanols (CPs) in the presence of glycerol 6 , and chlorinated polycyclic compounds in the presence of oils 7 and metal oxides 8 9 . This has intensified the amount of evidence that support the hypothesis that sucralose cannot be suitable for processes that involve temperatures above 120°C up to conditions near pyrolisis.…”

mentioning

confidence: 99%

Thermal degradation of sucralose: a combination of analytical methods to determine stability and chlorinated byproducts

Oliveira

Menezes

Catharino

2015

Sci Rep

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In the late years, much attention has been brought to the scientific community regarding the safety of sucralose and its industrial applications. Although it is the most used artificial sweetener in foods and pharmaceuticals, many questions still arise on its potential to form chlorinated byproducts in high temperatures, as demonstrated by several recent studies. In the present contribution, we use a combination of differential scanning calorimetry and thermogravimetric analysis coupled with infrared spectroscopy (DSC/TGA/IR), Hot-stage microscopy (HSM) and high-resolution mass spectrometry (HRMS) on samples submitted to water bath at mild temperatures to evaluate a broad spectrum of hazardous compounds formed in the degradation of this product. TGA/IR has revealed that there is effective decomposition in form of CO2 along with the formation of hydrogen chloride and other minor compounds. HSM results have provided accurate information, where the melting of the crystals was observed, followed by decomposition. Chlorinated derivatives, including polychlorinated aromatic hydrocarbons (PCAHs) were also confirmed by HRMS. These findings not only corroborate the suspected instability of sucralose to high temperatures, but also indicate that even exposed to mild conditions the formation of hazardous polychlorinated compounds is observed.

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“…Dong et al 50 conducted one additional study that had a design and methodology very similar to the previously described study, 39 this time looking for the presence of PCNs. Dry, neat sucralose (5 g) was again heated by itself to high temperatures (350 and 400 C) and PCNs were found primarily in the resulting smoke.…”

Section: -Mcpdmentioning

confidence: 99%

Use of sucralose in foods heated during manufacturing does not pose a risk to human health

Gujral¹,

Carr²,

Tonucci³

et al. 2021

Toxicology Research and Application

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Regulatory agencies around the world have found sucralose to be a safe ingredient for use in food. A recent review by the German Federal Institute for Risk Assessment (BfR) hypothesized that sucralose use in foods heated during their manufacture might pose a health risk, by resulting in the formation of certain chlorinated compounds; specifically, polychlorinated dibenzodioxins (PCDDs), polychlorinateddibenzofurans (PCDFs) and/or free or bound 3-monochloropropanediol (3-MCPD), some of which are considered potential carcinogens. The BfR further encouraged the European Food Safety Authority (EFSA), which is in the process of conducting a staged re-evaluation of a range of food additives, including sucralose, to specifically address their hypothesis. This paper reports the results of new studies requested by EFSA to analyze for the presence of PCDDs, PCDFs and 3-MCPDs in a range of foods. As requested, foods were prepared with typical sucralose use levels and thermally processed under typical food processing conditions. The presence of the compounds of interest were analyzed using validated and accepted analytical methods (e.g. US Environmental Protection Agency (EPA); American Oil Chemists Society (AOCS)). The results of these new analytical studies show no evidence for the formation of these compounds due to sucralose presence. This paper also reports a critical analysis of the studies cited in the BfR review as the basis for its hypothesis. This analysis shows that the cited studies do not represent food manufacturing conditions and are thus not reliable for predicting the fate of sucralose in foods. This work reaffirms that sucralose is safe for use in food manufacture, including when heating is required.

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Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures

Cited by 19 publications

References 24 publications

Estimation of Industrial Emissions during Pyrolysis and Combustion of Different Wastes Using Laboratory Data

Estimation of Industrial Emissions during Pyrolysis and Combustion of Different Wastes Using Laboratory Data

Thermal degradation of sucralose: a combination of analytical methods to determine stability and chlorinated byproducts

Use of sucralose in foods heated during manufacturing does not pose a risk to human health

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