Effects of sucrose-to-polyol substitution on polycyclic aromatic hydrocarbons (PAHs), 5-hydroxymethylfurfural (HMF), reactive carbonyl species (RCS), and mutagenicity in smoked chicken

초록

Polycyclic aromatic hydrocarbons (PAHs), 5-hydroxymethylfurfural (HMF), and reactive carbonyl species (RCS) are process-induced thermal contaminants formed during high-temperature cooking and smoking of foods. This study evaluated the effects of sucrose and four sugar alcohols (xylitol, erythritol, sorbitol, and maltitol) on the PAHs, HMF, RCS, and mutagenicity in smoked chicken. Chicken patties containing 1-9% (w/w) sweeteners were smoked at 200 °C for 60 min. PAHs and dicarbonyls were determined using gas chromatography–mass spectrometry (GC–MS), whereas HMF and monoaldehydes were determined using high-performance liquid chromatography (HPLC). Sucrose increased all target contaminants in a dose-dependent manner. At 7% sucrose, PAH4, HMF, and formaldehyde reached 33.3 μg/kg, 1.51 mg/kg, and 48.2 mg/kg, respectively, while glyoxal and methylglyoxal reached 12.20 and 12.09 mg/kg, respectively. In contrast, erythritol and xylitol resulted in PAH4 levels of 9.33 and 10.44 μg/kg, respectively, HMF levels near or below the quantification limit, and formaldehyde levels of 11.4–12.3 mg/kg. The lowest glyoxal and methylglyoxal levels were observed in the 7% erythritol group at 9.75 and 10.66 mg/kg, respectively. The concentration of 3,5-dinitrosalicylic acid (DNS)-reactive compounds, expressed as glucose equivalents, decreased from 2061.48 to 320.94 mg/kg in the sucrose group. Sucrose produced strong TA98 responses in the Ames microplate fluctuation (MPF), whereas erythritol produced no positive TA98 responses under either -S9 or + S9 conditions. The reducing effects were more pronounced for sugar alcohols with shorter carbon-chain lengths. Overall, this study highlights erythritol and xylitol as practical sucrose substitutes for improving the safety of smoked-meat products. © 2026 Elsevier Ltd

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