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Oxidation of artificial sweetener sucralose by advanced oxidation processes: a review

  • Electrochemical advanced oxidation processes for removal of toxic/persistent organic pollutants from water
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Abstract

Sucralose, a chlorinated carbohydrate, has shown its increased use as an artificial sweetener and persistently exists in wastewater treatment plant effluents and aquatic environment. This paper aims to review possible degradation of sucralose and related carbohydrates by biological, electrochemical, chemical, and advanced oxidation processes. Biodegradation of sucralose in waterworks did not occur significantly. Electrochemical oxidation of carbohydrates may be applied to seek degradation of sucralose. The kinetics of the oxidation of sucralose and the related carbohydrates by different oxidative species is compared. Free chlorine, ozone, and ferrate did not show any potential to degrade sucralose in water. Advanced oxidation processes, generating highly strong oxidizing agent hydroxyl radicals (•OH), have demonstrated effectiveness in transforming sucralose in water. The mechanism of oxidation of sucralose by •OH is briefly discussed.

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Acknowledgment

V.K. Sharma thanks the United States National Science Foundation for ferrate research (CBET 1236331).

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Authors and Affiliations

  1. Department of Environmental and Occupational Health, School of Public Health, Texas A&M University, 1266 TAMU, College Station, TX, 77843, USA

    Virender K. Sharma

  2. Laboratoire Géomatériaux et Environnement (LGE), EA 4508, Université Paris-Est, UPEM, 77454, Marne-la-Vallée, France

    Mehmet Oturan

  3. Department of Environmental Engineering, The University of Seoul, 90 Jeonnong-dong Dongdaemun-gu, Seoul, 130-743, South Korea

    Hyunook Kim

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  1. Virender K. Sharma
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  2. Mehmet Oturan
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Correspondence to Virender K. Sharma.

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Responsible editor: Philippe Garrigues

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Sharma, V.K., Oturan, M. & Kim, H. Oxidation of artificial sweetener sucralose by advanced oxidation processes: a review. Environ Sci Pollut Res 21, 8525–8533 (2014). https://doi.org/10.1007/s11356-014-2786-y

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  • DOI: https://doi.org/10.1007/s11356-014-2786-y

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