The use of e-cigarettes is a major issue in public health. At temperature of 300°C, high concentration of glycerol, propylene glycol and flavouring agents render the carrier solvent prone to carbonylation, condensation and dehydration reactions typical of the polyalcohol and sugars fragmentation pools of the Maillard reaction.1 Within this compartmentalized multiphase environment, reactive carbonyl species (RCS) such as aldehydes and ketones are the most potent toxicants in e-cigarette emissions causing cancer, cardiovascular and respiratory diseases.2 Currently, most strategies for reducing e-cig toxicants are based on the design of the product.3 Here we show a new method of trapping RCS in e-cig emissions by adding polyphenols in e-liquid formulations.
|Number of pages||1|
|Publication status||Published - 21 Sep 2021|
|Event||14th Triennial International Symposium on the Maillard Reaction: Protein glycation in food, health and disease - Virtual conference, Doha, Qatar|
Duration: 20 Sep 2021 → 24 Sep 2021
Conference number: 14th
|Conference||14th Triennial International Symposium on the Maillard Reaction|
|Period||20/09/21 → 24/09/21|