Journal articles: 'Natural sweeteners'

1

Mora, Margaux R., Zhixin Wang, Julie M. Goddard, and Robin Dando. "Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations." Foods 11, no. 22 (November 19, 2022): 3718. http://dx.doi.org/10.3390/foods11223718.

Full text

Abstract:

Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt.

APA, Harvard, Vancouver, ISO, and other styles

2

Balachandran, Karthik. "Natural sweeteners." Journal of Social Health and Diabetes 06, no. 01 (June 2018): 008–10. http://dx.doi.org/10.1055/s-0038-1676183.

Full text

Abstract:

AbstractThe artificial sweeteners,though marketed as zero calorie food additives, have been found to have several health hazards. Ironically they seem to worsen the metabolic syndrome - the very same disease they are supposed to treat. Natural sweeteners are an alternative to the artificial sweeteners and can be particularly helpful in patients who are newly diagnosed with diabetes. They help in transitioning the patient to a healthier life style. This narrative review, discusses the evidence for and against the use of natural sweeteners in the context of diabetes.

APA, Harvard, Vancouver, ISO, and other styles

3

Balachandran, Karthik. "Natural sweeteners." Journal of Social Health and Diabetes 6, no. 1 (2018): 8. http://dx.doi.org/10.4103/jshd.jshd_20_17.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Pereira, Cecília Teresa Muniz, Alessandra Cazelatto de Medeiros, Marcella Benetti Ventura, Dalva Muniz Pereira, and Helena Maria André Bolini. "Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt." Foods 11, no. 2 (January 9, 2022): 167. http://dx.doi.org/10.3390/foods11020167.

Full text

Abstract:

The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is presented as a healthy yogurt alternative.

APA, Harvard, Vancouver, ISO, and other styles

5

Gandhi, Sukhmani, Sukhmani Gandhi, Yogesh Gat, Yogesh Gat, Shalini Arya, Shalini Arya, Vikas Kumar, et al. "Natural sweeteners: health benefits of stevia." Foods and Raw Materials 6, no. 2 (December 20, 2018): 392–402. http://dx.doi.org/10.21603/2308-4057-2018-2-392-402.

Full text

Abstract:

Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and medicines. To the best of our knowledge, a large number of studies have been carried out on composition, health implications, and safety of steviol glycosides. However, commercial production of stevia-incorporated food products needs further research in order to meet the huge global demand. Stevia-incorporated products possess better sweetening potency and maximum consumer acceptability, when compared with other sugar substitutes. Hence, the current research attempts to review the health promoting effects of stevia with special emphasis on its application in the food system. The paper majorly features 1) the anti-hyperglycemic, anti-hypertensive, anti-caries, anti-inflammatory, and anti-cancer benefits of stevia, 2) value-added stevia-incorporated products, e.g. bakery, dairy, and beverages, 3) the effect of incorporation of stevia on physicochemical, rheological, and nutritional food properties, 4) the current status and regulatory perspective of utilizing stevia at national and international level. Due to legislative actions and growing consumer awareness, public interest in natural sweeteners has significantly increased. Since the use of artificial sweetener has recently been questioned, the data the present article provides will be useful for consumers and manufacturers that seek an alternative.

APA, Harvard, Vancouver, ISO, and other styles

6

Suseno, Rahayu, Bangun Naomi Marcelina, and Silvi Leila Rahmi. "The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics." Indonesian Food Science & Technology Journal 2, no. 2 (July 30, 2019): 46–53. http://dx.doi.org/10.22437/ifstj.v2i2.9452.

Full text

Abstract:

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran

APA, Harvard, Vancouver, ISO, and other styles

7

Wee, May, Vicki Tan, and Ciarán Forde. "A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners." Nutrients 10, no. 11 (November 2, 2018): 1632. http://dx.doi.org/10.3390/nu10111632.

Full text

Abstract:

Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.

APA, Harvard, Vancouver, ISO, and other styles

8

Wang, Congrui, Yi Liu, Xiangzhong Zhao, and Bo Liu. "Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms." Applied Sciences 12, no. 10 (May 18, 2022): 5096. http://dx.doi.org/10.3390/app12105096.

Full text

Abstract:

Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed.

APA, Harvard, Vancouver, ISO, and other styles

9

Sánchez-Tapia, Mónica, Jonathan Martínez-Medina, Armando R. Tovar, and Nimbe Torres. "Natural and Artificial Sweeteners and High Fat Diet Modify Differential Taste Receptors, Insulin, and TLR4-Mediated Inflammatory Pathways in Adipose Tissues of Rats." Nutrients 11, no. 4 (April 19, 2019): 880. http://dx.doi.org/10.3390/nu11040880.

Full text

Abstract:

It is difficult to know if the cause for obesity is the type of sweetener, high fat (HF) content, or the combination of sweetener and fat. The purpose of the present work was to study different types of sweeteners; in particular, steviol glycosides (SG), glucose, fructose, sucrose, brown sugar, honey, SG + sucrose (SV), and sucralose on the functionality of the adipocyte. Male Wistar rats were fed for four months with different sweeteners or sweetener with HF added. Taste receptors T1R2 and T1R3 were differentially expressed in the tongue and intestine by sweeteners and HF. The combination of fat and sweetener showed an additive effect on circulating levels of GIP and GLP-1 except for honey, SG, and brown sugar. In adipose tissue, sucrose and sucralose stimulated TLR4, and c-Jun N-terminal (JNK). The combination of HF with sweeteners increased NFκB, with the exception of SG and honey. Honey kept the insulin signaling pathway active and the smallest adipocytes in white (WAT) and brown (BAT) adipose tissue and the highest expression of adiponectin, PPARγ, and UCP-1 in BAT. The addition of HF reduced mitochondrial branched-chain amino transferase (BCAT2) branched-chain keto acid dehydrogenase E1 (BCKDH) and increased branched chain amino acids (BCAA) levels by sucrose and sucralose. Our data suggests that the consumption of particular honey maintained functional adipocytes despite the consumption of a HF diet.

APA, Harvard, Vancouver, ISO, and other styles

10

Robiatul Adawiyah, Dede, Olivia Mellyana Tjiptoputri, and Lince Lince. "Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (RATA)." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 7, no. 1 (April 30, 2020): 38–45. http://dx.doi.org/10.29244/jmpi.2020.7.1.38.

Full text

Abstract:

Sweetener is food additive consisting of natural sweetener and artificial sweetener which give sweet sensation to food products. Table-top sweeteners are sought due to its advantages in comparison to sugar, which is giving off sweet sensation in food with no or low calorie. This is proven useful for people who suffer from illnesses, such as diabetes mellitus, obesity, and sensitive tooth. This need should be supported by development of table-top sweeteners to satisfy consumer preferences. Rate-All-That-Apply (RATA) is a consumer based test developed from Check-All-That-Apply (CATA). The objective of this research is to study sensory profiles of various table-top sweeteners based on diabetic and non-diabetic consumer and its intensity, as well as identifying attributes which determines consumer preference. There were six table-top sweeteners used in this study with three group of panelists based on their medical history. The research result revealed that sweetener A was identic to the attribute cooling, sweet aftertaste, sweet, body thickness, licorice, and mouth drying. Sweetener C and F were identic to the attribute metallic aftertaste, bitter aftertaste, bitter, and metallic. Diabetics give the most hedonic score above the average value to Sweetener A, B, and D. Non-diabetics with a heredity of diabetes give the most hedonic score above the average value to Sweetener B. Non-diabetics without a heredity of diabetes give the most hedonic score above the average value to Sweetener D and E. Generally, consumer could not identify attributes which determines their preference, however they could define unwanted attributes in table-top sweeteners, which are bitter, bitter aftertaste, metallic, metallic aftertaste, and mouth drying.

APA, Harvard, Vancouver, ISO, and other styles

11

Andy Brunning, special to C&EN. "Periodic Graphics: Natural sweeteners." C&EN Global Enterprise 98, no. 32 (August 24, 2020): 26. http://dx.doi.org/10.1021/cen-09832-feature4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Kinghorn, A. Douglas, Norito Kaneda, Nam-In Baek, Edward J. Kennelly, and Djaja Doel Soejarto. "Noncariogenic intense natural sweeteners." Medicinal Research Reviews 18, no. 5 (September 1998): 347–60. http://dx.doi.org/10.1002/(sici)1098-1128(199809)18:5<347::aid-med5>3.0.co;2-t.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Abdullah, Taufik, Nurhidayatullah Nurhidayatullah, and Bidarita Widiati. "Seed waste of mango (Mangifera indica) as raw material glucose syrup alternative substitute for synthetic sweetener." Jurnal Pijar Mipa 17, no. 2 (March 31, 2022): 271–75. http://dx.doi.org/10.29303/jpm.v17i2.2026.

Full text

Abstract:

The search for alternative ingredients as natural sweeteners needs to be done. The sweeteners circulating in the market are synthetic sweeteners with no nutritional value and harm health. This research aims to produce a safe sweetener in the form of glucose syrup, which can be used as an alternative to artificial sweeteners through enzymatic reactions, and to find out the suitable reaction conditions to produce glucose syrup with the highest levels in several combinations of pH and temperature. Mango seed core is a source of carbohydrates that can be used as glucose syrup. The average starch content of 1940.1 grams of wet mango core is 10.09%. The starch was hydrolyzed with alpha-amylase and glucoamylase. It is biocatalysts through liquefaction stages (pH 5 and 6) and saccharification (temperature variables 55oCand 60oC).

APA, Harvard, Vancouver, ISO, and other styles

14

Džoljić, Jovana, and Ljiljana Đorđević. "STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY." Knowledge International Journal 28, no. 4 (December 10, 2018): 1213–17. http://dx.doi.org/10.35120/kij28041213j.

Full text

Abstract:

Food and Agricultural Organization as a “sweeteners” consider products used for sweetening derived from sugar crops, cereals, fruits or milk, or that are produced by insects. Sweeteners, as an additive, have important role for technological functions of food, especially in providing texture, bulk and color, and also as preservative agents. Regardless the numerous sweeteners, alternative sweeteners to sucrose are in main focus for implementation in food industry. Nowadays Food and Agricultural Organization and World Health Organization Food standards, Codex Alimentarius Commission (2018) accepted list of 27 food additives that have the functional class “sweetener”. Nowadays, alternative sweeteners and their application in food technology are in main focus of scientist. Stevia plant stands for one of the most important natural intense sweetener, since stevia glycosides are almost 400 times sweeter than sucrose. Extracts of stevia represents a powerful tool for reducing sugars in food and beverages, which can be acceptable substitutes to full sugar versions of this products. Regarding the data of Euromonitor international, new food products containing stevia grew 10% from 2016 to 2017. The biggest increment in stevia use was noticed in categories of snacks, juice drinks, dairy, carbonated soft drinks and confectionery. Barriocanal et al. (2008) highlighted that safety studies reported no negative side effects of stevia use. Can be expected that in recent future use of S. rebaudiana as sweetener would be extended to almost all the world’s countries, regarding all discovered beneficial health effects.

APA, Harvard, Vancouver, ISO, and other styles

15

Winarti, Sri, and Siska Mardiana. "Identification and Characterization of Natural Sweeteners from “Trembesi” Fruit Pulp (Albizia saman)." E3S Web of Conferences 328 (2021): 08012. http://dx.doi.org/10.1051/e3sconf/202132808012.

Full text

Abstract:

Research has been carried out on the process of natural sweeteners from the pulp of the “trembesi” fruit. The purpose of this study was to identify the types of sugar (fructose, glucose, sucrose) and to determine the effect of extraction temperature on the characteristics of natural sweeteners from “trembesi” pulp. This study used a simple completely randomized design (CRD) with extraction temperature treatments (60°C, 70°C, 80°C, 90°C and 100°C). The data obtained were analyzed using the Analysis of Variance (ANOVA) method, if there was a significant difference between treatments, it was continued with Duncan's Test (DMRT). The results of the research, it is known that the pulp of the tamarind fruit contains a total of 53.65% sugar; fructose 20.55%; glucose 12.77%; sucrose 18.21%; water content 25.739%; ash 2.771%; 1.226% protein; fat 7.028%; and carbohydrates 63.196%. The best treatment is the extraction temperature of 100°C; which produces natural sweeteners with the following characteristics: viscosity 11.71 cp; and sensories of viscosity 4.1. Total sugar in natural sweetener from pulp of the “trembesi” fruit 73.36%; fructose 26.40%; glucose 12.11%; and 25.4% sucrose.

APA, Harvard, Vancouver, ISO, and other styles

16

Sardesai, V. "Natural and synthetic intense sweeteners." Journal of Nutritional Biochemistry 2, no. 5 (May 1991): 236–44. http://dx.doi.org/10.1016/0955-2863(91)90081-f.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Sánchez-Díaz, María de los Remedios. "Glucose, a Contaminant in Sweeteners, Such as the Diabetogenic Agent." Journal of Quality in Health Care & Economics 5, no. 4 (2022): 1–4. http://dx.doi.org/10.23880/jqhe-16000292.

Full text

Abstract:

Sweeteners are a sugar substitute widely used in our time for the ability to sweeten foods or beverages under the concept of not providing calories, for which their consumption is increasing in recent years. This same capacity that presumes not to provide calories is what has led patients with chronic degenerative diseases, such as diabetes mellitus, to find a sweet source and thus stop consuming table sugar entirely. Glucose measurement tests, by Glucose-oxidase, enzymatic method and conventional spectrophotometer, were carried out in different samples of natural and artificial sweeteners of greater consumption. Natural sugar: honey, 255mg/dL, maple syrup, 238 mg/dL and table sugar, 315 mg/dL, , have very high glucose values, sweeteners have concentrations: sucralose, 281 mg/dL, stevia, 60 mg/dL, aspartame, 0 mg/dL. The sweeteners that have glycosidic bonds and of greater time of storage in handbags were positive to the test of glucose-oxidase, similar to that present in honey and table sugar. The aim to verify if consuming this type of sweetener is beneficial for the patient, or on the contrary, consumption directly influences the development of the disease.

APA, Harvard, Vancouver, ISO, and other styles

18

Kobetičová, Klára, Klára Anna Mocová, Lucie Mrhálková, and Šárka Petrová. "Effects of artificial sweeteners on Lemna minor." Czech Journal of Food Sciences 36, No. 5 (November 8, 2018): 386–91. http://dx.doi.org/10.17221/413/2016-cjfs.

Full text

Abstract:

Artificial sweeteners are common micropollutants in the aquatic environment. They were detected both in surface waters and in groundwater. Human toxicity has also been studied quite intensively but their ecotoxicity has not been studied so far. To assess the impact of four artificial sweeteners (aspartame, sucralose, saccharine, and acesulfame K) and one natural sweetener (stevioside) on freshwater plants, a growth inhibition test was set up in the macrophyte duckweed (Lemna minor). Subsequently full dose-response curves were established by exposing L. minor plants to concentrations of each individual sweetener ranging from 6.25 mg/l up to 100 mg/l for 7 days. Three different endpoints were tested: frond number, frond area and total chlorophyll content. Tests were performed under sterile conditions. Sweeteners had various effects on Lemna plants. Saccharine, acesulfame K and stevioside did not cause any significant negative effects on any of the measured parameters. On the contrary, stevioside and saccharine caused slowly stimulative effects. Aspartame and sucralose inhibited growth parameters (frond number and frond area) but the chlorophyll content was not affected.

APA, Harvard, Vancouver, ISO, and other styles

19

Silva, Sandra Beserra da, Maria Rosa Zorzenon, Paula Gimenez Milani, Silvio Claudio da Costa, and Flavio Augusto Vicente Seixas. "Development of beer diet jams sweetened with artificial or natural sweeteners." Brazilian Journal of Food Research 11, no. 2 (January 1, 2020): 142. http://dx.doi.org/10.3895/rebrapa.v11n2.13925.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Savescu, Petre. "Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea." Revista de Chimie 68, no. 6 (July 15, 2017): 1406–12. http://dx.doi.org/10.37358/rc.17.6.5683.

Full text

Abstract:

Both green and black tea are known by the consumers for their chemical composition rich in polyphenols � substances with an important antioxidant effect, proofing the capacity to fight against free radicals and to strengthen the immunity system. In order to improve the sensorial characteristics of green and black tea, the main food additives used are natural and synthetic sweeteners. Knowing how to choose the best sweetener for organic green and black tea is a duty of any specialist in this field, in order to improve the capacity to make nutritional recommendations � taking into consideration the different health level of the consumers (especially the ones with diabetes or cardiovascular symptoms or diseases, digestive or hormonal problems or allergies). The present paper shows a personal method for finding of the best synthetic or natural sweeteners that can be used for sweetening the organic green or black tea coming from areas without any contamination. This method allows the selection of optimal sweetener by monitoring the oxidative status of internal and external environment for green and black tea.

APA, Harvard, Vancouver, ISO, and other styles

21

Cummings, T. A., J. Powell, and S. C. Kinnamon. "Sweet taste transduction in hamster taste cells: evidence for the role of cyclic nucleotides." Journal of Neurophysiology 70, no. 6 (December 1, 1993): 2326–36. http://dx.doi.org/10.1152/jn.1993.70.6.2326.

Full text

Abstract:

1. Physiological and behavioral responses to artificial sweeteners, natural sweeteners, and cyclic nucleotides were assessed using two techniques. An extracellular “in situ” technique recorded action potentials from fungiform taste buds and the two-bottle preference test measured behavioral preferences for the different sweeteners. 2. Two high-potency sweeteners, NC-00274-01 (NC01) and NC-00044-AA (NCAA), were preferred over water at micromolar concentrations. Saccharin and sucrose were likewise preferred, but at millimolar concentrations. 3. Bursts of action currents were elicited by sucrose at 200 mM, saccharin at 20 mM, and NCAA at 0.1 mM. A concentration-response curve for the high-potency sweetener NC01 revealed a threshold concentration of 1 microM and a saturation concentration of 100 microM. No responses were elicited by aspartame. 4. The responses to different sweeteners adapted rapidly at saturating concentrations. With NC01, adaptation was concentration dependent: at threshold the response adapted very slowly if at all. Adaptation increased with increasing concentration. 5. Membrane-permeant analogues of adenosine 3',5'-cyclic monophosphate and guanosine 3',5'-cyclic monophosphate mimicked sweeteners in their ability to elicit a response. This occurred with high fidelity: nearly every taste bud that responded to sweeteners also responded to the nucleotides and every sweet-unresponsive taste bud was nucleotide unresponsive. 6. The sweet responses and nucleotide responses occurred in the absence of permeant apical cations and were not enhanced nor diminished by the presence of such cations. Amiloride had no effect on the sweet response.

APA, Harvard, Vancouver, ISO, and other styles

22

Savescu, Petre. "A New Approach to Study the Sweetener�s Effect on Green Tea Oxidative Status." Revista de Chimie 68, no. 2 (March 15, 2017): 294–99. http://dx.doi.org/10.37358/rc.17.2.5439.

Full text

Abstract:

Choosing the best sweetener for the green tea can face/be a big problem due to several composition changes that the green tea registers during the sweetening process, the level of gained toxicity, the different health level of the consumers (especially those with diabetes, cardiovascular or digestive problems, allergies). The additives management (especially for certain categories such as sweeteners, food coloring or preservatives) it�s a big issue for both technologists and also any treating physicians. By adding some sweeteners, food coloring or preservatives, food products with a higher sensitive quality but also with a higher risk potential for consumers with certain health problems are obtained. This paper presents a personal method to determine the best natural or synthetic sweetener that can be used without any problems when sweetening the green tea from a free contamination area.

APA, Harvard, Vancouver, ISO, and other styles

23

Ambawat, Shobhit, Manish Tiwari, Alka Sharma, and Neha Singh Chauhan. "Natural non-nutritive but healthier sweeteners." Medicinal Plants - International Journal of Phytomedicines and Related Industries 13, no. 3 (2021): 378–87. http://dx.doi.org/10.5958/0975-6892.2021.00044.7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Tanaka, O. "Improvement of taste of natural sweeteners." Pure and Applied Chemistry 69, no. 4 (January 1, 1997): 675–84. http://dx.doi.org/10.1351/pac199769040675.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

KINGBORN, A. D., N. KANEDA, N. I. BAEK, E. J. KENNELLY, and D. D. SOEJARTO. "ChemInform Abstract: Noncariogenic Intense Natural Sweeteners." ChemInform 29, no. 48 (June 18, 2010): no. http://dx.doi.org/10.1002/chin.199848340.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Benedek, Csilla, Zsanett Bodor, Vanda Tímea Merrill, Zoltán Kókai, Attila Gere, Zoltan Kovacs, István Dalmadi, and László Abrankó. "Effect of sweeteners and storage on compositional and sensory properties of blackberry jams." European Food Research and Technology 246, no. 11 (July 19, 2020): 2187–204. http://dx.doi.org/10.1007/s00217-020-03564-2.

Full text

Abstract:

Abstract Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

APA, Harvard, Vancouver, ISO, and other styles

27

More, Tejashree Anil, Zoya Shaikh, and Ahmad Ali. "Artificial Sweeteners and their Health Implications: A Review." Biosciences Biotechnology Research Asia 18, no. 2 (August 30, 2021): 227–37. http://dx.doi.org/10.13005/bbra/2910.

Full text

Abstract:

Background: Sugar is an inevitable part of our diet. Since ages, sweeteners have been used to enhance the flavour and appearance of food products. Sweeteners may be natural or synthetically produced. Those that are synthetic, as a whole, are referred to as artificial sweeteners. This review aims at highlighting the characteristics and health implications of artificial sweeteners. Methodology: In this review, the physical and chemical characteristics of artificial sweeteners are highlighted. Also, the impact of artificial sweeteners on human health is discussed in detail. The data has been collected using standard search engines like PubMed, Google scholar and websites of publishing houses like Elsevier and springer. Results and Discussion: Today, due to high calorie content, natural sweeteners are getting replaced by artificial ones. The US Food and Drug Administration(USFDA) has approved utilization of five artificial sweeteners namely, saccharin, sucralose, aspartame, neotame and cyclamate. However, artificial sweeteners should be consumed carefully and in limited quantities. This is because the consumption of artificial sweeteners is controversial owing to their effects on health ranging from mild headache to dreadful cancer risks. Conclusion: Hence, long term study of these sweeteners for further safety evaluation on health risks is essential.

APA, Harvard, Vancouver, ISO, and other styles

28

Valle, Marion, Philippe St-Pierre, Geneviève Pilon, and André Marette. "Differential Effects of Chronic Ingestion of Refined Sugars versus Natural Sweeteners on Insulin Resistance and Hepatic Steatosis in a Rat Model of Diet-Induced Obesity." Nutrients 12, no. 8 (July 30, 2020): 2292. http://dx.doi.org/10.3390/nu12082292.

Full text

Abstract:

While the detrimental effect of refined sugars on health has been the subject of many investigations, little is known about the long-term impact of natural sweeteners on metabolic disorders. In this study we compared the metabolic responses to chronic ingestion of refined sugars compared to various natural sweeteners in diet-induced obese rats. Wistar rats were fed a high-fat high-sucrose diet (HFHS) for 8 weeks and daily gavaged with a solution containing 1 g of total carbohydrates from refined sugar (sucrose or fructose) or six different natural sugar sources, followed by assessment of glucose homeostasis, hepatic lipid accumulation, and inflammation. While glucose tolerance was similar following treatments with refined and natural sugars, lowered glucose-induced hyperinsulinemia was observed with fructose. Consumption of fructose and all-natural sweeteners but not corn syrup were associated with lower insulin resistance as revealed by reduced fasting insulin and homeostatic model assessment of insulin resistance (HOMA-IR) compared to sucrose treatment of HFHS-fed rats. All-natural sweeteners and fructose induced similar liver lipid accumulation as sucrose. Nevertheless, maple syrup, molasses, agave syrup, and corn syrup as well as fructose further reduced hepatic IL-1β levels compared to sucrose treatment. We conclude that natural sweeteners and especially maple syrup, molasses, and agave syrup attenuate the development of insulin resistance and hepatic inflammation compared to sucrose in diet-induced obese rats, suggesting that consumption of those natural sweeteners is a less harmful alternative to sucrose in the context of obesity.

APA, Harvard, Vancouver, ISO, and other styles

29

Navarro, Juan A., Juan Decara, Dina Medina-Vera, Ruben Tovar, Antonio J. Lopez-Gambero, Juan Suarez, Francisco Javier Pavón, et al. "Endocrine and Metabolic Impact of Oral Ingestion of a Carob-Pod-Derived Natural-Syrup-Containing D-Pinitol: Potential Use as a Novel Sweetener in Diabetes." Pharmaceutics 14, no. 8 (July 30, 2022): 1594. http://dx.doi.org/10.3390/pharmaceutics14081594.

Full text

Abstract:

The widespread use of added sugars or non-nutritive sweeteners in processed foods is a challenge for addressing the therapeutics of obesity and diabetes. Both types of sweeteners generate health problems, and both are being blamed for multiple complications associated with these prevalent diseases. As an example, fructose is proven to contribute to obesity and liver steatosis, while non-nutritive sweeteners generate gut dysbiosis that complicates the metabolic control exerted by the liver. The present work explores an alternative approach for sweetening through the use of a simple carob-pod-derived syrup. This sweetener consists of a balanced mixture of fructose (47%) and glucose (45%), as sweetening sugars, and a functional natural ingredient (D-Pinitol) at a concentration (3%) capable of producing active metabolic effects. The administration of this syrup to healthy volunteers (50 g of total carbohydrates) resulted in less persistent glucose excursions, a lower insulin response to the hyperglycemia produced by its ingestion, and an enhanced glucagon/insulin ratio, compared to that observed after the ingestion of 50 g of glucose. Daily administration of the syrup to Wistar rats for 10 days lowered fat depots in the liver, reduced liver glycogen, promoted fat oxidation, and was devoid of toxic effects. In addition, this repeated administration of the syrup improved glucose handling after a glucose (2 g/kg) load. Overall, this alternative functional sweetener retains the natural palatability of a glucose/fructose syrup while displaying beneficial metabolic effects that might serve to protect against the progression towards complicated obesity, especially the development of liver steatosis.

APA, Harvard, Vancouver, ISO, and other styles

30

Kızılaslan, Nildem. "Tatlandırıcılar ve Metabolizma Hastalıklarıyla İlişkisi." Turkish Journal of Agriculture - Food Science and Technology 5, no. 2 (March 1, 2017): 191. http://dx.doi.org/10.24925/turjaf.v5i2.191-198.1033.

Full text

Abstract:

Sweeteners that sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Sweeteners can be classified as sugar alcohols (polyols), artificial sweeteners and natural sweeteners. The need to avoid the adverse effects of sugar cannot stop feeling the taste on humans has resulted in intense use of sweeteners nowadays. There are positive and negative opinions about the effects of their use on human health. The general tendency of food producers is to reduce the amount of sugar in the groats due to negative effects in parallel. Food sweeteners are intended for a large group of consumers, and one of the main points of the sector operators is to provide healthier, natural, nutritional and low calorie sweeteners to these consumers. In this study, we evaluated the sweeteners which are most commonly used. Many studies have been done to demonstrate the safety of sweeteners. There are also studies showing that there may be side effects even if there are few. Some sweeteners have been associated with a number of symptoms. There is a need for comparative long-term work in this area.

APA, Harvard, Vancouver, ISO, and other styles

31

Agulló, Vicente, Raúl Domínguez-Perles, Diego A. Moreno, Pilar Zafrilla, and Cristina García-Viguera. "Alternative Sweeteners Modify the Urinary Excretion of Flavanones Metabolites Ingested through a New Maqui-Berry Beverage." Foods 9, no. 1 (January 3, 2020): 41. http://dx.doi.org/10.3390/foods9010041.

Full text

Abstract:

Dietary sugar has been largely related to the onset of metabolic diseases such as type 2 diabetes and obesity, among others. The growing awareness on the close relationship between the dietary habits and this health disturbance has encouraged the development of new beverages using alternative sweeteners that could contribute to combat the above referred pathophysiological disorders. To gain further insight into this issue, the present work, upon an acute dietary intervention, evaluated the urinary excretion of flavanones ingested through polyphenols-rich beverages composed of maqui berry and citrus, with the aim of establishing the highest urinary excretion rate and metabolite profiles. The functional beverages evaluated were supplemented with a range of sweeteners including sucrose (natural and high caloric), stevia (natural and non-caloric), and sucralose (artificial and non-caloric) as an approach that would allow reducing the intake of sugars and provide bioactive phenolics (flavanones). The juices developed were ingested by volunteers (n = 20) and the resulting flavanones and their phase II metabolites in urine were analyzed by Ultra-High Performance Liquid Chromatography ElectroSpray Ionization Mass Spectrometry (UHPLC-ESI-MS/MS). A total of 16 metabolites were detected: eriodyctiol, naringenin, and homoeriodyctiol derivatives, where peak concentrations were attained 3.5 h after beverage intake. Sucralose and stevia were the sweeteners that provided the highest urinary excretion for most compounds. Sucrose did not provide a remarkable higher elimination through urine of any compounds in comparison with sucralose or stevia. These results propose two alternative sweeteners to sucrose (sucralose and stevia), an overused, high caloric sweetener that promotes some metabolic diseases.

APA, Harvard, Vancouver, ISO, and other styles

32

Mooradian, Arshag D. "In search for an alternative to sugar to reduce obesity." International Journal for Vitamin and Nutrition Research 89, no. 3-4 (September 2019): 113–17. http://dx.doi.org/10.1024/0300-9831/a000531.

Full text

Abstract:

Abstract. Consumption of table sugar has been increasing despite the warnings of public health officials as to the potential adverse consequences of sugar consumption. The World Health Organization recommends restricting consumption of sugars to no more than 10% of daily caloric intake, with a proposal to lower this level to 5% or less for optimal health. Unfortunately substituting sugar with the currently available artificial sweeteners does not appear to have favorable clinical effects. Given the health-related concerns with the currently available sweeteners such as increased risk of obesity and type 2 diabetes there is renewed interest in identifying a safe and palatable sweetener. The sweet extracts of natural plants such as stevia and monk fruit as well as naturally occurring rare sugars have become attractive alternatives. Although most of the sweeteners are sugars, there are some proteins such as braziien and miraculin that have intense sweetness and are being developed as sweeteners. Several companies are pursuing the development of “bitterness-blockers” to remove flavor defects. Other novel approaches include coating mineral carriers with sugar or hollowing out the sugar crystals. Naturally occurring rare sugars such as D-allulose (D-psicose), D-tagatose, D-sorbose and D-allose are attractive sweeteners. They do have the bulk and the mouth fill of table sugar with reduced caloric content (0.2 kcal/g for D-allulose). Additional randomized controlled trials are necessary to define the long term safety and efficacy of these sugars.

APA, Harvard, Vancouver, ISO, and other styles

33

Nowicka, Paulina, and Aneta Wojdyło. "Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners." International Journal of Food Science & Technology 50, no. 3 (November 3, 2014): 585–91. http://dx.doi.org/10.1111/ijfs.12685.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Philippe, Ryan N., Marjan De Mey, Jeff Anderson, and Parayil Kumaran Ajikumar. "Biotechnological production of natural zero-calorie sweeteners." Current Opinion in Biotechnology 26 (April 2014): 155–61. http://dx.doi.org/10.1016/j.copbio.2014.01.004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Agulló, Vicente, Débora Villaño, Cristina García-Viguera, and Raúl Domínguez-Perles. "Anthocyanin Metabolites in Human Urine after the Intake of New Functional Beverages." Molecules 25, no. 2 (January 16, 2020): 371. http://dx.doi.org/10.3390/molecules25020371.

Full text

Abstract:

Sugar intake abuse is directly related with the increase of metabolic diseases such as type 2 diabetes, obesity, and insulin resistance. Along this line, the development of new beverages using alternative sweeteners could help with combatting the pathophysiological disorders associated to the consumption of sugar. To provide evidence on this issue, in the present work, the bioavailability of anthocyanins was evaluated after the acute ingestion of a new maqui-citrus-based functional beverage rich in polyphenols, and supplemented with a range of sweeteners including sucrose (natural high caloric), stevia (natural non-caloric), and sucralose (artificial non-caloric), as an approach that would allow reducing the intake of sugars while providing bioactive phenolic compounds (anthocyanins). This approach allowed the evaluation of the maximum absorption and the diversity of metabolites excreted through urine. The beverages created were ingested by volunteers (n = 20) and the resulting anthocyanin metabolites in their urine were analyzed by UHPLC-ESI-MS/MS. A total of 29 degradation metabolites were detected: Caffeic acid, catechol, 3,4-dihidroxifenilacetic acid, hippuric acid, trans-ferulic acid, 2,4,6-trihydroxybenzaldehyde, trans-isoferulic acid, and vanillic acid derivatives, where peak concentrations were attained at 3.5 h after beverage intake. Sucralose was the sweetener that provided a higher bioavailability for most compounds, followed by stevia. Sucrose did not provide a remarkably higher bioavailability of any compounds in comparison with sucralose or stevia. The results propose two sweetener alternatives (sucralose and stevia) to sucrose, an overused high calorie sweetener that promotes some metabolic diseases.

APA, Harvard, Vancouver, ISO, and other styles

36

Medeiros, Alessandra, Elson Tavares, and Helena Maria Andre Bolini. "Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix." Foods 11, no. 2 (January 17, 2022): 244. http://dx.doi.org/10.3390/foods11020244.

Full text

Abstract:

The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time–intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers’ acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing that the higher the percentage of rebaudioside A, the lower bitterness of peach juice.

APA, Harvard, Vancouver, ISO, and other styles

37

Günaydı, Zeynep Ece, and Ahmet Ayar. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (March 27, 2021): 476–83. http://dx.doi.org/10.24925/turjaf.v9i3.476-483.3718.

Full text

Abstract:

Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts, is common in all societies. The sugar in these products is responsible for many properties of foods such as texture, color, flavor. Milk and dairy products contain nutritional components that are very beneficial for human health. Using sweetener instead of sugar is very important for preventing excessive sugar intake while increasing the consumption of milk and dairy products. The aim of this review is to examine natural and artificial sweeteners and their use in dairy products, approved by organizations recognized worldwide.

APA, Harvard, Vancouver, ISO, and other styles

38

de Cock, Peter, and Claire-Lise Bechert. "Erythritol. Functionality in noncaloric functional beverages." Pure and Applied Chemistry 74, no. 7 (January 1, 2002): 1281–89. http://dx.doi.org/10.1351/pac200274071281.

Full text

Abstract:

Noncaloric functional beverages are a key segment in the rapidly growing functional food market. Erythritol, an all-natural bulk sweetener, offers sensorial as well as functional benefits for use in such beverages. It can improve taste quality by adding body and mouthfeel, and it is capable of masking unwanted off-flavors often associated with intense sweeteners. In addition, erythritol can strengthen the functional concept since it is noncaloric, noncariogenic, and nonglycemic, and it has antioxidant properties.

APA, Harvard, Vancouver, ISO, and other styles

39

Maslii, Yu S., O. A. Ruban, and І. V. Kovalevska. "The choice of intense sweetener in the composition of medicated chewing gum under development." Farmatsevtychnyi zhurnal, no. 5-6 (February 12, 2019): 70–79. http://dx.doi.org/10.32352/0367-3057.5-6.18.05.

Full text

Abstract:

Considering the simplicity and ease of use, in recent years, more and more attention deserves medicated chewing gum (MCG), which plays the role of oral drug delivery system. Since this product remains in the oral cavity for a longer time than other oral medicines, the taste is one of the important features of the MCG. It is known, that one of the ways to correct and mask the taste of medicines is the addition of intense sweeteners, which not only affect the taste characteristics of the ready product, but also can influence the physic-chemical and technological properties of the active components. The aim of this work was the selection of the optimal intensive sweetener in the developed dental MCG with lysozyme hydrochloride and ascorbic acid. As natural flavourers, we studied natural and synthetic intensive sweeteners: potassium acesulfame, aspartame, sodium cyclamate, sodium saccharin, stevia and sucralose. The choice of flavouring agents was carried out using organoleptic methods for evaluating the taste with the help of numerical indexes by A. I. Tentsova and use of alphabetic and numerical indexes by I. A. Yegorov, and also by studying the crystallographic properties of intense sweeteners and their mixtures with active pharmaceutical ingredients. According to the obtained results, all compositions, except for the sample with sodium saccharin, had a corrective property and had a similar sweet-sour taste. However, not all of them had a long sweet aftertaste, which is very important for this dosage form. The highest numerical indices were samples of MCG with sodium cyclamate, stevia and sucralose. By conducting a microscopic analysis of mixtures of active pharmaceutical ingredients with the investigated intense sweeteners were predicted possible methods of obtaining the developed solid dosage form – the method of direct compression or the use of preliminary granulation. Taking into account the complex of the obtained results, sucralose has the best correcting and physic-chemical characteristics of all the investigated intense sweeteners.

APA, Harvard, Vancouver, ISO, and other styles

40

Nurmat, D. N. "DEVELOPMENT OF DIETARY CHOCOLATE PRODUCTS USING NATURAL SWEETENERS." Mechanics and Technologies, no. 3 (September 30, 2022): 32–37. http://dx.doi.org/10.55956/osal1334.

Full text

Abstract:

Chocolate is a popular confectionery among children and adults. However, excessive consumption of chocolate adversely affects human health due to the high content of simple carbohydrates, in particular sucrose. The Department of "Technology of bread products and processing industries" of Almaty Technological University has developed a recipe for chocolate with natural sweeteners (stevioside and erythritol). The resulting sample is characterized by the maximum approximation to the traditional taste, there is no side effect of the used sweeteners – bitterness and a specific aftertaste. In terms of organoleptic and physico-chemical parameters, it is close to the classic dark chocolate, and also exceeds by more than two times the average value of the antioxidant capacity for the lipophilic fraction in the chocolate line of the traditional recipe using sugar and without additives (control sample). This may be a consequence of the increased content of cocoa products in the formulation of the prototype chocolate compared to the control sample due to the exclusion of sugar from its formulation and its replacement with natural sweeteners.

APA, Harvard, Vancouver, ISO, and other styles

41

Singh, Jyoti, Prasad Rasane, Sawinder Kaur, Vikas Kumar, Kajal Dhawan, Dipendra K. Mahato, Sunita Malhotra, Chayanika Sarma, Damanpreet Kaur, and Jayatee Bhattacharya. "Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods." Current Diabetes Reviews 16, no. 4 (April 28, 2020): 301–12. http://dx.doi.org/10.2174/1573399815666190807144422.

Full text

Abstract:

Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations needed for the development of sugar-free or low-calorie products for diabetic patients. For this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the overconsumption of artificial sweeteners only. These sweeteners are high-risk compounds and a properly balanced consideration needs to be given while making a diet plan for diabetic patients.

APA, Harvard, Vancouver, ISO, and other styles

42

Roberts, Michael, and J. Timothy Wright. "Food sugar substitutes: a brief review for dental clinicians." Journal of Clinical Pediatric Dentistry 27, no. 1 (September 1, 2003): 1–4. http://dx.doi.org/10.17796/jcpd.27.1.bl98u70371655hp8.

Full text

Abstract:

The frequent ingestion of fermentable sugars such as sucrose, fructose, glucose and maltose is conducive to the development of caries in the teeth of susceptible individuals. Natural and artificial alternatives to these sugars have been and continue to be developed as non/low-caloric sweeteners. The US Food and Drug Administration have approved four non-caloric sweeteners at present. However, there are several other non-caloric sweeteners being commonly used in other countries.A review of these sweeteners is provided with information on a promising new agent that has not yet gained FDA approval.

APA, Harvard, Vancouver, ISO, and other styles

43

Parker, M. N., K. Lopetcharat, and M. A. Drake. "Consumer acceptance of natural sweeteners in protein beverages." Journal of Dairy Science 101, no. 10 (October 2018): 8875–89. http://dx.doi.org/10.3168/jds.2018-14707.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Bihter Gürler, E., Dilek Özbeyli, Hülya Buzcu, Sezin Bayraktar, İrem Carus, Beyza Dağ, Yasemin Geriş, Seda Jeral, and Berrak Ç. Yeğen. "Natural sweetener agave inhibits gastric emptying in rats by a cholecystokinin-2- and glucagon like peptide-1 receptor-dependent mechanism." Food & Function 8, no. 2 (2017): 741–45. http://dx.doi.org/10.1039/c6fo01438k.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Brandle, J. E., A. N. Starratt, and M. Gijzen. "Stevia rebaudiana: Its agricultural, biological, and chemical properties." Canadian Journal of Plant Science 78, no. 4 (October 1, 1998): 527–36. http://dx.doi.org/10.4141/p97-114.

Full text

Abstract:

Stevia rebaudiana is a member of the Compositae, native to Paraguay. It produces a number of high-potency low-calorie sweeteners in its leaf tissue. The sweeteners are diterpene glycosides and range between 30 and 320 times sweeter than sugar. Increasing consumer interest in natural food ingredients means that products like stevia sweeteners will be subject to increasing demand. Such demand will need to be supported by a modern mechanised production system. The purpose of this review is to summarize the existing agricultural, chemical and biochemical literature to provide a baseline for new research. Key words: Stevia, diterpene, steviol glycoside, sweeteners

APA, Harvard, Vancouver, ISO, and other styles

46

Pichayakorn, Wiwat, Prapaporn Boonme, and Wirach Taweepreda. "Deproteinized Natural Rubber as Chewing Gum Base for Nicotine Delivery." Advanced Materials Research 844 (November 2013): 470–73. http://dx.doi.org/10.4028/www.scientific.net/amr.844.470.

Full text

Abstract:

This study aimed to prepare the nicotine chewing gums for smoking cessation using deproteinized natural rubber latex (DNRL) as gum bases due to its highly flexible property. The formulations were produced by the conventional heat melting and kneading methods. The experimental design was used to obtain the optimum 3 gum base formulations. Each formulation composed of olive oil as a plasticizer; sodium carboxymethylcellulose as an adsorbent; xylitol, mannitol and saccharin sodium as sweeteners instead of sugar. Gum base 1 and gum base 2 had the same sweetener amount but gum base 2 had the lower plasticizer amount, while gum base 1 and gum base 3 had the same plasticizer amount but different sweetener amount. Nicotine was added into each 3 gum bases (NCT1-3). The results showed no significant difference of appearance and taste. Their physicochemical properties were as following: pH of 8.45, 8.46, 8.54, hardness of 39.80, 36.28, 33.14 Shore A, initial modulus of 0.090, 1.260, 0.065 MPa, %elongation of 286, 403, 489%, drug content of 63.62, 70.95, 72.70%, and drug release when 500 times for force clamping of 48.72, 45.72, 67.74%, respectively. After storage at room temperature for 1 month, NCT1 and NCT2 showed unchangeable appearance, but NCT3 showed the slightly liquefied film and much sticky due to hygroscopic property of its sweetener. However, all formulations showed the significant reduction of drug amount which should be further improved in their stability properties.

APA, Harvard, Vancouver, ISO, and other styles

47

Wagner, Moritz, Larissa Kamp, Simone Graeff-Hönninger, and Iris Lewandowski. "Environmental and Economic Performance of Yacon (Smallanthus sonchifolius) Cultivated for Fructooligosaccharide Production." Sustainability 11, no. 17 (August 23, 2019): 4581. http://dx.doi.org/10.3390/su11174581.

Full text

Abstract:

As the prevalence of diabetes is predicted to rise globally in the coming decades, the demand for sugar substitutes is expected to increase significantly. In this context, natural sweeteners have been receiving particular attention, as artificial sweeteners have been associated with obesity and cardiovascular disease. One natural sweetener is yacon (Smallanthus sonchifolius) ((Poepp. and Endl.) H. Robinson), which could play a prominent role due to its high fructooligosaccharides yield. Yacon is currently only a minor crop in Europe and there is little information available on the environmental and economic impacts of its various cultivation systems. These are especially affected by nitrogen fertilization levels and genotype selection. Thus, before the crop is introduced on a larger scale, it is expedient to identify the most sustainable cultivation system. The life-cycle assessment (LCA) and life-cycle costing (LCC) analysis of yacon cultivation systems conducted in this study revealed significant differences between yacon genotypes and found that a nitrogen fertilization level of 80 kg N ha−1 significantly decreased production costs and simultaneously led to a comparatively good environmental performance. The results indicated that, for the holistic evaluation of agricultural systems, it is crucial to assess both the economic and environmental performance of new crops.

APA, Harvard, Vancouver, ISO, and other styles

48

Ҫiçek, Serhat Sezai. "Structure-Dependent Activity of Plant-Derived Sweeteners." Molecules 25, no. 8 (April 22, 2020): 1946. http://dx.doi.org/10.3390/molecules25081946.

Full text

Abstract:

Human sensation for sweet tastes and the thus resulting over-consumption of sugar in recent decades has led to an increasing number of people suffering from caries, diabetes, and obesity. Therefore, a demand for sugar substitutes has arisen, which increasingly has turned towards natural sweeteners over the last 20 years. In the same period, thanks to advances in bioinformatics and structural biology, understanding of the sweet taste receptor and its different binding sites has made significant progress, thus explaining the various chemical structures found for sweet tasting molecules. The present review summarizes the data on natural sweeteners and their most important (semi-synthetic) derivatives until the end of 2019 and discusses their structure–activity relationships, with an emphasis on small-molecule high-intensity sweeteners.

APA, Harvard, Vancouver, ISO, and other styles

49

Glaser, Dieter. "Specialization and phyletic trends of sweetness reception in animals." Pure and Applied Chemistry 74, no. 7 (January 1, 2002): 1153–58. http://dx.doi.org/10.1351/pac200274071153.

Full text

Abstract:

During the last decades, the comparison in various animal species of their gustatory responses to compounds eliciting a sweet taste in humans has extended our knowledge of the great biodiversity of the taste responses and evidenced some specialization and/or phyletic trends within species. Our interest was focused on responses to natural sugars, polyols, and naturally occurring sweeteners, but also on various artificial sweetening compounds, including the very powerful guanidine sweeteners. New results obtained with kangarooswhich originated about 130 MYAhave shown that their sweetness receptor is not designed to taste any of the artificial sweeteners tested. Therefore, the ability to taste complicated artificial sweeteners must have evolved later in higher developed mammals, about 100 million years ago.

APA, Harvard, Vancouver, ISO, and other styles

50

Musto, Christopher J., Sung H. Lim, and Kenneth S. Suslick. "Colorimetric Detection and Identification of Natural and Artificial Sweeteners." Analytical Chemistry 81, no. 15 (August 2009): 6526–33. http://dx.doi.org/10.1021/ac901019g.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Natural sweeteners'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles