Abstract
The acid–base properties and complexing ability of some biologically relevant polyalcohols (erythritol, sorbitol, maltol, and ethylmaltol) toward bivalent metal cations have been determined by potentiometric measurements with an ISE-H+ glass electrode in NaNO3 aqueous solutions at I = 0.151 mol·kg–1 and T = 298.15 K. For the erythritol system, the investigations have been carried out in the ionic strength range 0.1 ≤ I/mol·kg–1 ≤ 1.0, and the dependence on the ionic strength of the protonation and stability constants has been modeled by the specific ion interaction theory (SIT). The sequestering ability of the different ligands toward the considered metal cations (Ca2+, Zn2+, and Sn2+) has been evaluated by the pL0.5 parameter. For example, for M2+/maltol systems, at T = 298.15 K in NaNO3(aq), I = 0.151 mol·kg–1, and pH 7.4, the sequestering ability toward Zn2+ (pL0.5 = 4.60) is higher than that toward Sn2+ (pL0.5 = 3.94) and Ca2+ (pL0.5 = 1.27).
Highlights
The polyalcohols or polyols are monomers or polymers with more than one hydroxyl functional group available for reactions
Polyalcohols are employed as food additives, which are substances used in the food industry during the preparation, storage, and marketing of foodstuffs.[2]
The acid−base properties and the complexing ability toward Zn2+ and Sn2+ of Ery have been studied by the potentiometric different ionic sttreecnhgnthiqsu(e0.1in≤NI/aNmOol3·kga−q1u≤eou1s.0)soalnudtioant sT
Summary
The polyalcohols or polyols are monomers or polymers with more than one hydroxyl functional group available for reactions. They are of great importance in food sciences, since they are used as sweeteners to substitute the sugar. As regards the last property, the polyalcohols favor the formation of saccharolytic and acidic anaerobic organisms in the colon, purifying it from endotoxic, rotting, and pathological organisms, which explains their importance and clinical relevance. Polyols help to form short-chain fatty acids that are beneficial for colon health.[1] As said above, polyalcohols are employed as food additives, which are substances used in the food industry during the preparation, storage, and marketing of foodstuffs.[2] The additives are classified according to their function and subdivided into three large groups:
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