Different Types Of Sugars Research Articles

Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.

Dietary sources of free sugars in the diet of European children: the IDEFICS Study.

To report dietary free sugars consumption and their different types and food sources in European children. The present study is based on the IDEFICS study, a European multicenter cohort study in children (2-9years old) from eight countries, comprising 8308 children (51.4% males). Dietary intake of the previous 24h was assessed using a computer-assisted 24-h dietary recalls (24-HDR) and the different types of sugars were assessed using the German food composition database. Mean total energy intake was 1720 (SD 477) kcal/d for boys and 1631 (SD 451) kcal/d for girls. Total sugars intake was 98 (SD 52) g/day for boys and 93 (SD 49) g/day for girls. Free sugars intake was 81 (SD 49) g/day for boys and 77 (SD 47) g/day for girls. Girls had significantly lower intakes of energy, total and free sugars compared with than boys but did not differ in terms of percent of energy from total (23%) or free sugars (18%). There were large variations between countries in average % energy from free sugars (ranging from 13% in Italy to 27% in Germany). Less than 20% of children were within the recommended intake of 10% of energy from free sugars. The food groups that contributed substantially to free sugars intakes were "Fruit juices", "Soft drinks", "Dairy" and "Sweets and candies". The contribution of free sugars to total energy intake in European children is higher than recommendations. The main food contributors to free sugars intake are sweetened beverages ("Fruit juices" and "Soft drinks"). It is especially important to reduce children's intake of free sugars, focusing in target population on certain foods and food groups.

Biodiversity and biochemical characterization of bacteria from terrestrial subsurface environment

Forty-one aerotolerant subsurface bacterial colonies were isolated from terrestrial subsurface environment at various depth from 5 feet to 50 feet at 5 feet intervals. Out of 41 colonies, 32 morphologically distinct bacterial colonies were selected for gram staining reaction, various sugar utilization pattern and scanning electron microscopic studies. Most of the bacterial colonies were gram-positive rods; some are gram-negative rods, gram-positive cocci and coccobacilli, and gram-negative coccobacilli respectively. Seven bacterial colonies NTN33, NTN34, NTN35, NTN36, NTN01, NTN02 and NTN03 isolated from 40 to 50 feet depth were neither gram positive nor gram negative, and no distinct morphological shape but gigantic structure have identified in that bacteria. The bacterial size were identified on the bacteria NTN36, NTN35, NTN01, NTN30, NTN34, NTN02 as 4.5 µm, 4.1 µm, 3.5 µm, 3.4 µm, 3.2 µm and 2.2 µm. Gigantic rod surrounded by capsular sheath and gigantic rod with footprint like appearance were identified in the bacteria NTN02 and NTN36; those are isolated from 45 and 50 feet depth. Intracellular granules were also found in bacteria NTN34, NTN35 and NTN01. In total, 24 different sugars had used to analyse the sugar utilization pattern of that 32 bacteria. Most of the bacteria have utilized only 03 different types of sugars either maltose, galactose and glycerol or lactose, trehalose and mannose. However, the bacteria NTN16, NTN12, NTN06, NTN24, NTN27, NTN28, NTN34 and NTN02 had utilized 14 different sugars. Nevertheless, very few bacteria have utilized the l-arabinose, α-methyl-d-gluconate and inulin. None of the bacteria had utilized the sugar sodium gluconate, salicin, glucosamine and dulcitol.

The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets

In this work, the strength of tablets made from mixtures of whey protein concentrate (WPC) powder and different types of sugar was investigated. The agglomerated WPC powder was pneumatically conveyed (lean phase) at three different air speeds of 10, 20 or 30 m/s to simulate the effects of industrial powder transport, resulting in agglomerates with reduced integrity. Conveyed and control WPC powder, and sugar of three different particle size distributions (i.e., granulated, GS; caster, CS and icing sugar, IS) were analysed for microstructure, particle size, moisture, and flowability. Tensile strength of tablets from WPC powder alone or blended with 0.5–10% sugar was tested. Conveying of WPC powder led to a significant increase in tablet strength, (i.e., from failure strength of 1.67 N/mm2 for control tablets to 2.33, 2.11 and 2.11 N/mm2 after conveying at 10, 20 or 30 m/s, respectively), suggesting that the generation of smaller powder particles led to increased mechanical strength of tablets. The addition of sugar also resulted in a significant increase in tablet strength (e.g., failure strength of 2.34, 2.12 and 2.47 N/mm2 at 1.5% addition level of GS, CS and IS, respectively) and strongest tablets were obtained at 1.5–3% sugar addition and by blending with icing sugar. This study demonstrated, for the first time, that conveying and dry blending of whey protein and sugar powders significantly influenced the rheological properties of resultant tablets.

Efficient Biomass Fuel Cell Powered by Sugar with Photo‐ and Thermal‐Catalysis by Solar Irradiation

The utilization of biomass sugars has received great interesting recently. Herein, we present a highly efficient hybrid solar biomass fuel cell that utilizes thermal- and photocatalysis of solar irradiation and converts biomass sugars into electricity with high power output. The fuel cell uses polyoxometalates (POMs) as photocatalyst to decompose sugars and capture their electrons. The reduced POMs have strong visible and near-infrared light adsorption, which can significantly increase the temperature of the reaction system and largely promotes the thermal oxidation of sugars by the POM. In addition, the reduced POM functions as charge carrier that can release electrons at the anode in the fuel cell to generate electricity. The electron-transfer rates from glucose to POM under thermal and light-irradiation conditions were investigated in detail. The power outputs of this solar biomass fuel cell are investigated by using different types of sugars as fuels, with the highest power density reaching 45 mW cm-2 .

Urinary sucrose and fructose to validate self-reported sugar intake in children and adolescents: results from the I.Family study.

Excessive consumption of free sugar increases the risk for non-communicable diseases where a proper assessment of this intake is necessary to correctly estimate its association with certain diseases. Urinary sugars have been suggested as objective biomarkers for total and free sugar intake in adults but less is known about this marker in children and adolescents. Therefore, the aim of this exploratory study is to evaluate the relative validity of self-reported intake using urinary sugars in children and adolescents. The study was conducted in a convenience subsample of 228 participants aged 5-18years of the I.Family study that investigates the determinants of food choices, lifestyle and health in European families. Total, free and intrinsic sugar intake (g/day) and sugar density (g/1000kcal) were assessed using 24-h dietary recalls (24HDRs). Urinary sucrose (USUC) and urinary fructose (UFRU) were measured in morning urine samples and corrected for creatinine excretion (USUC/Cr, UFRU/Cr). Correlation coefficients, the method of triads and linear regression models were used to investigate the relationship between intake of different types of sugar and urinary sugars. The correlation between usual sugar density calculated from multiple 24HDRs and the sum of USUC/Cr and UFRU/Cr (USUC/Cr + UFRU/Cr) was 0.38 (p < 0.001). The method of triads revealed validity coefficients for the 24HDR from 0.64 to 0.87. Linear regression models showed statistically significant positive associations between USUC/Cr + UFRU/Cr and the intake of total and free sugar. These findings support the relative validity of total and free sugar intake assessed by self-reported 24HDRs in children and adolescents.

Sweetness induces sleep through gustatory signalling independent of nutritional value in a starved fruit fly

Starvation reduces sleep in various animal species including humans and fruit flies. Immediate hunger and the following insufficient nutritional status resulting from starvation may affect sleep and arousal differently. In order to clarify the mechanism underlying the relationship between diet and sleep, we analysed the sleep behaviour of Drosophila melanogaster that were either starved or fed with different types of sugars. Starved flies showed longer activity bouts, short sleep bouts and a decreased arousal threshold. Non-nutritive sweeteners such as sucralose and arabinose, which are sweet but not nutritive, induced sleep in starved flies, but sleep bout length and the arousal threshold was short and decreased, respectively. On the other hand, sorbitol, which is not sweet but nutritive, did not induce sleep, but slightly increased the lowered arousal threshold. Activation of sweetness receptor expressing neurons induced sleep in starved flies. These results suggest that sweetness alone is sufficient to induce sleep in starved flies and that the nutritional status affects sleep homeostasis by decreasing the arousal threshold, which resulted in short sleep bouts in Drosophila.

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey.

Comparison on characteristic of Mesoparticle Graphene Sand Composite (MGSC) using different types of sugar to remove methylene blue

This paper presents the green method to synthesis two types of adsorbent called mesoparticle graphene sand composite (MGSC) by using table sugar (MGSCts) and arenga palm sugar (MGSCaps) as different carbon sources to remove methylene blue acted as a dye model. Immobilisations of these materials on sand were introduced by using pyrolysis method without binder usage. Sand was treated by removing deleterious materials before sieved. The solutions of sugar were prepared and heated to 95 °C. The sand and sugar solutions were mixed and constantly stirred before putting them in furnace with nitrogen environment to produce MGSCts and MGSCaps. The composites were activated by using concentrated sulphuric acid to open the pores and maximise the capacity of absorbency. The analyses on the characteristic of both MGSCts and MGSCaps were conducted through field emission scanning electron microscope (FESEM), elemental dispersive x-ray (EDX) and elemental mapping (EM). FESEM analyses exhibited that the coating process was done uniformly as there were layers of coating sheets formation on the sand particles surfaces. After conducting EDX and EM, there were major elements found in both MGSCts and MGSCaps which were carbon, oxygen and silica. EM exhibited the distribution of these elements were scattered on the MGSC’s surfaces. Removal of methylene blue was successfully carried out by using both MGSCts and MGSCaps, with maximum removal up to 40% at the first hour of contact time.

Dual modification of TiO2 nanorods for selective photoelectrochemical detection of organic compounds

Selective detection of organic compounds in water body is both desirable and challenging for photoelectrocatalytic (PEC) sensors. In this work, tunable oxidation capability is designed and achieved by modifying titanium dioxide nanorod arrays (TiO2) photoelectrodes with nano-sized plasmonic gold (Au) particle deposition and subsequent hydrogenation treatment (i.e. Au@H-TiO2). The effective incorporation of Au nanoparticles onto the TiO2 nanorods induces a plasmonic effect and extends light absorption from ultraviolet (UV) to the visible light range while the hydrogenation process dramatically improves PEC oxidation activity. Under visible light, the Au@H-TiO2 electrode exhibits selective detection capability to labile organic compounds. This excellent selectivity is demonstrated by a wide linear relationship between photocurrent and the concentration of different types of sugars, including glucose, fructose, sucrose and lactose in the presence of various concentrations of the aromatic compound potassium hydrogen phthalate (KHP). Furthermore, the modified electrode can also undiscriminately detect all kinds of organic compounds in a rapid manner under UV irradiation due to the strong oxidation capability. Such a unique feature of the tunable oxidation capability bestows the Au@H-TiO2 photoelectrodes a new generation of the PEC sensors for selective and collective degradation of organic compounds.

Influence of different types of sugars in physalis jellies

Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis ( Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and its benefits has no significant influence on sensory acceptance of physalis jelly and that consumers have a preference for a clearer, less sweet, more acidic and softer jelly. Keywords: Physalis peruviana ; white sugar; demerara sugar; brown sugar; coconut sugar; processing.

Regulation of GIP and Ghrelin in Healthy Subjects Fed on Sun-Dried Raisins: A Pilot Study with a Crossover Trial Design.

The comparative effects of glucose and fructose on appetite and specifically on hormones regulating appetite remain controversial, and the role of different types of sugars has not been investigated broadly. To estimate the effect of raisins, a dried fruit rich in fructose, fibers, and phenolics, on hormones involved in the postprandial response. Ten healthy normal-weight subjects received in a crossover design 74 g raisins or 50 g glucose as reference food. Glucose, insulin, and appetite hormones were measured at time 0 and 60, 120, and 180 min after consumption. Glucose and insulin peaked significantly at 60 min in both trials with no difference in two trials. Gastric inhibitory peptide peaked significantly at 60 min in both trials and was found lower in raisin compared to glucose at 60 and 120 min postprandially. Ghrelin was lower in raisin compared to glucose at 120 and at 180 min postingestion. Ghrelin/obestatin ratio was lower at 120 min in raisin compared to glucose. No differences were reported for glucagon-like peptide-1, apelin, and obestatin in either trial. Raisin consumption could be favorable in terms of regulating appetite compared to refined sugars or glucose-based products in normal-weight healthy subjects.

In Vitro Conservation of Date Palm Tissue Cultures.

In vitro technology offers a potential solution for the conservation of date palm germplasm. Slow growth induced by low temperature allows storage from several months up to few years. Otherwise, cryopreservation is suitable for long-term in vitro conservation, at between -79 and -196°C. This chapter describes a protocol for cold storage at 5°C and cryopreservation of date palm tissue cultures. For cold storage, 70% of shoot buds remain healthy after storing for 12months at 5°C, and callus cultures remain fully viable after 12months of storage. For cryopreservation of embryogenic cultures using dehydration by air, apparently, 20min air drying is the best for cryopreservation. Among different types of sugars used as osmotic agents in pre-culture medium, 1M sucrose is the best for the survival of cryopreserved cultures. However, exposure of embryogenic cultures to vitrification solution for 60min at 0°C gives the highest percentage of survival and conversion to plantlets.

Textual analysis of sugar industry influence on the World Health Organization's 2015 sugars intake guideline.

ObjectiveTo determine whether sugar industry-related organizations influenced textual changes between the draft and final versions of the World Health Organization’s (WHO’s) 2015 guideline Sugars intake for adults and children.MethodsStakeholder consultation submissions on the draft guideline from seven sugar industry-related and 10 public health organizations were assessed using the Wordscores program. Document scores were rescaled using the Martin–Vanberg transformation to improve comparability. Draft and final guidelines were compared to identify changes influenced by the sugar industry and public health organizations.FindingsThere was a small shift in transformed Wordscores score between the draft and final guidelines, from 0.25 to 0.24, towards the industry position. The change was linked to increased use of the word “low” to describe the quality of the evidence, consistent with industry arguments. There was also a shift from use of the word “consumption” to “intake”, irrespective of policy position. Scores for World Sugar Research Organisation and Sugar Nutrition UK submissions ( 0.11 and 0.18, respectively) represented strong pro-industry positions and scores for European Public Health Alliance and Wemos submissions (1.00 and 0.88, respectively) represented the strongest public health positions. Industry tactics included challenging the quality of the evidence, distinguishing between different types of sugar and advocating harm reduction.ConclusionThere was little change between draft and final versions of the WHO sugars intake guideline 2015, following industry consultation. The main change was linked to emphasizing the low quality of the evidence on sugar’s adverse effects. Guideline development appeared relatively resistant to industry influence at the stakeholder consultation stage.

Enhancing the Feasibility of Microcystis aeruginosa as a Feedstock for Bioethanol Production under the Influence of Various Factors.

Microcystis aeruginosa, a freshwater microalga, is capable of producing and accumulating different types of sugars in its biomass which make it a good feedstock for bioethanol production. Present study aims to investigate the effect of different factors increasing growth rate and carbohydrates productivity of M. aeruginosa. MF media (modified BG11 media) and additional ingredients such as aminolevulinic acid (2 mM), lysine (2.28 mM), alanine (1 mM), and Naphthalene acetic acid (1 mM) as cytokine promoted M. aeruginosa growth and sugar contents. Salmonella showed growth-assisting effect on M. aeruginosa. Enhanced growth rate and carbohydrates contents were observed in M. aeruginosa culture grown at 25°C under red LED light of 90 μmolm−2s−1 intensity. More greenish and carbohydrates rich M. aeruginosa biomass was prepared (final OD660 nm = 2.21 and sugar contents 10.39 mM/mL) as compared to control (maximum OD660 nm = 1.4 and sugar contents 3 mM/mL). The final algae biomass was converted to algae juice through a specific pretreatment method. The resulted algae Juice was used as a substrate in fermentation process. Highest yield of bioethanol (50 mM/mL) was detected when Brettanomyces custersainus, Saccharomyces cerevisiae, and Pichia stipitis were used in combinations for fermentation process as compared to their individual fermentation. The results indicated the influence of different factors on the growth rate and carbohydrates productivity of M. aeruginosa and its feasibility as a feedstock for fermentative ethanol production.

Quality changes of chicken meat jerky with different sweeteners during storage.

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75%relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33%RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75%RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p<0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p<0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75%RH storage condition (p<0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

ChemInform Abstract: Solid‐State Protein‐Carbohydrate Interactions and Their Application in the Food Industry

AbstractReview: 99 refs.

Printing 3D microfluidic chips with a 3D sugar printer

This study demonstrated how to quickly and effectively print two-dimensional (2D) and three-dimensional (3D) microfluidic chips with a low-cost 3D sugar printer. The sugar printer was modified from a desktop 3D printer by redesigning the extruder, so the melting sugar could be extruded with pneumatic driving. Sacrificial sugar lines were first printed on a base layer followed by casting polydimethylsiloxane (PDMS) onto the layer and repeating. Microchannels were then printed in the PDMS solvent, microfluidic chips dropped into hot water to dissolve the sugar lines after the PDMS was solidified, and the microfluidic chips did not need further sealing. Different types of sugar utilized for printing material were studied with results indicating that maltitol exhibited a stable flow property compared with other sugars such as caramel or sucrose. Low cost is a significant advantage of this type of sugar printer as the machine may be purchased for only approximately $800. Additionally, as demonstrated in this study, the printed 3D microfluidic chip is a useful tool utilized for cell culture, thus proving the 3D printer is a powerful tool for medical/biological research.

Death by Sugar: The Impact of Sugar on Acutely Ill Patients

In 2012, according to the United States Centers for Disease Control and Prevention, approximately 78 million Americans were considered obese, with a body mass index > 30. Americans, on average, consume 80 pounds of sugar annually. Sugar is converted through metabolism into advanced glycation end-products, which are linked to worse health outcomes in hospitalized patients. In this article we review the different types of sugar typically consumed by Americans and its deleterious effects on human health.

Inhibitory effects of additives and heat treatment on the crystallization of freeze-dried sugar

An amorphous matrix of a sugar is frequently used as a bulk-forming and stabilizing agent in the food industry but tends to crystallize as the result of water uptake and increase in temperature. Additives and methods used to inhibit the crystallization of amorphous sugar (sucrose) were screened in this study. Freeze-dried amorphous sucrose containing 0.5–5wt% of additive, including salts, different types of sugars, and polymers, the crystallization temperature (Tcry) and isothermal crystallization characteristics were examined. Certain types of salts markedly increased the Tcry and prolonged the induction period for crystal nucleation. The use of 1wt% MgCl2 was particularly effective in inhibiting sugar crystallization. The heat treatment of crystalline sucrose under appropriate conditions was also found to result in diminished sucrose crystallization. MALDI-TOF mass spectra of the heat-treated sucrose suggested that sucrose derivatives containing multiple pyranose groups were formed, which would closely relate to the crystallization inhibition. Finally, the protein stabilizing effects of the matrices were evaluated. The results indicated that both the addition of additives and the heat treatment resulted in an improvement of the protein stabilizing effect of amorphous sugar matrix, compared to that of sucrose alone.