Partial Substitution Of Sucrose Research Articles

Stain-free SDS-PAGE for deciphering the structural stability, degradation and aggregation of Colorant-Phyco-Cyanin subunits during thermoprocessing of gummy candy

Gummy candy is one of the most popular confectionery products, and their high consumption raises some concerns due to their low nutritional value and high sugar content. In this study, fructose as a low glycemic sugar was partially replaced with sucrose, then the color/antioxidative stability of natural Colorant-Phyco-Cyanin added at varied temperature to gummy solution was evaluated. The experiment was designed based on two treatment groups consisting sucrose + glucose syrup (S treatments: S37, S47, S57, S67) and the partial substitution of sucrose with fructose syrup (F treatments: F37, F47, F57, F67). Blue color degradation was minimal in F37/F47, which exhibited visual appeal while sucrose samples showed discoloration. The antioxidative values differed by ten/twelve orders of magnitude in the C-PC added gummy candies. Noteworthy, this study presents the first attempt to elucidate C-PC subunits on the free-stained transparent SDS-PAGE during thermo-processing of the gummy solution. C-PC from F37 revealed sharp bands of α/β subunits responsible for appealing blue hue, yet phycocyanin from S67 exhibited faded subunits along with an additional band of hexameric αβ aggregate, responsible for cyan tone. These results illustrate the potential for partially replacing sucrose with fructose as stabilizer of C-PC in the production of antioxidant-rich and visually appealing gummy candies, offering an alternative to commonly used colorants.

Partial substitution of sucrose by non nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

Partial substitution of sucrose by non nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response

High consumption of sugar contributed in increasing the rate of several diseases like obesity and type 2 diabetes. To overcome this problem, sweeteners might be suggested as an alternative to substitute sucrose. Meanwhile, sucrose plays functional roles added to taste. This study aimed to assess the effect of partial replacement of sucrose by natural sweeteners in place of artificial, to low sugar strawberry jams on physico-chemical quality, safety, sensory and nutritional properties. Three formulas of sugar reduced strawberry jams were elaborated by substituting sucrose by artificial (sucralose) and natural (Stevia, fructose) sweeteners. Quince puree was added to improve quality parameters. Physico-chemical, microbiological, textural and sensory analyses were carried out. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min post consumption of jams. Jam quality characterization revealed a significant effect of this substitution on jam pH, acidity, and soluble solids (Brix). Sanitary quality was in compliance with safety standards. Furthermore, changes in textural properties (Firmness, Adhesiveness) were observed upon to the sweeteners used. In contrast, partial substitution of sucrose by fructose or Stevia did not impair jam sensory properties and consumers’ acceptance, but the use of sucralose has compromised consumers’ acceptance. Interestingly consumption of sugar reduced jams significantly lowered acute post-pandrial glycaemic responses in healthy volunteers. Taken together, our results showed that Stevia could not only be a natural food sweetener used in jams, but also a relatively healthy choice for food basket of families with high risk of life style related diseases.

Modeling and Evaluation of the Osmotic Pretreatment of Tomatoes (S. lycopersicum) with Alternative Sweeteners for the Production of Candied Products

The aim was to study the effect of alternative sweeteners on the mass transfer of osmodehydrated (OD) tomato before a traditional candying process. During OD pretreatment, osmotic solute type (sucrose S, oligofructose O, sucrose and oligofructose SO, palatinose (isomaltulose)/polydextrose and steviol glucosides and oligofructose PSO/ISO, palatinose (isomaltulose)/polydextrose and steviol glucosides and maltodextrin PSM/ISM), concentration (65–75 °Brix), and temperature (75–95 °C) effect were investigated. A multivariate analysis was conducted by means of principal component analysis (PCA) and a polynomial model was proposed, to investigate the main effects of OD on mass transfer and water activity, aw as a function of the process variables. The increase of temperature and solute concentration favored, in most cases, the increase of mass transfer. Sucrose and oligofructose were the most effective osmotic solutes for solid gain (SG)-water activity (aw) decrease and water loss (WL), respectively. To achieve increased mass transfer, SO, ISO, and PSO could be used followed by PSM and ISM. When oligofructose is used, SG and aw changes are more pronounced (desired for candying). In the contrary, when introducing maltodextrin in OD solutions, milder mass exchange phenomena are observed, in all process conditions. The total or partial substitution of sucrose with alternative sweeteners (isomaltulose, steviol glucosides) and ingredients with health benefits (oligofructose) could add significant advantages to the osmodehydrated candied product. Nonetheless, the final aw of all dehydrated tomatoes ranged from 0.80 to 0.96 indicating that OD did not lead to microbiologically stable products, and thus another processing step (e.g., air-drying) should be complimentary applied.

Development and Stability of Cupuassu Candy Light

The present work had as objective the development of three cupuassu candy formulations, varying the type and concentration of the sweetener, and evaluation of the physical-chemical, microbiological and sensory characteristics during 180 days of storage. The cupuassu pulps used were obtained from the local market in the city of Imperatriz-MA. The three formulations were produced with partial substitution of sucrose, being cyclamate/saccharin in F1, sucralose in F2 and stevia in F3. The other ingredients were sugar and pectin. The candies were standardized at 70oBrix and analyzed for pH, soluble solids content, titratable acidity, total sugars and reducing sugars. For microbiological analyzes, molds and yeasts, aerobic mesophilic bacteria and thermotolerant coliforms were analyzed. Sensory analysis was performed using the hedonic scale, the intention to purchase the product using the structured 5-point scale and the attributes acidity and sweetness using the Ideal scale. For the analysis of the results, a randomized block experiment was considered, studying the stability (0, 45, 90, 135 and 180 days) of the physical-chemical, microbiological and sensory characteristics for the three formulations mentioned above. In formulations F1, F2 and F3 there was a significant variation for pH and acidity; pH and SST and; pH, SST, total and reducing sugars, respectively, during the 180-day storage period. Microbiological analyzes showed the absence of all analyzed species, and the sensory attributes, purchasing attitude and ideal scale did not differ according to time for the three formulations, except for color and texture, for the quadratic model of formulation 3.

Influence of the Use of Sucralose in Cupuassu Candy Preparation

The production of sweetened products has gained space due to the constant concern with the effect of the high concentrations of sugars in the human body. So, the objective of this work was to elaborate cupuassu candy, with commercial sucrose and partial substitution of sucrose by sucralose sweetener, as well as to evaluate its physicochemical, microbiological and sensorial characteristics. Two formulations were made: conventional and sucralose added (fit). Powder X-ray diffraction, followed by refinement of the structures by the Rietveld method, was used to estimate the sucralose contained in the sugar fit. Were realized microbiological, physicochemical (pH, soluble solids, titratable acidity, total acidity and reducing sugars) and sensory analysis (color, aroma, taste, texture, acidity, overall impression and purchase intent). The fit sugar showed concentration of 4% sucralose. Among the physicochemical parameters of the formulations tested, only the soluble solids did not differ statistically. Candy met the microbiological standards required by law. When sensorially evaluated, a significant difference was observed for all the sensorial attributes evaluated in the acceptance test. Thus, the addition of the sweetener in candy cupuassu formulations is a good choice over the composition, exhibiting good acceptance by the consumer.

Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules

The objective of this study was to obtain fruits with normalized moisture loss and evaluate the addition of chokeberry juice concentrate (CJC) or inulin to osmotic solution for enrichment in bioactives. Mass exchange in osmotically dehydrated strawberries was more effective in the solution in which part of the sucrose (50%) was substituted with CJC or inulin. Both inulin and CJC may be applied for effective dehydration of strawberries. The most significant factors that affected values of mass exchange indicators during osmotic dehydration of strawberries were the type of osmotic solution and time of the process, and the least significant factor was temperature. The partial substitution of sucrose with CJC or inulin enables obtention of products with higher value (less simple sugar) and additionally enriched with valuable natural substances. Osmotic treatment can be used as a method for the infusion of sucrose partly substituted with chokeberry juice concentrate or inulin in a solid food matrix such as frozen strawberry.

New Concept in Reduced‐Calorie Sponge Cake Production by Xylitol and Oligofructose

AbstractIn the present study, the influence of sucrose replacement with xylitol and oligofructose on volume, apparent and solid density, porosity, water activity, crust color, texture and sensory properties of reduced‐calorie sponge cakes was investigated (control: 100% sucrose, X1: 100% xylitol, X2: 77% xylitol‐23% oligofructose, X3: 23% xylitol‐57% sucrose‐20% oligofructose and X4: 25% xylitol‐75% sucrose). Based on the results X3 indicated the highest volume and porosity and the lowest apparent density. X3 also possessed the same firmness with sucrose cakes, while other reduced‐calorie samples showed lower firmness compared to control. In terms of crust color, all reduced‐calorie samples excluding X1 had darker crust than control. Control cakes showed the highest water activity than other samples. The sensory scores of all reduced‐calorie cakes were similar to control at the 1st and 7th days of evaluation, while dietetic samples got higher scores than sucrose cakes at the 14th day after production. Xylitol had no significant effect on solid density (P > 0.05).Practical ApplicationsDue to high level of sucrose in cake formulation, and problems such as obesity and increased blood sugar as the result of over consumption of these products, it is necessary to find a way to eliminate or reduce sucrose in cake formulation. Bulking agents are allowed for low calorie and diabetic diets, since their metabolism is slow and incomplete. The purpose of this research is using different concentrations of xylitol and oligofructose as bulking agents in reduced‐calorie cakes. Based on our findings, partial substitution of sucrose with xylitol and oligofructose (X3: xylitol‐sucrose‐oligofructose) showed the best results. On the other hand, complete substitution of sucrose with xylitol (X1) did not provide suitable physical and sensory properties.

Physical characterization of low-calorie chocolate formulations

Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. In this study, sucrose-reduced chocolates sweetened with sucralose and stevia by using bulking agents were investigated in relation to their rheological, textural and sensory attributes. Dark, milk and white chocolates with different amounts of sweeteners were formulated. The Casson model best fitted to the rheological data. In dark chocolates, partial substitution of sucrose with stevia (DCSSt) gave similar plastic viscosity and yield stress values with control samples (DCS). Hardness measurements also supported these results. DCSSt sample was again found to be very similar to control in tested sensory attributes when assessed by a consumer panel. The data indicated that it was possible to manufacture chocolate by partial replacement of sucrose with stevia without adversely affecting its important rheological, textural properties and sensory acceptance.

Factors affecting the efficacy of agar-based substrates for the study of tomato pollen germination

SummaryThe present work examines the effects of substrate additions and incubation conditions on in vitro germination of tomato pollen on semi-solid, agar-based substrates with the ultimate aim of defining a standard semi-solid substrate for tomato pollen germination studies. Partial replacement of sucrose by polyethylene glycol (PEG-6000) for osmotic regulation of the substrate significantly increased pollen germination of both the low temperature-susceptible F1 cultivar ‘Dombito’, and the more temperature-resistant cv.‘Supermarmande’, to a level that varied according to the season of pollen harvest. In contrast, partial substitution of sucrose by mannitol was inhibitory to an extent that depended on the final concentration of mannitol in the medium. The optimum pH for germination was 6.5 and the optimum incubation temperature was 15°C. Among the vitamins (riboflavin, thiamine, pyridoxine, niacin, pantothenic acid, p-aminobenzoic acid), amino acids (glutamic acid, aspartic acid), casein hydrolysate, plant growth regulators (gibberellic acid, indole-3-acetic acid, indole-3-butyric acid, indole-3-propionic acid, 1-naphthaleneacetic acid, kinetin) and flavonoids (naringin, myricetin, naringenin, quercetin, rutin) tested, a significant increase in pollen germination was induced only by the flavonoids quercetin and myricetin and, to a lesser extent, by indole-3-acetic acid. In contrast, both kinetin and naringenin were inhibitory, as were both amino acids at 100 mg l–1 and casein hydrolysate (at 1.0 – 10.0 g l–1). On the basis of the above results, we conclude that, for both tomato cultivars tested, the most suitable semi-solid substrate among those examined was that containing 10% (w/v) sucrose, 15.1% (w/v) PEG-6000 and 1.5% (w/v) agar, with the possible addition of 5 mg l–1 quercetin, or 5 mg l–1 myricetin.

The division of the generative nucleus and the formation of callose plugs in pollen tubes of Aechmea fasciata (Bromeliaceae) cultured in vitro

The effect of different external factors on pollen germination and pollen tube growth is well documented for several species. On the other hand the consequences of these factors on the division of the generative nucleus and the formation of callose plugs are less known. In this study we report the effect of medium pH, 2-[N-morpholino]ethanesulfonic acid (MES) buffer, sucrose concentration, partial substitution of sucrose by polyethyleneglycol (PEG) 6000, arginine (Arg), and pollen density on the following parameters: pollen germination, pollen tube length, division of the generative nucleus, and the formation of callose plugs. We also studied the different developmental processes in relation to time. The optimal pH for all parameters tested was 6.7. In particular, the division of the generative nucleus and callose plug deposition were inhibited at lower pH values. MES buffer had a toxic effect; both pollen germination and pollen tube length were lowered. MES buffer also influenced migration of the male germ unit (MGU), the second mitotic division, and the formation of callose plugs. A sucrose concentration of 10% was optimal for pollen germination, pollen tube growth rate and final pollen tube length, as well as for division of the generative nucleus and the production of callose plugs. Partial substitution of sucrose by PEG 6000 had no influence on pollen germination and pollen tube length. However, in these pollen tubes the MGU often did not migrate and no callose plugs were observed. Pollen tube growth was independent of the migration of the MGU and the deposition of callose plugs. In previous experiments Arg proved to be positive for the division of the generative nucleus in pollen tubes cultured in vitro. Here, we found that more pollen tubes had callose plugs and more callose plugs per pollen tube were produced on medium with Arg. After the MGU migrated into the pollen tube (1 h after cultivation), callose plugs were deposited (3 h). After 8 h the first sperm cells were produced. The MGU moved away from the active pollen tube tip until the second pollen mitosis occurred, thereafter the distance from the MGU to the pollen tube tip diminished. Callose plug deposition never started prior to MGU migration into the pollen tube. Pollen tubes without a MGU also lack callose plugs (±30% of the total number of pollen tubes). Furthermore, we found a correlation between the occurrence of sperm cells in pollen tubes and the synthesis of callose plugs.

Dietary factors and dental caries

Articles were sourced using Medline, the Cochrane Library, reference lists of identified articles and selected textbooks. Studies chosen for inclusion in the review were randomised or controlled clinical trials of at least 2 years' duration that used caries increment in the permanent or primary dentition as the end point. Publications in Danish, English, French, German, Italian, Norwegian, Spanish or Swedish were included. For multiply reported trials the one with the longest follow-up period was included. Inclusion decisions and grading of the studies was carried out independently by two of the authors. The main outcome was caries increment and the measure of treatment effect was either relative risk reduction or prevented faction. A qualitative synthesis of the included studies was conducted. Eighteen studies met the inclusion criteria. They included the total or partial substitution of sucrose with sugar substitutes or the addition of protective foods to chewing gum. No study could be found that had evaluated the effect of information designed to reduce sugar intake/frequency as a single preventive measure. It is suggested that the evidence for the use of sorbitol or xylitol in chewing gum, or for the use of invert sugar, is inconclusive. No caries-preventive effect was found from adding calcium phosphate or dicalcium phosphate dihydrate to chewing gums. The review dearly demonstrates the need for well-designed randomised clinical studies, with adequate control groups and high compliance, looking at the effect of dietary measures on dental caries.

Dietary factors in the prevention of dental caries: a systematic review

The aim of this study was, systematically, to evaluate the effect of dietary changes in the prevention of dental caries. A search and analysis strategy was followed, as suggested by the Swedish Council on Technology Assessment in Health Care (SBU). The search strategy for articles published in 1966–2003 was performed using electronic databases and reference lists of articles and selected textbooks. Out of 714 articles originally identified, 18 met the inclusion criteria for a randomized or controlled clinical trial—at least 2 years' follow‐up and caries increment as a primary endpoint. This included the total or partial substitution of sucrose with sugar substitutes or the addition of protective foods to chewing gum. No study was found evaluating the effect of information designed to reduce sugar intake/frequency as a single preventive measure. It is suggested that the evidence for the use of sorbitol or xylitol in chewing gum, or for the use of invert sugar, is inconclusive. No caries‐preventive effect was found from adding calcium phosphate or dicalcium phosphate dihydrate to chewing gums. The review clearly demonstrates the need for well‐designed randomized clinical studies with adequate control groups and high compliance.

Collaborative WHO xylitol field studies in Hungary. VII. Two-year caries incidence in 976 institutionalized children.

The aim was to assess caries increment as influenced by partial substitution of sucrose by xylitol (X group) over a 2-year period in comparison with systemic fluoride (F group) and restorative treatment only (C group). The study differed from the 3-year field study of the same series primarily in that existing base-line differences were eliminated because the protocol required that all the new subjects entering the institutions in the 1st year were to be included for a 2-year trial. During this period the number of dropouts was 243 (19.9% of all subjects), the final material consisting of 976 children (6-12 years old). The 2-year DMFS increment was 3.8 in the X group, 4.8 in the F group, and 6.0 in the C group. The corresponding ratio (RS) between caries incidence and the tooth surface population at risk was RSX, 4.5; RSF, 5.5; and RSC, 7.5. The xylitol regimen resulted in a lower increment of caries than measured in the F and C groups (p less than 0.001; convariance analysis, with base-line prevalence, number of permanent teeth, and visible plaque index as covariants.

A purified cariogenic diet for rats to test sugar substitutes with special emphasis on general health.

As a consequence of the partial substitution of sucrose by sugar alcohols in the cariogenic diets 580 or 2000, rats often suffer severe diarrhoea, resulting in retarded body weight gains, impaired gen