Source Of Sugars Research Articles

Photocatalytic production and biological activity of D-arabino-1,4-lactone from D-fructose

Lactones play crucial roles in various fields, such as pharmaceuticals, food, and materials science, due to their unique structures and diverse biological activities. However, certain lactones are difficult to obtain in large quantities from natural sources, necessitating their synthesis to study their properties and potential. In this study, we investigated the photocatalytic conversion of D-fructose, a biomass-derived and naturally abundant sugar, using a TiO2 photocatalyst under light irradiation in ambient conditions. The resulting products were identified using HPLC, LCMS, MALDI TOF MS, and 1H NMR. The results confirmed the successful production of D-arabino-1,4-lactone as a key product, along with the formation of other valuable compounds, including rare sugars such as erythrose and glyceraldehyde. Analysis of the reaction mechanism revealed that D-arabino-1,4-lactone can be directly produced by the α scission (C1-C2 position cleavage) of D-fructose. Furthermore, erythrose and glyceraldehyde, as rare sugars, can be produced from the decomposition of D-arabino-1,4-lactone, which means that D-arabino-1,4-lactone can be used as a source of rare sugars. Furthermore, to investigate the biological activity of D-arabino-1,4-lactone, it was administered to Bifidobacterium. The results showed that Bifidobacterium proliferated and produced more lactic acid than when cultured in a medium without D-arabino-1,4-lactone, suggesting that Bifidobacterium can utilize D-arabino-1,4-lactone.

Construction of Microbial Consortium FireFighter-C for Controlling Fire Blight Disease and Its Control Effect

Fire blight is a bacterial disease caused by Erwinia amylovora that infects plants of the family Rosaceae, causing economic losses in apple- and pear-cultivating areas. In Korea, copper-based compounds and antibioticbased control agents are used to control fire blight disease. However, the development of new control agents is necessary owing to the fact that preserving agricultural environments is vital for sustainable agriculture. In this study, we developed a microbial consortium, FireFighter-C, by selecting four highly competitive microorganisms against seven sugar sources present in flowers, which are the initial routes of fire blight pathogen infection. Although individual microorganisms had no direct antagonistic effect on fire blight, disease control (89.75% improvement compared to the control group) was confirmed when the microbial consortium was applied to flowers. This study could potentially serve as an important reference for the development of microbial consortia in various fields as well as plant disease control.

Sweets and other sugary foods - a scoping review for Nordic Nutrition Recommendations 2023.

Sweets, chocolate, and sweet bakery products are generally high in energy and added sugar, whereas the levels of essential nutrients and fibre are low. According to sales statistics, the consumption of sweets and chocolate is high in the Nordic and Baltic countries. This scoping review describes the totality of evidence for the role of sweets and other sugary foods for health-related outcomes as a basis for setting and updating food-based dietary guidelines in the Nordic Nutrition Recommendations 2023 (NNR2023) project. We conducted a literature search to identify systematic reviews published between 2011 and 2021. The literature search resulted in 756 papers, of which 12 were included in this scoping review as sources of evidence. We also used evidence from the European Food Safety Authority's (EFSA) scientific opinion on tolerable upper intake level for dietary sugars published in 2022. Most of the papers included from the search focused on chocolate or cocoa, which are rich in flavonoids. We found some evidence linking chocolate consumption with lower blood pressure, lower risk of type 2 diabetes, and improved insulin markers, but the evidence was ranked low or very low. The search did not identify systematic reviews investigating the associations between other sugary food consumption and health outcomes. In the EFSA review, conclusions were not drawn for other sugar sources than sugar-sweetened beverages. However, for fasting glucose, total cholesterol, high-density lipoprotein (HDL) cholesterol, fasting triglycerides, and uric acid, there was a statistically significant effect of high sugar intake from solid foods compared to low sugar intake. Because sweets, chocolate, and other sugary foods are high in energy and added sugar, and low in essential nutrients and fibre, it is reasonable to limit their consumption, which is reported high in the Nordic countries.

Evaluation of anti - diabetic activity of palmyrah (palm jaggery and palm honey) (Borassus flabellifer L.) against streptozotocin – nicotinamide induced diabetic wistar rats

Value-added products derived from Palmyrah (Borassus flabellifer L.), such as palm jaggery and palm honey, serve as alternative source of table sugar with a low glycemic index. During 2022–23, an experiment was to evaluate their anti-diabetic activity. The efficacy of palm jaggery and palm honey was assessed in diabetic rats at a dose of 200 mg/kg, and their effects were compared to those of oral glimepiride in a 28-days randomized control study. Biochemical estimations and histopathological analyses revealed that palm jaggery and palm honey possess anti-diabetic, antioxidant, anti-hyperglycemic, and insulinogenic properties. These Palmyrah products significantly enhanced insulin secretion by pancreatic ?-cells, leading to a marked reduction in blood glucose levels, serum uric acid, creatinine, and lipid peroxidise activity. Furthermore, the restoration of normal metabolic pathways reduced oxidative stress-induced mechanisms in diabetic rats treated with Palmyrah jaggery and honey. Hence, palm products could be used as an adjuvant in the treatment of diabetes mellitus.

Mesquite Tree (Prosopis spp.): A Native Resource for the Potential for Human Consumption and Healthcare.

Mesquite is a tree widely distributed in arid and semi-arid areas of the American continent. Its use dates back to the native cultures of the continent. Its use mainly focuses on obtaining products for human consumption, traditional medicine, fuel, and construction. There are 44 known species, which are widely distributed in the north and south of the American continent, and some of them can be found in Africa, Asia, and Australia. The entire mesquite tree can be used without wasting any part of the plant. Its uses include fodder for small farm animals, furniture manufacturing, firewood for fuel, charcoal for cooking, or biofuel biomass. As for its use in human food, the mature seeds and pods are used to obtain a gluten-free flour added as a supplement in baking corn and wheat products. This flour is rich in fiber, protein, and minerals and low in fat. Due to the presence of compounds such as flavonoids and phenolic compounds in various tissues or sections of the plant, it has a high antioxidant, antibacterial, and antifungal capacity, among other properties that make the Prosopis tree an excellent source of active compounds, flours, natural sugars, and gums that can be used by the food industry to enrich the population's diet. It is an underutilized and widely distributed natural resource in the American continent that should not be ignored.

Late Harvest: Freezing Temperatures Reduce the Root Yield and Sugar Content of Beta vulgaris L.

ABSTRACTSugar beet (Beta vulgaris L.) is the main source of white sugar in northern China, and an optimal harvesting time is key for maximising its yield and sugar content. The goal of this study was to investigate the effect of gradually extending harvest times on the growth, physiological characteristics, yield and sucrose accumulation in sugar beet and identify the optimal harvesting time. We conducted a 3‐year experiment across different harvesting times from 23 Sep to 28 Oct (harvest every 7 days) to examine the effects of different magnitudes of temperature reduction. The yield and sugar content were the highest in time III (the daily mean/minimum temperature: 9.5°C/5°C) in 2020, time III (the daily mean/minimum temperature: 8.2°C/2°C) and IV (the daily mean/minimum temperature: 10.1°C/2°C) in 2021 and time IV (the daily mean/minimum temperature: 10.5°C/5°C) and V (the daily mean/minimum temperature: 7°C/−1°C) in 2022. The yield and sugar content were low at an early harvest, as the biomass and sucrose accumulation process was not complete. However, the decrease in temperature (daily minimum temperature below 0°C) during late harvest leads to a decrease in the yield and sugar content because of the decreased sucrose accumulation of source leaves, increased sucrose decomposition and the poor transport capacity of phloem in the stem. Therefore, the optimal harvesting time for sugar beet in northern China depends on temperature conditions. It is optimal when (1) the daily minimum temperature gradually decreases to 0°C but not lower than 0°C and when (2) the daily mean temperature is approximately 10°C. This work will help sugar beet producers harvest high‐quality crops and reduce unnecessary losses in northern China.

Instant Organoleptic Test of Kencur Rice with Various Types of Sugar as Sweeteners

The study aimed to determine the level of preference of the panelists in the instant organoleptic test of kencur rice with various kinds of sugar as sweeteners. The research was carried out in June – July 2023 at the Production Laboratory of the Faculty of Agriculture, Wijaya Kusuma Surabaya. The one-factor Complete Random Design Research Method (RAL) consists of 3 treatments of sugar sources (G) as sweeteners, namely G1 = sugar sweetener; G2 = brown sugar sweetener; G3 = palm sugar sweetener. The observation parameters were through a hedonic test on the properties of the product, namely taste, aroma, texture, color, and physical appearance, as well as determining the level of preference of the panelists for kencur rice instant drink from 3 types of sugar as sweeteners. Each treatment was repeated three times with 10 panelists per repetition. This Hedonic test with sensory analysis of kencur rice instant products is used to estimate what products are most liked by the panelists with the level of preference. The method used in the Hedonic Test with sensory analysis, consists of 5 levels: (1) very disliked, (2) disliked, (3) mediocre, (4) liked, and (5) strongly liked. The results of the research show that the type of sugar has an effect on the acceptance of the sweetness level of the panelists. Organoleptic test on product properties: palm sugar has an advantage in aroma, brown sugar has an advantage in texture, then granulated sugar has an advantage in color and physical appearance.

Bioethanol preparation and separation from pineapple peel upon combining fermentation and pervaporation through biochar-containing PDMS membranes

Ethanol is an alternative to replace the fossil fuels. Different sources have been studied to produce second generation ethanol, such as food waste. The goal in this work was the investigation of pineapple peel as sugar source for ethanol production by fermentation and its separation from the broth. Sugar from pineapple peel was extracted with water and the rich phase was pre-treated with filtration in cloth, and a conventional filter (14 µm). Then, the filtrate was fermented to ethanol using Saccharomyces cerevisiae. The fermentation broth was fed to a pervaporation system containing polydimethylsiloxane membranes, with 0 and 2 wt% biochar from pineapple waste, in order to purify bioethanol and remove it from the broth. The yield of bioethanol in fermentation broth was 88%, after 24 hours. Pervaporation tests revealed higher flux and selectivity for non-containing biochar membranes, showing values of 120 g/m2h and 1.0 v/v% of ethanol in permeate. The results showed the potential of the use of pineapple waste as the sugar source for biofuels such as bioethanol.

Isolation and assessment of highly sucrose-tolerant yeast strains for honey processing factory’s effluent treatment

Wastewater from many food and beverage manufacturers is enriched in organic content, and it must therefore be treated before being discharged to comply with the strict environmental regulations to protect the final water quality. Concretely, the honey processing wastewater, that remains in holding tanks until is disposal, is a rich source of sugars and this high level of organic material will degrade the water quality if not treated properly provoking an imbalance in the ecosystem. There are different strategies for an adequate treatment of this wastewater effluent to obtain a sustainable usage. One of the techniques that is more cost-effective and environmental friendlier than chemical procedures used for water remediation, is the use of microorganisms (including algae, fungi, yeasts, or bacteria). Given that they are fast-growing, robust, and metabolically diverse, yeast strains are often used for wastewater treatment. In this work, we have studied the potential for bioremediation of non Saccharomyces yeast isolated from a honey processing wastewater generated by an Argentine exporting company. The inoculation of these yeast strains to the existing flora in the honey wastewater yielded a better improvement in the treatment yield. These results suggest that these strains display a promising role could for optimizing bioremediation strategies in industrial wastewater treatment processes.

Converting perennial ryegrass into lipid using the oleaginous yeast Metschnikowia pulcherrima

Grass, a low-cost lignocellulosic feedstock with relatively low lignin content, serves as a potential carbon source for microbial processes due to its polymeric sugar content. However, converting carbohydrates into monomeric sugars presents challenges due to complex lignocellulosic matrix. In this study, a mixture of perennial ryegrass and white clover (RG) was pretreated with alkaline before being enzymatically hydrolysed for use as a fermentable sugar source for the oleaginous yeast Metschnikowia pulcherrima. The dilute alkaline pretreatment approach resulted in a 3 times improvement in the conversion of RG, yielding a fermentable sugar concentration of 56.5 g/L. The yeast exhibited a growth yield (Ym/m) of 0.47, producing 23.7 g/L of dry cell weight at 20°C over 140 hours, with a lipid content of 37 % with a similar composition to high oleic palm oil. These findings suggest that RG can be utilised for formulating an oleaginous yeast medium containing the necessary nutrients.

A review of the sugar content in children’s foods across major UK supermarkets, cookbooks, and online resources: progress and challenges in the UK’s sugar reduction efforts

Responding to rising concerns about obesity and health issues among children, the UKGovernment has advised manufacturers to reduce the added sugar content in key product ranges that have been identified to be the major sources of sugar in children’s diets: baked products (cakes, cereal bars, biscuits, pastries), yoghurt, chocolate, and sweet spreads(1). Soft drinks were excluded in this review due to significant progress in this area(2). This study aimed to review the total sugar content in these key food products, in major supermarkets, popular children’s cookbooks, and website resources used by parents of children aged 6 months–5 years in the UK.This cross-sectional market analysis study was conducted between January 2023 and March 2024.1.Reviewed the total sugar content in these key product ranges from five major UK supermarketsand compared these findings with data from previous research(3).2.Analysed the same products from a website resource and 10 children’s cookbooks, eithermentioned by previously interviewed parents6 or UK bestsellers on Amazon7, as cooking is important in combating obesity but relies on ensuring popular recipes fit within healthy eating guidelines(4).Supermarket product total sugar content was determined by back-of-pack labelling(3). Nutritics software was utilised for total sugar analysis of the selected recipes(5).A total of 440 products were analysed from the supermarkets, 115 recipes from children’s cookbooks and 50 recipes from the BBC Good Food site. Supermarket chocolate and cake products contained the most total sugar per 100g ranging from 14-68g/100g (mean 51.79 ± 10.06g/100g) for chocolate and 27-71g/100g (mean 37.41 ± 8.50/100g) for cake. Yoghurt contained the lowest amounts of sugar (1.9-19g/100g mean 9.11 ± 3.88g/100g). Cereal bars, often believed to be healthy were found to be medium to high in sugar 7.3-45g/100g (mean 25.99 ± 7.28g/100g).These preliminary findings indicate a slight reduction in the average total sugar content of the reviewed supermarket products compared to 2016 levels3. However, a significant proportion of supermarket products (57.5%) and recipes still exceed the government’s high sugar threshold of 22.5g/100g1. More than 85% of cakes in children’s cookbooks and 60% of cakes on BBC Good Food website have high sugar. Overall products and recipes classified as low in sugar (5g or less per 100g) remain limited, with the majority out of the 605 combined products and recipes, 55%, contained high sugar, 38% medium sugar and 7% low sugar content.Many key food products and recipes intended for children remain high in sugar, highlighting a need for further reformulation/healthier recipe modifications. The persistence of high sugar content in children’s diets highlights the complexity of addressing UK childhood obesity levels.

Biomass Demineralization and Pretreatment Strategies to Reduce Inhibitor Concentrations in Itaconic Acid Fermentation by Aspergillus terreus

Itaconic acid (IA) is a platform chemical, derived from non-petroleum sources, produced through the fermentation of glucose by Aspergillus terreus. However, producing IA from alternative sugar sources (e.g., lignocellulose) has been shown to be problematic, requiring post-hydrolysis mitigation to allow growth and IA production by the fungus. It is well known that the side products of lignocellulosic biomass conversion to sugars act as microbial growth inhibitors. An uncommon feature of fungal organic acid fermentations is production inhibition caused by mineral ions in biomass hydrolysate after pretreatment and enzymatic hydrolysis. To minimize mineral introduction during pretreatment and hydrolysis, we determined the sources of growth and production inhibitors at each of these steps. Biomass demineralization and four pretreatment strategies were evaluated for inhibitor introduction. Dilution assays determined the approximate degree of inhibition for each hydrolysate. An ammonium hydroxide pretreatment of demineralized wheat straw presented the lowest concentration of inhibitors and concomitant lowest inhibition: subsequent fermentations produced 35 g L−1 IA from wheat straw hydrolysate (91 g L−1 sugar) without post-hydrolysis mitigation.

Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar

SummaryJujubes are an excellent source of sugar and nutrients, making them well‐suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored. Therefore, this study produced jujube vinegar from jujube as raw material using microbial fermentation technology, and the changes in bioactive substances and volatile components during different fermentation stages were monitored. Results revealed that the primary organic acids in jujube vinegar were acetic acid, malic acid and lactic acid. The levels of phenolic compounds, such as epicatechin and ferulic acid, increased significantly by 3.5‐fold and 3.2‐fold, respectively, after acetic fermentation, resulting in an improvement in antioxidant activity. In addition, a total of seventy‐three volatile substances were detected in jujube vinegar, with acids accounting for 72.13% of the overall content. Isoamyl alcohol, ethyl phenylacetate, benzaldehyde and 3‐hydroxy‐2‐butanone were also the principal flavour compounds of jujube vinegar, which are the main source of its intense flavour. This study reveals the dynamic law of nutrients and flavour compounds during the fermentation process of jujube vinegar. The findings provide a theoretical reference and practical basis for the production of jujube vinegar.

Reduction in mutualistic ant aggressive behavior upon sugar supplementation

AbstractMutualistic interactions between species are widespread and important for community structure and ecosystem function. In a changing environment, the proximate mechanisms that maintain mutualisms affect their stability and susceptibility to perturbation. In ant‐plant mutualisms, ants defend their host plants against herbivores or competing plants in exchange for housing or food. While the phenomenon of species exchanging services for resources is well documented, how such arrangements are maintained is not. There are at least four hypothesized mechanisms through which plants use sugar to induce ant defense against herbivores. Three such hypotheses (“deficit”, “fuel for foraging”, “predictable rewards”) predict that the appearance of a new sugar source near the host plant would increase the rate of ant attacks against herbivores, but the fourth hypothesis (“attract and distract”) predicts the opposite. To examine how the mutualism between Triplaris americana and Pseudomyrmex dendroicus would be affected, we simulated the appearance of a novel sugar source at a random half of 34 T. americana trees with P. dendroicus colonies. Compared to control colonies, those with access to the sugar source were less likely to attack herbivorous insects (Nasutitermes sp. termites). Thus, our findings support the “attract and distract” hypothesis. We infer that this ant‐plant mutualism could be destabilized by the appearance of an alternative sugar source, such as a nectar‐producing plant or honeydew‐excreting insect. More broadly, we conclude that the mechanisms responsible for maintaining mutualistic relationships are relevant for understanding how ecological communities are affected by environmental change.Abstract in Spanish is available with online material.

Phytochemicals, antioxidant activity and nutritional profile of pulp, peel and peel fiber of mango (<i>Mangifera indica</i> l.) cultivar Ataulfo

Introduction: Mango fruit and its by-products represent a very diverse and abundant source of sugars and components with anti-inflammatory and antioxidant properties, such as dietary fiber, vitamins, and polyphenols. Consuming mango pulp might reduce health disorders caused by inflammatory and oxidative processes such as obesity related diseases. Mango and its by-products contain compounds that can either promote or neutralize inflammatory and oxidative environments; variations in their composition may directly influence the degree of bioactivity. This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential. Objective: This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential. Methods: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional composition by AOAC methods. β-carotene and ascorbic acid were analyzed by UV-Vis liquid chromatography (LC), while mangiferin, phenolics and flavonoids by LC coupled to mass spectrometer detector. The antioxidant capacity was correlated to each of the bioactive compounds. Results: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional, antioxidant, and phytochemical characteristics. All the by-products demonstrated significant differences (P ≤ 0.05) in nutritional and chemical composition. Mango peel had the highest β-carotene, vitamin C, and mangiferin values. Mango pulp had the highest values for free sugars (73 g 100 g-1), but low phytochemicals values, contrasting the peel fiber with 81% of total dietary fiber but minimum values of free sugars and β-carotene and no vitamin C. The highest antioxidant capacity was presented for mango peel. Results obtained from this study indicate that the mango Ataulfo pulp and by-products are divergent and represent a good source of bioactive compounds. Conclusions: Mango peel composition is a natural combination of high concentrations of mangiferin, flavonoids, phenolic acids, vitamin C, provitamin A, and dietary fiber, all involved with inflammation and cell oxidative stress-related disease control and prevention. However, mango peel exhibited the most significant nutraceutical potential due to its high antioxidant capacity. Keywords: Mangifera indica L.; Mango Ataulfo; Mangiferin; Flavonoids; Phytochemicals; Bioactive Compounds

Effect of Dietary Sucrose on Body Weight and Antioxidant Status (Vitamin C and Uric Acid) of Wister Strain of Albino Rats

Sucrose has been reported to be the most widely consumed carbohydrate in affluent countries, with 40% of carbohydrate consumed coming from sugar sources majorly glucose and fructose. Although claims have it that sucrose in diet aggravates asthma, muster illness, nourish nervous disorders, hasten hypertension; leads to diabetes, hurry heart diseases and add arteries. The present study aimed at the investigating the effects of dietary sucrose on the body weight and antioxidant status (vitamin c and uric acid) of wister strain of albino rats Thirty six (36) wister strain albino rats were randomly divided into 6 groups namely: Super High (SH), High (H), Medium (M), Low (L), Control (C) and Base-line (B) group containing basically weanling rats of (4 weeks of age). They were raised together in plastic cages and fed ad libitum with palletized growers feed. The rats were fasted overnight after the end of the 18 weeks and anaesthetized with diethyl ether in a kilner jar on the following morning between 8 and 10 0’clock. They were opened up and their blood samples were collected by cardiopunture method using a syringe and needle. Extraction of Serum from the whole blood samples involved centrifuging the blood at 1,500 r.p.m (6,000 X g) for 15 minutes. After centrifugation, the serum (supernatant) samples were decanted and stored for further Analysis. Vitamin C concentration, uric acid concentration, and the body weight of the rats were determined. The results of this study revealed that there was no significant difference (P < 0.05) observed for the terminal body weights of the groups: Control group (226.38 ± 15.31): Low group (229.42 ± 11.28) and Super high group (239.30 ± 11.01) For serum uric acid level,a significant difference (P < 0.05) was observed between the control group (7.55 ± 0.11) and Super High group (16.30 ± 0.09) High (15.07 ± 0.08).Medium (12.88 ± 0.12) Low (8.90 ± 0.17). However, a downward trend was observed between the groups. Dietary sucrose was observed to significantly affect uric acid concentration .A significant difference (P < 0.05) was observed between the serum vitamin C levels of control group (184.8 ± 5.57) and low group. There was significant difference observed in the uric acid concentration and vitamin C concentration of the experimental rats used. However, no significant difference was observed in the body weight of the rats used for this study when sucrose consumption was increased. Yet care must be taken because the results clearly indicated a strong detrimental effect of sucrose on the cardiovascular well-being of the subjects.

Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Isotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respectively, and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 45 days at 4°C and 25°C, the results unveiled an isotonic drink with satisfactory characteristics for this product category: pH of 3.72, 7.93 mg/100 mL of total sugars, and 148.30 mg/100 mL minerals, predominantly sodium (34.99 mg/100 mL) and potassium (73.20 mg/100 mL). It showed significant phenolic compounds, notably chlorogenic acid (2.75±0.10 mg/100 mL), and antioxidant activity (472.72 µmol Trolox eq/100 mL). It maintained a vibrant red hue derived from hibiscus anthocyanins (delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside, totaling 4.06±0.03 mg/100 mL), and demonstrated microbiological stability throughout the storage period in both temperatures studied. Therefore, by harnessing the potential of thermal water, this study paves the way for a novel approach to developing sports beverages and can serve as a model for countries rich in thermal springs.

Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4). The parameters observed were pH, °brix, reducing sugar, color, aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation. The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator

Intake of Added Sugar from Different Sources and Risk of All-Cause Mortality and Cardiovascular Diseases: The Role of Body Mass Index

BackgroundRecent studies have shown an ascending trend in global added sugar consumption. Evidence for the long-term consequences of added sugar from different sources on all-cause mortality and cardiovascular diseases (CVDs) remains limited. ObjectivesThis study aimed to examine the associations between added sugar from various sources and the risk of all-cause mortality and CVDs, and to determine whether genetic predisposition and body mass index (BMI, in kg/m2) influence or mediate these associations. MethodsWe included 196,414 UK Biobank participants who completed a 24-h food survey between 2009 and 2012. Sugar contents were collected from the Composition of Foods Integrated Data set (CoFID). The National Death Registries and hospital records provided data on death and the disease diagnosis. We employed a polygenic risk score (PRS) to assess the genetic predisposition. Cox proportional hazards regression was used to analyze the associations. ResultsTotally, 10,081 deaths, 38,563 hypertension cases, 12,306 ischemic heart diseases (IHD), and 5491 cerebrovascular diseases were documented. Compared with the lowest quartile group of added sugar intake, the hazard ratios for all-cause mortality in the highest quartile were 1.21 (95% CI: 1.14, 1.30) for total added sugar, 1.03 (95% CI: 0.97, 1.10) for solids, and 1.16 (95% CI: 1.10, 1.23) for beverages. For CVDs, significant associations were observed in total added sugar and beverage sources. These associations were not altered by PRS, and individuals at greatest risk showed higher PRS along with excessive added sugar consumption (Ptrend < 0.001). BMI was found to mediate the highest proportion of the association between added sugar and hypertension (19.10% for total; 36.95% for beverages). ConclusionsHigher intake of added sugar, especially from beverages, is associated with an increased risk of all-cause mortality and CVDs. BMI mediates a proportion of these associations.

Total sugar content of pre-packaged beverages available in Saudi Arabia

Beverages are a major source of sugar; therefore, efforts to reduce sugar consumption focus on limiting sugary drinks. This is a descriptive observational analysis study of pre-packaged beverages. The analysis covered 12 beverage categories and 28 types of commonly available sugars in beverages. The beverages' median total sugar was determined and assessed based on the World Health Organization (WHO) recommended upper limit of sugar intake and the multiple traffic light labeling (MTL) criteria. Different analyses were performed including frequencies and median to determine the categories with high sugar content and non-parametric tests to compare the median of the total sugar among categories. The median total sugar content of the 1400 analyzed beverages was 11 g 100 mL-1; fruit juices and soft drinks had the highest median of total sugar (12 – 11 g 100 mL-1). The top sugar terms found are White sugar, Sucrose, High-fructose corn syrup, and Glucose syrup. The median total sugar in our study amounts to 20 % of the WHO upper limit recommendation, and 46.22 % of the beverages received a ‘red’ label for sugar content per 100 mL based on the MTL criteria. Sugar content in the pre-packaged beverages is high compared to the recommended daily limit of sugar.