Sucrose In Beverages Research Articles

Effect of Replacing Sucrose in Beverages with Nonnutritive Sweetener Sucralose on Cardiometabolic Risk Factors Among Asian Indian Adults with Type2 Diabetes: A 12-Week Randomized Controlled Trial.

Country-specific evidence-based research is crucial for understanding the role of nonnutritive sweeteners (NNS) in managing type2 diabetes (T2D). The main aim of this study was to explore the effect of replacing sucrose with sucralose in coffee/tea in Asian Indians with type2 diabetes (T2D). This 12-week, parallel-arm randomized controlled trial included 210 participants with T2D, assigned to the intervention group, where sugar/sucrose in coffee or tea was substituted with sucralose, or the control group, where sugar/sucrose was continued. Lifestyle factors remained unchanged. The primary outcome was change in HbA1c. Secondary outcomes were changes in body weight (BW), body mass index (BMI), waist circumference (WC), lipid profiles, and inflammatory markers. At the end of 12weeks, no change was observed in HbA1c, fasting plasma glucose, lipid profile, and inflammatory markers between or within groups. There was a small but significant reduction in BW (- 0.5kg [95%CI - 1.0, - 0.1]; p = 0.02), BMI (- 0.2kg/m2 [- 0.4, 0.0]; p = 0.03), and WC (- 0.8cm [- 1.4, - 0.3]; p = 0.002) in the intervention group. Improvements were also observed in lipid accumulation product (p = 0.01), visceral adiposity index (p = 0.04), triglyceride/glucose index (p = 0.04), total energy intake (p = 0.04), and carbohydrate intake (p < 0.0001). In Asian Indians with T2D, replacing about 60kcal of added sucrose with sucralose in coffee/ tea had no benefit on glycemia but resulted in a small reduction in body weight, body mass index, and waist circumference. Clinical Trials Registry of India (CTRI/2021/04/032686).

Measurement of sucrose in beverages using a blood glucose meter with cascade-catalysis enzyme particle

In this paper, we developed a sensor for on-site measuring beverage sucrose level based on cascade enzyme particles and a blood glucose meter. The cascade enzyme particles with sucrose hydrolyzing capability were prepared by co-precipitation of manganese carbonate, in which the stability of the enzymes was substantially enhanced by the particle encapsulation effect. The quantitative measurement of glucose produced by the hydrolysis of sucrose was performed using a commercial glucose meter, a commonly owned electrochemical device in homes, greatly improving detection accuracy and expanding applications. Actual sample testing demonstrated the high sensitivity and selectivity of the sensor, allowing for accurate detection of sucrose in beverages. This sensing strategy can also be further expanded to a variety of analytical assays, using blood glucose meters for portable quantitative testing.

Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance

The calyces of roselle ( Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and acceptance for beverages prepared by decoction at four concentrations of calyces in water (1.0, 2.5, 5.0 and 10.0%) and two concentrations of sucrose (11 and 16%). Color parameters in beverages permitted to describe them as red, which turned darker as the content of hibiscus increased. Total soluble polyphenols content and antioxidant activity were directly correlated with content of calyces in beverages and inversely correlated with pH, which means that beverages with higher content of calyces could be perceived as more acidic and more intense in characteristics associated with hibiscus presence, such as acid, astringent and the presence of intense dark red color, although the higher concentration of sucrose might have contributed to mask slightly the sourness and astringency. Acceptance for hibiscus beverages allowed to observe two segments of consumers, high-intensity and low-intensity likers but both confluence in overall liking values for beverages prepared with 2.5% calyces and 16% sucrose.

Quantitative analysis of sugar ingredients in beverages and food crops by an effective method combining naphthimidazole derivatization and 1H-NMR spectrometry

Background: Though carbohydrates are needed for health, excessive uptake of sugar may induce obesity, decayed teeth, and chronic diseases. The Taiwan Food and Drug Administration has recently proposed to regulate common sugars, a list that includes glucose, galactose, fructose, lactose, maltose, and sucrose in beverages and dietary foods. Accordingly, rapid and effective methods are needed for the quantitative analysis of sugar ingredients in beverages and foods.Objective: To establish a convenient method of quantifying sugar ingredients in beverages and foods by using one-dimensional 1H-NMR spectroscopy via a simple treatment with naphthimidazole (NAIM) labeling kit.Methods: The sample of beverages or the hydrolysate of food crops were treated with an NAIM labeling kit that contains 2,3-naphthalenediamine and iodine in acetic acid solution. After the complete conversion of the reducing sugars to sugar-NAIM derivatives, the mixture solution was subjected to rotary evaporation under reduced pressure, and the residue was dissolved in D2O solution with dimethylsulfoxide (DMSO) as an internal standard for the 1H-NMR spectrometric analysis. Results: An aldose existing in two anomeric isomers is completely converted to the corresponding NAIM derivative that shows a single characteristic vinyl proton at a distinct position to facilitate the quantitative analysis by NMR spectrometry. Even 10 μmol of common sugar ingredients in 50 μL of beverage or in the hydrolysate prepared from 1 mg of food crop can be quantified.Conclusions: The results suggest that a simple treatment of beverage with the NAIM labeling kit provides a convenient method for the quantification of sugar ingredients by 1H-NMR spectrometry. This method combining NAIM derivatization and 1H-NMR analysis is also useful for the profiling and fingerprinting of food crops.Keywords: sugar, beverage, food crop, naphthimidazole, 1H-NMR spectrometry, quantitative analysis

Simultaneous determination of sucralose, glucose, fructose and sucrose in beverage by ion-exchange chromatography with column-switching

建立了-种离子色谱-柱切换-安培检测技术同步测定饮料中三氯蔗糖、葡萄糖、果糖和蔗糖的方法.以 CarboPac PA10阴离子交换保护柱和分析柱进行分离,用水和250 mmol/L NaOH梯度淋洗,脉冲安培检测.弱保留 糖类在25 mmol/L NaOH流动相淋洗下分离检测,通过柱切换将保护柱切换至分析柱后,同时切换至250 mmol/L NaOH淋洗,三氯蔗糖仅通过较短的保护柱分离,4种糖类能够得到同步检测.4种糖类在0. 01 -20 mg/L 范围内 有良好的线性关系和较低的检出限,重复性好,样品测定的回收率分别为90. 38%- 102. 88% （三氯蔗糖）、95. 56%- 102. 75% （葡萄糖）、101. 66% - 114. 33% （果糖）和105. 03% - 106. 49% （蔗糖）.该方法可广泛应用于食品中强保留 物质的测定.

Application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to quantify sucrose in beverages

This work focuses on a quantitative analysis of sucrose using diffusion ordered-quantitative 1H-nuclear magnetic resonance spectroscopy (DOSY-qNMR), where an analyte can be isolated from interference based on its characteristic diffusion coefficient (D) in gradient magnetic fields. The D value of sucrose in deuterium oxide at 30°C was 4.9×10−10m2/s at field gradient pulse from 5.0×10−2 to 3.0×10−1T/m, separated from other carbohydrates (glucose and fructose). Good linearity (r2=0.9999) was obtained between sucrose (0.5–20.0g/L) and the resonance area of target glucopyranosyl-α-C1 proton normalised to that of cellobiose C1 proton (100.0g/L, as an internal standard) in 1D sliced DOSY spectrum. The DOSY-qNMR method was successfully applied to quantify sucrose in orange juice (36.1±0.5g/L), pineapple juice (53.5±1.1g/L) and a sports drink (24.7±0.6g/L), in good agreement with the results obtained by an F-kit method.

Analysis of genotoxic potentiality of stevioside by comet assay

Stevioside is a natural non-caloric sweetener extracted from Stevia rebaudiana (Bertoni) leaves. It has been widely used in many countries, including Japan, Korea, China, Brazil and Paraguay, either as a substitute for sucrose in beverages and foods or as a household sweetener. The aim of this work was to study its genotoxic potentiality in eukaryotic cells. Wistar rats were treated with stevioside solution (4 mg/mL) through oral administration ( ad libitum) and the DNA-induced damage was evaluated using the single cell gel electrophoresis (comet assay). The results showed that treatment with stevioside generates lesions in peripheral blood, liver, brain and spleen cells in different levels, the largest effect being in liver. Therefore, these undesired effects must be better understood, once the data present here point to possible stevioside mutagenic properties.

Is taste related to anorexia in cancer patients?

Intensity and pleasantness of five suprathreshold concentrations each of citric acid, NaCl, urea, and sucrose in beverages were scaled by 62 patients with primary tumors in upper gastrointestinal or thoracic areas, 22 of whom had chemotherapy within the month before testing. Mean intensity scores directly correlated with concentration of sour, salty, bitter, and sweet stimuli and indicated no abnormalities of taste perception among patients grouped by tumor site, therapy, or appetite. In contrast, mean hedonic functions differed among individuals and groups. Patients on chemotherapy were less likely to display a distinct preference for any of the five concentrations of sucrose, particularly high levels, than those not on chemotherapy. Anorectics were more likely to prefer lower sweetness levels than nonanorectics, but sweet foods constituted a greater percentage of their daily caloric intake. Current theories for regulation of hunger and satiety were examined to elucidate the pathogenesis of anorexia in cancer patients.