Synthetic Sweeteners Research Articles

Rotational Spectrum and Conformational Analysis of Perillartine: Insights into the Structure–Sweetness Relationship

We used high-resolution rotational spectroscopy coupled to a laser ablation source to study the conformational panorama of perillartine, a solid synthetic sweetener. Four conformers were identified under the isolation conditions of the supersonic expansion, showing that all of them present an E configuration of the C=N group with respect to the double bond of the ring. The observed structures were verified against Shallenberger–Acree–Kier’s sweetness theory to shed light on the structure–sweetness relationship for this particular oxime, highlighting a deluge of possibilities to bind the receptor.

Persistent contaminants of emerging concern in a great lakes urban-dominant watershed

Within the Great Lakes, contaminants of emerging concern (CECs) have been detected in urban surface waters. Understanding the human and ecological health consequences of environmentally-relevant exposures to persistent CECs, particularly as complex mixtures, is essential. Surface water and a limited number of sediment samples were collected over two years (Spring and Fall 2018–2019) at multiple locations in the Lake Huron to Lake Erie corridor to investigate more than 150 CECs. Surface water was analyzed for pharmaceutical and personal care products (PPCPs), pesticides, and per- and polyfluoroalkyl substances (PFAS). Sediment was analyzed for PFAS. Fifty compounds were detected at ng/L or ng/kg levels. Synthetic sweeteners accounted for 55.7% of the cumulative concentration of all compounds detected across sampling events, followed by pesticides (27.5%), pharmaceuticals (11.7%), and stimulants (3.5%), with 14 compounds consistently detected: acesulfame-potassium, sucralose, sulfamethoxazole, acetaminophen, lidocaine, atenolol, gemfibrozil, iohexol, atrazine, diaminochlorotriazine, deethyl-atrazine, deisopropylatrazine, 2,4-Dichlorophenoxyacetic acid, and caffeine. Compound mixtures became increasingly complex downstream and indicated that the downstream Lake Huron to Erie corridor is wastewater effluent-dominated, whereas the aquatic environment associated with Lake St. Clair is influenced by a mixed urban, suburban, and agricultural landscape. These results will inform follow-up studies on persistent contaminant mixtures and multiple stressors, and offer science-based priorities and evaluation objectives for natural resource and public health agencies/initiatives.

ANALISIS KANDUNGAN PEMANIS BUATAN SIKLAMAT PADA SIRUP YANG BEREDAR DIPASAR BESAR MALANG SECARA KUANTITATIF MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS

Sweeteners are chemical compounds that are often added and used for industrial food processing products as well as beverages and foods, sweeteners consist of natural sweeteners and synthetic sweeteners, one of the synthetic sweeteners is sodium cyclamate. This study aims to identify and determine the level of sodium cyclamate in syrup by UV spectrophotometry method and to determine the level of sodium cyclamate in syrup is still safe for consumption. The type of research is experimental and descriptive. The research sample used is syrup which is sold in the big market of Malang City. The method used for the determination of sodium cyclamate levels was done by UV spectrophotometry whose absorption was measured at a maximum wavelength of 314 nm. The results of the quantitative analysis showed that there were positive samples containing sodium cyclamate, namely sample 1, sample 2 and sample 3. The assay results in sample 1 were 238.78 mg/kg, sample 2 was 239.65 mg/kg and sample 3 was 241.39 mg/kg. Of the three samples tested for levels of cyclamate in syrup sold in the big market in Malang City, they still meet the requirements set by the head of the Food and Drug Supervisory Agency.

Colorimetric and “turn-on” fluorescence detection of saccharin using silver nanoparticles-graphene oxide composite

Saccharin (SAC) is a synthetic sweetener used in soft drinks and candies. Consumption of excess SAC leads to several health problems. Therefore, developing a simple method to detect its concentration in food stuffs and soft drinks is very important. The present study describes a simple colorimetric method for SAC determination using graphene oxide-silver nanoparticles (GO-AgNPs) composite solution. The yellow color GO-AgNPs was changed to reddish brown while adding 600 μM SAC and the emission of GO was “turn off” after the formation of AgNPs. However, the emission was “turn on” after the addition of SAC. This was ascribed to the strong interaction between sulfonamide groups of SAC with AgNPs, resulting the leaching of AgNPs from GO surface. The emission intensity increases linearly when SAC concentration increases from 500 nM to 1 mM with R2 = 0.9971 and the limit of detection was 0.7 mg L−1 (S/N = 3). The present GO-AgNPs composite was also used to selectively determine SAC containing 1400-fold higher concentration of interferents. Finally, the real sample analysis was carried out by determining SAC in candies and soft drinks by using GO-AgNPs.

STEVIA (STEVIA REBAUDIANA BERTONI): BIOCHEMICAL COMPOSITION, THERAPEUTIC PROPERTIES AND USE IN THE FOOD INDUSTRY (REVIEW)

The review presents the current state of the science for stevia (Stevia rebaudiana Bertony), its biochemical composition, therapeutic properties and using in the food industry. Interest in this plant, a source of natural low-calorie sweeteners, is associated with increased consumption of dietary sweeteners, caused by an increase in the number of patients with diabetes, metabolic syndrome, and with many negative effects from the use of synthetic sweeteners. Diterpene glycosides from stevia have a high sweetness (50-350 times sweeter than sucrose), low calorie content, safe for human health. In addition to them, a number of biologically valuable compounds (mineral elements, vitamins, proteins, amino acids, oligosugars, fiber, polyphenols) were found in the leaves of stevia. High antioxidant properties of stevia leaf extracts has been shown, which allows them to be used in the food industry in the production of functional products. Numerous data have been obtained on the various therapeutic properties of stevia. It has been revealed that regular use of stevia glycosides reduces blood glucose and cholesterol levels, promotes cell regeneration, inhibits the growth of tumor cells and strengthens blood vessels. Components from stevia leaves have a choleretic, diuretic effect, normalize blood pressure, prevent diseases of the gastrointestinal tract, and have a beneficial effect on kidney function. Stevia extracts also have antibacterial, antiviral, anti-inflammatory and immunomodulatory effects. The safety and stability of stevia sweet glycosides in an acidic environment and at high temperatures allows them to be widely used in the production of products such as diet drinks, teas, sauces, marinades, seafood, ice cream, yogurts, pastries, culinary products and sweets.

Investigation of Aspartame effects on some blood parameters after oral administration in Balb-c mice

No-caloric sweeteners, such as aspartame, are widely used in various food and beverages to prevent the increasing rates of obesity and diabetes mellitus, acting as tools in helping control caloric intake. Aspartame is a methyl ester of a dipeptide used as a synthetic nonnutritive sweetener in over 90 countries worldwide in over 6000 products. It was first approved by the US Food and Drug Administration (FDA) in 1981. Aspartame is metabolized to phenylalanine, aspartic acid, and methanol. these metabolites have some health risks specially on PKU (Phenyl Ketone Urea) patients who can’t metabolize the amino acid phenyl alanine. This study aims to investigate the health effects of aspartame on Balb-c mice. 16 Balb-c mice were given physiological solution by oral gavage(control) and the study groups were given the recommended ADI (Acceptable Daily Intake) for mice (ADI = 250mg/kg/body weight) of Aspartame diluted in water for 15days, 30days. Glucose blood level, lipid profile, marker enzymes (ALT.AST.ALP, γGT) and uric acid were determined at the end of the experiment. The results of this study show that oral administration of aspartame (250mg/kg body weight) was correlated to a significant increase in the lipid profile, fasting blood glucose and some marker enzymes and this increase is time related.

Development, quality assessment and antioxidant properties of cocoa based beverage produced from vegetable milk

Developing countries are faced with the challenge of diet related diseases like diabetes mellitus, cancer, cardiovascular diseases and inadequate protein in their diet. The common beverage produced from animal milk was reported to have bad cholesterol which may lead to hypertension, hence the need to develop beverage from plant sources. Cocoa based beverage was developed from of Tigernut tubers (Cyperus esculentus), Soybean (Glycine max) and Alkalized Cocoa Powder sweetened with either natural or synthetic sweeteners (Date syrup, Sucrose and Aspartame). A commercially available sample was used as control. Physicochemical, amino, fatty, antioxidant properties and sensory evaluation were carried out using standard methods. The protein content of the formulated beverage ranged from 3.12g/100g in TCSW to 9.58g/100g in TCS and were significantly higher (p<0.05) than TSBD (2.12g/100g) which was the control sample ;while Energy values (Kcal) ranged from 84.529kcal/100g in SCS to 468.51kcal/100g in TCS. The total phenolic content ranged from 136.11mg/g in SCS to 161.37mg/g in TCDS but was slightly lower than TSBD (165.85mg/g). In conclusion, the study established that the formulated beverage exhibited high amino acid profile and low fatty acid composition; hence the beverage drink may be suitable as functional foods for both old and young.

The sensory properties and metabolic impact of natural and synthetic sweeteners.

The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers' opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.

РАЗРАБОТКА ТЕХНОЛОГИИ ОБОГАЩЕННОГО КИСЛОМОЛОЧНОГО МОРОЖЕНОГО

The article is devoted to the development of technology for enriched fermented milk ice cream. The production of functional products is an urgent problem in the modern food industry. Such products must have not only functional properties, but also good organoleptic characteristics. Most types of ice cream are high in calories, high in food additives such as synthetic sweeteners, colors, flavors and stabilizers. One of the promising ways to increase the volume and improve the quality of fermented milk ice cream that meets modern requirements for a healthy diet is its enrichment with probiotic microorganisms and natural biologically active substances. In the formation of the organoleptic indicators of fermented milk ice cream, the key role belongs to the microflora of the starter cultures used, the correct selection of which affects the quality indicators of the finished product. The optimal dose of introducing fig syrup into fermented milk ice cream has been substantiated, which was determined on the basis of organoleptic indicators. The optimal amount of fig syrup was established without deteriorating the technological and consumer properties of fermented milk ice cream. The developed scheme for the production of fermented milk ice cream with fig syrup includes the acceptance and preparation of raw materials, normalization, filtration, homogenization, pasteurization, cooling to the fermentation temperature, adding fig syrup under aseptic conditions, fermentation, fermentation, adding a stabilizer-emulsifier, cooling, maturation of the fermented milk mixture, freezing, packaging and labeling. Enrichment of fermented milk ice cream with fig syrup, gives the product functional properties and allows you to expand the range of ice cream, which, with systematic use, has a beneficial effect on the body. It was found that the use of fig syrup in the technology of fermented milk ice cream improves the consistency and taste of the product. A recipe for enriched fermented milk ice cream and its production technology have been developed.

Separation and determination of acesulfame-K in soy sauce by capillary electrophoresis with contactless conductivity detection using liquid-liquid extraction and field-amplified sample injection

A new method was established for the sensitive determination of artificial synthetic sweetener acesulfame-K in soy sauce by capillary electrophoresis (CE) with field-amplified sample injection (FASI)and capacitively coupled contactless conductivity detection (C4D). Liquid-liquid extraction (LLE) technology was employed to eliminate the complex matrix interference co-existing in soy sauce. Ethyl acetate was used as the extraction solution. The pH of the sample solution was adjusted to 1.7, and both inorganic salts and organic compounds causing interferences were effectively removed by LLE. The type and volume of the extraction solvents, pH of the sample solutions, extraction method and extraction time were investigated in detail. Under the optimized experimental conditions, acesulfame-K in soy sauce was well separated and sensitively detected. The limit of detection and limit of quantification were 0.15 mg/kg and 0.48 mg/kg, respectively. The accuracy was tested by spiking acesulfame-K into soy sauce samples, and the recoveries ranged from 92.3% to 108.1%. The relative standard deviations were below 8.0%. The proposed method can meet the requirements for the fast screening and sensitive detection of acesulfame-K in soy sauce samples.

Ch’ujuk: variedad clonal de ‘estevia’ como alternativa al cultivo masivo de Morita II para el Trópico de México

La demanda por edulcorantes naturales va en aumento en el mundo, debido principalmente a los efectos secundarios que producen los edulcorantes sintéticos, lo cual ha hecho que varios países prohíban el consumo de estos. Un ejemplo es Japón, el cual prohibió el uso de edulcorantes sintéticos desde los años 70 y sustituyó la mitad del consumo de azúcar de caña por cristales de Stevia rebaudiana (Bertoni) Bertoni. Debido a la relevancia actual de S. rebaudiana, el contar con materiales adaptados a las condiciones de México es una necesidad urgente para que el cultivo se incremente en el país. En el CIRSE-INIFAP desde 2010, se trabaja con el desarrollo tecnológico de este cultivo y a partir, de 2012 se inició el proyecto de impulso a la innovación con parcelas de Morita II. Posteriormente se adquirió por parte de INIFAP material genético proveniente de Paraguay, lo cual vino a fortalecer su fuente de variabilidad genética. Esta variabilidad ha permitido establecer parcelas y realizar una selección individual de aquellos materiales que muestran un mejor comportamiento agronómico, de tal forma que en la actualidad se cuenta con una nueva varieagronómicas ampliamente superiores a los materiales criollos y a la variedad Morita II, posee hojas grandes, abundantes, y tallo muy ramificado. Florece de forma uniforme, lo cual facilita la realización del corte en el momento más oportuno (al aparecer los primeros botones florales). El promedio de rendimiento es de 7 a 9 t ha-1 año con 60 000 plantas ha-1.

Characteristics of sweeteners used in foods and their effects on human health

Abstract Foodstuffs containing large amounts of sucrose, which is rapidly absorbed by the human body, cause a marked increase in blood glucose levels; for some people, especially those with diabetes, this is undesirable. Therefore, efforts were undertaken to produce food with a reduced calorie content, but maintaining a sweet taste. Additionally, food producers were interested in cutting costs by replacing sugar with a cheaper alternative. Saccharin, one of the first synthetic sweeteners, was discovered in the USA in the 2nd half of the 19th century. Subsequently, other sugar substitutes were developed: synthetic (e.g. aspartame or acesulfame K), semi-synthetic (xylitol, mannitol), or polyols. The latter were used during the First and Second World War to increase the calorific content of the available food. Nowadays, the advancing obesity epidemic has resulted in the increasing popularity of synthetic and semi-synthetic sweeteners. However, from the beginning of their existence there have been controversies regarding their safety and impact on health. There have been many studies on individual sweeteners, specifying any adverse or side effects. Therefore, the aim of this paper is to summarizes the characteristics of the most popular sweeteners and their effects on human health.

Analytical difficulties for determination of acesulfame K in chocolate products

Sweeteners are substances used as a dietary supplement to replace sugar. Consumers are concerned about the high levels of sugar, calories and cariogenicity in confectionery products, which is why the popularity of the so-called. „Light“ products and „sugar-free“ products. Acesulfame K is a synthetic sweetener about 200 times sweeter than sugar. In the present work, an analysis of acesulfame K in cocoa and chocolate products was performed. For the determination of sweeteners acesulfame K, saccharin and aspartame in foodstuffs, a standardized reverse phase high performance liquid chromatography method with UV detection was used. A cocoa matrix-specific compound was observed in all chocolate products analyzed for acesulfame K. Interference did not correspond to acesulfame K on the UV spectrum and could not be removed by two-step purification. The comparison of the spectral characteristics allowed to avoid a misleading result for the presence of acesulfame K in chocolate and cocoa products.

Aspartame and Phe-Containing Degradation Products in Soft Drinks across Europe.

Phenylketonuria and tyrosinemia type 1 are treated with dietary phenylalanine (Phe) restriction. Aspartame is a Phe-containing synthetic sweetener used in many products, including many ‘regular’ soft drinks. Its amount is (often) not declared; therefore, patients are advised not to consume aspartame-containing foods. This study aimed to determine the variation in aspartame concentrations and its Phe-containing degradation products in aspartame-containing soft drinks. For this, an LC–MS/MS method was developed for the analysis of aspartame, Phe, aspartylphenylalanine, and diketopiperazine in soft drinks. In total, 111 regularly used soft drinks from 10 European countries were analyzed. The method proved linear and had an inter-assay precision (CV%) below 5% for aspartame and higher CVs% of 4.4–49.6% for the degradation products, as many concentrations were at the limit of quantification. Aspartame and total Phe concentrations in the aspartame-containing soft drinks varied from 103 to 1790 µmol/L (30–527 mg/L) and from 119 to 2013 µmol/L (20–332 mg/L), respectively, and were highly variable among similar soft drinks bought in different countries. Since Phe concentrations between drinks and countries highly vary, we strongly advocate the declaration of the amount of aspartame on soft drink labels, as some drinks may be suitable for consumption by patients with Phe-restricted diets.

Sugar substitute: Key facts for their use – A review

A simple, unidirectional schematic depicts the hypothesized pathways by which sugar-sweetened beverage consumption may lead to the development of chronic cardiovascular/cerebrovascular and metabolic diseases, chronic kidney disease, cancer, and gout. Sugar containing dietary foods could be replaced by the use of sugar substitutes available on the market today, both noncaloric and caloric, which have a low or even no cariogenic potential, sugar substitution is an important part of caries prevention and improving the overall health of an individual. The most common sugar substitutes used in Europe today are the caloric sweeteners xylitol, sorbitol, lycasin (hydrogenated starch hydrolysate), maltitol and mannitol and the non-caloric sweeteners accesultame-K, aspartame, cyclamate, and saccharin. They are currently replacing sugar in a wide range of products, such as sweeteners for coffee and tea, confectionery and chewing gum, medicines and soda pop. The need for a safe, palatable, non-nutritive, sweetening agent has prompted new approaches to the development of synthetic sweeteners. One interesting approach is based on the concept called “anatomical compartmentalization,” whereby the molecular weight of a sweet compound is increased to the point where no intestinal absorption occurs, thus eliminating systemic effects. Initial attempts at linking low molecular weight sweeteners to macromolecules have generally yielded products with unsatisfactory taste.

Mn+2 katkılı [Mn(acs)2(H20)4] Asesülfam Metal Kompleksinin Epr Spektroskopisi ile İncelenmesi

In this study, the structure of Mn+2 doped [Mn(acs)2(H2O)4] acesulfame metal complex was investigated by EPR spectroscopy. Transition metal ion complexes have important applications in both science and technology. Some of these complexes are formed using paramagnetic metal ions Mn+2, VO+2, Cu+2, Fe+3, Cr+3 and therefore are analyzed with EPR spectroscopy to provide structural information. The synthetic sweetener acesulfame is widely used in food and medicine and has widely used in cosmetics. The reason for widespread use depends basically on that acesulfame is easily digested and is not deposited in the body. In addition, acesulfame used as ligands in transition metal complexes show thermochromic and solvatochromic properties. In this study, mixed ligand complex Mn(acs)2(H2O)4 was produced and crystallized and examined with EPR spectroscopy. Structure of the complex and behaviors at different temperatures were discussed.

Design, synthesis and evaluation of unnatural peptides as T1R2/T1R3 PAMs

The sweet receptor T1R2/T1R3 is a member of G protein-coupled receptor family and recognizes diverse natural and synthetic sweeteners. Previously, we reported a novel class of positive allosteric modulators (PAMs) of T1R2/T1R3 comprising an unnatural tripeptide structure. We classified the structure of these PAMs into three parts: “head”, “linker” and “tail”. Here, we report the design, synthesis and evaluation of various tail structures to obtain highly active unnatural peptide structure of PAM. In conclusion, we discovered the novel unnatural tetrapeptide with highly potent PAM activity on T1R2/T1R3 in a cell-based assay system.

Study of thermally induced interactions between theobromine and various sweeteners

In the past few decades, theobromine has been discovered to play an important role in dental caries prevention being used in different toothpastes for children. Theobromine is recognized in the literature for the vasodilatation effect, for stimulation of heart, etc. Sweeteners are known to be present in two different forms, such as natural and synthetic sweeteners, both with applications in different types of foods. The aim of this study was to obtain a perspective on the compatibility of different sweeteners with theobromine. The compatibility of the selected sweeteners (Ar. gum; trehalose; lactose; sorbitol; fructose; glucose; and galactose) with Th has been studied to verify whether these sweeteners can be used in the preparation of chewing gum or candy with properties in the prevention of caries in children. In order to evaluate the compatibility between the sweeteners and the active substance, the binary systems were designed in a 1:1 ratio. The investigation techniques used during the study were attenuated by total reflection of Fourier transform infrared spectroscopy (ATR-FTIR) and thermoanalytical techniques: thermogravimetry (TG)/derivative thermogravimetry (DTG)/heat flow (HF). The ATR-FTIR clearly suggested absence of the interaction at room temperature between sweetener and active substance for all designed systems. Thermal analysis (TG/DTG/HF) performed on open crucibles in a dynamic air atmosphere suggested that the systems designed for trehalose/Th are not possible to be used in both types of formulations (medicated chewing gum and candy). System designed for lactose/Th can be used in chewing gum preparation but for candy formulation is not feasible to be used because the degradation process is starting close to the lower temperature used in candy preparation process.

Difference between natural and artificial sweeteners: Histopathological studies on male albino rat’s brain (hippocampus)

The present work is a trial to compare effect of short and long term administrations of sucrose as a natural widely used sweetener, aspartame as a synthetic non-caloric sweetener and stevia as a novel natural non-caloric sweetener on rats' brain hippocampus. This was achieved using 64 male albino rats. Rats were divided into four groups. The first group served as control group receiving distilled water. The second group represented the sucrose group receiving 10% sucrose solution (weight /volume). The third group served as aspartame group receiving aspartame (75 mg/kg body weight /day).The fourth group represented the stevia group and received (40 mg/kg body weight/day).Animals received different experimental treatments by oral gavage and they were dissected after a short duration of 30 days and long experimental duration of 90 days. Histological investigation of hippocampal sections of hippocampus revealed neuronal degeneration with pyknotic nuclei, dilatation and congestion in blood vessels and spongiform changes in the neuropil after both sucrose and aspartame treatments. On the other hand, stevia treatment to rats showed near to normal pattern of the granular and the neuropil. Histochemical, stained sections of Bromophenol blue stain to hippocampal tissue recorded significant decrease in protein content in hippocampus in sucrose group and aspartame groups respectively after 90 days compared with stevia and control rats. Staining hippocampus tissue of rats treated with sucrose or aspartame with Congo red stain revealed cellular homogenous pink deposits of amyloid throughout the hippocampus tissue. This was decreased and observed as limited or few amyloid depositions in stevia group compared to controls. In conclusion, Stevia, a non-calorific sweetener, is a better alternative to the synthetic sweetener aspartame because stevia has the potential to assist individuals in regulating their weights without any recognized side effects on hippocampus tissue besides its health benefits as a natural antioxidant.

Unnatural Tripeptides as Potent Positive Allosteric Modulators of T1R2/T1R3.

T1R2/T1R3 belongs to G protein coupled receptors, which recognizes diverse natural and synthetic sweeteners. A novel class of positive allosteric modulators (PAMs) of T1R2/T1R3 was identified through high-throughput screening campaign. Comparing the structure of the potent compound with previously known PAM, we classified the structure of known PAM into three parts, defined as "head", "linker", and "tail". We then investigated the linker-tail structure. It was suggested by molecular docking models of T1R2/T1R3 that an amine that we introduced in the tail was the key for interaction with the receptor binding pocket. We thus synthesized various molecules and found unnatural tripeptide-PAMs, which potently enhance the sweetness of sucrose in sensory evaluation tests.