Search Results (40)

This study aimed to investigate the effect of the type of sweetener used (xylitol, stevia, cane sugar) on the quality of liqueurs made from Vaccinium myrtillus L. and Vaccinium corymbosum L. fruits. The quality assessment was performed based on selected organoleptic and physicochemical features, with particular emphasis on the health-promoting potential of the produced beverages. The liqueurs were assessed in terms of their physicochemical parameters: pH, total acidity, density, total soluble solids, color, ethanol and polyphenol contents, and redox potential. Antioxidant capacities were determined by a 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay and ferric reducing antioxidant power (FRAP). The Qualitative Descriptive Analysis method was employed for their sensory assessment. The sensory profiling method was used to determine the intensity of the flavor sensations. The study results showed that the type of sweetener did not affect the antioxidative properties of the liqueur. The ABTS test yielded values from 1081.88 to 1238.13 μmol Tx/100 mL, the DPPH test from 348.8 to 367.88 μmol Tx/100 mL, and the FRAP test from 594.20 to 653.20 μmol FeSO₄/100 mL. However, the sweetening substrate affected the content of polyphenolic compounds in the resulting products, but by no more than 15%. The liqueur sweetened with xylitol had a comparable extract content to that sweetened with cane sugar. All three variants of liqueurs were accepted by the evaluation panel, and their overall qualities were comparable in the sensory assessment. It is, therefore, possible to produce a high-quality liqueur with a reduced caloric value, which will potentially increase its attractiveness for consumers. Full article

The effect of annealing treatment on an inorganic film for taste sensors has not been fully elucidated. In this study, we developed an inorganic film taste sensor using SnO₂ as a sensitive film and evaluated the effect of annealing treatment on its sensing response to sweet substances. First, we confirmed from XRD patterns that annealing at 600 °C caused a change in crystal orientation. Next, the taste sensor response to acesulfame potassium solution, which is a high-intensity sweetener and an electrolyte, showed a negative response with high concentration dependence. On the other hand, the sensors exhibited a positive response to non-electrolytes such as aspartame and glucose, with the sensor annealed at 600 °C showing a larger response to non-electrolytes compared to the other sensors. In terms of concentration dependence, the response to aspartame was higher, whereas the response to glucose was lower. Also, a reduction in variability was observed after annealing treatment at 150 °C and 300 °C. This phenomenon was clarified by comprehensively investigating various properties. Full article

Historically, tree sap has been used globally for medicinal purposes, in fermented beverages, and for syrup production. Maple tree sap is notably concentrated into syrup and is valued as a natural sweetener rich in phenolic compounds and minerals compared to refined sugar. Recently, syrups from other trees like black walnut (Juglans nigra) and sycamore (Platanus occidentalis) have gained popularity, yet their properties are not well understood scientifically. To address this gap, we collected sycamore, black walnut, and maple syrup samples and analyzed their physicochemical and functional properties. Our findings showed significant differences among the syrups in pH, browning intensity, and water activity (p < 0.05). Sycamore syrup had the highest total phenolic content, followed by black walnut and maple syrups. Both black walnut and sycamore syrups exhibited similar antioxidant activity, significantly higher than maple syrup (p < 0.05). High-resolution mass spectrometry identified 54 phenolic acids and 22 flavonoids in these syrups, including Acetylsalicylic acid, 3,5-Dihydroxybenzoic acid, and syringic acid, known for their antioxidant and anti-inflammatory properties. Additionally, sycamore syrups and most black walnut syrups displayed varying degrees of antimicrobial activity against Gram-positive and/or Gram-negative microorganisms. This study offers insights into the properties and potential health benefits of these specialty tree syrups. Full article

There is a growing demand for convenience grab-and-go (GNG) food and beverages due to the modern, busy lifestyle. The types of food and beverages available in this sector are currently not well defined, although a large selection of discretionary foods is typically on display. The aims of this study were (1) to summarise the literature on consumers’ purchasing behaviours of sweetened beverages, in particular the effects of purchasing locations and settings, price, promotion, and serving sizes, followed by (2) a cross-sectional audit of available sweetened beverages (sugar-sweetened and intensely sweetened) in the GNG sector. Three common GNG settings (convenience stores, front of supermarket, and fast-food outlets) within metropolitan Sydney, Australia, were selected in three different socioeconomic localities. Data were collected by in-store visits (n = 18) and using brand websites between March and April 2022. A total of 1204 GNG sweetened beverages were included. Sugar-sweetened beverages comprised 67% of beverages, with the highest proportion in fast-food outlets (80%), followed by convenience stores (67%) and supermarkets (61%). The majority (63%) of sugar-sweetened beverages had an energy content higher than 600 kJ and a serving size over 375 mL. Fast-food outlets in particular had the smallest selection of sugar-sweetened beverages less than or equal to 250 mL (5.1%). No differences across socioeconomic localities in the proportion and serving sizes of available sugar-sweetened beverages were observed. These findings show that the majority of GNG sweetened beverages have large serving sizes and high energy content, and opportunities exist to improve this food environment. An increased selection of smaller serving sizes can nudge consumers towards more appropriate serving size selections. Full article

Since its introduction, aspartame—the leading sweetener in U.S. diet sodas (DS)—has been reported to cause neurological problems in some users. In prospective studies, the offspring of mothers who consumed diet sodas/beverages (DSB) daily during pregnancy experienced increased health problems. We hypothesized that gestational/early-life exposure to ≥1 DS/day (DS_early) or equivalent aspartame (ASP_early: ≥177 mg/day) increases autism risk. The case-control Autism Tooth Fairy Study obtained retrospective dietary recalls for DSB and aspartame consumption during pregnancy/breastfeeding from the mothers of 235 offspring with autism spectrum disorder (ASD: cases) and 121 neurotypically developing offspring (controls). The exposure odds ratios (ORs) for DS_early and ASP_early were computed for autism, ASD, and the non-regressive conditions of each. Among males, the DS_early odds were tripled for autism (OR = 3.1; 95% CI: 1.02, 9.7) and non-regressive autism (OR = 3.5; 95% CI: 1.1, 11.1); the ASP_early odds were even higher: OR = 3.4 (95% CI: 1.1, 10.4) and 3.7 (95% CI: 1.2, 11.8), respectively (p < 0.05 for each). The ORs for non-regressive ASD in males were almost tripled but were not statistically significant: DS_early OR = 2.7 (95% CI: 0.9, 8.4); ASP_early OR = 2.9 (95% CI: 0.9, 8.8). No statistically significant associations were found in females. Our findings contribute to the growing literature raising concerns about potential offspring harm from maternal DSB/aspartame intake in pregnancy. Full article

The present paper focuses on the efficiency enhancement of the energy-intensive natural gas (NG) sweetening process in the context of upstream natural gas production. A bi-level heat integration scheme is proposed including direct recycling of available high-temperature waste heat and harnessing the excess low-temperature waste heat in an optimized organic Rankine cycle (ORC) for power production. The energy performance of the whole model was studied under a range of possible reservoir conditions. A particle swarm optimization (PSO) algorithm was adopted to simultaneously optimize the parameters of the heat recovery network as well as the ORC cycle parameters. Finally, in order to account for the impact of perturbations of the heat source and sink, an off-design performance analysis was conducted using real-time data from an industrial plant. The proposed integration methodology was found to be effective across most of the reservoir conditions covered in this study. At optimal integration, a reduction of 40% up to 100% in heating requirements of the amine process was reported, as well as a net electricity production of 30% up to 190% of the electrical demand of the background process. The use of propane (R290) as a working fluid resulted in the highest energy output, whereas higher carbon number fluids allowed a better energy/working pressure trade-off. The off-design analysis allowed for the quantification of the impact of operational fluctuations of the background process on integration performance. Energy savings resulting from direct heat integration were found to range from 68% up to 103% of the expected design value, whereas the ORC net energy output respective to the use of R290, R600a, and R601a was found to range from 60% to 132%, 47% to 142%, and 52% to 135%. Full article

Background: Healthcare-based interventions to address sugary beverage intake could achieve broad reach, but intensive in-person interventions are unsustainable in clinical settings. Technology-based interventions may provide an alternative, scalable approach. Methods: Within an academic health system in the United States that already performs electronic health record-based sugary drink screening, we conducted a pilot randomized trial of a technology-driven family beverage choice intervention. The goal of the intervention was to reduce sugar-sweetened beverage (SSB) and fruit juice (FJ) consumption in 60 parent–child dyads, in which children were 1–8 years old. The pediatrician-initiated intervention consisted of a water promotion toolkit, a video, a mobile phone application, and 14 interactive voice-response phone calls to parents over 6 months. The study was conducted between June 2021 and May 2022. The aim of the pilot study was to assess the potential feasibility and efficacy of the newly developed intervention. Results: Intervention fidelity was excellent, and acceptability was high for all intervention components. Children in both the intervention and the control groups substantially decreased their consumption of SSB and FJ over follow-up (mean combined baseline 2.5 servings/day vs. 1.4/day at 6 months) and increased water consumption, but constrained linear mixed-effects models showed no differences between groups on these measures. Compared to parents in the control group, intervention parents had larger decreases in SSB intake at 3 months (−0.80 (95% CI: −1.54, −0.06, p = 0.03) servings daily), but these differences were not sustained at 6 months. Conclusion: These findings suggest that, though practical to implement in a clinical care setting and acceptable to a diverse participant group, our multicomponent intervention may not be universally necessary to achieve meaningful behavior changes around family beverage choice. A lower-intensity intervention, such as EHR-based clinical screening alone, might be a less resource-intense way for health systems to achieve similar behavioral outcomes. Future studies might therefore explore whether, instead of applying a full intervention to all families whose children overconsume SSB or FJ, a stepped approach, starting with clinical screening and brief counseling, could be a better use of health system resources. Full article

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry. Full article

The study aimed to analyse dietary-lifestyle patterns (DLPs) and their relation with visceral obesity and other metabolic parameters in women with PCOS. A total of 140 women were diagnosed with PCOS. The KomPAN^® and The ShortIPAQ questionnaires analysed the food frequency intake, health habits, economic situation, and physical activity. The dual-energy-x-ray absorptiometry (DXA) measured the visceral and total adipose tissue. The analysis distinguished three DLPs: western (WDLP), prudent (PDLP) and active (ADLP). The WDLP was characterised by high visceral fat, increased intake of animal foods, sweets and sweetened beverages, white grains, junk and fried foods, and low plant foods. High intakes of plant foods and dairy, high daily meal frequency, and intense exercise characterised PDLP. ADLP was characterised by high visceral fat, intake of plant products, intense exercise, and low intake of junk and fried food. Women with LDL > 135 mg/dL had high adherence to WDLP, and with triglycerides >150 mg/dL had high adherence to WDLP [OR 7.73 (CI95% 1.79; 33.2), p < 0.05] and [3.70 (1.03; 13.27); p < 0,05]. In conclusion, plant-based foods related to PDLP and intense physical activity offer a significantly higher chance of improving metabolic health in women with PCOS. Full article

Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies. The cookies were characterized in terms of baking loss, geometric parameters, color, texture, and sensory profile. The results showed that these functional ingredients had different impacts on the lentil cookies made of different (green/red) lentils, especially regarding the effect of fiber and xylitol on the volume (green lentil cookies enriched with fiber: 16.5 cm³, sweetened with xylitol: 10.9 cm³ vs. 21.2 cm³ for control; red lentil cookies enriched with fiber: 21.9 cm³, sweetened with xylitol: 21.1 cm³ vs. 21.8 cm³ for control) and color (e.g., b* for green lentil cookies enriched with fiber: 13.13, sweetened with xylitol: 8.15 vs. 16.24 for control; b* for red lentil cookies enriched with fiber: 26.09, sweetened with xylitol: 32.29 vs. 28.17 for control). Regarding the textural attributes, the same tendencies were observed for both lentil products, i.e., softer cookies were obtained upon xylitol and whey protein addition, while hardness increased upon inulin enrichment. Stickiness was differently influenced by the functional ingredients in the case of green and red lentil cookies, but all the xylitol-containing cookies were less crumbly than the controls. The interactions of the functional ingredients were revealed in terms of all the properties investigated. Sensory analysis showed that the addition of whey protein resulted in less intensive “lentil” and “baked” aromas (mostly for red lentil cookies), and replacement of sugar by xylitol resulted in crumblier and less hard and crunchier products. The application of different functional ingredients in the enrichment of lentil-based gluten-free cookies revealed several interactions. These findings could serve as a starting point for future research and development of functional GF products. Full article

Eosinophilic esophagitis (EoE) is a chronic disease, characterized clinically by esophageal disfunction. Topical corticosteroids (tCS), predominantly fluticasone and budesonide, are considered the effective first line treatment, as well as an option of maintenance therapy in EoE. The way that tCS are administered significantly affects their effectiveness. There is still no ready-to-use steroid drug to be applied topically to the esophagus in children—a few experimental viscous slurries (mainly of budesonide) have been shown in trials to be more effective than steroids administered via metered dose inhalers (MDIs) and swallowed. The best examined steroid solvent of all is sucralose, a high-intensity artificial sweetener. Although it has been shown in a critical review that it is non-toxic and safe for all consumers, there are still some concerns among patients about its potential adverse effect on humans. Due to that fact, we developed a new viscous formulation and evaluated its effectiveness in the treatment of children with EoE. In an open, prospective, single-center study, we administered our new formulation of viscous budesonide twice daily for 8 weeks in patients with an active EoE. After treatment, we performed a control gastroscopy with the collection and evaluation of histopathological samples. We have proven our formulation effectiveness at 64%, as far as histological remission is concerned. We have also shown a reduction in the mean endoscopic reference score (EREFS) from 3.1 points at the beginning of the study to 1.6 points at the end of the study. Bearing in mind how important the acceptance of the solvent is for long-time compliance, especially among children, we also decided to assess the taste of the formulation. Therefore, we asked 46 adults and 10 children to swallow a sample of the solvent and fill in a short anonymous questionnaire about its taste, smell, consistency and easiness of swallowing. General acceptance for the proprietary solvent was high, reaching 7.5/10 among adults and 6.5/10 in children. To be able to compare the results of our preliminary experience, we reviewed the studies which evaluated substances that have been used so far as steroid solvents for the treatment of EoE. The overall effectiveness of the oral viscous budesonide (OVB) ranged from 65% to 90%, which is consistent with the results obtained in our study. Unfortunately, the high heterogeneity of the studies did not allow us to draw reliable conclusions. Full article

The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the negative effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, respectively), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fibre. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content. Full article

Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed. Full article

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grains are still unknown. In the current study, glutinous rice gels (GR-G) and sweetened glutinous rice cakes (GR-C) made of PEF-treated rice grains were prepared and investigated during 14 days of storage at 4 °C. The hardness values of both the GR-G and GR-C-control samples, respectively, increased from 690 g to 1423 g and from 720 g to 1096 g; the adhesiveness values of the GR-G-control and GR-C-control samples decreased to the range of −7.2 g s to −10.0 g s during storage. PEF-treated samples (3 kV/cm, 400 pulses) resulted in preventing effects against retrogradation, resembling the original textural values of the freshly prepared control samples. The high intensity of imposed PEF treatment (300–400 pulses) significantly reduced the gelatinization enthalpy values of both GR samples to 0.3–0.7 J/g. The diffraction patterns of PEF-treated GR samples were analogous to the amorphous peak of fresh-made rice gel. FTIR results indicated that PEF-treated rice grains presented fewer crystalline regions and a lesser extent of the organized double helices after refrigerated storage. Full article

Sugars and other sweeteners contribute to the sweet taste of foods; exposure to this taste could alter appetite regulation and preferences for sweet products. Despite this, there is no widely accepted methodology for estimating overall diet sweetness. The objective of this study was to develop a methodology to estimate diet sweetness and describe diet sweetness in a cohort of Chilean infants. In order to estimate diet sweetness density, the sweetness intensity of foods was obtained from existing databases and from sensory evaluations in products with no available information and then linked to 24-h dietary recalls of infants at 12 and 36 months of age. Diet sweetness density was significantly and positively associated with total sugars and non-nutritive sweeteners intakes. The main food sources of sweetness at 12 months were fruits (27%) and beverages (19%). Sweetness density increased 40% between 12 and 36 months (from 1196 to 1673, p < 0.01), and sweetness density at both ages was significantly associated. At 36 months, beverages and dairy products were the main sources of sweetness (representing 32.2% and 28.6%, respectively). The methodology presented here to estimate the sweetness density of the diet could be useful for other studies to help elucidate different effects of exposure to high sweetness. Full article