Search Results (238)

Effective in situ H₂S removal is essential for the utilization of small, remote natural gas wells, where centralized treatment is often unfeasible. This study presents an integrated environmental–economic assessment of two such processes, LO-CAT^® and triazine-based absorption, using a scenario-based framework. Environmental impacts were assessed via the Waste Reduction Algorithm (WAR), considering both Potential Environmental Impact (PEI) generation and output across eight categories, while economic performance was analyzed based on equipment, chemical, energy, environmental treatment, and labor costs. Results show that the triazine-based process offers superior environmental performance due to lower toxic emissions, whereas LO-CAT^® demonstrates better economic viability at higher gas flow rates and H₂S concentrations. An integrated assessment combining monetized environmental impacts with economic costs reveals that the triazine-based process becomes competitive only if environmental impacts are priced above specific thresholds. This study contributes a practical evaluation framework and scenario-based dataset that support sustainable process selection for decentralized sour gas treatment applications. Full article

Background: Artificial non-nutritive sweeteners (NNSs), such as sucralose, have been associated with gut microbiota (GM) alterations. However, the impact of rebaudioside A (reb A), a natural NNS, on GM has received limited scrutiny. Objective: The objective of this study was to examine the response of GM composition to sucralose and reb A in rats under two dietary conditions. Methods: Male Wistar rats (150–200 g) fed with a normal diet (ND) or a high-fat diet (HFD) were randomly assigned to receive sucralose (SCL), reb A (REB), glucose (GLU, control), or sucrose (SUC). The NNS interventions were administered in water at doses equivalent to the acceptable daily intake (ADI). After eight weeks, the GM composition in fecal samples was analyzed through 16S ribosomal RNA gene sequencing. Results: The NNSs did not modify the diversity, structure, phylum-level composition, or Firmicutes/Bacteroidetes (F/B) ratio of the GM in rats under ND or HFD. However, REB with HFD decreased Bacilli and increased Faecalibacterium abundance at the class level. SCL and REB in rats receiving ND reduced the genera Romboutsia and Lactobacillus. Conclusions: Our study suggests that when sucralose or reb A is consumed at recommended doses, there is no alteration in the diversity or the composition of the GM at the phylum level. The clinical relevance of these findings lies in the potential modifications of the GM at specific taxonomic levels by the consumption of these NNSs. Further research involving humans and including a broader range of microbial analyses is warranted. Full article

Stevia rebaudiana Bertoni, a semi-perennial herb from the Asteraceae family, is native to the Paraguay–Brazil border region. The growing industrial interest in this species is due to its natural sweetening properties, such as steviol and its derivatives, which offer sweetness without adding calories. Morphological traits are crucial for assessing genetic variability and ensuring distinctness, homogeneity, and stability (DHS) for cultivar protection. This study characterized 19 elite Stevia genotypes from Embrapa Cerrados’ Active Germplasm Bank (BAG) using 21 morphological descriptors from Brazil’s Ministry of Agriculture, Livestock, and Supply (MAPA). Genetic distances were calculated using the simple coincidence index complement method, and clustering was performed via the Unweighted Pair-Group Method with Arithmetic Mean (UPGMA). The results showed that 17 of the 21 descriptors (>80%) effectively differentiated the genotypes, revealing significant genetic variability. Dendrogram analysis identified at least four major similarity groups, highlighting the potential of these genotypes for Stevia breeding programs. These findings underscore the suitability of these elite genotypes for developing superior varieties adapted to Cerrado conditions, supporting future cultivation and genetic improvement efforts. Full article

Sweetness is a key dimension of sensory experience in food, and variations in the type and concentration of sweeteners can elicit distinct brain responses. In this study, electroencephalography (EEG) was employed to systematically evaluate neural activity elicited by different concentrations of sucrose solutions (1%, 3%, 5%, and 7%) and by non-nutritive sweeteners matched in perceived sweetness to a 7% sucrose solution (10% erythritol, 0.0133% sucralose, and 0.0368% stevioside). The results revealed that an increased sucrose concentration was associated with progressively weaker EEG signal intensity, suggesting that the brain can effectively distinguish sweetness intensity. Under iso-sweet conditions, different types of sweeteners induced significantly distinct EEG patterns, indicating that the nature of the sweetener modulates flavor perception at the neural level. Further analysis showed increases in both δ- and α-band power following sweet taste stimulation, with prominent activations observed in the frontal, parietal, and right temporal regions. These findings demonstrate the utility of EEG in detecting subtle differences in brain responses to sweeteners, offering new insights into the neural mechanisms underlying sweet taste perception. Full article

Honey is a natural product produced by bees from the nectar of plants and has been widely used as a sweetener for centuries. In addition to its traditional use, it is also employed for other purposes due to its biological and nutraceutical properties. Although honey production is mostly associated with bees of the genus Apis, species from other genera, such as Melipona, also produce it, albeit on a smaller scale. The honey produced by these two genera shows significant differences in its composition. Moreover, distinct geographical localizations, which, consequently, have different flora, guide the chemical compositions of these samples. Regarding the Amazon region, the amount of knowledge about the honey samples from Melipona species is still scarce. In this context, the present study aimed to characterize the volatile compositions of honey from Melipona interrupta and Melipona seminigra, as well as from the floral sources available, in addition to evaluating their nutritional aspects, antioxidant activity, and antibacterial activity. The analysis of chemical composition was performed using gas chromatography coupled to mass spectrometry (GC-MS). Antioxidant activity was determined by DPPH and ABTS assays, while antimicrobial activity was tested against Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus mirabilis, Staphylococcus epidermidis, Enterococcus faecalis, Salmonella enterica, Serratia marcescens, Bacillus subtilis, Candida albicans, Candida tropicalis, and Candida parapsilosis. The results allowed the identification of volatiles present in the honey and floral sources. The samples displayed moderate antioxidant activity and slightly antibacterial activity (MIC) of 75 μg/mL against two bacterial strains tested, demonstrating potential antimicrobial activity. Full article

Background: Method quantification limits are typically determined by measuring variability at blank level only, without accounting for the uncertainties associated with the parameters of the calibration function applied. Methods: A method for the determination of artificial sweeteners and caffeine in soft drinks was validated. The effect of chosen regression function on quantification limits was assessed, considering both trueness and precision. Results: The validated method exhibited heteroscedasticity for all analytes, which is common in experimental methods. A linear response was observed within the working range for sweeteners, while a quadratic regression was required for caffeine. Due to the heteroscedasticity nature of the responses, weighted regressions were necessary to obtain the lowest method quantification limits, allowing for accurate (i.e., unbiased and precise) estimates at the lower end of the calibration range. Under weighted conditions, the regression equations obtained, with an upper range set at 600 mg·L⁻¹, were as follows: y = 3.9 + 58.9x for acesulfame K; y = 0.8 + 185.1x for saccharin; y = 3.5 + 43.3x for aspartame, and y = −7 + 159x − 0.242x² for caffeine. The method quantification limits determined using weighted regressions were 2 mg·L⁻¹ for each analyte, whereas these limits increased to 20 mg·L⁻¹ when non-weighted regressions were applied. Conclusions: The choice of regression function for transforming instrumental signals into analyte concentrations significantly affects the determination of quantification limits, owing to the inherent heteroscedasticity of analytical and bioanalytical calibrations. Weighted regressions are essential for producing accurate estimates at lower concentration levels. Applying weighted regression in the context of heteroscedastic calibrations can lead to quantification limits that are more than 10 times lower than unweighted approaches. Full article

Increasing awareness of the negative health effects associated with high sugar intake has led to a growing demand for reducing added sugar in food products. In this study, the antioxidant properties of commercial yogurts containing pasteurized fruits were evaluated and compared with natural yogurts freshly enriched with 3–20% thawed fruits (bilberries, cherries and strawberries). Additionally, yogurts enriched with cornelian cherry were analyzed. Antioxidant activity was assessed using the ABTS and DPPH methods, along with measurements of total polyphenol content and reducing power. The effect of fruit addition on the number of yogurt bacteria was also investigated. The results showed that the addition of fruits significantly increased the yogurts’ ability to neutralize free radicals, attributed to the presence of natural antioxidants and polyphenols. The addition of fruits helped maintain the vitality of lactic acid bacteria, with bacterial counts remaining well above the minimum threshold of 10⁷ cfu/g. The findings demonstrated that cornelian cherry has great potential as a source of polyphenols with antioxidant properties. These results confirm the high nutritional value of yogurts enriched with thawed fruit, which may serve as a valuable component of a healthy diet and a healthier alternative to sweetened yogurts commonly available in stores. Full article

Sucrose is by far the most abundant disaccharide found in nature, consisting of two simple hexose units: d-glucose and d-fructose. This exceptionally inexpensive and widely accessible raw material is produced in virtually limitless quantities. The vast majority is consumed in the food industry either in its native form—as commercial table sugar—or, to a lesser extent, as the basis for artificial sweeteners such as palatinose and sucralose. Beyond its dietary use, sucrose serves as a feedstock for the production of bioethanol, liquid crystals, biodegradable surfactants, and polymers. However, the application of this valuable and extremely cheap raw material (100% optical purity and eight stereogenic centers with precisely defined stereochemistry) in the synthesis of more sophisticated products remains surprisingly limited. In this short review, we focus on the strategic use of the sucrose scaffold in the design and synthesis of fine chemicals. Special attention will be paid to macrocyclic derivatives incorporating the sucrose backbone. These water-soluble structures show promise as molecular receptors within biological environments, offering unique advantages in terms of solubility, biocompatibility, and stereochemical precision. Full article

Carbon dioxide, the primary greenhouse gas responsible for global warming, represents today a critical environmental challenge for humans. Mitigating CO₂ emissions and other greenhouse gases is a pressing global concern. The primary goal of this study is to investigate the potential of particular ionic liquids (ILs) in capturing CO₂ for the sweetening of natural and other gases. The solubility of CO₂ was measured in three distinct ILs, which shared a common anion (triflate, TfO) but differed in their cations. The selected ionic liquids were {1-butyl-3-methylimidazolium triflate [BMIM][TfO], 1-butyl-1-methylpyrrolidinium triflate [BMP][TfO], and 1-butyl-4-methylpyridium triflate [MBPY][TfO]}. The solvents were screened based on results from a molecular computational study that predicted low CO₂ Henry’s Law constants. Solubility measurements were conducted at 303.15 K, 323.15 K, and 343.15 K and pressures up to 1.5 MPa using a gravimetric microbalance (IGA-003). The CO₂ experimental results were modeled using the Peng–Robinson Equation of state with three mixing rules: van der Waals one (vdWI), van der Waals two (vdWII), and the non-random two-liquid (NRTL) Wong–Sandler (WS) mixing rule. For the three ILs, the NRTL-WS mixing rule regressed the data with the lowest average deviation percentage of 1.24%. The three solvents had similar alkyl chains but slightly different polarities. [MBPY][TfO], with the largest size, exhibited the highest CO₂ solubility at all three temperatures. Calculation of its relative polarity descriptor (N) shows it was the least polar of the three ILs. Conversely, [BMP][TfO] showed the highest Henry’s Law constant (lowest solubility) across the studied temperature range. Comparing the results to published data, the study concludes that triflate-based ionic liquids with three fluorine atoms had lower capacity for CO₂ compared to bis(trifluoromethylsulfonyl) imide (Tf2N)-based ionic liquids with six fluorine atoms. Additionally, the study provided data on the enthalpy and entropy of absorption. A final comparison shows that the ILs had a lower CO₂ capacity than Selexol, a solvent widely used in commercial carbon capture operations. Compared to other ILs, the results confirm that the type of anion had a more significant impact on solubility than the cation. Full article

Mogroside V crude extract from Siraitia grosvenorii has many pharmacological effects, such as anti-diabetes, antioxidant, etc. It is being used as a kind of natural sweetener in more and more countries. The improvement of Mogroside V purity can greatly promote the utilization value of Siraitia grosvenorii and the quality of related products. For this paper, a boronic acid-functionalized silica gel adsorbent (SiO₂-GP-APBA) was synthesized and applied for the first time in the purification of mogroside V from the crude extract of Siraitia grosvenorii. It was demonstrated that it was 30–100 μm with 163.1 μmol/g of boronic acid groups on the surface of silica gel and stable at below 380.20 °C. Its maximum adsorption capacity to mogroside V was up to 206.74 mg/g at room temperature. After the saturated absorption from the crude extract of Siraitia grosvenorii in a pH 3 solution, 96.36% mogroside V could be released from SiO₂-GP-APBA using a pH 7 aqueous solution, which was better than ethanol. The purity of mogroside V was significantly increased from 35.67% to 76.34%. Semi-preparative HPLC could further improve the purity of mogroside V to 99.60%. Additionally, the direct inhibition effect of the mogroside V on α-glucosidase was determined for the first time. Its inhibitory constant was 46.11 μM, indicating mogroside V was beneficial for the treatment of diabetes. Full article

Acesulfame potassium (ACE) is an emerging pollutant with the potential to induce a range of health hazards. In this study, waste natural pyrite (with some oxides on its surface) was washed and used as an activator to activate potassium peroxomonosulfate (PMS) to degrade ACE in water. The experimental results demonstrate that waste natural pyrite with an oxidized layer exhibited a significant degradation effect on ACE. Under conditions of 0.7 g/L pyrite and 60 μM PMS, a degradation rate of 99.3% for ACE was achieved within 15 min, and the mineralization rate reached 15.3% within 30 min. In addition, concerning its applicability, waste natural pyrite demonstrates strong activation ability within a pH range of 3 to 7. It is important to note that while HCO₃⁻ and Ca²⁺ can influence the effectiveness, other common anions and cations do not significantly affect the degradation process. Mechanistic studies reveal that the primary active species in the waste natural pyrite/PMS system were sulfate radicals (SO₄^•−) as well as hydroxyl radicals (^•OH), which contributed 50.6% and 36.9%, respectively. In addition, the analysis of ACE degradation products indicates that no highly toxic intermediates were generated during the degradation process. Overall, this study underscores the outstanding performance of waste natural pyrite as an activator, providing a safe, efficient, and cost-effective approach for degrading organic pollutants like ACE. Full article

Sustainable health approaches promote functional food alternatives that support metabolic well-being while reducing reliance on added sugars and artificial sweeteners. Monk fruit extract (MFE), a natural, non-caloric sweetener, is gaining interest for its potential metabolic benefits, but its effects and regulatory status require further evaluation. Objective: This PRISMA-guided systematic review synthesizes findings from randomized controlled trials (RCTs) assessing the impact of MFE on metabolic health, lipid profiles, inflammation, and regulatory considerations. Methods: The literature search was conducted across PubMed, Scopus, Web of Science, and Cochrane Library, covering studies published between 2015 and 2025. Inclusion criteria were human RCTs evaluating MFE’s metabolic effects, while animal studies, reviews, and mixed-intervention trials were excluded. Study quality was assessed using the Cochrane risk of bias tool and the Jadad scale. Results: Five randomized controlled trials met the inclusion criteria, demonstrating that monk fruit extract (MFE) reduces postprandial glucose levels by 10–18% and insulin responses by 12–22%. No severe adverse effects were observed. Regulatory analysis indicated that MFE is approved for use in the United States and China, while its status remains under review in the European Union. Conclusions: MFE shows potential as a functional food ingredient for metabolic health. However, long-term clinical trials and a harmonized regulatory framework must confirm its safety and efficacy within sustainable health strategies Full article

This review presents an in-depth analysis of the latest methods used for the determination of sucralose (E955), focusing on research conducted over the past 10 years. As a widely used sugar substitute in the food and pharmaceutical industries, sucralose has raised concerns about its environmental persistence, potential genotoxicity, and health impacts. This study examines several spectrophotometric, chromatographic, and electrochemical techniques, evaluating their sensitivity, selectivity, and limitations in differentiating sucralose from natural carbohydrates and other sweeteners. The review highlights the pressing need for novel detection methods that not only improve accuracy in trace detection but also address growing concerns about its bioaccumulation and conversion into harmful metabolites. Advancing these analytical techniques is essential for enhancing food safety, public health surveillance, and environmental risk assessment. Chromatographic methods are dominant in sucralose determination in foods and environmental objects, as they allow the determination of sucralose at micro- and nanomolar levels. However, spectrophotometric and electrochemical methods are frequently used as complementary to chromatographic methodologies, sensitizing them. On the other hand, purely spectrophotometric methods are less popular, and electrochemical methods remain underdeveloped. Therefore, the advancement of sucralose determination must be due to cheaper chromatographic and classical electrochemical methods. Full article

FOSs are short-chain fructose-based oligosaccharides with notable functional and health benefits. Naturally present in various fruits and vegetables, FOSs are primarily produced enzymatically or microbially from sucrose or long-chain fructans, namely, inulin. Enzymes such as fructosyltransferase, β-fructofuranosidase, and endoinulinase are typically involved in its production. The chemical structure of FOSs consists of an assembly of fructose residues combined with a glucose unit. The increasing consumer demand for healthy foods has driven the widespread use of FOSs in the functional food industry. Thus, FOSs have been incorporated into dairy products, beverages, snacks, and pet foods. Beyond food and feed applications, FOSs serve as a low-calorie sweetener for and are used in dietary supplements and pharmaceuticals. As a prebiotic, they enhance gut health by promoting the growth of beneficial bacteria, aid digestion, improve mineral absorption, and help regulate cholesterol and triglyceride levels. Generally recognized as safe (GRAS) and approved by global regulatory agencies, FOSs are a valuable ingredient for both food and health applications. This review provides an updated perspective on the natural sources and occurrence of FOSs, their structures, and physicochemical and physiological features, with some focus on and a critical assessment of their potential health benefits. Moreover, FOS production methods are concisely addressed, and forthcoming developments involving FOSs are suggested. Full article

Extracts of Stevia rebaudiana are rich in sweet-tasting steviol glycosides (SG), which are widely valued as natural sweeteners. This study investigated the effects of different light conditions on stevia growth and SG production across growth stages using a controlled hydroponic system. Four light conditions were introduced at a low photosynthetic photon flux density of 50 μmol·m⁻²·s⁻¹. Stevia growth was divided into four stages, and leaf weight and SG yield were analyzed. Red light resulted in the highest leaf fresh weights at 23.53 g·plant⁻¹, whereas green light resulted in the lowest at 17.15 g·plant⁻¹, marking a difference of 37.2%. However, green light performed the highest total SG content (LSG) at 190.68 mg·g⁻¹ and total SG yield (YSG) at 39.24 g·m⁻², compared to the lowest LSG under red light at 108.68 mg·g⁻¹ and YSG at 24.76 g·m⁻², derived differences of 75.45% and 58.48%, respectively. These results suggest a trade-off between vegetative growth and SG synthesis. Red light is optimal for early-stage biomass accumulation, while green light and blue light treatments during the last two stages, respectively, may enhance overall SG production. Consequently, the results offered insights into commercial stevia cultivation and the production of SG. Full article