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Mohammed NK, Badrul Khair MF, Ahmad NH, Meor Hussin AS. Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
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Neves N, Ribeiro N, Esteves C, Barros P. Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS). CIÊNCIA E TÉCNICA VITIVINÍCOLA 2021. [DOI: 10.1051/ctv/ctv2021360132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed and validated for the detection and quantitation of some of the most widely used sweeteners: aspartame, potassium acesulfame, sodium cyclamate, saccharin, sucralose and stevioside. A matrix-matched calibration was used for all compounds obtaining a linear concentration range from 50 μg/L to 1000 μg/L. The limit of detection ranged from 0.002 mg/L to 0.014 mg/L, and the limit of quantification varied between 0.005 mg/L and 0.048 mg/L. Precision and recovery were assessed for 50 μg/L, 250 μg/L and 1000 μg/L with repeatability and intermediate precision values from 0.6% to 21.6% and 2.7% to 26.4% respectively, and recoveries ranging from 60% to 126%. These results were achieved using minimal sample preparation with a fast and high throughput method that is applicable to a wide range of wine matrices.
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Karunathilaka SR, Yakes BJ, Farris S, Michael TJ, He K, Chung JK, Shah R, Mossoba MM. Quantitation of Saccharin and Cyclamate in Tabletop Formulations by Portable Raman and NIR Spectrometers in Combination with Partial Least Squares Regression. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1057-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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