1
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Choi Y, Wong RR, Cha YK, Park TH, Kim Y, Chung SJ. Sweet-bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception. Food Chem 2024; 459:140343. [PMID: 39018621 DOI: 10.1016/j.foodchem.2024.140343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 06/28/2024] [Accepted: 07/03/2024] [Indexed: 07/19/2024]
Abstract
This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney -293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% ∼ 100% in 50:50 ratio), correlating with a reduction in inherent bitterness (-35% ∼ -63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.
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Affiliation(s)
- Yoonha Choi
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
| | - Run Rou Wong
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
| | - Yeon Kyung Cha
- Interdisciplinary Program in Bioengineering, Seoul National University, Seoul 08826, Republic of Korea.
| | - Tai Hyun Park
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; Interdisciplinary Program in Bioengineering, Seoul National University, Seoul 08826, Republic of Korea.
| | - Yuri Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea.
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
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2
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Servant G, Kenakin T. A Pharmacological perspective on the temporal properties of sweeteners. Pharmacol Res 2024; 204:107211. [PMID: 38744400 DOI: 10.1016/j.phrs.2024.107211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/16/2024]
Abstract
Several non-caloric sweeteners exhibit a delay in sweetness onset and a sweetness linger after sampling. These temporal properties are thought to be the result of non-specific interactions with cell membranes and proteins in the oral cavity. Data and analysis presented in this report also support the potential involvement of receptor affinity and binding kinetics to this phenomenon. In general, affected sweeteners exhibit distinctly higher binding affinity compared to carbohydrate sweeteners, which do not have temporal issues. In addition, binding kinetic simulations illustrate much slower receptor binding association and dissociation kinetics for a set of non-caloric sweeteners presenting temporal issues, in comparison to carbohydrate sweeteners. So, the higher affinity of some non-caloric sweeteners, dictating lower use levels, and affecting binding kinetics, could contribute to their delay and linger in sweetness perception. Simple pharmacology principles could explain, at least in part, some of the temporal issues of sweeteners.
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Affiliation(s)
- Guy Servant
- dsm-firmenich, 10636 Scripps Summit Court #201, San Diego, CA 92131, USA.
| | - Terry Kenakin
- Department of Pharmacology, University of North Carolina School of Medicine, 120 Mason Farm Rd., 4042 Genetic Medicine CB #7365, Chapel Hill, NC 27599, USA
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3
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Sayas-Barberá E, Paredes C, Salgado-Ramos M, Pallarés N, Ferrer E, Navarro-Rodríguez de Vera C, Pérez-Álvarez JÁ. Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? Foods 2023; 13:129. [PMID: 38201157 PMCID: PMC10778573 DOI: 10.3390/foods13010129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.
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Affiliation(s)
- Estrella Sayas-Barberá
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Concepción Paredes
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Manuel Salgado-Ramos
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Noelia Pallarés
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Emilia Ferrer
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Casilda Navarro-Rodríguez de Vera
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - José Ángel Pérez-Álvarez
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
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4
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Evangelista-Falcón W, Denhez C, Baena-Moncada A, Ponce-Vargas M. Revisiting the Sweet Taste Receptor T1R2-T1R3 through Molecular Dynamics Simulations Coupled with a Noncovalent Interactions Analysis. J Phys Chem B 2023; 127:1110-1119. [PMID: 36705604 DOI: 10.1021/acs.jpcb.2c07180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
It is nowadays widely accepted that sweet taste perception is elicited by the activation of the heterodimeric complex T1R2-T1R3, customarily known as sweet taste receptor (STR). However, the interplay between STR and sweeteners has not yet been fully clarified. Here through a methodology coupling molecular dynamics and the independent gradient model (igm) approach we determine the main interacting signatures of the closed (active) conformation of the T1R2 Venus flytrap domain (VFD) toward aspartame. The igm methodology provides a rapid and reliable quantification of noncovalent interactions through a score (Δginter) based on the attenuation of the electronic density gradient when two molecular fragments approach each other. Herein, this approach is coupled to a 100 ns molecular dynamics simulation (MD-igm) to explore the ligand-cavity contacts on a per-residue basis as well as a series of key inter-residue interactions that stabilize the closed form of VFD. We also apply an atomic decomposition scheme of noncovalent interactions to quantify the contribution of the ligand segments to the noncovalent interplay. Finally, a series of structural modification on aspartame are conducted in order to obtain guidelines for the rational design of novel sweeteners. Given that innovative methodologies to reliably quantify the extent of ligand-protein coupling are strongly demanded, this approach combining a noncovalent analysis and MD simulations represents a valuable contribution, that can be easily applied to other relevant biomolecular systems.
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Affiliation(s)
- Wilfredo Evangelista-Falcón
- Laboratory of Biomolecules, Faculty of Health Sciences, Universidad Peruana de Ciencias Aplicadas, Lima15023, Perú
| | - Clément Denhez
- Institut de Chimie Moléculaire de Reims UMR CNRS 7312, Université de Reims Champagne-Ardenne, Moulin de la Housse 51687, ReimsCedex 02 BP39, France
| | - Angélica Baena-Moncada
- Laboratorio de Investigación de Electroquímica Aplicada, Facultad de Ciencias de la Universidad Nacional de Ingeniería, Av. Túpac Amaru 210, Rímac, Lima31-139, Perú
| | - Miguel Ponce-Vargas
- Institut de Chimie Moléculaire de Reims UMR CNRS 7312, Université de Reims Champagne-Ardenne, Moulin de la Housse 51687, ReimsCedex 02 BP39, France
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5
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da Costa NF, Santos IA, Fernandes AI, Pinto JF. Sulfonic Acid Derivatives in the Production of Stable Co-Amorphous Systems for Solubility Enhancement. J Pharm Sci 2022; 111:3327-3339. [PMID: 36007560 DOI: 10.1016/j.xphs.2022.08.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/13/2022] [Accepted: 08/17/2022] [Indexed: 01/05/2023]
Abstract
Co-amorphization is a promising approach to stabilize drugs in the amorphous form. Olanzapine, a poorly water-soluble drug was used in this study. Sulfonic acids (saccharin, cyclamic acid and acesulfame), free and in salt forms, were used as co-formers and compared with carboxylic acids commonly used in the preparation of co-amorphous systems. Several manufacturing techniques were tested, and the co-amorphous systems characterized by differential scanning calorimetry, X-ray powder diffraction, thermogravimetry and Fourier-transform infrared spectroscopy. Free sulfonic acids produced co-amorphous systems with the drug, unlike their salts. Spectroscopy data suggests the formation of salts between olanzapine and the sulfonic acids, used as co-formers. The co-amorphous system produced with saccharin by solvent evaporation, showed the most notable solubility enhancement (145 times). The stability of amorphous and co-amorphous olanzapine systems was assessed upon exposure to stress conditions during storage. Amorphized olanzapine readily reconverted back to the crystalline form while sulfonic acids:olanzapine co-amorphous were stable for up to 24 weeks in low/medium humidity conditions (11-75% RH). Results highlight the potential advantages offered by sulfonic acids as co-formers to produce stable and more soluble co-amorphous olanzapine.
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Affiliation(s)
- Nuno F da Costa
- iMed.ULisboa - Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Inês A Santos
- iMed.ULisboa - Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; CiiEM - Interdisciplinary Research Center Egas Moniz, Instituto Universitário Egas Moniz, Quinta da Granja, Monte de Caparica, 2829-511 Caparica, Portugal
| | - Ana I Fernandes
- CiiEM - Interdisciplinary Research Center Egas Moniz, Instituto Universitário Egas Moniz, Quinta da Granja, Monte de Caparica, 2829-511 Caparica, Portugal
| | - João F Pinto
- iMed.ULisboa - Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal.
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6
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Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Res Int 2022; 162:112076. [DOI: 10.1016/j.foodres.2022.112076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/08/2022] [Accepted: 10/22/2022] [Indexed: 11/22/2022]
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7
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Activation of a Sweet Taste Receptor by Oleanane-Type Glycosides from Wisteria sinensis. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227866. [PMID: 36431968 PMCID: PMC9699193 DOI: 10.3390/molecules27227866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/03/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022]
Abstract
The phytochemical study of Wisteria sinensis (Sims) DC. (Fabaceae), commonly known as the Chinese Wisteria, led to the isolation of seven oleanane-type glycosides from an aqueous-ethanolic extract of the roots. Among the seven isolated saponins, two have never been reported before: 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyl-(1→2)-β-D-glucuronopyranosyl-22-O-acetylolean-12-ene-3β,16β,22β,30-tetrol, and 3-O-β-D-xylopyranosyl-(1→2)-β-D-glucuronopyranosylwistariasapogenol A. Based on the close structures between the saponins from W. sinensis, and the glycyrrhizin from licorice, the stimulation of the sweet taste receptor TAS1R2/TAS1R3 by these glycosides was evaluated.
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8
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Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.06.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Palanisamy A, Kandasamy S, Veerappan V. Stability of Ovalbumin in a Blended Solvent Environment at different pHs: Physicochemical and Laplace Transform Studies. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Takehara CT, Nicoluci ÍG, Andrade TF, Arisseto-Bragotto AP. A comprehensive database of declared high-intensity sweeteners in Brazilian commercial products and updated exposure assessment. Food Res Int 2022; 161:111899. [DOI: 10.1016/j.foodres.2022.111899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 08/08/2022] [Accepted: 08/31/2022] [Indexed: 11/24/2022]
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11
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Kulaksız Günaydı ZE, Ayar A. Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried
Arbutus unedo
L. and
Tamarindus indica
L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16767] [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)
| | - Ahmet Ayar
- Department of Food Engineering Sakarya University Sakarya Turkey
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12
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Carvalho TEMD, Waisenberg A, Sato PDM, Mais LA, Martins APB, Jaime PC, Khandpur N. Consumer perceptions of non-caloric sweeteners and the content of caloric and non-caloric sweeteners in ultra-processed products in Brazil. CIENCIA & SAUDE COLETIVA 2022; 27:1989-2000. [PMID: 35544825 DOI: 10.1590/1413-81232022275.08452021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 07/21/2021] [Indexed: 01/16/2023] Open
Abstract
Food industries are reformulating their products to lower total sugar and caloric content. Caloric sugars are often substituted by or combined with non-caloric sweeteners. Our study analyzed information about the presence, number and type, and content of different sweeteners displayed on the ingredient list of 10 key ultra-processed products (UPP), from 3 different categories. It also assessed consumers' opinions, perceptions and understanding of caloric and non-caloric sugars used in UPPs using data from 12 focus group discussions. Results indicate a large diversity in sweeteners, frequent use of a combination of multiple caloric and non-caloric sweeteners, often in the same product, and a lack of disclosure of the amounts of non-caloric sweeteners on the nutrition labels. Qualitative analysis reflected the inconsistency of information on nutrition labels and the challenges in compliance with regulations. Participants were unsure about the different types of sweeteners, examples of artificial sweeteners and their potential health consequences. Presenting clearer additive and nutrition information would facilitate consumer comprehension and support healthy food choices.
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Affiliation(s)
- Terezinha E M de Carvalho
- Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo 715, Cerqueira César. 01246-904 São Paulo SP Brasil.
| | - Andréa Waisenberg
- Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo 715, Cerqueira César. 01246-904 São Paulo SP Brasil.
| | - Priscila de Morais Sato
- Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo 715, Cerqueira César. 01246-904 São Paulo SP Brasil.
| | - Laís Amaral Mais
- Instituto Brasileiro de Defesa do Consumidor. Água Branca SP Brasil
| | | | - Patrícia Constante Jaime
- Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo 715, Cerqueira César. 01246-904 São Paulo SP Brasil.
| | - Neha Khandpur
- Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo 715, Cerqueira César. 01246-904 São Paulo SP Brasil.
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13
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Agalya P, Pires de Oliveira I, Lescano C, Caires A, Velusamy V. Effect of pH and cosolvent sucralose on the solvation profile of ovalbumin: Ultrasonic and molecular simulation studies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Mihaylova D, Popova A, Goranova Z, Petkova D, Doykina P, Lante A. The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch. Foods 2021; 10:foods10112563. [PMID: 34828844 PMCID: PMC8623434 DOI: 10.3390/foods10112563] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 01/17/2023] Open
Abstract
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.
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Affiliation(s)
- Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria; (D.M.); (D.P.)
| | - Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
- Correspondence: or
| | - Zhivka Goranova
- Institute of Food Preservation and Quality, 4002 Plovdiv, Bulgaria;
| | - Dorina Petkova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria; (D.M.); (D.P.)
| | - Pavlina Doykina
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy;
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15
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Husain I, Bala K, Khan IA, Khan SI. A review on phytochemicals, pharmacological activities, drug interactions, and associated toxicities of licorice (
Glycyrrhiza
sp.). FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.110] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Affiliation(s)
- Islam Husain
- National Center for Natural Products Research, School of Pharmacy University of Mississippi, University, MS 38677 USA
| | - Kiran Bala
- Department of P.G. Studies and Research in Biological Science Rani Durgavati University Jabalpur India
| | - Ikhlas A. Khan
- National Center for Natural Products Research, School of Pharmacy University of Mississippi, University, MS 38677 USA
- Department of BioMolecular Sciences, School of Pharmacy University of Mississippi, University, MS 38677 USA
| | - Shabana I. Khan
- National Center for Natural Products Research, School of Pharmacy University of Mississippi, University, MS 38677 USA
- Department of BioMolecular Sciences, School of Pharmacy University of Mississippi, University, MS 38677 USA
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16
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Tan SH, Pui LP, Solihin MI, Keat KS, Lim WH, Ang CK. Physicochemical analysis and adulteration detection in Malaysia stingless bee honey using a handheld near‐infrared spectrometer. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shi Hui Tan
- Food Science with Nutrition Department, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Liew Phing Pui
- Food Science with Nutrition Department, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Mahmud Iwan Solihin
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
| | - Kong Seah Keat
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
| | - Wei Hong Lim
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
| | - Chun Kit Ang
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
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17
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Ecarma MJY, Nolden AA. A review of the flavor profile of metal salts: understanding the complexity of metallic sensation. Chem Senses 2021; 46:6366361. [PMID: 34498058 DOI: 10.1093/chemse/bjab043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The oral sensation of metallic is a complex experience. Much of our current understanding of metallic sensation is from the investigation of metal salts, which elicit diverse sensations, including taste, smell, and chemesthetic sensations, and therefore meet the definition of a flavor rather than a taste. Due to the involvement of multiple chemosensory systems, it can be challenging to define and characterize metallic sensation. Here, we provide a comprehensive review of the psychophysical studies quantifying and characterizing metallic sensation, focusing on metal salts. We examine the factors that impact perception, including anion complex, concentration, nasal occlusion, and pH. In addition, we summarize the receptors thought to be involved in the perception of metallic sensation (i.e., TRPV1, T1R3, TRPA1, and T2R7) either as a result of in vitro assays or from studies in knock-out mice. By enhancing our scientific understanding of metallic sensation and its transduction pathways, it has the potential to improve food and pharmaceuticals, help identify suppression or masking strategies, and improve the ability to characterize individual differences in metallic sensation. It also has the potential to translate to clinical populations by addressing the disparities in knowledge and treatment options for individuals suffering from metallic taste disorder (i.e., phantom taste or "metal mouth"). Future psychophysical studies investigating the sensory perception of metal salts should include a range of compounds and diverse food matrices, coupled with modern sensory methods, which will help to provide a more comprehensive understanding of metallic sensation.
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Affiliation(s)
- Michelle J Y Ecarma
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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Braunger ML, Fier I, Shimizu FM, de Barros A, Rodrigues V, Riul A. Influence of the Flow Rate in an Automated Microfluidic Electronic Tongue Tested for Sucralose Differentiation. SENSORS (BASEL, SWITZERLAND) 2020; 20:s20216194. [PMID: 33143197 PMCID: PMC7662545 DOI: 10.3390/s20216194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 10/27/2020] [Accepted: 10/29/2020] [Indexed: 06/11/2023]
Abstract
Incorporating electronic tongues into microfluidic devices brings benefits as dealing with small amounts of sample/discharge. Nonetheless, such measurements may be time-consuming in some applications once they require several operational steps. Here, we designed four collinear electrodes on a single printed circuit board, further comprised inside a straight microchannel, culminating in a robust e-tongue device for faster data acquisition. An analog multiplexing circuit automated the signal's routing from each of the four sensing units to an impedance analyzer. Both instruments and a syringe pump are controlled by dedicated software. The automated e-tongue was tested with four Brazilian brands of liquid sucralose-based sweeteners under 20 different flow rates, aiming to systematically evaluate the influence of the flow rate in the discrimination among sweet tastes sold as the same food product. All four brands were successfully distinguished using principal component analysis of the raw data, and despite the nearly identical sucralose-based taste in all samples, all brands' significant distinction is attributed to small differences in the ingredients and manufacturing processes to deliver the final food product. The increasing flow rate improves the analyte's discrimination, as the silhouette coefficient reaches a plateau at ~3 mL/h. We used an equivalent circuit model to evaluate the raw data, finding a decrease in the double-layer capacitance proportional to improvements in the samples' discrimination. In other words, the flow rate increase mitigates the formation of the double-layer, resulting in faster stabilization and better repeatability in the sensor response.
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Affiliation(s)
- Maria L. Braunger
- Department of Applied Physics, “Gleb Wataghin” Institute of Physics (IFGW), University of Campinas (UNICAMP), Campinas SP 13083-859, Brazil; (M.L.B.); (F.M.S.); (V.R.)
| | - Igor Fier
- Quantum Design Latin America, Campinas SP 13080-655, Brazil;
| | - Flávio M. Shimizu
- Department of Applied Physics, “Gleb Wataghin” Institute of Physics (IFGW), University of Campinas (UNICAMP), Campinas SP 13083-859, Brazil; (M.L.B.); (F.M.S.); (V.R.)
| | - Anerise de Barros
- Laboratory of Functional Materials, Institute of Chemistry (IQ), University of Campinas (UNICAMP), Campinas SP 13083-970, Brazil;
| | - Varlei Rodrigues
- Department of Applied Physics, “Gleb Wataghin” Institute of Physics (IFGW), University of Campinas (UNICAMP), Campinas SP 13083-859, Brazil; (M.L.B.); (F.M.S.); (V.R.)
| | - Antonio Riul
- Department of Applied Physics, “Gleb Wataghin” Institute of Physics (IFGW), University of Campinas (UNICAMP), Campinas SP 13083-859, Brazil; (M.L.B.); (F.M.S.); (V.R.)
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Exploring the Efficiency of UHPLC-Orbitrap MS for the Determination of 20 Pharmaceuticals and Acesulfame K in Hospital and Urban Wastewaters with the Aid of FPSE. SEPARATIONS 2020. [DOI: 10.3390/separations7030046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Aside from the classical residues of persistent organic pollutants (POPs), the occurrence of emerging contaminants (ECs) in the environment has become a subject of increasing concern due to their harmful impact on the aquatic environment. Wastewater treatment plant (WWTP) effluents are major sources of environmental pollution. Therefore, data concerning their existence is required. In this study, twenty compounds representative of different drug groups considered ECs and belonging to antibiotics, antipsychotics, anti-inflammatory drugs plus acesulfame K were selected to be accurately detected and quantified with UHPLC–LTQ-Orbitrap MS in hospital and urban WWTP effluents. Chromatographic parameters (column efficiency, mobile phase, etc.), as well as mass spectrometry conditions concerning ionization mode and Orbitrap analysis (ESI options, mass resolving power, AGC target, tube lens, injection time), were evaluated. Moreover, a novel fabric phase sorptive extraction (FPSE) method based on fiber glass coated with PEG300 was employed as sample preparation process. Experimental parameters affecting extraction and desorption steps such as sample pH, extraction time, ionic strength, elution time and solvent have been optimized. The optimized methodology was validated providing excellent linearity (R2 > 0.99), and low detection and quantification limits up to 3.1 and 9.3 ng/L, for carbamazepine, respectively. Relative recoveries ranged from 81.1% to 114.0%, while a medium matrix effect for most of the target compounds occurred. Applying the above analytical method in effluents of WWTPs from NW Greece, nine compounds were quantified with concentrations that varied from 55.4 to 728.4 ng/L.
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TASSO IDS, SANTOS TGD, SEIBEL NF. Elaboration of a natural sweetener using Erythritol/Stevia. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.42718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Noer Fadlillah H, Sakti Ramadhan H, Hermanianto J, Felanesa L. STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.1.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products. Foods 2019; 8:foods8080329. [PMID: 31398855 PMCID: PMC6722834 DOI: 10.3390/foods8080329] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/26/2019] [Accepted: 07/31/2019] [Indexed: 02/02/2023] Open
Abstract
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.
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