The obesity epidemic gathers growing media attention recently, as overweight and obesity’s prevalence keeps rising. This comes along with an increase in the intake of artificial sweeteners in food products. A causal ...The obesity epidemic gathers growing media attention recently, as overweight and obesity’s prevalence keeps rising. This comes along with an increase in the intake of artificial sweeteners in food products. A causal relationship between the consumption of sweeteners and obesity is so far not clear in the medical literature. This paper describes the development of artificial sweeteners in a historical context. It collects epidemiological and experimental evidence that possibly relates the use of artificial sweeteners with weight gain. Finally, these effects are explained based on the neuroscience of food reward, the possible effects of glucose on the metabolism and the association between sweeteners and gut microbiota.展开更多
Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs...Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.展开更多
The use of artificial sweeteners as non-nutritive food additive is becoming very common nowadays. The aim of this research was to study the effect of commercial artificial sweeteners consumption on the adult mouse mam...The use of artificial sweeteners as non-nutritive food additive is becoming very common nowadays. The aim of this research was to study the effect of commercial artificial sweeteners consumption on the adult mouse mammary gland in pregnancy (18-day pregnancy) and 3 weeks nursing. A commercial artificial sweetener solution was given to pregnant mice of treated groups 50 mg/kg body weight, from day one of pregnancy till the end of 3 weeks nursing. Controls were given distilled water. The histological studies of the mammary gland of treated animals showed some changes. In treated 18-day pregnant mothers;the amount of adipose cells seemed to increase and the amount of lipid droplets within the alveoli seemed to increase compared to the controls. Also alveoli in the treated mammary gland sections appeared to be larger and less in number compared to the controls. In 3 weeks treated nursing mothers the amount of milk and lipid droplets in the alveoli decreased compared to the controls. The mammary gland circumference of treated 18-day pregnant mothers was significantly smaller compared to the controls, while it was significantly larger in 3 weeks treated nursing mothers compared to the controls. These results show that artificial sweeteners disturbed the arrangement of the histological structure in the mammary gland of pregnant and nursing mice. Awareness should be raised to restrict the use of artificial sweeteners to people with diabetes or who are in medical need.展开更多
This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mas...This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mass vs. temperature and time thermograms, along with DSC peak enthalpies and transition temperatures are reported. A number of the sweeteners were found to undergo transitions and reactions before or at 190°C (375°F, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80°C due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100°C.展开更多
文摘The obesity epidemic gathers growing media attention recently, as overweight and obesity’s prevalence keeps rising. This comes along with an increase in the intake of artificial sweeteners in food products. A causal relationship between the consumption of sweeteners and obesity is so far not clear in the medical literature. This paper describes the development of artificial sweeteners in a historical context. It collects epidemiological and experimental evidence that possibly relates the use of artificial sweeteners with weight gain. Finally, these effects are explained based on the neuroscience of food reward, the possible effects of glucose on the metabolism and the association between sweeteners and gut microbiota.
文摘Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.
文摘The use of artificial sweeteners as non-nutritive food additive is becoming very common nowadays. The aim of this research was to study the effect of commercial artificial sweeteners consumption on the adult mouse mammary gland in pregnancy (18-day pregnancy) and 3 weeks nursing. A commercial artificial sweetener solution was given to pregnant mice of treated groups 50 mg/kg body weight, from day one of pregnancy till the end of 3 weeks nursing. Controls were given distilled water. The histological studies of the mammary gland of treated animals showed some changes. In treated 18-day pregnant mothers;the amount of adipose cells seemed to increase and the amount of lipid droplets within the alveoli seemed to increase compared to the controls. Also alveoli in the treated mammary gland sections appeared to be larger and less in number compared to the controls. In 3 weeks treated nursing mothers the amount of milk and lipid droplets in the alveoli decreased compared to the controls. The mammary gland circumference of treated 18-day pregnant mothers was significantly smaller compared to the controls, while it was significantly larger in 3 weeks treated nursing mothers compared to the controls. These results show that artificial sweeteners disturbed the arrangement of the histological structure in the mammary gland of pregnant and nursing mice. Awareness should be raised to restrict the use of artificial sweeteners to people with diabetes or who are in medical need.
文摘This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mass vs. temperature and time thermograms, along with DSC peak enthalpies and transition temperatures are reported. A number of the sweeteners were found to undergo transitions and reactions before or at 190°C (375°F, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80°C due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100°C.
