Search

Steviol glycosides (SGs) have been widely used as a natural non-calorie sweetener and a sugar substitute in food and beverage industry. Recent studies have demonstrated that SGs have notable interfacial activity and can be used as a new type of food-grade biosurfactants. The unique combination of high-intensity sweetness, biological activity and interfacial properties makes SGs have great potential as multifunctional ingredients for novel applications in food processing. Herein, we will first introduce the biological benefits of SGs and the strategies to improve their organoleptic properties. The micellar self-assembly of SGs in aqueous solutions and their interfacial behaviors are then discussed. The recent novel applications of SGs in active encapsulation and the stabilization of plant-based multiphase food systems are reported.

The pineapple ripening stage is determined at the time of harvest and can be classified into the C0 to C4 stage based on its peel color. C1 and C4 pineapples are the most commonly exported products with high demand. Pineapple also has many cultivars with different tastes and appearances. However, there are limited studies regarding the metabolite and taste profiles of pineapple from different cultivars and ripening stages using a metabolomics approach. Therefore, the objective of this study was to investigate the metabolite and sensory profiles of pineapple from different cultivars and different ripening stages. Three cultivars of pineapple (Red Spanish, Smooth Cayenne, and Queen) and C1, C3, and C4 stages from Indonesia, Japan, the Philippines, and Taiwan, respectively, were analyzed by gas chromatography/mass spectrometry (GC/MS). The data obtained from GC/MS analysis were combined with the data obtained from sensory evaluation, which showed that sourness and firmness contributed to C1 fruits with metabolites correlated to isocitric acid+citric acid, malic acid, ascorbic acid, and quinic acid, while sweetness, juiciness, and high acceptability contributed to C4 fruits with metabolites that correlated were asparagine, serine, glycine, threonic acid, sucrose, and 5-hydroxytryptamine. GC/MS analysis using different pineapple cultivars also showed characteristic metabolites for each cultivar. Prediction of the sensory profile was performed by investigating the relative intensity of taste-related metabolites. This information can provide a basis for improving pineapple taste quality related to metabolites, depending on the cultivar and ripening stage.

The steviol glycosides (SGs) in stevia (Stevia rebaudiana Bertoni) leaves are becoming increasingly valuable due to its high sweetness but low calorific value, which is driving the development of stevia commercial cultivation. Optimizing fertilization management can effectively increase SGs productivity, but knowledge on the relationship between potassium (K) fertilization and SGs production is still lacking. In this study, pot experiments were conducted in order to investigate the effect of K deficiency on SGs synthesis in stevia leaves, as well as the underlying mechanisms. Our results showed that when compared with standard K fertilization, K deficiency treatment has no significant effect on the biomass of stevia plant grown in a given soil with high K contents. However, K deficiency critically decreased leaf SGs contents as well as the expression of SGs synthesis-related genes. The contents of different sugar components decreased and the activities of sugar metabolism-related enzymes were inhibited under the K deficiency condition. Moreover, spraying sucrose on the leaves of stevia seedlings diminished the inhibitory effect caused by K deficiency. Our results also revealed the significant positive correlations between sucrose, glucose and SGs contents. Overall, our results suggest that K deficiency would suppress the synthesis of SGs in stevia leaves, and this effect may be mediated by the leaf sugar metabolism. Our findings provide new insights into the improvement of SGs production potential.

BACKGROUND The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb-A), and its 1:1 mixtures with erythritol or maltitol, and (ii) compare between the sensory characteristics in an aqueous solution and lemonade. RESULTS The concentrations of the sweeteners were prepared to match the sweetness intensity of a 7% (w/v) sucrose solution using relative sweetness values determined using the two-alternative forced-choice test. Eight trained panelists identified sensory profiles of the sweeteners in an aqueous solution and lemonade using a descriptive analysis protocol. gReb-A had significantly less bitterness and lingering sweetness than Reb-A did, eliciting a sensory profile similar to that of sucrose. The mixture of gReb-A and erythritol was not sensorially differentiated from the sucrose in the aqueous solution. Blending with maltitol significantly enhanced the sweetness and suppressed the bitterness of gReb-A. gReb-A and its binary mixtures were perceived as more similar to sucrose in the lemonade than in solution. CONCLUSION This study suggests that glycosylation and blending with erythritol and maltitol gave a more sucrose-like sweetness profile in the aqueous solution and lemonade. The results of the study can be used to develop adequate sugar substitutes for acidic beverages. © 2021 Society of Chemical Industry.

Carica fruit (Carica pubescens, Lenne) which is a unique-typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm). The basic formula (control) consisted of puree and filtrate carica 22.88%, kappa-carrageenan 0.11%, agar 0.08%, konjak glukomanan 0.11%, citric acid 0.08%, sucrose 15.26% and water up to 100%, respectively. The results showed that: 1) the formula with desirability value 0.91 consisting of puree: filtrate = 10,85: 14,5% and sucrose: low-calorie sugar brand X = 7,13: 1.4% resulted in maximum sensory response (sensory score range 1-9) of preference (score 5.5), in range response of elasticity and sweetness (score 5.9 and 5.4); 2) Compared to control, the optimum formula has higher sensory score of fruity flavor, sour aroma, acid taste, and softness (mouthfeel), while texture (springinss and rigidity), sweetness aroma and taste has no different; 3) The optimum formula has similar in hedonic preference with control; 4) Carica jelly drinks with optimum formula has lower carbohydrate, sugar, and energy values (13.59 and 7.4%wb; 40.52Kcal/100g, respectively) than controls (20.37 and 17.42 % wb; 83,16Kcal/100g, respectively).

Polyols are poorly digestible carbohydrates present in small amounts in some fruits and vegetables. Xylitol and erythritol are used as table sweeteners. These compounds are widely used in the food industry due to their low-calorie content. Erythritol is the only noncaloric polyol. Xylitol is the sweetest of the polyols, being the only one with sweetness equivalent to sucrose, but with one third of its calories. Clinical studies have shown reductions in the number of plaques, in counts of Streptococcus mutans, and in the number of dental cavities in individuals receiving erythritol and xylitol. Xylitol is also capable of reducing the growth and adherence to the oropharynx of bacteria that cause acute otitis media, such as Streptococcus pneumoniae, and several studies have shown that it reduces the risk of this bacterial infection in children. In addition to these effects, polyols can also have beneficial effects on metabolism. Both erythritol and xylitol have been approved by the European Union for use as sweeteners for several years, and replacing sugar with polyols decreases caloric intake, which can reduce body weight and blood glucose in individuals with obesity and type 2 diabetes mellitus. The safety of polyols is recognized by the Food and Drug Administration (FDA), who classifies them as compounds generally recognized as safe (GRAS). Thus, based on available scientific data, the daily consumption of both substances is associated with several benefits and does not represent any risk to human health.

E-cigarettes are popular among adolescents. Given that flavors enhance e-cigarette appeal, this study examined the influence of flavors on nicotine in e-cigarettes. Youth e-cigarette users (average 26.2 days [SD = 3.6] in past 28 days) were randomized to use e-cigarettes containing 6 or 12 mg/mL of freebase nicotine and completed 4 test sessions. During the first 3 test sessions, participants completed 3 fixed puffing bouts (1 puffing bout = 10 puffs, 3 s each, 30-s interval), using menthol, green-apple, and unflavored e-liquids (50 propylene glycol [PG]/50 vegetable glycerin [VG]) with their assigned nicotine concentration in a random order using a ∼5.5-W V2 e-cigarette device. After each puffing bout, participants assessed subjective effects of nicotine and flavor. In the 4th test session, participants used any of the e-liquids they had tried in the earlier sessions, ad libitum for 60 min and the amount of e-liquid used for each flavor and the number of puffs was assessed. Participants (n = 49; 6 mg/mL [n = 24]; 12 mg/mL [n = 25]) were 63.3% male, 65.3% non-Hispanic White with an average age of 18.7 (SD = 0.9). Mixed models analysis revealed that green apple and 6 mg/mL of nicotine independently increased liking of e-cigarette taste. In addition, green apple produced higher ratings of fruitiness, sourness, sweetness, and menthol produced higher ratings of coolness. We did not observe any interactions between nicotine and flavor. Youth liked the taste of e-liquids containing green-apple flavor or low nicotine concentration which highlights the appeal of fruit flavors in e-cigarettes to adolescents. (PsycInfo Database Record (c) 2021 APA, all rights reserved).

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was more than HOM30 cookies. The results obtained from this study showed that enhancement of sweetness perception and sucrose reduction could be provided using inhomogeneous sucrose distribution by changing sucrose distribution in cookies without using any sucrose substitute.

Starch-sugar homeostasis and starch molecular configuration regulates the dynamics of starch digestibility which result in sweet sensory perception and eliciting glycemic response, which has been measured in vitro as inherent glycemic potential (IGP). The objective of the research was to understand the key determinants of IGP as well as sweetness in different Pearl millet (PM) genotypes. To understand the intricate balance between starch and sugar, total starch content (TSC) and total soluble sugars (TSS) were evaluated. Higher concentrations of TSC (67.8%), TSS (2.75%), glucose (0.78%) and sucrose (1.68%) were found in Jafarabadi Bajra. Considering the role of compact molecular configuration of starch towards digestibility, X-ray powder diffraction (XRD) analysis was performed. A-type crystallinity with crystallinity degree (CD %) ranged from 53.53-62.63% among different genotypes, where the least CD% (53.53%) was found in Jafarabadi Bajra. In vitro starch hydrolyzation kinetics carried out to determine IGP, revealed a maximum of 77.05% IGP with minimum 1.42% resistant starch (RS) in Jafarabadi Bajra. Overall our results suggest higher sweet sensory perception of Jafarabadi Bajra which is contributed by the matrix composition with least molecular compactness of starch. Also, the interdependence among starch quality parameters; CD%, IGP, RS and amylose has also been discussed.

Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of kefir made from commercial liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment of this research was 4 honey concentrations (5%, 7%, 9% and without the addition of honey (0%) as a control) and was repeated 3 times. Kefir addition of honey is made in the following way: the liquid milk is sterilized at 105oC for 5 minutes and then the sterile milk is cooled down to a temperature of about 40oC. After chilling, sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir was added with honey treatment with a concentration of 5%, 7% and 9% (v/v) respectively and homogenized. Kefir honey is carried out in a series of tests including total lactic acid, acidity (pH), viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The best use of honey concentration in making kefir is 9%.

Soil salinity is one of the ecological problems limiting plant growth and development, especially in semi-arid and arid regions where water availability is very limited. Stevia rebaudiana Bertoni (Asteraceae) is known for its sweetness and non-caloric products (steviol glycosides). It can be considered as a plant for the future sugar industry and human health nutrition. The present work aims to study the modulation of salt stress (NaCl: 80 mM) effects on Stevia rebaudiana Bertoni plants by an exogenous application of salicylic acid (0 mM, 0.1 mM and 0.5 mM). The results obtained show that saline stress influences the growth and development of the plant through several metabolism aspects. The exogenous application of salicylic acid to plants subjected to saline stress has improved plant biomass, chlorophyll content, chlorophyll fluorescence, stomatal conductance, antioxidant enzyme activity, MDA content and electrolyte leakage. All these results show a potential role of salicylic acid in strengthening tolerance mechanisms and mitigating physiological and biochemical damage caused by saline stress on Stevia rebaudiana Bertoni plant.

The review presents the current state of the science for stevia (Stevia rebaudiana Bertony), its biochemical composition, therapeutic properties and using in the food industry. Interest in this plant, a source of natural low-calorie sweeteners, is associated with increased consumption of dietary sweeteners, caused by an increase in the number of patients with diabetes, metabolic syndrome, and with many negative effects from the use of synthetic sweeteners. Diterpene glycosides from stevia have a high sweetness (50-350 times sweeter than sucrose), low calorie content, safe for human health. In addition to them, a number of biologically valuable compounds (mineral elements, vitamins, proteins, amino acids, oligosugars, fiber, polyphenols) were found in the leaves of stevia. High antioxidant properties of stevia leaf extracts has been shown, which allows them to be used in the food industry in the production of functional products. Numerous data have been obtained on the various therapeutic properties of stevia. It has been revealed that regular use of stevia glycosides reduces blood glucose and cholesterol levels, promotes cell regeneration, inhibits the growth of tumor cells and strengthens blood vessels. Components from stevia leaves have a choleretic, diuretic effect, normalize blood pressure, prevent diseases of the gastrointestinal tract, and have a beneficial effect on kidney function. Stevia extracts also have antibacterial, antiviral, anti-inflammatory and immunomodulatory effects. The safety and stability of stevia sweet glycosides in an acidic environment and at high temperatures allows them to be widely used in the production of products such as diet drinks, teas, sauces, marinades, seafood, ice cream, yogurts, pastries, culinary products and sweets.

Background Erythritol is a sugar alcohol with 4 carbon atoms that has approximately 75% of the sweetness of sucrose. It is a safe and widely used food component. Aims We herein investigated the growth inhibitory effects on axillary odor-causing bacteria and axillary odor-reducing effects of erythritol. Methods Growth tests in vitro were performed on Corynebacterium minutissimum, C. striatum, and Staphylococcus epidermidis. An axillary odor sensory test and axillary bacterial flora analysis were then conducted. A test product containing erythritol was applied to the axillae of 18 subjects. Results Erythritol significantly inhibited the growth of tested bacteria. The results of the axillary odor sensory test showed that the median values for each odor intensity of Total axillary odor intensity, Animal, Milk-fat, Damp-dried dust cloth, and Sourness were significantly lower in the test product application group than in the placebo group (p = 0, 0.008, 0.025, 0.004, 0, 0.001, respectively). The axillary flora analysis revealed that the relative abundance of the most dominant bacteria was lower in the test product application group than in the placebo group. Furthermore, the diversity of the total bacterial flora was significantly higher in the test product application group (p = 0.048). Conclusion The present results suggest that erythritol inhibits the growth of the predominant bacteria in the axilla, increases the diversity of the bacterial flora, controls the bacterial flora of the skin to a healthy abundance ratio, and reduces axillary odor.

To exceed in sugar consumption is one of the main causes of overweight and obesity, especially for children and adolescent. However, sugar reduction, especially in baked goods, is challenging due to its effect not only on sensorial properties but also for other quality parameters. Multiple technological strategies to obtain muffins at low sugar content addressed for children were studied. Specifically, the inhomogeneous spatial distribution of sucrose (1, 3 and 5 layers of food formula at different sugar content), the taste enhancement by vanillin addition (0, 1 and 2%) and the use of different particle size of sugar (200, 400 and 600 μm) were investigated through a Box-Behnken design. Physical attributes were negatively affected by spatial distribution due to the substantial role of sucrose in the expansion of muffins. Indeed, maximum height of homogeneous muffins was of 37.8 ± 3.9 mm, while in inhomogeneous samples reached values of ≈ 30 mm. The low expansion of inhomogeneous muffins was also attested by porosity fraction which notably decreased from 68.2% in 1-layer muffin to 58.4% and 65.6% in 3-layers and 5-layers muffins, respectively. The perception of sweetness was improved for the inhomogeneous muffins and with a mass fraction of added vanillin at 1% confirming its great potential as taste enhancer, especially when using particle size of sugar less than 400 μm. Based on sensorial and physical data, stratified muffins with 3 layers, a mass fraction of added vanillin at 1% and sugar particle size in the range between 200 and 600 μm, showed excellent results. The proposed strategy could be used to design and develop innovative muffins designed for children contributing in the reduction of sugar intake in the daily diet.

Nabaq (Zizyphus spina- christi) has various functional and technology properties, which can be used as a natural source of therapeutic functional compounds. The physicochemical properties, bioactive compounds, and antioxidant activities, of the pulp and seeds of Nabaq fruit from Egypt and its application in some functional products were investigated. The results revealed that the dehydrate seeds contain high contents of crude protein (9.64%), and ether crude extract (13.95%), while, dehydrate pulp had high content of total carbohydrates (90.94%). The carbohydrate fractions were found to be ranged from 4.05 to 16.61% starch, 28.87 to 43.52% reducing sugars, 9.72 to 27.19%, sucrose, and 4.5 to 18.45% glucose in seeds and pulp, respectively. The Nakaq pulp was a good source of dietary fiber, vitamin C, and minerals especially Zn which where realized approximately 106.5% of daily requirements. The pulp was also characterized by higher total phenolics (46.62 mg/g) and flavonoids (165.68 mg/100g) than the seed which had IC50 values 13.88 mg/ ml for 36.02% inhibition of DPPH free radicals. The evaluation of sensorial attributes of biscuits products prepared with powdered Nabaq seeds as replacement of wheat flour (20%) and fat (25%) showed the highest sensory overall acceptability scores. Cookies products prepared with powdered Nabaq pulp as a substitution of 10% wheat flour showed nearly closed acceptability to the control while cakes containing 20% pulp gave the highest score of sweetness, flavour, overall acceptability. Also, pudding containing 50% Nabaq pulp had the highest overall acceptability in all sensory attributes.

The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture. Lactococcus lactis ssp. cremoris was isolated as a lactic acid bacterium derived from raw milk. This strain showed the greatest diacetyl production among other strains and was named LRCC5306. Various culture conditions were optimized to improve the diacetyl production of LRCC5306. The highest diacetyl production was found to be at 105.04±2.06 mg/L, when 0.2% citric acid and 0.001% Fe2+ were added and cultured at 20°C for 15 h. Based on the optimal cultivation conditions, sour cream was manufactured using LRCC5306, with a viable count of 1.04×108 CFU/g and a diacetyl concentration of 106.56±1.53 mg/g. The electronic tongue system was used to compare the sensory properties of the sour cream; the fermented product exhibited sweetness and saltiness which was similar to that of an imported commercial product, but with slightly reduced bitterness and a significantly greater degree of sour taste. Therefore, our study shows that if cream is fermented using the LRCC5306, it is possible to produce sour cream with greatly improved sensory attractiveness, resulting in increased acceptance by consumers. Since this sour cream has a higher viable count of lactic acid bacteria, it is also anticipated that it will have a better probiotic effect.

Background Consumers are increasingly concerned with high sugar and aging quality in bread. The use of sugar alcohols as sugar replacers in bakery products is a common practice, due mainly to their modulating process properties, improving quality and health benefits. They are not only sweeteners with reduced-calorie, commonly used in combination with other sweeteners to achieve desirable taste and sweetness level, but also improvers for bread and other cereal foods to obtain a stable and strong network, retard staling, good taste and longer shelf-life. Scope and approach The review summarized the effects of sugar alcohols on dough rheological properties, elucidated the rate of fermentation and specific volume, illustrated moisture distribution and migration, analyzed the retrogradation in sugar alcohol-bread, and further provide insights in utilization of sugar alcohols in bakery industry. Key findings and conclusions Molecule structure, size and level of sugar alcohols in bread could affect dough rheological characterization, starch pasting, gelatinization, and retrogradation, and further have an effect on bread quality. Such effects might be contributed to hydrogen bonds formed between hydroxyl groups in sugar alcohols and starch chains. Starch retrogradation and water migration are two main factors played key role in influencing bread staling. Sugar alcohols are highly associated with moisture migration and redistribution further to affect bread aging and quality. However, information in the above area is limited. The mechanism of action in antistaling and/or starch recrystallization in bread influenced by sugar alcohols will be explored in this review.

Abstract Steviol glycosides (SvGls) are plant secondary metabolites belonging to a class of chemical compounds known as diterpenes. SvGls have been discovered only in a few plant species, including in the leaves of Stevia rebaudiana Bertoni. Over the last few decades, SvGls have been extensively researched for their extraordinary sweetness. As a result, the nutritional and pharmacological benefits of these secondary metabolites have grown increasingly apparent. In the near future, SvGls may become a basic, low-calorie, and potent sweetener in the growing natural foods market, and a natural anti-diabetic remedy, a highly competitive alternative to commercially available synthetic drugs. Commercial cultivation of stevia plants and the technologies of SvGls extraction and purification from plant material have already been introduced in many countries. However, new conventional and biotechnological solutions are still being sought to increase the level of SvGls in plants. Since many aspects related to the biochemistry and metabolism of SvGls in vivo, as well as their relationship to the overall physiology of S. rebaudiana are not yet understood, there is also a great need for in-depth scientific research on this topic. Such research may have positive impact on optimization of the profile and SvGls concentration in plants and thus lead to obtaining desired yield. This research summarizes the latest approaches and developments in SvGls production. Key points • Steviol glycosides (SvGls) are found in nature in S. rebaudiana plants. • They exhibit nutraceutical properties. • This review provides an insight on different approaches to produce SvGls. • The areas of research that still need to be explored have been identified.

[EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, A(w), mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose., GENERALITAT VALENCIANA, Grant/Award Number: AICO/2017/043

Carbohydrate-active enzymes are a group of important enzymes playing a critical role in the degradation and synthesis of carbohydrates. Glycosidases can hydrolyze glycosides into oligosaccharides, polysaccharides, and glycoconjugates via a cost-effective approach. Lactase is an important member of β-glycosidases found in higher plants, animals, and microorganisms. β-Galactosidases can be used to degrade the milk lactose for making lactose-free milk, which is sweeter than regular milk and is suitable for lactose-intolerant people. β-Galactosidase is employed by many food industries to degrade lactose and improve the digestibility, sweetness, solubility, and flavor of dairy products. β-Galactosidase enzymes have various families and are applied in the food-processing industries such as hydrolyzed-milk products, whey, and galactooligosaccharides. Thus, this enzyme is a valuable protein which is now produced by recombinant technology. In this review, origins, structure, recombinant production, and critical modifications of β-galactosidase for improving the production process are discussed. Since β-galactosidase is a valuable enzyme in industry and health care, a study of its various aspects is important in industrial biotechnology and applied biochemistry.

Xylose glucosides (XGs) have been effectively used in many industries because of their resistance to browning reactions and acids and prebiotic properties. In this study, XGs were synthesized through the transglycosylation reaction of recombinant amylomaltase. The optimal conditions for synthesis included the incubation in 1.5% (wt/vol) tapioca starch, 2% (wt/vol) xylose and 4 U/mL of amylomaltase in 20 mM Tris-HCl buffer, pH 7.0 at 70°C for 120 h. Two products had Mw of 335.10 and 497.20 Da according to mass spectrometry analysis. These mass values corresponded to xylose monoglucoside (XG1) and xylose maltoside (XG2). The determination of XG1 structure was performed by 1H and 13C-NMR analysis to identify α-1,4-glycosidic bond. The long-carbohydrate chains of xylose were less effective in sweetness property and acidic resistance than xylose and sucrose. However, XG1 and XG2 showed more solubility, resistance to browning reactions and prebiotic properties than xylose. Thus, the XGs have the potential as functional ingredients for health benefits.

For fresh market sweet potato [Ipomea batatas (L.) Lam] quality is defined in terms of attractiveness, sweetness, texture, and flavor composed of taste and odor after cooking. There is a scarcity of information regarding taste and volatiles of tropical type sweet potatoes. The first objective of this research was to provide a robust set of data for carbohydrate type and levels, alcohol insoluble solids (AIS) and volatile organic compounds (VOC) from six cultivars of sweet potato, data which will allow us to have a quantitative selection tool besides crop yield, tuber size and appearance. The second objective was to relate VOC differences among sweet potato cultivars that can be attributed to chemical and physical differences of the pulp before and after cooking. A three harvest study was conducted to identify and determine major carbohydrate content, AIS, starch granule diameter and form, and tastes and odors of six cultivars of sweet potato, which were very sweet ('Gem'), sweet ('Miguela' and Travis'), moderately sweet ('Viola' and 'Martina') and non-sweet ('Ninetynine'). The average AIS contents were 81, 77, 79, 85, 66, and 76% for 'Martina', 'Miguela', 'Ninety-nine', 'Viola', 'Gem' and 'Travis', respectively. Scanning electron micrograph (SEM) indicated that the average starch granule diameters were 12.9, 15.3, 16.9 and 25.2 |jm for 'Martina', 'Miguela', 'Ninety-nine' and 'Viola', respectively. In addition, all of the sweet potato starch granules had both spherical and polygonal granules. The cultivars with greatest change in AIS and maltose content (raw vs. baked) were 'Gem', the sweetest, and 'Travis'. Correlation between sucrose index (SI) and AIS for baked samples was 0.956; for AIS and sweetness, correlation was -0.823. A similar correlation between the AIS and maltose was obtained for the data from the three harvests (-0.8493). Fifty volatile organic compounds of baked sweet potatoes were trapped in cold methylene chloride. The predominant volátiles were hexanal, 3-pente-2-ol, and isoledene. Other sweet aromas detected were 2,4-decadienal, 2-pentyl furan, benzaldehyde, 4-methyl-4-hydroxy-2-pentanone, and benzene acetaldehyde. The great differences in relative concentrations of volátiles among cultivars seem to be related to the synthesis of maltose and the content of AIS.

Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.

Artificial sweeteners (ASs) have generally been applied as food additives to improve the taste of sweetness. Thus, their potential toxic effects have received extensive attention. Saccharin (SAC), discovered more than a century ago, has been used as the first noncaloric AS in foods and beverages for over 100 years. Although the toxicological effects such as carcinogenicity of SAC have been controversial for a long time, there is a paucity of knowledge covering its potential behavioral toxicity and neurotoxicity. Methodologically, in current research, adult zebrafish neurobehavioral phenotypic screening approaches were introduced to systematically delineate the potential behavioral and neural toxicity of SAC by phenotyping the comprehensive neuro-behavioral profiles of adult zebrafish, which were chronically (2 months) subject to SAC (0, 1, 10, and 50 mg/L) exposure. Subsequently, a cohort of standard neurobehavioral tests including the light/dark preference (LDP) test, novel tank diving (NTD) test, novel object recognition (NOR) test, social interaction test (SIT), color-associated learning and memory test, and conditional place preference test were applied to delineate the general adverse effect of SAC. Specifically, in a concentration-dependent manner, SAC significantly increased the preference toward the dark side in the LDP test, inhibited exploratory behavior to the top arena in the NTD test, dampened the motivation to explore the novel object in the NOR test, weakened social preference in the SIT, and interfered in the color-based associative learning and memory ability. For example, in the LDP test, SAC remarkably increased the swimming distance of zebrafish in the dark part from 222 ± 34.6 (control group) to 675 ± 35.0 (50 mg/L group). Finally, the quantity of certain key neurotransmitters was further measured to determine the alteration induced by SAC on the brain chemistry. In total, the current research would provide a versatile neurobehavioral phenomics-based strategy to phenotypically screen the neurotoxicity of food additives at the overall animal level and provide a reference for further neurotoxicity exploration at the tissue and molecular level.

Pomegranate (Punica granatum L.) is a nutrient-dense fruit with proven health-promoting effects due to the presence of polyphenols. Fructose and glucose are known as the main contributors to the juice sweetness. Pressure-driven membrane operations offer new opportunities and perspectives for efficiently recovering phenolic compounds without losing their activity. We investigated the fractionation of clarified juice with three commercial polyamide-thin film composite membranes having a molecular weight cut-off (MWCO) of 1-3.5 kDa. All selected membranes allowed to concentrate more than 80% of phenolic compounds, while glucose and fructose recovery are more than 60% and 70%, respectively. Among the studied membranes, the General Electric (GE Osmonics, USA) Desal GK membrane (MWCO 3.5 kDa) exhibit highest permeate concentration and selectivity of fructose at 18 bar, in total recycle mode. In the batch concentration mode, the permeate concentration decreases with time. The filtration process is mathematically described as a coupled phenomenon of the mass transport in the polarization layer over the membrane surface and selective transport in the membrane itself, for all three species. The model result is in good agreement with experimental observations under the total recycle and batch operation mode, for both the permeate flux and permeate concentration of three species. The recovery of glucose and fructose is in the range of 60% and 70%, respectively. The permeate is enriched with fructose, which is selectively transported over glucose using the GK membrane, whereas glucose is preferentially transported using GH membrane for the same feed solution. The selectivity of fructose increases with cross-flow rate. Maximum selectivity is obtained at the transmembrane pressure of 18 bar.

High fructose syrup is an excellent and safe sweetener that can replace sucrose and is widely used in beverages and food products, including soft drinks, ketchup, yogurt, ice cream, chocolate milk, candies, jams, condiments, canned and packaged foods, etc. Besides, after acid dehydration, it can be used as a renewable resource to synthesize bio-petrochemicals. The advantages of high fructose syrup include high sweetness, high solubility, low viscosity, enhanced flavor, good moisture retention, no side effects in acidic foods, and no crystal formation. Due to its potential application, little has been done to satisfy the current market. It can be produced by two main approaches, (i)Chemical method of synthesis accounted several challenges and these include low yield, unacceptable products, expensive, environmentally unfriendly. This review aimed to discuss the engineering B. subtilis 168 which a food-grade microbial cell factory to solve all the challenges from chemical production processes with an improved yield, cost-effective, environmentally friendly, and quality products.GI which isomerizes a reversible reaction of D-glucose into D-fructose requires special conditions for the high-level yield of HFS biosynthesis such acid pH environment and high temperature which are harsh for wild-type enzymes. Therefore, there is a need to engineer a GRAS B. subtilis 168 for sustainable industrial production. Codon optimization and plasmid engineering have been highlighted.

In this study, Central Composite Rotatory Design (CCRD) of Response Surface Methodology (RSM) was used for the optimization of levels of Costus speciosus extract and sucralose in the low calorie burfi. The response variables used were sensory characteristics: flavour, body and texture, colour and appearance, sweetness and overall acceptability. Coefficient of determination (R2) ranged from 81 per cent to 92 per cent for all the attributes and the Adequate Precision Value (APV) came in the range of 5.87 to 10.09. From the models, the optimum level of Costus speciosus extract and sucralose to achieve the predicted maximum response values were found to be 63.12 and 151.85 ppm respectively. The developed product was analysed for its physico-chemical properties and microbiological characteristics. The product was found to contain 26.98 percent fat, 25.43 per cent protein, 18.58 per cent lactose, 81.40 per cent total solids, 4.6 percent ash, 18.60 percent moisture and 0.36 per cent lactic acid. Freshly prepared low calorie burfi had a Standard Plate Count (SPC) of 4.82 log10cfu/g and yeast and mould count of 1.90 log10cfu/g. Coliform count was found to be absent in the samples.

Background Plums tend to experience a reduction in fruit quality due to ripening and they deteriorate quickly during storage at room temperature. Benzothiadiazole (BTH) is a plant elicitor capable of inducing disease resistance in many crops. In this study, the effect of BTH treatment on fruit ripening, fruit quality, and anthocyanin biosynthesis in 'Taoxingli' plum was investigated. Results The results showed that BTH treatment could accelerate fruit ripening without affecting the incidence of fruit decay or the shelf life. Benzothiadiazole treatment improved the quality and consumer acceptability of 'Taoxingli' plums during storage by increasing the sweetness, red color formation, and the concentration of healthy antioxidant compounds. The BTH treatment could also effectively promote the biosynthesis of anthocyanin by enhancing the enzyme activities of phenylalanine ammonia-lyase (PAL), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and uridine diphosphate flavonoid 3-O-glucosyltransferase (UFGT) and up-regulating the gene expressions of PsPAL, PsCHI, PsDFR, PsANS, and PsUFGT during storage. Conclusion Benzothiadiazole treatment could be a potential postharvest technology for improving fruit quality and consumer acceptability in harvested plum fruit. © 2020 Society of Chemical Industry.

This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solids were high in V4 and V5 (contained higher liquid fructose or grape concentrate), but after 12 mo of storage, soluble solids decreased significantly in V4 and V5 (non-sterile products). Initial total acidity was close to the amount of additional juice, while V4 and V5 had increased total acidity after 12-mo storage. Browning was dominant in V4 and V5 regardless of storage periods. Initial DPPH radical scavenging activity was high for all samples, while it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was markedly elevated during 12-mo storage in general. Aromatic factors were significantly attenuated in all test samples during storage. Interestingly, V4 and V5 were considered as having lower sourness and bitterness since sweetness was stronger in these than in other samples due to the addition of liquid fructose. The results suggest that for optimal quality, commercial grape vinegars are best consumed within 6 mo of storage after opening.

This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining the effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch) and associations between taste perceptions and intakes. Using a randomised controlled parallel-group design, participants (n 54, 18 male, mean age: 23·9 (sd 5·8) years, mean BMI: 23·6 (sd 3·5) kg/m2) were randomised to consume either a sweet breakfast (cereal with sucralose) (n 27) or an equienergetic non-sweet breakfast (plain cereal) (n 27) for 3 weeks. On days 0 (baseline), 7 and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods and sweet food consumption was assessed in an ad libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F2,104 = 1·84, P = 0·17, ηp2 = 0·03) or lunch (largest F1,52 = 1·22, P = 0·27, ηp2 = 0·02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01 = 297·97 (BF01error = 2·68 %)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r = 0·137, P < 0·01). Effects over time regardless of exposure were also found: sugars and percentage energy consumed from sweet foods increased throughout the study (smallest (F2,104 = 4·54, P = 0·01, ηp2 = 0·08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1+ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p 0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p 0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

We characterized the antioxidant properties and taste quality of fresh onion leaves compared with those of welsh onion (Allium fistulosum L.) (green-leafed small variety), which taste similar. In fresh onion leaves, the total oxygen radical absorbance capacity value and 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging activity were the same as in welsh onion. However, the total quercetin concentrations in fresh onion leaves were markedly higher than in welsh onion. The concentrations of total vitamin C, β-carotene, and chlorophylls were almost the same in the fresh onion leaves and welsh onion. In addition, the sourness and bitterness of taste responses and Brix for fresh onion leaves were higher and lower, respectively, than for welsh onion. The 5′-guanylate concentration was higher in fresh onion leaves than in welsh onion, and some free amino acids, citric acid and total organic acid concentrations were lower in fresh onion leaves than in welsh onion. These results indicate that fresh onion leaves are good dietary sources of some antioxidants, such as quercetin, vitamin C, β-carotene, and chlorophylls. In addition, the taste of fresh onion leaves is sour and lower bitterness and sweetness than welsh onion, which is due to differences in some taste profile components.

The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

Background Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria species - Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus ethanolidurans - were selected as single starter cultures to produce IPs. Results Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography-mass spectrometry and multivariate statistical methods. Higher levels of nonvolatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. In addition to dimethyl trisulfide, dimethyl disulfide was also an odor contributor to the IPs. Conclusions The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and lead to a higher score of sensory preference. This will be helpful for industrial production. © 2020 Society of Chemical Industry.

Wojcieszonek Adam, Szpyt Justyna, Pajor Kacper, Hawryłkowicz Viktoria. Can aspartame-sweetened products safely help with weight loss? Journal of Education, Health and Sport. 2020;10(9):345‑348. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2020.10.09.039 https://apcz.umk.pl/czasopisma/index.php/JEHS/article/view/JEHS.2020.10.09.039 https://zenodo.org/record/4030031 The journal has had 5 points in Ministry of Science and Higher Education parametric evaluation. § 8. 2) and § 12. 1. 2) 22.02.2019. © The Authors 2020; This article is published with open access at Licensee Open Journal Systems of Nicolaus Copernicus University in Torun, Poland Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike. (http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. The authors declare that there is no conflict of interests regarding the publication of this paper. Received: 20.08.2020. Revised: 25.08.2020. Accepted: 15.09.2020. Can aspartame-sweetened products safely help with weight loss? Adam Wojcieszonek1, Justyna Szpyt1, Kacper Pajor1, Viktoria Hawryłkowicz1 Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, ul. Broniewskiego 24, 71 - 460 Szczecin, Poland Address for correspondence Adam Wojcieszonek, e-mail: adam.wojcieszonek@interia.pl Abstract One of the main causes of obesity is the high consumption of products rich in easily absorbed carbohydrates. Sweet products with lower energy value, which sweetness comes from artificial sweeteners are becoming more and more popular. One of the most examined and popular is aspartame. This sweetener is broken down in the human body among others to methanol, which is oxidized to formaldehyde and formic acid, that are toxic to the human body. Furthermore, there is an ongoing discussion about the potential carcinogenicity and the impact of aspartame on the gut microbiota. A literature review was conducted to determine whether aspartame could be considered a safe weight loss aid. European Food Safety Authority (EFSA) guidelines indicate that the toxic dose of aspartame in chronic use is 4000 mg per every kilogram of body mass per day. On the other hand, there are studies on rats that indicate that EFSA's position is overly optimistic. However, it should be noted, that so high consumption situations of this sweetener that would allow to approach the recommended daily maximum are extremely rare. The amount of methanol provided by aspartame-sweetened foods also makes it extremely difficult to achieve toxic levels. Aspartame has also been shown not to affect the gut microbiota. What is important from a dietary point of view, study that compared the consumption of "light" drinks with water showed that people on a diet and consuming "light" drinks achieved significantly greater weight reduction (approx. 1.24 kg) compared to people consuming only water. The use of aspartame as a substitute for sugar may help in reducing excess body weight. However, attention should be paid to the inconclusive results regarding the acceptable safe level of consumption of this sweetener. Keywords: Aspartame, Sweeteners, Obesity, Weight Reduction Diet

Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation. The optimum combination of stevia and sucrose (g/l, 0.211:45, 0.27:45, 0.579:45, 0:75) was determined based on sensory evaluation. The effect of the heating time (30-60 min) and the effect of storage temperature (4 and 25 oC) were evaluated by using product characteristic and microbial activity. Results presented in this work suggest that iota-carrageenan was more suitable to be used to produce RTD soy jelly drink than kappa-carrageenan, with 2% addition as the optimum concentration. The combination of 4.5% sucrose and 0.0579% stevia could produce less sugar RTD soy jelly drink with good sensory acceptance. Standard heating process (30 minutes) could hold the microbial activity below the maximum limit up to 21 day at 4 oC storage condition, but only has 6 hours at 25 oC storage condition. The additional heating time could hold up to about 11 hours. The heating process could increase the texture value of product, and the texture characteristic product would be changing during storage at 4 oC.

High pressure technology (400 MPa at 27 ± 1.5 °C for 10 min) was applied for the processing of jam, and target was the reduction (∼47%) of sugar requirement by using a fiber-rich fruit, that is, sapodilla. Different formulations of jam containing various combinations of pectin (0.5 to 5.0%), sugar (45 to 65%), and acid (0.5 to 1) were investigated for textural, rheological, and sensory properties of the pressure-processed jam. The textural parameters mainly hardness (varied 16 to 594 g force) of the jam samples were significantly (P 0.01) affected by the formulation ingredients viz. sugar and pectin content. Also, an interaction effect (P 0.01) of sugar and pectin was observed on the jam hardness. The rheological parameters (gel strength, K') also varied (1036 to 2852 Pa) with the change in total soluble solids (TSS) and pectin content. However, the samples having lower TSS content (e.g. 45%) and appropriate pectin content (4.0, 4.5, or 5.0%) were similar (P 0.05) to the samples having higher TSS content (65%) and corresponding pectin level (0.5, 1.0, or 1.5%) based on the rheological properties. On the other hand, the samples with middle levels of pectin at the corresponding TSS level (45 to 65%) were highest (score of6 on seven-point hedonic scale) and equally preferred (P 0.05) by the sensory panelist based on overall acceptability calculated from the scores obtained for sensory attributes viz. color, aroma, sweetness, sourness, texture, and spreadability. Therefore, the jam formulation containing sapodilla pulp as a base material, TSS 45%, pectin 4.5%, and citric acid 0.5% was determined to be the preferred formulation for the production of reduced-calorie, pressure-processed jam based on its gel strength, overall acceptability, and storage stability. PRACTICAL APPLICATION: High-fiber fruit was used for the development of a reduced-calorie high pressure processed jam in this study. The inherited or externally added fiber can favor the reduction in sugar requirement of a food product particularly those processed by high pressure, leading to reduction in calories. The findings of this study can be used for the development of novel HPP products with functional properties.

Palm sugar solution diets that were offered to the Lorikeets contain high energy, low protein and rich in amino acids similar to nectar. The major components of palm sugar are sucrose, which has a sweet taste. The Lorikeets can detect energy-rich from the sweet taste of the feed. The aim of the study was to determine the influence of sweetness level and amino acid composition in palm sugar solution diets on feed intake of T. haematodus. The research method was completely randomized design arranged in a factorial with two factors. The first factor consisted of 4 types of palm sugars, i.e. aren, coconut, siwalan/palmyra, and nipah sugar with a different degree Brix in 13.5º, 14.0º, 14.5º, and 15.0º Brix.While the second factor consisted of two treatments, with and without the addition of the commercial baby biscuit. The results showed that the feed intake of Siwalan sugar was significantly higher than the other palm sugar solution diets. Siwalan sugar solution diet has high sweetness level, sucrose content and essential amino acid Lysine. This study provides the new information regarding the sweetness level of palm sugar and amino acid composition in the diet that can affect feed intake of T. haematodus. Therefore, this information will help to make a formulation of appropriate diet that meets the nutrient requirements especially amino acid for the birds.

Many older adults suffer from difficulty swallowing thin beverages like water or coffee. To improve swallowing safety, beverages are typically thickened. This creates a new problem: the thickened beverages can be disgusting. New research suggests chemesthesis, particularly spiciness, carbonation, or intense sourness, could improve swallowing without the need for thickeners. Yet, whether such beverages would be liked by older adults is unknown. We thus conducted this experiment to establish older adults' sensory perception and liking/disliking of commercially available chemesthetic beverages. We recruited participants to rate sweetness, sourness, fizziness, stinging, and liking/disliking of unsweetened carbonated waters (1 plain, 5 flavored), sour orange juice, spicy ginger beer, and colas (sugar or aspartame-sweetened). Initial tests (N = 30 older adults) indicated sour orange juice, spicy ginger beer, and two of the flavored waters were not well-liked, so other beverages were selected for a second test (N = 94, 30 younger adults, 64 older adults). Sweetened, carbonated colas were the best-liked of the beverages. The unsweetened, flavored carbonated waters were in general not liked. Regarding comparisons of sensory ratings between older and younger adults, only sweetness differed between age groups. In particular, intensity ratings for the chemesthetic aspects of the beverages (stinging/burning/spiciness, fizziness) and the sour taste did not differ by age. As the chemesthetic properties are the most likely reason the beverages could aid in swallowing safety, observing no suppression of these sensations in older adults is encouraging for the potential of these products as a treatment option.

Background Taste is an important factor in evaluating the quality of tea. The sweet and umami tastes are usually well-accepted for consumers, whereas the bitter and astringent tastes are usually undesired, but they are important for providing the complex sensory perceptions of Camellia teas. The compounds responsible for the bitterness and astringency in tea leaves can be modified by processing, and subsequently endowed different taste of various tea types. Therefore, the taste of tea is closely related to the chemical constituents, and the taste mechanism is critical for improving tea quality. Scope and approach The aim of this review is to review and discuss the association between chemical composition of Camellia teas and their effects on bitterness, astringency, sweetness aftertaste and umami. Key findings and conclusions In the tea infusion, flavonol-O-glycosides, tannins and galloylated catechins are the main astringent compounds, caffeine and non-galloylated catechins enhance the tea bitterness. Furthermore, l -theanine, succinic acid, gallic acid and theogallin contribute to the umami taste. Sweetness aftertaste is a unique perception of green tea, which is attributed to the hydrolysis of galloylated catechins. T1R2 and T1R3 have been identified as sweet and umami taste receptors, while T2Rs functionas the bitter taste receptor.

Human sweet taste receptor (hSTR) recognizes a wide array of sweeteners, resulting in sweet taste perception. Maltitol and lactitol have been extensively used in place of sucrose due to their capability to prevent dental caries. Herein, several molecular modeling approaches were applied to investigate the structural and energetic properties of these two polyols/hSTR complexes. Triplicate 500 ns molecular dynamics (MD) simulations and molecular mechanics/generalized Born surface area (MM/GBSA)-based free energy calculations revealed that the TAS1R2 monomer is the preferential binding site for maltitol and lactitol rather than the TAS1R3 region. Several polar residues (D142, S144, Y215, D278, E302, R383, and especially N143) were involved in polyols binding through electrostatic attractions and H-bond formations. The molecular complexation process not only induced the stable form of ligands but also stimulated the conformational adaptation of the TAS1R2 monomer to become a close-packed structure through an induced-fit mechanism. Notably, the binding affinity of the maltitol/TAS1R2 complex (ΔGbind of -17.93 ± 1.49 kcal/mol) was significantly higher than that of the lactitol/TAS1R2 system (-8.53 ± 1.78 kcal/mol), in line with the experimental relative sweetness. These findings provide an in-depth understanding of the differences in the sweetness response between maltitol and lactitol, which could be helpful to design novel polyol derivatives with higher sweet taste perception.

Sweetness is one of the key factors determining peach fruit quality. To better understand the molecular basis of gibberellic acid (GA) and 1-naphthaleneacetic acid (NAA) interference with sugar biosynthesis, a middle-late maturing commercial cultivar, ‘Jinxiu’ yellow peach fruit, was treated with three different concentrations of GA4+7 and four of NAA. Fruit weight, firmness, total soluble solids, different sugar contents and the expression level of sugar-related genes were evaluated. The results showed that maximum increase in cv. ‘Jinxiu’ peach fruit size and sucrose content was with 1.25 mM GA4+7, compared to control fruits and the other treatments during the ripening stages. The sucrose-phosphate synthase gene (PpSPS2) which had a high level of expression and positive correlation with sucrose content was significantly regulated by 1.25 mM GA4+7 in the final ripening stages. 0.5 mM NAA treatments significantly reduced the sucrose content and fruit size. Ninety percent of the fruits were deformed or dropped from the trees with treatments of 1 mM NAA and 2 mM NAA in the early development period. The crosstalk of different phytohormones and the related genes will be further investigated to get an insight into the inherent association between hormone control and sugar accumulation.

Aim: The addition of SO2 is a common technique for stopping alcoholic fermentation by Saccharomyces cerevisiae and producing beverages with residual sugar. However, SO2 causes a metabolic shift in active yeast leading to the formation of acetaldehyde and resulting in higher preservative SO2 requirements in the final product. The current work investigated the effects of stopping alcoholic fermentation using two industrial strains of Saccharomyces cerevisiae, by means of cooling and/or addition of SO2, on the kinetics of hexoses and acetaldehyde.Methods and results: Alcoholic fermentation was conducted by inoculating natural Chardonnay grape must with two commonly used strains of Saccharomyces cerevisiae (CY3079 and EC1118). Ten days after inoculation, cooling (to 4 °C) and/or addition of SO2 (50-350 mg/L) were applied to stop fermentations at approximately 70-90 g/L of residual sugar. Incubations were carried out in an anaerobic chamber to prevent the formation of acetalhdeyde resulting from chemical oxidation. Samples were taken regularly and analysed for glucose, fructose and acetalhdyde levels.In this work, addition of SO2 to 150 mg/L or more were effective in inhibiting further and practically relevant degradation of hexoses even in non-cooled control treatments. With concurrent cooling, an addition to 50 mg/L was sufficient. Addition of SO2always led to a slow increase in yeast acetaldehyde formation over time, regardless of cooling or the apparent inhibition of yeast sugar metabolism. Acetaldehyde increases were reduced with larger SO2 additions.Conclusions: When using SO2 to stop alcoholic fermentations, large doses should be used and wines separated from the sedimented biomass soon thereafter. Nevertheless, rapid cooling remains preferable to SO2 addition and can prevent further microbial formation of acetaldehyde.Significance and impact of the study: Results from the current work show that acetaldehyde, and therefore bound SO2formation, can be reduced when alcoholic fermentation is halted to obtain wines with residual sweetness.

Background Stevia (Stevia rebaudiana Bertoni), a perennial shrub of the Compositae family, is cultivated in many regions across the world. It is famous for its sweetness, which is due to the presence of steviol glycosides, having 100–300 times the sweetness of sucrose. It has been used as a sweetener and a sugar substitute in the food and drug industry. Due to its rich nutritional and phytochemical profile, stevia also provides beneficial effects against a plethora of health conditions. Scope and approach The main aim of this review is to present an updated overview on stevia and isolated phytochemical, steviol glycosides, highlighting the health benefits, phytochemistry, industrial applications, and safety. Key findings and conclusions Various studies have highlighted promising health benefits of stevia against diabetes, obesity, hypertension, cancer, dental caries, oxidative stress and microbial infections. Besides its health benefits, industrial applications of stevia particularly as food and food ingredient, as sucrose replacer, as fertilizers and animal feed, and as solubilizing or foaming agents have been discussed. Novel approaches to improve the taste profile of steviol glycosides have also been highlighted. Moreover, a large body of evidence tend to show that stevia is safe for human consumption. However, its clinical efficacy and uses still remain controversial. Therefore, this study advocates for long-term clinical studies to provide in-depth insights into its safety, health benefits, and physiological mechanisms.

Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alcohol and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, methyl octanoate, ethyl octanoate, phenethyl acetate, and 2, 4‐di‐tert‐butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Spontaneous fermentation increased the proportion of esters and alcohols in the overall volatile compounds. During sensory evaluation, IPW was characterized by “brandy,” “bitterness,” and low “sweetness,” and SPW has a high score of “sweetness,” “balance,” desirable “color,” and “body.”, Changes in the oenological parameters, total phenols, total flavonoids, and individual phenolic compounds of persimmon wine during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wines were compared and evaluated simultaneously.

Tea beverages are getting more popular in Indonesian market. Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages. One of the most important ingredient in tea beverages is sugar that provides sweet taste. Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption. This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar. The study was conducted by collecting available RTD tea beverages in modern retail shops. All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed. The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener. Sucrose was used singly (81%) or in combination (17%) with other sweeteners. Most RTD tea beverages (60%) used sucralose in combination with sucrose. Others used steviol glycoside (20%) and fructose (20%). There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie. Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, i.e. by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener.

Background Sugar content is an important determinant of fruit sweetness, but details on the complex molecular mechanism underlying fruit sugar accumulation remain scarce. Here, we report the role of sucrose transporter (SUT) family in regulating fruit sugar accumulation in apple. Results Gene-tagged markers were developed to conduct candidate gene-based association study, and an SUT4 member MdSUT4.1 was found to be significantly associated with fruit sugar accumulation. MdSUT4.1 encodes a tonoplast localized protein and its expression level had a negative correlation with fruit sugar content. Overexpression of MdSUT4.1 in strawberry and apple callus had an overall negative impact on sugar accumulation, suggesting that it functions to remobilize sugar out of the vacuole. In addition, MdSUT4.1 is located on chromosomal region harboring a previously reported QTL for sugar content, suggesting that it is a candidate gene for fruit sugar accumulation in apple. Conclusions MdSUT4.1 is involved in the regulation of fruit sugar accumulation in apple. This study is not only helpful for understanding the complex mechanism of fruit sugar accumulation, but it also provides molecular tools for genetic improvement of fruit quality in breeding programs of apple.

Background: Stevia is a zero-calorie alternative to caloric sugars. Substituting caloric sweeteners with noncaloric sweeteners reduces available energy, but their effects on appetite, subsequent food intake, and neurocognitive responses are still unclear. Objective: The aim was to examine whether sweetness with or without calories influences food intake, appetite, blood glucose concentrations, and attentional bias (AB) to food cues. Methods: This was a randomized, controlled, double-blind crossover study. Healthy participants [n = 20; aged 27 ± 5 y, 55% female; BMI (kg/m2): 21.8 ± 1.5] completed 5 visits, consuming 5 study beverages: 330 mL water (control, no sweet taste, no calories) and either 330 mL water containing 40 g glucose or sucrose (sweet taste; calories, both 160 kcal), maltodextrin (no sweet taste; calories, 160 kcal), or 240 ppm stevia (sweet taste, no calories). Glucose and stevia beverages were matched for sweetness. Subjective appetite ratings and blood glucose were measured at baseline and at 15, 30, and 60 min postprandially. At 15 min participants performed a visual-dot probe task to assess AB to food cues; at 30 min, participants were offered an ad libitum lunch; food intake was measured. Results: Subjective appetite ratings showed that preload sweetness and calorie content both affected appetite. The total AUC for glycemia was significantly higher after the caloric beverages (mean ± SD: maltodextrin, 441 ± 57.6; glucose, 462 ± 68.1; sucrose, 425 ± 53.6 mmol × min × L-1 ) compared with both stevia (320 ± 34.2 mmol × min × L-1) and water (304 ± 32.0 mmol × min × L-1) (all P < 0.001). Total energy intake (beverage and meal) was significantly lower after the stevia beverage (727 ± 239 kcal) compared with water (832 ± 198 kcal, P = 0.013), with no significant difference between the water and caloric beverages (P = 1.00 for water vs. maltodextrin, glucose, and sucrose). However, food-related AB did not differ across conditions (P = 0.140). Conclusions: This study found a beneficial and specific effect of a stevia beverage consumed prior to a meal on appetite and energy intake in healthy adults. This trial is registered at clinicaltrials.gov as NCT03711084.

Generating feelings of satiety may be important in maintaining weight control. It has been hypothesised that the circulating concentration of glucose is a major determinant of satiety, yet the relationship between postprandial glycaemia and satiety is inconclusive. Our aim was to assess satiety following ingestion of beverages differing in glycaemic index (GI) containing either 50 g of sucrose (GI 65) or isomaltulose (PalatinoseTM) (GI 32). The beverages were matched for sweetness using a triangle sensory test. Seventy-seven participants were randomised to the order in which they received each beverage, 2 weeks apart. A standard lunch was given at 12.00 hours. Satiety was measured using 100-mm visual analogue scales (VAS) administered at 14.00 hours (baseline) and at 30, 60, 90, 120, 150 and 180 min after ingesting the beverage. Weighed diet records were kept from 17.00 to 24.00 hours. Mean differences for isomaltulose compared with sucrose AUC VAS were ‘How hungry do you feel?’ 109 (95 % CI –443, 661) mm × min; ‘How satisfied do you feel?’ 29 (95 % CI –569, 627) mm × min; ‘How full do you feel?’ −91 (95 % CI –725, 544) mm × min and ‘How much do you think you can eat?’ 300 (95 % CI –318, 919) mm × min. There was no between-treatment difference in satiety question responses or in dietary energy intake −291 (95 % CI −845, 267) kJ over the remainder of the day. In this experiment, feelings of satiety were independent of the GI of the test beverages. Any differences in satiety found between foods chosen on the basis of GI could be attributable to food properties other than the glycaemic-inducing potential of the food.