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BACKGROUND: It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple‐intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation–analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. RESULTS: Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia‐sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used – that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. CONCLUSION: The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream. [ABSTRACT FROM AUTHOR]

Monk fruit (Siraitia grosvenorii) is an herbaceous perennial vine of the Cucurbitaceae family cultivated commercially mainly in southern China. There is very little information available about the fungal endophytes in monk fruit. In this study, monk fruit plants were grown from seeds in a research greenhouse at Kwantlen Polytechnic University in British Columbia, Canada to explore the abundance and diversity of their fungal endophytes. Fungal endophytes were isolated from seeds, seedlings, mature monk fruit plants, and fruits, and cultured on potato dextrose agar and water agar media. Isolates were identified by microscopic examination and BLAST comparison of ITS sequences to published sequences in GenBank. At least 150 species of fungal endophytes representing 60 genera and 20 orders were recovered from monk fruit tissues. Non‐metric multidimensional scaling (NMDS) was carried out to explore the similarity of fungal communities among roots, stems, leaves, flowers, fruits, and seeds based on fungal orders. Our study showed that monk fruit plants are a rich source of fungal endophytes with the greatest abundance and diversity in leaves. This work has deepened our understanding of the intricate interactions between plants and fungi that sustain ecosystems and underpin plant health and resilience. [ABSTRACT FROM AUTHOR]

Native apple maggot fly, Rhagoletis pomonella , and invasive spotted-wing drosophila, Drosophila suzukii , are key pests of apple and small fruit, respectively, in the United States. Both species are typically managed with standard insecticide applications. However, interest in alternative strategies that result in insecticide reductions has led to evaluations of nonnutritive sugars as toxicants for Drosophila species and development of attracticidal spheres for both species. Here, we evaluated the survivorship of R. pomonella and D. suzukii when provided with standard diets that substituted saccharin, sucralose, aspartame, erythritol, dextrose, or mannitol for the sucrose component and compared them with standard diets and water-only controls for up to 15 days. Presence of erythritol and mannitol significantly decreased survivorship of R. pomonella and erythritol significantly decreased the survivorship of D. suzukii. However, mobility trials following a 2 h exposure to aqueous solutions of each sugar treatment resulted in no strong impact on either species. Survivorship after 30 min exposure to erythritol or mannitol alone, or in combination with varying concentrations of sucrose (serving as a phagostimulant) at 30 min and 24 h were evaluated for both species. Only D. suzukii survivorship was affected with decreased survivorship on erythritol:sucrose solutions of 20:0% and 15:5% for 24 h. Based on all results, erythritol appeared most promising, and was integrated into attracticidal spheres as a toxicant but even at the highest concentration, survivorship remained unaffected for either species, thus making this nonnutritive sugar impractical and ineffective as a toxicant substitute in attracticidal spheres. [ABSTRACT FROM AUTHOR]

The world is facing an epidemic of obesity. One of the ways to produce food with reduced or without sugar is with the use of natural sweeteners. Acacia, in addition to maltitol and aspartame as an alternative to sucrose in an instant drink has proven to be an excellent choice for food industry manufacturers. Acacia met expectations not only from a technical point of view in terms of good homogenization but also by providing good solubility in water, as well as good synergy with the other components of the formulation. The good digestibility of dietary fibers only improves the bioavailability of other formulation components in the digestive tract, starting in the oral cavity. In doing so, the protection of the tooth enamel has been fully observed, as well as the maintenance of the low glycemic index. This research aims to make sugar-free instant drinks using different sweeteners. For this purpose, the prepared instant drinks were made with acacia gum at 50%, maltitol at 37.5%, and aspartame at 1%, approximately, as a substitute for sucrose (table sugar). To determine the caloric value of instant drinks, a BeBis software program for food products has been used. For conducting sensory evaluation - the Hedonic Scale method was used, which allows participants to rate their overall liking of the product based on different sensory attributes. Saturated fatty acids and sugars were not detected and had a 0% caloric value, apart from proteins which were present in 0.4% and fat 0.1%, leading to an expected caloric value of approximately 80 kcal on 100 g instant drink with acacia gum. The use of acacia gum, maltitol, and aspartame provides an opportunity to obtain an instant drink that has health aspects, not only as a zero-sugar drink, but also as dietetic fiber, prebiotic, digestive tolerance, glycemic regulation, and enamel protection. That makes this instant drink potentially healthier not only for diabetics but also for the general population. [ABSTRACT FROM AUTHOR]

BACKGROUND: Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. RESULTS: For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2; 50 ± 1 °C) and thermal (T-coil, 80 ° C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box--Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. CONCLUSION: The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%. [ABSTRACT FROM AUTHOR]

The excessive intake of foods with added sugar and the population's demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food. [ABSTRACT FROM AUTHOR]

Artificial sweeteners, also known as nonnutritive sweeteners have many benefits like low calories count. It is frequently used for reducing weight, controlling blood sugar levels and decreasing the chances of dental decay. This study evaluated the effects of NNS in the kidney function. Using the blood sample of the albino rats, the level of creatinine and urea was calculated after the use of NNS for 3 weeks. 70 rats were equally divided into 7 groups. The groups were given Stevia 200mg/kg/day, 10% solution of sucrose, Sucralose 3g/kg/day, Saccharine, Aspartame 250mg/kg/day and Acesulfame-k 250mg/kg/day respectively. In the controlled group, distilled water was used as a placebo. The results indicated that saccharin and aspartame both caused the urea to increase to 37±0.5 mg/dl from initial 30±1.5mg/dl and acesulfame-k represented the most increase in the urea, which elevated the levels from 30 mg/dl to 38±1.5 mg/dl. Additionally, saccharine and aspartame increased the creatinine levels from from 0.1 to 0.85±0.05 mg/dl and sucralose elevated the level of creatinine from 0.1 mg/dl to 1.3±0.2 mg/dl. In the stevia group, the results remained the same as in the controlled group. This indicates the nephrotoxic effects of NNS and proves Stevia safe for the daily use as an alternative. [ABSTRACT FROM AUTHOR]

Chronic disease is a significant public health problem worldwide. Optimum nutrition is the foundation for optimum health. Sugar-sweetened beverages generally lack nutritional value and are the diet's largest source of added sugar. The consumption of sugar-sweetened beverages has adverse effects on health, including type 2 diabetes, cardiovascular disease, non-alcoholic liver disease, dental caries and decay, weight gain, and obesity. This brief article aims to highlight the adverse health impacts of the consumption of sugar-sweetened beverages. [ABSTRACT FROM AUTHOR]

Seven eponyms have been pioneered by dermatologists in Israel: Brenner's sign, Chanarin-Dorfman syndrome, granulated sweetener packet sign, isopathic phenomenon of Sagher, lanolin paradox, Nakar-Ingber disease, and Wolf's isotopic response. In addition, there are three id reactions described by Israeli dermatologists: leishmanid, pediculid, and scabid. There is also the acronym PEMPHIGUS, which stands for the causative reasons for pemphigus. We celebrate these eponyms and clinical entities, which reflect the impressive progress made by dermatologists in Israel during the past century who have helped to build an academic, vibrant, and dynamic specialty in the Holy Land. [ABSTRACT FROM AUTHOR]

In this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel-Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar. [ABSTRACT FROM AUTHOR]

Background: This commentary explores the landscape of non-nutritive sweeteners, further delves into the historical trajectory and the contemporary surge in the consumption of non-nutritive sweeteners (NNS), along with the accompanying controversies concerning their safety. Objective: The aim is to provide a comprehensive understanding of the influences of NNS, drawn from global studies and diverse perspectives. Methods: The commentary synthesizes findings from global studies, notably the NutriNet-Santé cohort, exploring associations between specific NNS and health consequences such as cerebrovascular events and malignancies. Additionally, it examines the research on consequences of NNS on gut microbiota and explores concerns linked to gestational diabetes, fetal exposure, and health of the offspring. Results: While caution is advised during pregnancy and fetal development due to potential risks, NNS show promise in weight management and short-term dietary goals when used cautiously in lower amounts. The commentary underscores the necessity for inclusive, long-term studies to guide evidence-driven policies and guidelines. Conclusion: While the article underscores the complexities and debates surrounding non-nutritive sweeteners (NNS), it also sheds light on the positive aspects. In the Indian context, where the intake of sweeteners is relatively low and mainly limited to beverages (tea or coffee), NNS appear to be safe, but prudent use is advocated. The article emphasizes the value of public education on NNS usage and concludes that, overall, NNS are reasonably safe when consumed in moderation. Continued research is needed to elucidate their intricate effects on health and impact on global health outcomes. Implications: The article concludes with clear guidelines for using NNS in India, highlighting the need for informed decision-making and ongoing research to elucidate their broader health consequences. [ABSTRACT FROM AUTHOR]

Excessive sucrose consumption leads to diseases such as obesity and diabetes; the industry is focusing on the use of sweeteners with low caloric content. The aim of this study was to profile and evaluate the sensory temporality of five sweeteners using Time Intensity (TI), Temporal Dominance of Sensations (TDS) and temporal acceptability, in aqueous solution and in yogurt in order to provide information on the replacement and reduction of sucrose consumption. The sweeteners evaluated were sucrose, sucralose, stevia, aspartame, and tagatose. The evaluation of the panelists using the TI method in aqueous solutions revealed that the temporal profile of stevia is different from the other sweeteners, with a greater persistence of sweetness in the mouth. The evaluation of the sweeteners in yogurt by consumers using TDS and temporal acceptability method showed that tagatose was the sweetener most similar to sucrose in terms of TDS curves, on the other hand, through temporal acceptability, stevia (5.28) and aspartame (5.13) showed higher acceptability than other sweeteners (9-point scale), explaining the consumer preferences. Stevia was the sweetener with the longest perception time (13 s) of sweetness intensity in aqueous solution, together with greater dominance, temporal acceptability, and one of the most preferred along with aspartame by consumers. [ABSTRACT FROM AUTHOR]

A primary concern for many cancer survivors is getting cancer again or it returning. Unfortunately, recurrence can happen but there is evidence that dietary interventions, generally combined with physical activity, improve overall quality of life and give the body the best chance of warding off recurrence. Being the right weight for height is also important. This article explores dietary and lifestyle considerations, dispels some myths, and considers other aspects of diet and lifestyle and prevention of cancer recurrence, such as alcohol intake, physical activity and food-borne disease. It also looks at the role certain sweeteners may have, along with ultra-processed foods, use of certain supplements and the role of fibre. Definitive evidence is often not available for this aspect of cancer, but this article presents the most up-to-date findings. Specialist post treatment palliative care is not covered. [ABSTRACT FROM AUTHOR]

The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. At present, artificial synthetic food additives have gradually replaced natural food additives and many problems related to food additives, involve the abuse of food additives, excessive additives, or even toxic additives. Obviously, food additives can bring people great sensory enjoyment and commercial convenience, but they may also cause potential risks to human health. So, it is of high significance to conduct quantitative analysis on the content of food additives. According to their functions and the regulatory requirements of food additives, this review started with the classification, and functions of various food additives involving preservatives, sweeteners, emulsifiers, stabilizers, thickeners, and gelling agents and the advantages and disadvantages of food additives usage. [ABSTRACT FROM AUTHOR]

Sugar consumption is known to be associated with a whole range of adverse health effects, including overweight status and type II diabetes mellitus. In 2015, the World Health Organization issued a guideline recommending the reduction of sugar intake. In this context, alternative sweeteners have gained interest as sugar substitutes to achieve this goal without loss of the sweet taste. This review aims to provide an overview of the scientific literature and establish a reference tool for selected conventional sweeteners (sucrose, glucose, and fructose) and alternative sweeteners (sucralose, xylitol, erythritol, and D-allulose), specifically focusing on their important metabolic effects. The results show that alternative sweeteners constitute a diverse group, and each substance exhibits one or more metabolic effects. Therefore, no sweetener can be considered to be inert. Additionally, xylitol, erythritol, and D-allulose seem promising as alternative sweeteners due to favorable metabolic outcomes. These alternative sweeteners replicate the benefits of sugars (e.g., sweetness and gastrointestinal hormone release) while circumventing the detrimental effects of these substances on human health. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana Bertoni water extracts have been used as a natural sweetener and customary medicine by the indigenous inhabitants of South America for several hundred years. This plant was sent to Europe in the 16th century and was described by Peter Jacob Esteve in Spain. Recently the food industry has started to employ S. rebaudiana as sweetener using its glycosides after purification. Advertisement claims that Stevia glycosides is good for controling body mass and reducing glycemia. This study's objective was to evaluate the effect of S. rebaudiana leaf extract on Wistar rats as animal model to prove its effectiveness on body mass control, glycemia reduction, and other biochemical parameters. Three groups were randomly formed with 24 males and 24 females: A blank group without any sweetener, a control group drinking water with 10% glucose, and the test group ingesting a 0.94% water extract of S. rebaudiana. Body mass measurements as well as food and drink consumption were daily performed. The experiment lasted 120 days after the specimens were weaned and got used to eating solid food. Euthanasia was done and blood serum was collected to evaluate the following biochemical parameters: Glucose, triglycerides, cholesterol, insulin, glucagon, leptin, ghrelin, and glucose-dependent insulinotropic peptide, GIP. Results indicated that only female rats had statistical differences in body mass gain. No relevant effects either positive or negative were found in the biochemical parameters measured. The crude extracts of S. rebaudiana did not show any relevant changes in biochemical and hormonal profiles, changes nor body mass with respect to the blank and control groups of young and healthy rats in the age range of infancy to youth. According to the results obtained, the therapeutic properties that have been associated to S. rebaudiana consumption especially for body mass control and glycemia reduction, did not occur in young and healthy male and female rats in equivalent age to infants, young children, and youths. [ABSTRACT FROM AUTHOR]

Studies carried out in several species have demonstrated that detection of low-calorie sweeteners in the lumen of the intestine, by the sweet receptor, T1R2- T1R3, initiates a signaling pathway leading to enhanced expression and activity of intestinal Na+/glucose cotransporter 1, SGLT1. This results in an increased gut capacity to absorb glucose, sodium chloride and water, the basis for oral rehydration therapy. Horses express T1R2, T1R3 and downstream signaling elements in the intestinal tissue. As such, the potential of sweetener-stimulation of T1R2-T1R3 leading to upregulation of SGLT1 allows the provision of more glucose (energy) and hydration for horses. This is especially important when the need for glucose increases during strenuous exercise, pregnancy, and lactation. There are significant differences among species in the ability to detect sweeteners. Amino acid substitutions and pseudogenization of taste receptor genes underlie these variations. Nothing is known about the sweetener specificity of horse T1R2-T1R3. Using heterologous expression methodology, we demonstrate that sweeteners sucralose, stevia and neohesperidin dihydrochalcone (NHDC) activate horse T1R2-T1R3, but cyclamate does not. Determination of sweetener specificity of equine sweet receptor is crucial for developing suitable dietary additives to optimize glucose absorption, hydration and avoiding the intestinal disease brought about by microbial fermentation of unabsorbed carbohydrate reaching the large intestine. [ABSTRACT FROM AUTHOR]

Differences in blood concentration of sex hormones in the follicular (FP) and luteal (LP) phases may influence energy metabolism in women. We compared fasting energy metabolism and sweet taste preference on a representative day of the FP and LP in twenty healthy women (25·3 (sd 5·1) years, BMI: 22·2 (sd 2·2) kg/m2) with regular self-reported menses and without the use of hormonal contraceptives. From the self-reported duration of the three prior menstrual cycles, the predicted FP and LP visits were scheduled for days 5–12 and 20–25 after menses, respectively. The order of the FP and LP visits was randomly assigned. On each visit, RMR and RQ by indirect calorimetry, sweet taste preference by the Monell two-series forced-choice tracking procedure, serum fibroblast growth factor 21 by a commercial ELISA (FGF21, a liver-derived protein with action in energy balance, fuel oxidation and sugar preference) and dietary food intake by a 24-h dietary recall were determined. Serum progesterone and oestradiol concentrations displayed the expected differences between phases. RMR was lower in the FP v. LP (5042 (sd 460) v. 5197 (sd 490) kJ/d, respectively; P = 0·04; Cohen effect size, d rm = 0·33), while RQ showed borderline significant higher values (0·84 (sd 0·05) v. 0·81 (sd 0·05), respectively; P = 0·07; d rm = 0·62). Also, in the FP v. LP, sweet taste preference was lower (12 (sd 8) v. 16 (sd 9) %; P = 0·04; d rm = 0·47) concomitant with higher serum FGF21 concentration (294 (sd 164) v. 197 (sd 104) pg/ml; P < 0·01; d rm = 0·66). The menstrual cycle is associated with changes in energy expenditure, sweet taste preference and oxidative fuel partitioning. [ABSTRACT FROM AUTHOR]

Background Previous preclinical and human studies have shown that a high-fat ketogenic diet and ketone supplements (KS) are efficacious in reducing alcohol craving, alcohol consumption, and signs of alcohol withdrawal. However, the effects of KS on alcohol sensitivity are unknown. Methods In this single-blind, cross-over study, 10 healthy participants (3 females) were administered a single, oral dose of a KS (25 g of ketones from D-β-hydroxybutyric acid and R-1,3-butanediol) or placebo 30 minutes before an oral alcohol dose (0.25 g/kg for women; 0.31 g/kg for men). Assessments of breath alcohol concentration and blood alcohol levels (BAL) and responses on the Drug Effect Questionnaire were repeatedly obtained over 180 minutes after alcohol consumption. In a parallel preclinical study, 8 Wistar rats (4 females) received an oral gavage of KS (0.42 g ketones/kg), water, or the sweetener allulose (0.58 g/kg) followed 15 minutes later by an oral alcohol dose (0.8 g/kg). BAL was monitored for 240 minutes after alcohol exposure. Results In humans, the intake of KS before alcohol significantly blunted breath alcohol concentration and BAL, reduced ratings of alcohol liking and wanting more, and increased disliking for alcohol. In rats, KS reduced BAL more than either allulose or water. Conclusion KS altered physiological and subjective responses to alcohol in both humans and rats, and the effects were likely not mediated by the sweetener allulose present in the KS drink. Therefore, KS could potentially reduce the intoxicating effects of alcohol. [ABSTRACT FROM AUTHOR]

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.

Due to the increasing interest in the healthy foods, in this research, a dietary and functional confectionary cream (DFCC) was produced having licorice powder and encapsulated Lactobacillus plantarum probiotic bacteria. Licorice extract (LE) had a total phenolic content of 1.97 mg/mL, composed mainly of 7 phenolic, flavonoid, and quercetin compounds including gentisic acid, caffeic acid, p-coumaric acid, ferulic acid, luteolin, apigenin, and sinapic acid at the same concentration (20 µg/mL). Incorporation of LE and malva mucilage (MM) resulted in the improvement of physicochemical properties (pH, overrun, syneresis, and texture) of DFCC. The viability of encapsulated probiotics was higher (compared to the free probiotics) in the functional product during 60 days of storage. Sensory evaluation results displayed that the elevated rates of LE (15 %), and MM (15 %) were not favorably accepted by the panelists; however, favorable scores were given to the samples having 10 % LE, 10% MM, and microcapsules.

Diabetes is a significant global health concern, highlighting the critical role of dietary strategies in its management and prevention. Artificial sweeteners (ASs), due to their capacity to provide sweetness without contributing to caloric intake, have emerged as a potential tool in diabetes management. This review thoroughly examines the nuanced relationship between artificial sweeteners and diabetes, addressing their benefits and potential risks. ASs have been shown to aid in weight management, a key factor in reducing diabetes risk, and do not impact immediate blood glucose levels, offering improved glucose control for individuals with diabetes. Beyond these benefits, however, artificial sweeteners may interact complexly with gut microbiota, potentially altering its composition and affecting metabolic health. This interaction introduces concerns regarding insulin sensitivity and the risk of insulin resistance, with studies reporting conflicting findings. This comprehensive review highlights the importance of a nuanced approach to understanding the implications of artificial sweeteners in diabetes management. Given the mixed evidence on their health effects, there is a clear need for further research to fully elucidate the role of artificial sweeteners in metabolic health and their suitability as part of dietary interventions for diabetes.

The consumption of added sugars has been a major concern among consumers and researchers around the world. Some of these added sugars pose health threats such as obesity, and liver diseases to consumers. Therefore, consumers' understanding and knowledge of added sugars is important in regulating the intake of food items that contain different types and levels of added sugar. In this study, the knowledge and understanding of staff (consumers) of the University of Energy and Natural Resources, Ghana, was assessed through survey The results showed that about 38.5 % of consumers always read food labels whereas 3.1 % never read the labels of food they purchased. However, only about 20 % of consumers considered added sugars as most important information on food labels while most (about 38 %) were concerned about the calorie level in food items purchased. Based on the consumer's knowledge of sugars and sweeteners, there was a high level of disparity in classifying sugars in food as sugars and sweeteners. In addition, most consumers reported that they would adversely avoid food items containing lactose, isoglucose, and saccharin. The awareness of the consumers to the WHO recommendation for sugar reduction, the gender (P = 0.278), age (P = 0.959), level of education (P = 0.888), and staff category (P = 0.944) did not influence their decisions on purchasing food items with added sugars Most consumers were interested in issues of food and nutrition. Therefore, it is recommended that staff are taken through aspects of food nutrition as well as the consumption of added sugar towards the recommended levels.

High sugar consumption leads to such socially significant diseases as type 2 diabetes, osteoporosis, obesity, metabolic syndrome, and cardiovascular diseases. The problem of replacing sugar in food products and finished culinary products is always acute for food manufacturers. In the future the demand for intense sweeteners and sugar substitutes is expected to increase, as the demand for dietary preventive, sports and diabetic nutrition products in the Russian Federation is steadily growing. The wide selection of sugar substitutes available on the market is due to their significant economic advantages, high sweetness factor, ease of use and the absence of negative effects on the human body, since they do not contain glucose and do not lead to sharp fluctuations in blood sugar. Their use allows us to create innovative products, take into account the needs of different consumer groups and follow modern requirements for a healthy lifestyle. An important indicator in the production of sugar substitutes is their quality characteristics. The purpose of the research is commodity assessment of the quality of four most popular liquid sugar substitutes for compliance with labeling in accordance with the technical regulations TR CU 021/2012, microbiological indicators, examination of samples for the presence of sweeteners, and preservative content. It has been established that all the studied samples violate the requirements of the current legislation, starting with typos in the declaration of conformity (Slastya-super), ending with unreliable information on the label («Mastershape»TM, «Nosugar», «Sladkiy pshik»TM), excess concentration of preservatives above the permitted limits («Sladkiy pshik»TM) and microbiological purity («Mastershape» and «Nosugar»).

Xylitol and erythritol have been reported in numerous previous and recent studies as potential antidiabetic sweeteners, however, it is not certain which one is most effective in this regard. In the present study, the effects of xylitol and erythritol were comparatively investigated on blood glucose, insulin level, dyslipidemia, pancreatic islet morphology and β-cell function, and redox imbalance in a type 2 diabetes (T2D) model of rats. Seven-week-old male Sprague-Dawley rats were randomly divided into 8 groups: Normal Control (NC), Diabetic Control (DC), Diabetic Xylitol 5 % (DX5), Diabetic Xylitol 10 % (DX10), Diabetic Xylitol 20 % (DX20), Diabetic Erythritol 5 % (DE5), Diabetic Erythritol 10 % (DE10), and Diabetic Erythritol 20 % (DE20). T2D was induced in the diabetic groups initially by feeding 10 % fructose solution to induce insulin resistance followed by an intraperitoneal injection of streptozotocin (40 mg/kg body weight) dissolved in citrate buffer (pH 4.5) to induce partial pancreatic β-cells dysfunctions. The animals in NC group were fed with normal drinking water and injected with citrate buffer only. After the confirmation of diabetes, the xylitol and erythritol with above-mentioned concentrations were supplied to the respective animal groups when the animals in NC and DC groups were supplied with normal drinking water. After 8 weeks intervention period, the body weight, fluid and water intake, blood glucose, serum alanine aminotransferase, aspartate aminotransferase, CK-MB and creatinine were significantly decreased, while the serum insulin level, serum lipids, glucose tolerance ability, pancreatic islet morphology and β-cell function, pancreatic and serum redox imbalance were improved in the most xylitol and erythritol fed groups compared to the DC group, when effects were better for xylitol compared to erythritol. The data of this study suggest that xylitol has better antioxidant and antidiabetic effects compared to erythritol. Therefore, xylitol can be used as a preferrable dietary anti-diabetic sweetener or supplement over erythritol for the management of diabetes and its associated complications.

Summary: Background: Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about their effects on appetite and endocrine responses in reduced or no added sugar solid foods. The aim of the current study was to evaluate the acute (1 day) and repeated (two-week daily) ingestive effects of 2 S&SE vs. sucrose formulations of biscuit with fruit filling on appetite and endocrine responses in adults with overweight and obesity. Methods: In a randomised crossover trial, 53 healthy adults (33 female, 20 male) with overweight/obesity in England and France consumed biscuits with fruit filling containing 1) sucrose, or reformulated with either 2) Stevia Rebaudioside M (StRebM) or 3) Neotame daily during three, two-week intervention periods with a two-week washout. The primary outcome was composite appetite score defined as [desire to eat + hunger + (100 − fullness) + prospective consumption]/4. Findings: Each formulation elicited a similar reduction in appetite sensations (3-h postprandial net iAUC). Postprandial insulin (2-h iAUC) was lower after Neotame (95% CI (0.093, 0.166); p

The purpose of this study is to further investigate the relationship between sweetener exposure and the risk of endometrial cancer (EC). Up until December 2022, a literature search in an electronic database was carried out utilizing PubMed, Web of Science, Ovid, and Scopus. The odds ratio (OR) and 95 % confidence interval (CI) were used to evaluate the results. Sweeteners were divided into nutritional sweeteners (generally refers to sugar, such as sucrose and glucose) and non-nutritional sweeteners (generally refers to artificial sweeteners, such saccharin and aspartame). Ten cohort studies and two case-control studies were eventually included. The study found that in 12 studies, compared with the non-exposed group, the incidence rate of EC in the sweetener exposed group was higher (OR = 1·15, 95 % CI = [1·07, 1·24]). Subgroup analysis showed that in 11 studies, the incidence rate of EC in the nutritional sweetener exposed group was higher than that in the non-exposed group (OR = 1·25, 95 % CI = [1·14, 1·38]). In 4 studies, there was no difference in the incidence rate of EC between individuals exposed to non-nutritional sweeteners and those who were not exposed to non-nutritional sweeteners (OR = 0·90, 95 % CI = [0·81, 1·01]). This study reported that the consumption of nutritional sweeteners may increase the risk of EC, whereas there was no significant relationship between the exposure of non-nutritional sweeteners and the incidence of EC. Based on the results of this study, it is recommended to reduce the intake of nutritional sweeteners, but it is uncertain whether use of on-nutritional sweeteners instead of nutritional sweetener. [ABSTRACT FROM AUTHOR]

The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5–6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts. [ABSTRACT FROM AUTHOR]

Nowadays, with the change of life culture and the use of unsuitable diet, the need to develop of safe, non-allergenic, enriched with nutrients and bioactive compounds foods in order to optimize the immune system, prevent and reduce diseases has increased; Therefore, the aim of this research was to prepare a glutenfree functional beverage based on oat containing ginger extract and stevia sweetener. For this purpose, the effect of ginger extract at the levels of 1.5, 3 and 4.5% and the replacement of stevia with sucrose at the levels of 25, 50 and 75% in the form of a factorial experiment based on a completely randomized design in the formulation of a functional gluten-free beverage based on oat containing Lactobacillus plantarium probiotic bacteria was evaluated in order to investigate its physicochemical, sensory and microbial properties during the storage (21 days). The results showed that during the storage, in all the investigated treatments, the amount of Brix, total solid, pH and antioxidant capacity decreased significantly and the acidity of the samples increased (P<0.05), and on the other hand, with the addition of ginger extract the amount of Brix, total solid and pH of the produced beverage samples decreased and the antioxidant capacity and acidity of the samples increased (P<0.05); Also, the replacement of stevia with sucrose led to a decrease in Brix, total solid, acidity, but the pH and antioxidant capacity increased significantly. The results of the survival study of Plantarium probiotic bacteria showed that in all samples, the growth of bacteria decreased during the storage, but despite the decrease in bacteria, the amount of live bacteria was maintained within the standard range, and the addition of ginger and stevia extract had a positive effect on the survival of bacteria. Based on the sensory evaluation results, the sample containing 3% ginger extract and 25% stevia received a higher score from the panalists. Finally, based on all the results, it can be said that the addition of ginger extract and stevia sweetener in gluten-free functional beverage led to the improvement the properties of beverage and it can be introduced as a new functional beverage with favorable nutritional properties. [ABSTRACT FROM AUTHOR]

Sucralose and acesulfame-potassium consumption alters gut microbiota in rodents, with unclear effects in humans. We examined effects of three-times daily sucralose- and acesulfame-potassium-containing diet soda consumption for 1 (n = 17) or 8 (n = 8) weeks on gut microbiota composition in young adults. After 8 weeks of diet soda consumption, the relative abundance of Proteobacteria, specifically Enterobacteriaceae, increased; and, increased abundance of two Proteobacteria taxa was also observed after 1 week of diet soda consumption compared with sparkling water. In addition, three taxa in the Bacteroides genus increased following 1 week of diet soda consumption compared with sparkling water. The clinical relevance of these findings and effects of sucralose and acesulfame-potassium consumption on human gut microbiota warrant further investigation in larger studies. Clinical trial registration: NCT02877186 and NCT03125356. [ABSTRACT FROM AUTHOR]

Objective: To assess annual household purchases of sugar-sweetened beverages (SSBs), artificially sweetened beverages (AFSBs), and unsweetened beverages (USBs) by household composition and income, and over time. Design: Observational cohort study using beverage purchasing data linked to a supermarket database. ANOVA was used to compare total household purchase volumes (L) and the contribution of beverages purchased by category, household composition (size), household income (four categories from New Zealand (NZ) < $30 000 to > $90 000), and over time (trend from 2015 to 2019). Setting: Aotearoa NZ. Participants: ∼1800 households in the NielsenIQ Homescan® market research panel. Results: In 2019, the mean (sd) annual household purchase volume and relative contribution to total beverage volume of SSBs were 72·3 (93·0) L and 33 %, respectively. Corresponding values for AFSBs were 32·5 (79·3) L (15 %), and USBs were 112·5 (100·9) L (52 %). Larger households purchased more of all beverage types except AFSBs. Total purchases were similar by income, but households earning < $NZ 30 000 purchased fewer AFSBs and USBs (but not SSBs) than households earning > $NZ 90 000. Total and USB purchases were unchanged over time, but SSBs dropped by 5·9 L (P -trend = 0·04), and AFSBs increased by 5·3 L (P -trend = 0·00). Conclusions: USBs contributed the most to household beverage purchases. Total purchases were higher for larger households and similar by income, including for SSBs. The reduction over time was too small for health benefits. Findings support policies and interventions to reduce SSB consumption and highlight the importance of focusing on equitable outcomes. [ABSTRACT FROM AUTHOR]

Sweeteners are used in the food industry to provide sweetness similar to sugar and to decrease the caloric intake and risks associated with obesity. However, some sweeteners are characterized by bitter, metallic and other off-tastes. Sensory and cellular studies have demonstrated synergies between sweetener blends, which are responsible for enhancing sweetness. This study aimed to identify new sweetener blends that are able to enhance sweetness intensity without causing bitter off-taste using in vitro functional expression of taste receptors. The dose–response of the sweet taste receptor (TAS1R2/TAS1R3) was determined for sucrose and 9 sweeteners and was consistent with their sweetness potency. Stimulation of TAS1R2/TAS1R3 by 6 binary sweetener blends confirmed 3 known synergies determined by sensory analysis, including sucralose/acesulfame-K, rebaudioside A/erythritol and rebaudioside A/thaumatin, and revealed 2 new synergies, known as, neotame/D-allulose and mogroside V/thaumatin. No synergy was observed for the rebaudioside M/mogroside V blend, probably due to their common binding sites on the sweet taste receptor. The ability of the 9 selected sweeteners to activate the 25 human bitter taste receptors (TAS2Rs) was tested. The cellular-based assay demonstrated that sucralose, acesulfame-K, rebaudioside A, mogroside V and D-allulose activated at least 2 TAS2Rs. Sucralose, acesulfame-K and rebaudioside A exhibited lower EC50 values for TAS1R2/TAS1R3 than for TAS2Rs, which may explain their absence of bitter off-taste at low concentrations, unlike mogroside V and D-allulose. Our data provide a receptor-based understanding of the complex synergies among sweetener blends and an effective approach for testing new sweeteners while avoiding the activation of TAS2Rs. [ABSTRACT FROM AUTHOR]

Carvedilol (CARV) is a blocker of α- and β- adrenergic receptors, used as an "off-label" treatment for cardiovascular diseases in pediatrics. Currently, there is no marketed pediatric-appropriate CARV liquid formulation, so its development is necessary. Palatability (appreciation of smell, taste, and aftertaste) is a key aspect to be considered during the development of pediatric formulations since only formulations with good palatability also have adequate acceptability in this population. Consequently, the aim of this research was to assess the palatability and acceptability of different CARV formulations using an in vivo taste assessment (ID Number PR103/22) in order to select the highest palatability-rated CARV formulation. The preparation of CARV formulations was based on a reference 1 mg/mL CARV solution, which contains malic acid as a solubilizing agent. Subsequently, sucralose and flavoring agents were added and mixed until complete dissolution to the corresponding formulations. Adult volunteers participated in this study and evaluated the taste and odor of various CARV formulations through a questionnaire and a sensory test. The mean palatability score, measured on a 10-point scale, increased from 1.60 for the unflavored control to 7.65 for the highest-rated flavored formulation. Moreover, the bitterness of the optimized CARV formulation was reduced from 66.67% to 17.86%, and the taste pleasantness was increased from 25/100 to 73/100. This optimized CARV formulation contains a sweetening agent, sucralose, in addition to two flavoring agents at appropriate concentrations for pediatrics. Furthermore, the physicochemical and microbiological stability of the optimized CARV formulation were evaluated for 6 months at 25, 30, and 40 °C, in addition to in-use stability for 15 days at 25 °C, whose results were confirmed. Thus, we successfully developed a palatable CARV liquid solution that contains excipients appropriate for pediatrics and is stable under the studied conditions. [ABSTRACT FROM AUTHOR]

The objective of this work was to formulate a milk ice cream without added sugar that presents adequate quality characteristics using a high intensity non-caloric sweetener and a polyol. To obtain the best sorbitol - water combination, a completely randomized two-level design was used. The sorbitol levels were 10 and 12 %, while for water the percentages corresponded to the calculation of the material balances carried out for the preparation of the mixtures. The percentage of the non-caloric sweetener was calculated from the power value declared by the manufacturer and the sweetening power relative to the sucrose of sorbitol, to achieve in the formulations of the ice cream mixtures a range of theoretical sweetness similar to that of milk ice cream with fruit pulps. The texture attributes were selected as response variables: body, creaminess, granularity and melting, and sweetness, as well as global sensory quality, measured with a structured scale of 10 cm in length. Acceptance limits were established at scores ≥ 6 equivalents to a good to excellent qualitative evaluation, for body, creaminess, melting and sensory evaluation and between 4 and 6 for a light to moderate of granularity and sweetness intensity. An ice cream with adequate sensory characteristics was achieved using 10 % sorbitol, 50,20 % water and 0,6 % of the high-intensity noncaloric sweetener used. [ABSTRACT FROM AUTHOR]

The WHO and MINSAP recommend reducing the consumption of free sugars to less than 10% of total caloric intake because excessive consumption is related to diseases such as obesity, type 2 diabetes mellitus, hypertriglyceridemia, dental caries, among others. Replacing sugar with high-intensity non-caloric sweeteners is the most used strategy to reduce sugar content. The aim of this work was to formulate a flavored yogurt reduced in sugar by replacing it with the high-intensity non-caloric sweeteners sucralose and acesulfame potassium. The sensory characteristics intensity of sweetness, bitterness and strange taste measured with a structured scale of 10 cm in length were studied. For the intensity of sweetness and bitterness, good fit was obtained to quadratic mixture models and for strange flavor to the linear model. Sucralose makes the largest contribution to sweetness intensity and has a smaller contribution than acesulfame-K to bitterness and off-flavor. The combination of both sweeteners, in the range studied, decreases the intensity of sweetness and increases the perception of bitterness. A strawberry-flavored yogurt was formulated in which sugar was replaced by the 0.19/0.03 g/Kg ratio of the high-intensity non-caloric sweeteners sucralose and acesulfame-K. [ABSTRACT FROM AUTHOR]

With the objective of preparing a mixed mango-orange nectar without added sugar, using as a substitute a mixture of noncaloric sweeteners (acesulfame potassium and sucralose) known commercially as sweetener 320, a one-factor response surface design was applied in the that the average concentration of sweetener was estimated equivalent to the addition of 6 % sugar. The perception of sweetness was used as the response variable by applying the 7-point ideal point or Just-About-Right (JAR) scale evaluated by 20 consumers. The results were analyzed using response surface methodology. The optimal concentration was determined by performing a numerical optimization using the convenience function method. The optimal concentration of sweetener 320 to formulate the mango-orange nectar was 0.017 g/100 g. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study is to collect and assess the evidence available on the effect of non nutritive sweeteners on appetite, weight and glycemic regulation. As a replacement for sugars, non-nutritive sweeteners (NNSs) are widely being used in different food products with the assumption that these would lower calorie intake and help to manage weight and blood sugar levels better. However, studies using animal models have reported that chronic exposure to NNSs leads to increased food consumption, weight gain and insulin resistance. Design/methodology/approach: Evidence was acquired from systematic reviews or meta-analyses (2016–2021) of relevant clinical studies, especially randomized control trials using Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Findings: The review showed NNSs exposure did not conclusively induce increased food intake or change in subjective appetite ratings. Appetite biomarkers like ghrelin, gastric inhibitory peptide, C-peptide levels and Peptide YY remained mostly unaffected by NNSs. Meta-analyses of human randomized control studies showed a reduced energy intake and body weight. No significant change was seen in blood glucose levels, post-prandial glycemic or insulin response after consumption of NNSs. Adequate evidence is not available to conclusively say that NNSs influence gut health at doses relevant to human use. Research limitations/implications: Most studies which are prospective cohort, observational and cross-sectional studies suggest that use of NNSs may promote obesity and metabolic syndrome in adults. Such studies are plagued by confounding variables and reverse causation. Mechanistic evidence is mostly based on in-vitro and in-vivo studies. The same causal pathways may not be operative or relevant in humans. Practical implications: This review of available literature concludes that to achieve specific public health and clinical goals, the safe use of NNSs for the reduction of intakes of free sugars and energy should be explored. This would be possible by educating the consumer about energy compensation and understanding the nutritional content of artificially sweetened products in terms of calories coming from fat and complex carbohydrates used in the product. Originality/value: This study was, thus, designed with the objective of examining the usefulness of NNSs in human population, especially with respect to insulin regulation, glycemic control and weight management. Well-designed randomized control trials which control for confounding variables are needed to generate high quality evidence. [ABSTRACT FROM AUTHOR]

The global sugar industry is stagnating due to oversupply of international markets, which requires investments in product diversification. Health concerns have also been raising questions about sugar as a sweetener. This study investigated the viability of producing alternative, low-calorie sweeteners in a sugarcane-mill-annexed bio- refinery, utilising A-molasses as feedstock. Single-product and multiproduct biorefineries were simulated in Aspen Plus® to produce isomaltulose, allulose, short-chain fructooligosaccharides (scFOS) and/or thaumatin. The minimum selling prices of isomaltulose (870 $/ton), allulose (2030 S/ton) and scFOS (1540 $/ton) in the single-product biorefineries were lower than current market prices, while that of thaumatin (11 665 000 $/ton) was higher. However, single-product biorefineries would oversupply the market. In multiproduct scenarios the available A-molasses was shared between isomaltulose, allulose and scFOS in one biorefinery, to produce ≤15% of the global market for each, using either six bioreactors operated continuously, or one bioreactor shared between six process steps through scheduling. The shared-one-bioreactor had a higher deterministic IRR (60%) than the six-bioreactor scenario (50%). Stochastic financial analysis confirmed the higher IRR for the shared-one-bioreactor (41.39%) compared to the six-bioreactor (36.07%) scenario, reflecting price variabilities' impact on biorefinery profitability. Multiproduct scenarios were deemed economically attractive for A-molasses diversion from a typical sugarcane mill. [ABSTRACT FROM AUTHOR]

Diabetes mellitus is a chronic metabolic disease mainly attributable to unhealthy, untimely food habits and lack of physical activity. Good glycemic control is one of chief aspects of preventing complications related to diabetes. This has led to shift in replacing sugar with artificial sweeteners amongst diabetic population. Past studies have indicated that there is lack of awareness of type and long-term side effects of artificial sweeteners among people with diabetes. This study was thus conducted to assess awareness and knowledge of usage of artificial sweeteners among adults with type 2 diabetes mellitus. The study population involved 200 adults (≥18 years) with type 2 diabetes in Kashmir valley. Results revealed that patients didn't know the content of artificial sweetener they consumed, and were also unaware of health benefits and health hazards of artificial sweeteners. The study findings highlight high rate of unawareness amongst subjects regarding the side effects of long-term consumption of artificial sweeteners. [ABSTRACT FROM AUTHOR]

Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared to pectin, but they did not affect samples with reb A. Low-calorie samples had higher L* and b* values and lower a* values than sugar-containing samples. Total sugar content in reb A samples was 8.30 to 9.28 g/100 g, and it was lower in agar samples produced in parallel with pectin. The hydroxymethyl furfural (HMF) value was lower in sugarfree recipes (3.03 to 3.62) than in sugar-containing samples. Pectin-reb A samples had favorable taste, while AA-reb A samples favored consistency among reb A-containing samples. [ABSTRACT FROM AUTHOR]