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We examined the association between low‐calorie sweeteners (LCS) consumption during preconception, pregnancy, and breastfeeding and child health outcomes. A systematic search of electronic databases in PubMed, Embase, Cumulated Index to Nursing and Allied Health Literature, the Cochrane Library, Scopus, Web of Science, PsycINFO, ProQuest Health and Medical, ClinicalTrials.gov, and Google Scholar was conducted up to 21 September 2023. A random effects model with restricted maximum likelihood estimation was used for the meta‐analysis. Seventeen eligible studies were included. The standardised mean difference (SMD) and 95% confidence interval (CI) in birth weight between those who frequently consumed LCS (≥1 serve/day) during pregnancy and those who did not consume LCS was 0.04 (0.00, 0.08) (four cohort studies). Any LCS consumption during pregnancy compared with no consumption was not associated with birth weight [SMD (95% CI) = 0.03 (−0.03, 0.08)] (four cohort studies). Any LCS consumption during pregnancy was not associated with body mass index z‐scores. The weighted mean difference (95% CI) was 0.00 (−0.05, 0.06) at birth, 0.06 (−0.29, 0.40) at 6 months, −0.04 (−0.19, 0.10) at 1 year, 0.00 (−0.16, 0.17) at 3 years, and 0.10 (−0.15, 0.34) at 7 years of the child age, compared with no intake (five cohort studies). The odds of being overweight at 1 year among children exposed to LCS during pregnancy was 1.19 (OR [95% CI]: 1.19 [0.81, 1.58]) compared with unexposed children (two cohort studies). The effect sizes were not precise for all the outcomes as the 95% CI indicated the effect estimates could range from small protective to a higher risk. The effect of LCS consumption on child behaviour and cognition was inconsistent. There is not enough evidence to confirm LCS consumption during pregnancy affects birth weight and risk of overweight in children. However, frequent consumption increased birth weight and the risk of overweight at different ages, though the effects were imprecise. More robust research evidence is required as the quality of evidence is low. Key messages: Evidence regarding the effect of perinatal low‐calorie sweeteners (LCS) consumption and child health is limited and inconclusive.Our systematic review and meta‐analysis showed that any LCS consumption during pregnancy was not associated with birth weight and the risk of overweight in childhood. However, frequent LCS consumption during pregnancy was associated with a small but imprecise increase in birth weight and body mass index z‐score at different ages.Evidence regarding the effect of maternal LCS consumption on child behaviour, cognition, and the risk of other chronic disease is limited.The overall quality of the evidence remains low, warranting further high‐quality research. [ABSTRACT FROM AUTHOR]

Obesity, diabetes, and tooth decay are directly related to high sugar intake. Therefore, it is important to reduce sugar consumption by replacing it with foods that provide less energy. At this juncture, xylitol provides fewer calories than sucrose and helps preventmtooth decay. Additionally, probiotics have many positive effects on host health. This study aimed to produce a tooth-friendly probiotic pudding by incorporating xylitol (25, 50, 75 and 100%) and the probiotics L. rhamnosus and S. boulardii. The effects of adding xylitol and probiotics on pH levels, syneresis, rheological properties, probiotic viability, and consumer acceptance were evaluated. The addition of xylitol resulted in a slight increase in pH, whereas the inoculation of probiotic cultures led to a notable reduction in pH values (P ≤ 0.05). The addition of xylitol reduced the syneresis levels of the puddings. The addition of xylitol resulted in an increase in the consistency values, whereas the incorporation of probiotics resulted in a reduction. Although a decline in the viability was observed for both L. rhamnosus and S. boulardii during storage, the viability of probiotics remained above the desired level (8.91 and 6 log CFU/g for both probiotics, respectively). The sensory acceptability of probiotic-free puddings was satisfactory, whereas probiotic puddings were not deemed acceptable by the panelists. Finally, this study demonstrated that xylitol could be an alternative sweetener to sucrose in the production of tooth-friendly pudding and that the pudding could be used as an alternative probiotic carrier. [ABSTRACT FROM AUTHOR]

We aimed to evaluate the association of coffee consumption with different additives, including milk and/or sweetener (sugar and/or artificial sweetener), and different coffee types, with new-onset acute kidney injury (AKI), and examine the modifying effects of genetic variation in caffeine metabolism. 194 324 participants without AKI at baseline in the UK Biobank were included. The study outcome was new-onset AKI. During a median follow-up of 11·6 years, 5864 participants developed new-onset AKI. Compared with coffee non-consumers, a significantly lower risk of new-onset AKI was found in coffee consumers adding neither milk nor sugar to coffee (hazard ratio (HR), 0·86; 95 % CI, 0·78, 0·94) and adding only milk to coffee (HR,0·83; 95 % CI, 0·78, 0·89), but not in coffee consumers adding only sweetener (HR,1·14; 95 % CI, 0·99, 1·31) and both milk and sweetener to coffee (HR,0·96; 95 % CI, 0·89, 1·03). Moreover, there was a U-shaped association of coffee consumption with new-onset AKI, with the lowest risk at 2–3 drinks/d, in unsweetened coffee (no additives or milk only to coffee), but no association was found in sweetened coffee (sweetener only or both milk and sweetener to coffee). Genetic variation in caffeine metabolism did not significantly modify the association. A similar U-shaped association was found for instant, ground and decaffeinated coffee consumption in unsweetened coffee consumers, but not in sweetened coffee consumers. In conclusion, moderate consumption (2–3 drinks/d) of unsweetened coffee with or without milk was associated with a lower risk of new-onset AKI, irrespective of coffee type and genetic variation in caffeine metabolism. [ABSTRACT FROM AUTHOR]

Background: Foods with protein claims (PCs) targeted at the general population are increasingly sought after by consumers because they think they are healthy. However, they may contain other nutrients that pose a health risk. Objectives: Therefore, the aim of this work was to carry out a comprehensive evaluation of foods with PC and compare them with those without these claims. Methods: The Spanish Food Database, BADALI, was used for this purpose. We studied 4325 processed foods of 12 different types. Thirteen percent had PCs and more than half of them were fortified with proteins (60.4%). Plant proteins were added more frequently than animal proteins. Protein values were higher in foods with PCs, particularly in those that were fortified. Differences in other nutrients were also observed depending on the food type. The healthiness of foods was assessed using the Pan American Health Organization Nutrient Profile Model and 90.8% of those bearing PCs were classified as "less healthy". More than 50% were high in fat or high in sodium; around one in four were high in free sugar or saturated fat and one in five had sweeteners. Foods with PCs had 13.1% more "less healthy" items than those without PCs. The proportion of items high in fat or high in sodium were also larger and more of them had sweeteners. In contrast, the proportion of foods high in free sugar and high in saturated fat was lower among those with PCs. Conclusions: Therefore, the perception that foods with PCs are healthy is incorrect, and consuming them may pose an additional health risk. [ABSTRACT FROM AUTHOR]

Accurate identification of the taste of compounds has helped in the screening and development of new sweeteners. This study proposes a deep learning model for sweetener identification based on transfer learning and attention mechanism. The Squeeze-and-Excitation (SE) attention mechanism is incorporated into the pre-trained Residual Network-50 (ResNet-50) model, resulting in SE-ResNet-50. Additionally, the Convolutional Block Attention Module (CBAM) is integrated to generate the CBAM-SEResNet-50 model for sweetener identification. This study divided the taste molecule dataset into two parts: Cross-Validation (CV) dataset and Hold-out test dataset. The effectiveness of the algorithm was verified using both the 5-fold CV and the Hold-out test methods. The experimental results demonstrate that the CBAM-SEResNet-50 model achieves an accuracy of 0.956 and an Area Under the Receiver Operating Characteristic Curve (AUROC) of 0.972 on the Hold-out test dataset. In the case of the 5-fold CV, the accuracy is 0.944 and the AUROC is 0.969. [ABSTRACT FROM AUTHOR]

Currently, lipid/polymer membranes are used in taste sensors to quantify food taste. This research aims to improve sweetness sensors by more selectively detecting uncharged sweetening substances, which have difficulty obtaining a potentiometric response. Lipid/polymer membranes with varying amounts of tetradodecylammonium bromide (TDAB) and 1,2,4-benzene tricarboxylic acid (trimellitic acid) were prepared. The carboxyl groups of trimellitic acid bind metal cations, and the sweetness intensity is estimated by measuring the potential change, as a sensor response, when these cations are complexed with sugars. This research showed that the potential of a sensor using the membrane with enough trimellitic acid in a sucrose solution remained constant, regardless of TDAB amounts, but the potential in the tasteless, so-called reference solution, depended on TDAB. By optimizing the content of TDAB and trimellitic acid, a sensor response of −100 mV was achieved, which is over 20% more sensitive than a previous sensor. This sensor also demonstrated increased selectivity to sweetness, with similar interference from other tastes (saltiness, sourness, umami, and bitterness) compared to previous sensors. As a result, the sensitivity to sweetness was successfully improved. This result contributes to the development of novel sensors, further reducing the burden on humans in quality control and product development. [ABSTRACT FROM AUTHOR]

SUMMARY: Licorice is one of the most extensively studied medicinal plants in the world, whose roots and rhizomes have long been used as both a sweetener and an essential component in numerous herbal preparations. However, the genus Glycyrrhiza has a complex composition, and the interspecies chromosomal relationships, origin, and evolution are still largely unclear. Here, we develop a set of whole‐chromosome painting probes that allowed identification of all eight chromosomes of licorice on same metaphase chromosomes. Comparative chromosome painting analyses in seven different Glycyrrhiza species revealed that the genus Glycyrrhiza maintained extraordinarily conserved chromosomal synteny after about 3–12 million years of divergence. No cytologically visible inter‐chromosomal rearrangements were identified in any species. By comparative chromosomal karyotype analyses, we revealed interspecific chromosome evolutionary relationships and dramatic variable chromosomal karyotype after independent divergence and demonstrated that G. prostrate was the most closely related to the ancestral type among the seven Glycyrrhiza species. Furthermore, we also discovered a G. glandulosa seed with distinct triploid‐genome for the first time in China, suggesting the existence of a polyploid evolutionary pathway in the genus Glycyrrhiza, which challenges the previous notion that only diploids of licorice existed in nature. This study expands our knowledge of the chromosome evolution of licorice and will lay an important foundation for the genome origin and evolution studies in the genus Glycyrrhiza. Significance Statement: Whole‐chromosome oligo‐painting in licorice reveals interspecific chromosome evolutionary features, phylogenetic relationships, karyotype variation, and polyploid evolution. [ABSTRACT FROM AUTHOR]

Aspartame is a high potency artificial sweetener which is popularly used in foods and beverages. The species-dependent sweet taste toward aspartame has not been completely understood. In a recent publication, we reported that the prosimians Lemuriformes species, which are proposed as aspartame nontasters, could taste aspartame based on the sequence and structure analysis. In this study, by mutagenesis, cell-based functional analysis and molecular simulations, we reveal that Lemuriformes species can respond to aspartame at the cell-based receptor activity level. Furthermore, it is proved that the conserved critical residues D142 and S40 mediate the species-dependent sweet taste toward aspartame. This research provides a deeper insight on the species taste, structure-activity relationship and evolution for eliciting the sweetness of this important synthetic sweetener. • The Tas1R2/Tas1R3 of Lemuriformes species Coquerel's sifaka can respond to aspartame. • Lemuriformes species gray mouse and ring-tailed lemurs are also aspartame tasters. • Two critical residues D142 and S40 mediate the species-dependent taste to aspartame. • Sequence alignment indicates conserved residues involved in aspartame recognition. • Molecular simulations show essential residues of receptor interacting with aspartame. [ABSTRACT FROM AUTHOR]

Introduction: The aim of the study was to evaluate the modulating effects of five commonly used sweetener (glucose, inulin, isomaltulose, tagatose, trehalose) containing mouth rinses on the oral microbiome. Methods: A single-centre, double-blind, parallel randomized clinical trial was performed with healthy, 18–55-year-old volunteers (N = 65), who rinsed thrice-daily for two weeks with a 10% solution of one of the allocated sweeteners. Microbiota composition of supragingival dental plaque and the tongue dorsum coating was analysed by 16S RNA gene amplicon sequencing of the V4 hypervariable region (Illumina MiSeq). As secondary outcomes, dental plaque red fluorescence and salivary pH were measured. Results: Dental plaque microbiota changed significantly for two groups: inulin (F = 2.0239, p = 0.0006 PERMANOVA, Aitchison distance) and isomaltulose (F = 0.67, p = 0.0305). For the tongue microbiota, significant changes were observed for isomaltulose (F = 0.8382, p = 0.0452) and trehalose (F = 1.0119, p = 0.0098). In plaque, 13 species changed significantly for the inulin group, while for tongue coating, three species changed for the trehalose group (ALDEx2, p < 0.1). No significant changes were observed for the secondary outcomes. Conclusion: The effects on the oral microbiota were sweetener dependant with the most pronounced effect on plaque microbiota. Inulin exhibited the strongest microbial modulating potential of the sweeteners tested. Further full-scale clinical studies are required. [ABSTRACT FROM AUTHOR]

Several studies have explored the effects of single or binary mixtures of sweeteners on both healthy individuals and those with diabetes. However, there is limited research on the impact of a combination of four sweeteners supplemented with dietary minerals. Steviol glycosides, extracted from Stevia rebaudiana, offer a zero-calorie sweetness that exerts minimal influence on blood glucose levels. When combined with other sweeteners, they can reduce the required quantity of each component thus mitigating the potential side effects. Furthermore, the incorporation of chromium picolinate into sweeteners may enhance insulin sensitivity and glucose metabolism and diminish insulin resistance in both diabetic and non-diabetic individuals. This study aimed to evaluate the effects of commercial mixed sweeteners (acesulfame-K, sucralose, sorbitol, and steviol glycoside) supplemented with chromium picolinate (MSSC) on diabetes-related markers and complications in healthy and type 2 diabetic rats (T2D). Over six weeks, diabetic rats received daily oral administration of MSSC at a standard dosage. The results demonstrated that MSSC significantly reduced weight loss in diabetic rats, lowered fasting blood glucose levels, enhanced hexokinase activity, and improved pancreatic antioxidative capacities. Additionally, MSSC treatment led to notable reductions in serum triglycerides, cholesterol, malondialdehyde (MDA), and LDL cholesterol levels. The treatment also modulated specific renal function parameters, and moderately reversed the necrotic architectures of the liver and pancreatic β cells. These results indicate that long-term administration of MSSC may alleviate certain diabetic complications without adverse effects on non-diabetic individuals. Further clinical studies are strongly recommended to evaluate the safety and efficacy of MSSC in diverse populations. [ABSTRACT FROM AUTHOR]

Featured Application: This research demonstrates the potential of Terminalia catappa kernel flour as a novel, sustainable ingredient in gluten-free cookie formulation, offering enhanced nutritional value through significant antioxidant properties and dietary fiber content. The findings support the valorization of this underutilized tropical resource in functional food development, particularly in regions where T. catappa is abundant but currently underexploited.Terminalia catappa (tropical almond) represents an underutilized resource with potential applications in functional food development. This study investigated the technological properties and bioactive characteristics of T. catappa kernel flour and its application in cookie formulation. The research examined the techno-functional properties, pasting behavior, and bioactive profile of T. catappa flour and its blends with different sweeteners (erythritol and cane sugar at 5% and 15% concentrations). Cookies were formulated using optimized ingredients, and their quality parameters were evaluated through physical, chemical, and sensory analyses. T. catappa flour demonstrated significant water holding capacity (4.48 g H2O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). The addition of sweeteners influenced pasting properties, with higher concentrations generally reducing peak viscosity and pasting temperature. Developed cookies exhibited stable water activity (0.294–0.320) over one month of storage and contained substantial dietary fiber (5.018 g/100 g). Sensory evaluation revealed superior acceptability for thicker (10 mm) cookies, particularly in texture and appearance attributes. This study establishes T. catappa kernel flour as a promising functional ingredient for gluten-free bakery applications, offering both technological functionality and bioactive properties suitable for health-conscious product development. [ABSTRACT FROM AUTHOR]

Low- and no-calorie sweeteners (LNCSs) impart sweetness while providing little or no energy. Their safety and weight management efficacy remain unsettled science that leaves open questions among consumers, researchers, clinicians, and policy makers. The objective of this narrative review is to provide a critical consideration of the safety and efficacy of weight management evidence for LNCSs that have been reviewed/approved by the US Food and Drug Administration and have the highest frequency of use: acesulfame potassium, allulose, aspartame, erythritol, monk fruit, saccharin, stevia, sucralose, and xylitol. Safety assessments by the authoritative bodies for the World Health Organization, European Union, and United States were reviewed. Additionally, emerging topics of interest regarding the safety of these sweeteners commonly cited in the recent literature or highlighted in the media are discussed. Collectively, authoritative assessments and the primary literature support the safety of the sweeteners reviewed herein, with high concordance of safety substantiation across authoritative bodies. Weight management efficacy, measured by various adiposity indices in epidemiological studies, ranges from no effect to a slight positive association. Clinical trials with various mixtures of LNCSs more consistently indicate LNCS use is associated with lower adiposity indices. The latter are ascribed greater evidentiary weight, and recent application of statistical methods to better correct for potential biases in cohort studies reveals they are more consistent with the clinical trial findings. Studies that investigated individual sweeteners were limited but suggestive of differing effects or lack of sufficient data to support any formal conclusions on their efficacy for weight management. Taken together, and consistent with the current 2020-2025 Dietary Guidelines for Americans, the evidence indicates LNCS use is safe and may aid weight management. [ABSTRACT FROM AUTHOR]

So far, the use of artificial low‐calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional‐based sugars has not succeeded due to the long‐term adverse health effects, for example, hypertension, and not well‐known safety stand. In this review, we discussed the next generation SvGl (rebaudioside M [Reb M]), their biosynthetic pathway in plant, high‐yield production via microbial fermentation and enzyme engineering, physicochemical properties, taste modification, kinetic metabolism, application in food and beverages, safety and toxicological evaluation, regulation and dosage recommendation, and health benefits. In stevia, the biosynthesis of stevia glycosides, especially Reb M, is derived from the bifurcation of the pathway leading to gibberellin, followed by subsequent enzymatic modification of rubusoside. Reb M is more economically produced via microbial fermentation of modified yeast Yarrowia lipolytica and enzymatic bioconversion of rebaudioside A (Reb A) or Reb E. Reb M can serve as a suitable alternative to the conventional‐based sugars. [ABSTRACT FROM AUTHOR]

The production of instant weaning food porridge is one of the most popular research topics. Granulation is the preferred method for producing instant foods. The advantages of granulation include easy storage, dissolution and shelf life. Whole-grain flour and high -fiber materials, in addition to replacing sugar with natural sweeteners, are a viable solution to reduce the adverse effects of a high -calorie diet. In this study, the effect of the granule content of almond oil cake oatmeal (65 - 70%), grape juice powder (25 -30%) and sugar (0 -5%) on the physicochemical properties, color brightness, emulsifying activity, stability and sensory parameters of the final porridge was investigated based on the statistical mixing design. According to the optimization results, the recipe of the instant porridge contains 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.89% sugar to achieve emulsifying ability, emulsion stability, color brightness and overall acceptability of 65.82, 64.16, 3.75 and 89.89, respectively. According to the optimization results, for emulsifying ability, emulsion stability, color brightness and total acceptance 65.82, 64.16, 3.75 and 89.89, respectively, the instant porridge formulation was found to contain 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.13% sugar. The fluctuations in blood sugar after 120 minutes of consumption of the optimal sample were significantly lower than in consumers with glucose sugar. Generally speaking, the combination of extrusion, foam mat and granulation technologies for the production of instant weaning food is considered an innovative idea for the development of healthy food technology. [ABSTRACT FROM AUTHOR]

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The quest for healthier beverage options has led to the development of low-calorie alternatives to conventional sugary drinks. This study focused on the use of ultrasonication-enzymatic extraction to produce a low-calorie ready-to-drink Kangra orthodox black tea with the natural sweetener Stevia rebaudiana. By employing sonication time (9 to 45 min) and temperature (35 to 55 °C) as independent variables, statistical analysis revealed significant effects of these parameters on key quality indicators. In the ultrasonicated-assisted enzymatic extraction, the optimal conditions were 27.58 min at 45.06 °C with 0.0095% Tannase, to maximize the water extract content, total phenolic content, antioxidant capacity, caffeine, tannins content, colour, theaflavins, thearubigins, total colour, brightness, a*, b* colour value and overall acceptability and to minimize the pH, tea cream, and colour value L* of the ultrasonicated-assisted enzymatic extraction of Kangra orthodox black tea. The predicted water extract was 47.69%, the total phenolic content was 233.77 µg GAE/100 mL, the antioxidant capacity was 78.50 mM TE/mL, caffeine was 35.30 µg CAE/100 mL, tannins were 167.14 µg TAE/100 mL, theaflavins were 0.88%, thearubigins were 8.49%, the total colour percentage was 9.22%, the brightness was 14.98%, a* was 5.02, b* was 8.88, the overall acceptability was 8.14, the pH was 5.61, tea cream was 0.36 g/100 mL, and the L* colour value was 23.66 under optimum ultrasonication-assisted enzymatic extraction conditions. To improve the overall palatability of the Kangra Orthodox ready-to-drink tea, sugar (7–11° Brix) was utilized to balance the taste. The optimal sugar concentration for ready-to-drink Kangra orthodox tea based on a sensory score of 10° Brix was the highest. The substitution of sucrose with stevia up to 60% led to an equi-sweet taste eliminating any characteristic bitter aftertaste, in addition to a substantial decline in energy value from 31.44 to 15.72 kcal/100 g. A low-calorie Kangra Orthodox ready-to-drink tea beverage was developed that contained a high level of functional compounds at a reduced energy level. This tea offers a healthy alternative to traditional sweetened beverages and is potentially appealing to a broad market of health-conscious consumers. [ABSTRACT FROM AUTHOR]

Several studies have explored the effects of single or binary mixtures of sweeteners on both healthy individuals and those with diabetes. However, there is limited research on the impact of a combination of four sweeteners supplemented with dietary minerals. Steviol glycosides, extracted from Stevia rebaudiana, offer a zero-calorie sweetness that exerts minimal influence on blood glucose levels. When combined with other sweeteners, they can reduce the required quantity of each component thus mitigating the potential side effects. Furthermore, the incorporation of chromium picolinate into sweeteners may enhance insulin sensitivity and glucose metabolism and diminish insulin resistance in both diabetic and non-diabetic individuals. This study aimed to evaluate the effects of commercial mixed sweeteners (acesulfame-K, sucralose, sorbitol, and steviol glycoside) supplemented with chromium picolinate (MSSC) on diabetes-related markers and complications in healthy and type 2 diabetic rats (T2D). Over six weeks, diabetic rats received daily oral administration of MSSC at a standard dosage. The results demonstrated that MSSC significantly reduced weight loss in diabetic rats, lowered fasting blood glucose levels, enhanced hexokinase activity, and improved pancreatic antioxidative capacities. Additionally, MSSC treatment led to notable reductions in serum triglycerides, cholesterol, malondialdehyde (MDA), and LDL cholesterol levels. The treatment also modulated specific renal function parameters, and moderately reversed the necrotic architectures of the liver and pancreatic β cells. These results indicate that long-term administration of MSSC may alleviate certain diabetic complications without adverse effects on non-diabetic individuals. Further clinical studies are strongly recommended to evaluate the safety and efficacy of MSSC in diverse populations.

Although the brain can discriminate between various sweet substances, the underlying neural mechanisms of this complex behavior remain elusive. This study examines the role of the anterior paraventricular nucleus of the thalamus (aPVT) in governing sweet preference in mice. We fed the mice six different diets with equal sweetness for six weeks: control diet (CD), high sucrose diet (HSD), high stevioside diet (HSSD), high xylitol diet (HXD), high glycyrrhizin diet (HGD), and high mogroside diet (HMD). The mice exhibited a marked preference specifically for the HSD and HSSD. Following consumption of these diets, c-Fos expression levels in the aPVT were significantly higher in these two groups compared to the others. Utilizing fiber photometry calcium imaging, we observed rapid activation of aPVT neurons in response to sucrose and stevioside intake, but not to xylitol or water. Our findings suggest that aPVT activity aligns with sweet preference in mice, and notably, stevioside is the sole plant-based sweetener that elicits an aPVT response comparable to that of sucrose.

Artificial sweeteners are generally used and recommended to alternate added sugar for health promotion. However, the health effects of artificial sweeteners remain unclear. In this study, we included 6371 participants from the National Health and Nutrition Examination Survey with artificial sweetener intake records. Logistic regression and Cox regression were applied to explore the associations between artificial sweeteners and risks of cardiometabolic disorders and mortality. Mendelian randomisation was performed to verify the causal associations. We observed that participants with higher consumption of artificial sweeteners were more likely to be female and older and have above medium socio-economic status. After multivariable adjustment, frequent consumers presented the OR (95 % CI) for hypertension (1·52 (1·29, 1·80)), hypercholesterolaemia (1·28 (1·10, 1·50)), diabetes (3·74 (3·06, 4·57)), obesity (1·52 (1·29, 1·80)), congestive heart failure (1·89 (1·35, 2·62)) and heart attack (1·51 (1·10, 2·04)). Mendelian randomisation confirmed the increased risks of hypertension and type 2 diabetes. Moreover, an increased risk of diabetic mortality was identified in participants who had artificial sweeteners ≥ 1 daily (HR = 2·62 (1·46, 4·69), P = 0·001). Higher consumption of artificial sweeteners is associated with increased risks of cardiometabolic disorders and diabetic mortality. These results suggest that using artificial sweeteners as sugar substitutes may not be beneficial. [ABSTRACT FROM AUTHOR]

Sucrose provides both sweetness and energy by binding to both Venus flytrap domains (VFD) of the heterodimeric sweet taste receptor (T1R2/T1R3). In contrast, non-caloric sweeteners such as sucralose and aspartame only bind to one specific domain (VFD2) of T1R2, resulting in high-intensity sweetness. In this study, we investigate the binding mechanism of various steviol glycosides, artificial sweeteners, and a negative allosteric modulator (lactisole) at four distinct binding sites: VFD2, VFD3, transmembrane domain 2 (TMD2), and TMD3 through binding experiments and computational docking studies. Our docking results reveal multiple binding sites for the tested ligands, including the radiolabeled ligands. Our experimental evidence demonstrates that the C20 carboxy terminus of the Gα protein can bind to the intracellular region of either TMD2 or TMD3, altering GPCR affinity to the high-affinity state for steviol glycosides. These findings provide a mechanistic understanding of the structure and function of this heterodimeric sweet taste receptor. Sucrose and other non-caloric sweeteners can bind to different domains of the heterodimeric sweet taste receptor (T1R2/T1R3), resulting in different levels of sweetness. Here, the authors investigate the binding mechanism of various steviol glycosides, artificial sweeteners, and a negative allosteric modulator (lactisole) at four distinct binding sites of T1R2/T1R3 through binding experiments and computational docking studies, revealing multiple binding sites for the tested ligands and structural– function correlations of ligand–receptor interactions. [ABSTRACT FROM AUTHOR]

Simple Summary: This systematic review examines the effects of non-nutritive sweeteners (NNS) on pigs, focusing on growth performance, feed preference, gut health, and other clinical indicators. Sweeteners such as stevia, sucralose, and neotame have been tested in various studies to evaluate their influence on swine production. Results show that NNS supplementation generally improves growth performance and feed intake in pigs, with some studies reporting reduced diarrhea rates and improved gut health. However, the effects of NNS on gut microbiota are inconsistent, with some sweeteners promoting beneficial bacteria growth while others show minimal changes in microbial diversity. Despite these outcomes, research on the long-term effects of NNS on gut health and the immune system remains limited. This review highlights the need for further studies to explore the mechanisms behind NNS effects, especially in diverse dietary and environmental conditions. Identifying optimal types and dosages of NNS, along with understanding their interactions with the gut microbiome, will be crucial in determining their role as a dietary supplement in swine production. Non-nutritive sweeteners (NNS) have been investigated for their potential to improve feed palatability and growth performance in pigs, although their use in swine production remains limited. This systematic review evaluates the effects of NNS on pigs, drawing from 18 studies published between 1990 and 2024. Following the PRISMA guidelines and using the PICOS framework, a total of 448 papers were initially identified, of which 18 met the inclusion criteria for review. The results are mixed: some studies suggest that NNS like stevioside, sucralose, and neotame may improve performance and reduce diarrhea, while others show limited or no effects. The impact of NNS on gut microbiota is similarly inconsistent, with some sweeteners promoting beneficial bacterial growth, while others show minimal changes in microbial diversity. This review emphasizes the need for more research to clarify the effects of NNS in pigs, particularly the mechanisms behind their influence on growth and gut health. Additionally, further studies are needed to determine optimal dosages and assess the long-term impacts of NNS on pig immune function and overall health. The findings highlight the current gaps in knowledge and suggest that more evidence is needed to understand the role of NNS in swine nutrition. [ABSTRACT FROM AUTHOR]

d-Xylitol is a naturally occurring sugar alcohol present in diverse plants that is used as an alternative sweetener based on a sweetness similar to sucrose and several health benefits compared to conventional sugar. However, current industrial methods for d-xylitol production are based on chemical hydrogenation of d-xylose, which is energy-intensive and environmentally harmful. However, efficient conversion of l-arabinose as an additional highly abundant pentose in lignocellulosic materials holds great potential to broaden the range of applicable feedstocks. Both pentoses d-xylose and l-arabinose are converted to d-xylitol as a common metabolic intermediate in the native fungal pentose catabolism. To engineer a strain capable of accumulating d-xylitol from arabinan-rich agricultural residues, pentose catabolism was stopped in the ascomycete filamentous fungus Aspergillus niger at the stage of d-xylitol by knocking out three genes encoding enzymes involved in d-xylitol degradation (ΔxdhA, ΔsdhA, ΔxkiA). Additionally, to facilitate its secretion into the medium, an aquaglyceroporin from Saccharomyces cerevisiae was tested. In S. cerevisiae, Fps1 is known to passively transport glycerol and is regulated to convey osmotic stress tolerance but also exhibits the ability to transport other polyols such as d-xylitol. Thus, a constitutively open version of this transporter was introduced into A. niger, controlled by multiple promoters with varying expression strengths. The strain expressing the transporter under control of the PtvdA promoter in the background of the pentose catabolism-deficient triple knock-out yielded the most favorable outcome, producing up to 45% d-xylitol from l-arabinose in culture supernatants, while displaying minimal side effects during osmotic stress. Due to its additional ability to extract d-xylose and l-arabinose from lignocellulosic material via the production of highly active pectinases and hemicellulases, A. niger emerges as an ideal candidate cell factory for d-xylitol production from lignocellulosic biomasses rich in both pentoses. In summary, we are showing for the first time an efficient biosynthesis of d-xylitol from l-arabinose utilizing a filamentous ascomycete fungus. This broadens the potential resources to include also arabinan-rich agricultural waste streams like sugar beet pulp and could thus help to make alternative sweetener production more environmentally friendly and cost-effective. [ABSTRACT FROM AUTHOR]

This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Hausner ratio, Carr index), dispersibility, solubility, and particle size), chemical (total dissolved solids, conductivity, pH, amount of sugar, color, total polyphenolic content, and antioxidant activity), and sensory properties (powder appearance, color, odor; and beverage appearance, color, odor, sweetness, bitterness, taste, texture) of a newly developed cocoa powder mixture in which honey was used as a sweetener and oat flour as a filler. Also, a further aim of this study was to optimize the composition of the mixture based on chemical, physical and sensory properties. Based on the optimization results, the highest total polyphenolic content and antioxidant activity were achieved at 70 °C with a honey/oat ratio of 50% and a cocoa content of 7.5 g. Drying temperature has a significant effect on powder odor and beverage odor, as well as on beverage bitterness, while the honey/oat flour ratio has a significant effect on color, with primarily values L* and a*. The cocoa contents mostly affect total polyphenolic content and antioxidant activity. [ABSTRACT FROM AUTHOR]

This text discusses the issue of excessive sodium in processed foods in the US and its negative impact on health, particularly for racial and ethnic minority groups. The US Food and Drug Administration (FDA) has taken steps to reduce sodium, including setting voluntary targets for the industry. Data from 2022 show that about 40% of the targets set in 2021 had already been reached or were close. The FDA has issued new voluntary sodium reduction targets, which, if achieved, would reduce sodium intake to about 2750 mg/day. The FDA's efforts are part of a broader initiative to reduce diet-related diseases and promote health equity. The text also includes research articles on various topics related to food science and technology, such as preserving the quality of winter jujubes and using d-allulose as a low-calorie alternative in sponge cake. These articles provide valuable insights for the food industry. [Extracted from the article]

The aim of this research was to produce a diet beverage based on aloe vera and investigate its physicochemical, microbiological, antioxidant, and sensory properties. To achieve this goal, aloe vera gel at concentrations of 5%, 5.7%, and 10% underwent heat treatment at 80°C for 30 minutes (Treatment A) and 90°C for 3 minutes (Treatment B). Aspartame was added at concentrations of 100, 150, and 200 ppm, and the beverages were stored for a period of 31 days. The study was conducted using a fractional factorial design with 34 samples under investigation. Optimization was performed based on a maximum amount of 10 gr of aloe vera, 200 ppm of aspartame, and a minimum amount of 5 gr of aloe vera and 100 ppm of aspartame. The use of the sweetener aspartame was highly effective in improving the taste of the beverage, as it provides a much sweeter sensation compared to saccharide sugars and is beneficial for diabetic patients. Based on the microbiological test results, the heat treatment (pasteurization) was successful. Furthermore, sensory evaluation showed improvements in taste, aroma, texture, and mouthfeel with the addition of aloe vera gel to the samples with no undesirable characteristics observed. After determining the models and variable combinations using the Design Expert software, an optimized sample was introduced, containing 200 ppm of aspartame, 10 gr of aloe vera, and the optimized pasteurization process, which was Treatment B for 30 minutes. The results of this study indicate that a vegetable -based diet beverage containing aloe vera can be successfully produced as a beneficial product with desirable sensory characteristics that are acceptable to consumers. [ABSTRACT FROM AUTHOR]

Native to Argentina, Brazil and Paraguay, Stevia rebaudiana is a plant used as a sweetener and member of the Asteraceae family. In addition to having the potential to be a sweetener, stevia is a source of several nutrients that have a positive impact on human nutrition. The leaves of stevia include the chemical, rebaudioside, steviolbioside, and isosteviol and sweeter than sucrose with 0 calories. These steviol glycosides are valued commercially worldwide for their ability to replace sugar in food, drink, and nutraceuticals. They are also thought to have a sweet flavour. An overview of various extraction techniques, phytochemistry and commercial stevia applications is given in this article. a variety of goods, including drinks, bread goods, dairy products, and confections. Numerous researches demonstrate the potential health advantages of stevia against a range of illnesses, including the antimicrobial, anti-obesity, cancer prevention, anti-oxidant, anti-hypertensive and anti-diabetic qualities investigated in this work. According to clinical research, steviol glycosides--an important stevia phytochemical--are safe for ingestion by humans and do not cause either acute or serious toxic effects. This work potentially give an alternative perspective of stevia for the management of human ailments and contribute in creative stevia-based goods. [ABSTRACT FROM AUTHOR]

The present research investigated the physicochemical properties, phenolic profile, total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant properties of cherry laurel (Prunus laurocerasus L.) pulp and marmalade (with sucrose and stevia addition) during storage. Pulp and marmalades were stored at room temperature and in the refrigerator and analyzed periodically. It was found that sample type, storage temperature, and time had a statistically significant effect on color parameters (L*, a*, b*, C*, and H°). Sample type also significantly affected pH, titratable acidity, total dry matter, ash, reducing sugar, sucrose, total sugar, TPC, TAC, and DPPH antioxidant activity. Storage time affected total dry matter, soluble solids content (SSC), reducing sugar, total sugar, TPC, TAC, and antioxidant activity, whereas storage temperature affected total dry matter, water-soluble dry matter, reducing sugar, total sugar, TPC, TAC, and antioxidant activity. Antioxidant activity, TPC, and TAC decreased with increasing storage time. Samples stored in the refrigerator displayed higher antioxidant activity, TPC, and TAC than those stored at room temperature. Pulp and marmalades contained chlorogenic acid and keracyanin chloride. Principal component analysis (PCA) was conducted to evaluate the impacts of sweetener type, storage time, and temperature. It was determined that sucrose-added marmalade formed a similar group, while pulp and stevia-added marmalade constituted a different group. Finally, this study supported the use of cherry laurel pulp and marmalade as natural sources of antioxidants. [ABSTRACT FROM AUTHOR]

Sucralose stands as the most common non-nutritive sweetener; however, its metabolic effects have sparked significant controversy over the years. We aim to examine the effects of sucralose daily intake on glycemia, subjective appetite, and gut microbiota (GM) changes in subjects with overweight or obesity. In this randomized, crossover, and controlled trial, 23 participants with a body mass index between 25 kg/m2 and 39.9 kg/m2 will be assigned to one of two interventions to receive either sucralose (2 mg/kg/day equivalent to 40% of the acceptable daily intake) or glucose (control) for 4 weeks, each phase separated by a 4-week washout period. The glycemic response will be determined during a meal tolerance test, subjective appetite will be evaluated using a visual analog scale, and GM changes will be analyzed by next-generation sequencing of the bacterial rRNA 16S gene from fecal samples. All measures will be performed before and after intervention periods. We hypothesize that sucralose supplementation induces changes in glycemic response, subjective appetite, and gut microbiota in overweight and obese participants. This protocol was approved by the Ethics Committee of the UJAT (No. 0721) and was registered in the Australian New Zealand Clinical Trials Registry (ACTRN12621001531808). [ABSTRACT FROM AUTHOR]

AbstractAs the rates of chronic diseases such as obesity and diabetes rise worldwide, there is a growing demand for low-calorie or no-calorie sweeteners to reduce sugar intake without sacrificing the sweetness of foods and beverages. Artificial sweeteners have become indispensable as substitutes for sugar due to their high sweetening power and low impact on blood sugar levels and are used in a variety of low-calorie foods and beverages. Although artificial sweeteners offer an alternative for reducing sugar intake while maintaining sweetness, research into their long-term health effects, particularly at high doses, is ongoing, further scientific research and regulatory review are needed to clarify these potential health risks. This article reviews the latest research on the health effects of artificial sweeteners, based on recent studies, introduces the classification, performance, and safety standards for artificial sweeteners, analyses their potential harms to the nervous, immune, and circulatory systems, reproductive system, as well as their effects on gut microbiota, liver function, cancer, diabetes, and obesity. In addition, consumer perceptions of artificial sweeteners and future research directions are discussed, providing insights into current research controversies and knowledge gaps, as well as the health research and market application of artificial sweeteners. [ABSTRACT FROM AUTHOR]

The phenomenon of the burnt degree of the coil（cotton wick)has a serious impact on consumer health and experience. Sweeteners are an important component of e-liquids, but Neotame is the only option for sweetener in e-liquids listed in the Chinese national standard. There still lacks systematic and comparative report on sweeteners, and it’s hard to directly evaluate the effect of sweetener on the burnt degree of the coil(cotton wick). The sensory evaluation on the sweetness characteristics of glucose-stevioside(GSG), rubusoside, sucralose, Neotame, Fulltame（FA)and acesulfame（AK)was employed. The thermal stability and volatility of the sweeteners or their solution(propylene glycol-glycerol mixture as the solvent) were analyzed with thermogravimetry and differential scanning calorimetry analysis, respectively. The coil-burnt experiment was conducted with the coils absorbed the sweetener solution in a Muffle furnace, and the effect of sweeteners on the burnt degree of coil was investigated with visual inspection and whiteness measurement. The assayed sweeteners can be entirely aerosolized by PG-VG in the absence of coil. The ratio of propylene glycol to glycerol, baking temperature, baking time and sweetener type are the influence factors for the coil whiteness after burning. By baking the coil soaked sweetener solution（4% in e-liquids)at 260 ℃ for 30 min, the mass retention rate of coil follows：sucralose＞AK＞GSG＞Neotame＞FA＞blank, while the whiteness of the baked coil, which indicates less enhancement on the degree of burning followed：GSG-FA＞blank＞ Neotame＞sucralose＞AK. [ABSTRACT FROM AUTHOR]

Background: Consumption of ultra‐processed foods [UPFs] may be associated with negative health outcomes. Limited data exist regarding the potential role of UPFs in the occurrence of allergic diseases. The underlying mechanisms underpinning any such associations are also poorly elucidated. Methods: We performed a systematic review and narrative evidence synthesis of the available literature to assess associations between UPF consumption and pediatric allergy outcomes (n = 26 papers), including data on the association seen with the gut microbiome (n = 16 papers) or immune system (n = 3 papers) structure and function following PRISMA guidelines. Results: Dietary exposure to fructose, carbonated soft drinks, and sugar intake was associated with an increased risk of asthma, allergic rhinitis, and food allergies in children. Commercial baby food intake was associated with childhood food allergy. Childhood intake of fructose, fruit juices, sugar‐sweetened beverages, high carbohydrate UPFs, monosodium glutamate, UPFs, and advanced glycated end‐products (AGEs) was associated with the occurrence of allergic diseases. Exposure to UPFs and common ingredients in UPFs seem to be associated with increased occurrence of allergic diseases such as asthma, wheezing, food allergies, atopic dermatitis, and allergic rhinitis, in many, but not all studies. Conclusion: More preclinical and clinical studies are required to better define the link between UPF consumption and the risk of allergies and asthma. These observational studies ideally require supporting data with clearly defined UPF consumption, validated dietary measures, and mechanistic assessments to definitively link UPFs with the risk of allergies and asthma. [ABSTRACT FROM AUTHOR]

The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was: HI: 43%, and IS: 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet. [ABSTRACT FROM AUTHOR]

Purpose: Diet-related factors are of great significance in the regulation of hypothalamic-pituitary-adrenal (HPA) and hypothalamic-pituitary-gonad (HPG) axes. In this study, we aimed to investigate the effects of chronic exposure to a high fat diet (HFD), fructose or sucralose on the endocrine functions. Methods: Male, Sprague-Dawley rats received a normal chow diet, HFD, 10% fructose or 0.02% sucralose for 10 weeks. Behavioral changes were assessed by open field (OFT) and elevated plus-maze (EPM) tests at week 8. H&E staining was used to observe pathological changes in adrenal cortex, testis and perirenal adipose tissue. Serum hormone concentrations were quantified via enzyme-linked immunosorbent assay (ELISA). The mRNA expression levels of genes along the HPA and HPG axes were determined using real-time PCR. Results: All types of dietary interventions increased body weight and disturbed metabolic homeostasis, with anxiogenic phenotype in behavioral tests and damage to cell morphology of adrenal cortex and testis being observed. Along the HPA axis, significantly increased corticotropin releasing hormone (CRH), adrenocorticotropic hormone (ACTH) and corticosterone (CORT) concentrations were observed in the HFD or 0.02% sucralose group. For HPG axis, gonadotropin-releasing hormone (GnRH) and estradiol (E2) concentrations were significantly increased in all dietary intervention groups, while decreased concentrations of follicle-stimulating hormone (FSH) and testosterone (T) were also detected. Moreover, transcriptional profiles of genes involved in the synthesis of hormones and corresponding hormone receptors were significantly altered. Conclusion: Long-term consumption of HFD, fructose or sucralose manifested deleterious effects on endocrine system and resulted in the dysregulation of HPA and HPG axes. [ABSTRACT FROM AUTHOR]

Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food. Therefore, the objective of this study was to evaluate the presence of HIS in baked food commercially available in the country and estimate the dietary exposure to these food additives. For that, an analytical method was established for the simultaneous determination of nine HIS in bakery products using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC–MS/MS). Sample preparation steps were required based on mechanical kneading for homogenization, hexane extraction of fats, dilution in mobile phase and vortex homogenization, prior to injection into the system. The results obtained during validation showed that coefficients of variation (CV%) for precision were lower than 13.8% and the accuracy was between 91.6% and 109.1%. Aspartame, acesulfame potassium, sodium cyclamate, saccharin, sucralose and steviol glycosides were found in the samples, used alone or in combinations of up five substances. Steviol glycosides were the most found HIS in biscuit samples, while sucralose was the most common sweetener in cake and bread samples. Analysis of product labels revealed only three different claims,.i.e. 'no sugar', 'no added sugar' and 'zero sugar', with the latter being found in 70% of the samples. Exposure to HIS through the consumption of bakery products estimated per eating occasion showed no concerns regarding toxicological risk. [ABSTRACT FROM AUTHOR]

Stevia plant is one of the most important medicinal plants used to control diabetes due to its sweetening properties and low calories. Stevia is cultivated in many parts of the world, and to increase its sweetening properties, the effects of many different factors have been tested on this plant. In this research, we investigated the effect of elements related to metal oxidants on the induction of molecular levels and transcription. Thus, the activity of 3 key genes named CPPS, HDS, and GGDPS in response to six different metal oxidants named Cro3, Pbo, Fe2O3, Ag2O, Bao, and Tio2 was carried out in this research. The results showed that the increased concentration of metal oxides, especially Fe2O3 and TiO2, escalates gene expression in the biosynthesis of sweeteners extracted from stevia leaves. Also, related to all treatments, the higher the concentration, the higher the gene expression. Among all metal oxide treatments, Pbo and Bao resulted in low gene expression for CPPS, HDS, and GGDPS genes. On the other side, control showed the lowest expression regarding all three surveyed genes, indicating that using metal oxides can achieve higher production of sweeteners in stevia plants. The results of this research determined that physiological characteristics are affected by metal oxide treatments. Also, the expression of genes effective in the production of steviol glycosides, which is one of the important sweetening factors of this plant in the leaves, increases under the influence of these treatments. As a result, it can be said that the use of these treatments can have an increasing effect on the amount of sweetening of the plant. [ABSTRACT FROM AUTHOR]

The rapid increase in the worldwide prevalence of obesity and certain non-communicable diseases (NCDs), such as: cardiovascular diseases, cancers, chronic respiratory diseases, and diabetes, has been mainly attributed to an excess of sugar consumption. Although the potential benefits of the synergetic use of sweeteners have been known for many years, recent development based on synthesis strategies to produce sucrose-like taste profiles is emerging where biocatalyst approaches may be preferred to produce and supply specific sweetener compounds. From a nutritional standpoint, high-intensity sweeteners have fewer calories than sugars while providing a major sweet potency, placing them in the spotlight as valuable alternatives to sugar. Due to the modern world awareness and incidence of metabolic diseases, both food research and growing markets have focused on two generally regarded as safe (GRAS) groups of compounds: the sweet diterpenoid glycosides present on the leaves of Stevia rebaudiana and, more recently, on the cucurbitane triterpene glycosides present on the fruits of Siraitia grosvenorii. In spite of their flavor advantages, biological benefits, including: antidiabetic, anticancer, and cardiovascular properties, have been elucidated. The present bibliographical review dips into the state-of-the-art of sweeteners and their role in human health as sugar replacements, as well as the biotransformation methods for steviol gylcosides and mogrosides apropos of enzymatic technology to update and locate the discoveries to date in the scientific literature to help boost the continuity of research efforts of the ongoing sweeteners. [ABSTRACT FROM AUTHOR]

Natural sweetener is a food alternative to sugar obtained from nature through organic chemical processes that produce flavors and characteristics similar to sugar and synthetic sweeteners. This paper is made in the form of a systematic review to collect and identify data related to the potential of natural sweeteners in Indonesia. The writing was designed using PRISMA with PICO with outcomes of total solids, reducing sugar, Dextrose equivalent (DE), glycemic index (GI) as data selection methods. The data obtained showed 15 potential plants from 13 different articles or journals. After being classified, the majority of food ingredients are natural sweeteners of the saccharide type that have the potential to produce liquid sucrose, fructose syrup and glucose products. These product opportunities were selected based on plant commodities with the highest productivity such as cassava, corn, coconut, sugarcane, sweet potato, sago, taro, and sorghum from several regions such as West Java, Central Java, East Java, Riau, North Sumatra, West Sumatra, Lampung, South Sumatra, Central Kalimantan, West Nusa Tenggara, South Sulawesi, North Sulawesi, Gorontalo, Maluku, and Papua. The potential of natural sweeteners can be used directly in food products and can be utilized as raw materials in various food products such as ice cream, candy, syrup, jam, and canned beverages. [ABSTRACT FROM AUTHOR]

Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently depending on the sweetener system. Cluster 1 preferred the sucrose control over treatments with complete and partial replacement using a natural sweetener system, with complete replacement being perceived as having off-flavor. Cluster 2 preferred the sucrose control over partial and complete replacement using either of the sweetener replacements investigated, which were characterized as off-flavored and bitter. Understanding these consumer segments enables the food industry to develop effective low-energy formulations using synthetic and natural non-nutritive sweeteners, leading to reduced sugar consumption. [ABSTRACT FROM AUTHOR]

AbstractIn recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addition to enabling an effective replacement of sugar, in order to complement the merits and limits of individual compounds. Finally, microencapsulation technology is presented as an alternative strategy to solving some issues such as aftertaste, bitterness, unpleasant flavors, but also to enhance their stability and ease of use. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Although the brain can discriminate between various sweet substances, the underlying neural mechanisms of this complex behavior remain elusive. This study examines the role of the anterior paraventricular nucleus of the thalamus (aPVT) in governing sweet preference in mice. We fed the mice six different diets with equal sweetness for six weeks: control diet (CD), high sucrose diet (HSD), high stevioside diet (HSSD), high xylitol diet (HXD), high glycyrrhizin diet (HGD), and high mogroside diet (HMD). The mice exhibited a marked preference specifically for the HSD and HSSD. Following consumption of these diets, c-Fos expression levels in the aPVT were significantly higher in these two groups compared to the others. Utilizing fiber photometry calcium imaging, we observed rapid activation of aPVT neurons in response to sucrose and stevioside intake, but not to xylitol or water. Our findings suggest that aPVT activity aligns with sweet preference in mice, and notably, stevioside is the sole plant-based sweetener that elicits an aPVT response comparable to that of sucrose. • Mice preferred stevioside over other plant-based sweeteners as much as sucrose. • Sucrose and stevioside intake activated neurons in the paraventricular nucleus of thalamus (PVT) of mice. • Neuronal activity in the PVT positively correlated with preference behaviors for various sweeteners. [ABSTRACT FROM AUTHOR]

In the next decade, the US anticipates a rapid increase in the older adult population, who also face an increased risk for disease. To reduce this risk, research should explore increasing intake of nutrient‐dense foods and prepared meals that include dairy foods and utilize novel food processing that better retain nutrients. This study identified attributes that older adults (age = 65+) desire in dairy‐rich ready‐to‐eat breakfasts and desserts, two meals important in healthy aging. Two online choice‐based conjoint analysis surveys were fielded (one for breakfast and one for dessert) to determine desirable attributes amongst respondents (breakfast n = 211; dessert n = 300). Breakfast concepts included protein source, primary ingredient, type of dairy, and health claim. Dessert concepts included primary flavor, primary sweetener, type of inclusion, and health claim. Breakfast results revealed the desirable attributes included "no meat" (utility value [UV] = 0.138), "eggs" (UV = 0.384), "cheese" (UV = 0.034), and "good source of fiber" (UV = 0.163). Two consumer clusters were identified with cluster 1 (n = 151) desiring "red meat" as the protein source and cluster 2 (n = 60) preferring "no meat." The majority of respondents (86%) indicated a willingness to consume foods processed with a novel technique. For the dessert meals, desirable attributes were "chocolate flavor" (UV = 0.638), "sugar" (UV = 0.859), "fruit inclusions" (UV = 0.522), and "heart‐healthy" (UV = 0.453). Dessert consumer cluster 1 (n = 145) desired chocolate desserts sweetened with sugar, whereas cluster 2 (n = 155) desired vanilla desserts sweetened with honey. Participants who preferred oral manipulation of food via "smooshing" expressed a higher liking for desserts with no inclusions. These results provide insight for future product development for older adults involving dairy products or novel processing techniques. Practical Applications: This study shows that both sensory attributes and health claims are important considerations when developing ready to eat meals for older adults. For breakfast, providing a vegetarian option is important while for desserts, both chocolate and vanilla remain popular options. [ABSTRACT FROM AUTHOR]

Human beings have a natural craving for sweets. The intensity of this craving varies with genetic and environmental factors; however, excessive use of table sugar has been associated with adverse health outcomes, including increased risk of obesity, diabetes mellitus, and cardiovascular disease. As such, the World Health Organization has called for restricting sugar consumption to less than 5% of total energy intake. For those who have a "sweet tooth," implementing these guidelines is not easy. Hence, the interest in alternative sweeteners. There are eight high-intensity sweeteners that are either approved by the Food and Drug Administration or designated as generally regarded to be safe. The safety of the currently available sweeteners has been questioned. Large cohort studies have reported a positive correlation between sweetener use with weight gain and metabolic risk. A recent meta-analysis, however, concluded that using low- or no-calorie sweetener was associated with small improvements in body weight and cardiometabolic risk factors without evidence of harm. Nevertheless, the World Health Organization advises against the use of nonsugar sweeteners. The biological effects of natural sweeteners such as steviol,monk fruit extract, tagatose, allulose, and sweet proteins (eg, brazzien, miraculin, thaumatin) are not well studied. Eating less sugar is a prudent thing to do, but for people with diabetes mellitus and those at risk of diabetes mellitus, diversifying the type of the sweetener and limiting the quantity may be reasonable. [ABSTRACT FROM AUTHOR]

Background: Alcohol‐associated cardiomyopathy (ACM) is a cardiac muscle disease characterized by inflammation and oxidative stress. Thromboxane‐prostanoid receptor (TP‐R) plays an important role in the pathogenesis of cardiovascular disease. Herein, we hypothesize that TP‐R mediates alcohol‐induced early cardiac injury. Methods: Eight‐week‐old male C57BL/6 wild‐type mice were fed a chronic ethanol (ET) or control diet (CON) for 10 days followed by a single binge of ethanol or maltose‐dextrin through oral gavage. A cohort of ethanol‐fed mice received SQ 29,548 (SQ), a TP‐R antagonist. RNA sequencing, real‐time PCR, and western blot analysis were performed on left ventricle to investigate alterations in genes and/or proteins mediating oxidative stress, inflammation, and cardiac remodeling. Sirius Red staining was performed to measure myocardial fibrosis. Results: RNA‐sequencing analysis of myocardium from CON and ET groups identified 142 genes that were significantly altered between the two groups. In particular, the gene expression of thioredoxin‐interacting protein (TXNIP), a component of NLR family pyrin domain containing 3 (NLRP3) signaling, which mediates oxidative stress and inflammatory response, was upregulated in response to ethanol exposure. The myocardial protein levels of TP‐R and thromboxane A2 synthase were increased upon alcohol exposure. Ethanol increased the levels of 4‐hydroxynonenal, a marker of oxidative stress, with a concomitant increase in the protein levels of TXNIP and NLRP3, and administration of SQ attenuated these effects. Additionally, ethanol increased the protein levels of pro‐inflammatory mediators, including tumor necrosis factor alpha and the NLRP3 downstream product, secretory interleukin 1 beta, and SQ blunted these effects. Finally, the Sirius red staining of the myocardium revealed an increase in collagen deposition in ethanol‐fed mice which was attenuated by TP‐R antagonism. Conclusion: This study demonstrates that ethanol promotes the NLRP3 signaling pathway within the myocardium, leading to a pro‐inflammatory milieu that potentially initiates early myocardial remodeling, and TP‐R antagonism attenuates this effect. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tahini is a globally recognized creamy paste made from sesame seeds, whose seeds are widely produced in Colombia but little used in the production of products. Therefore, the objective of this study was to evaluate the quality attributes through proximal, microbiological, and sensory analysis, and the rheological behavior of tahini with the addition of natural sweetener, honey, and cocoa liquor as sensory additives, using local crops. A 2X2X2 factorial design with sesame paste, honey concentration, and cocoa liquor as factors were used to prepare tahini. Proximal, microbiological, and sensory analyses were carried out to determine the bromatology, microbiological suitability, and sensory acceptability, respectively. The rheological behavior was studied by shear rate sweep, controlling the deformation 1x10-2 s-1 to 1x10-2 s-1 with a fit to the Ostwald de Waele model. The rheological characterization of the formulations showed that all of them exhibited pseudoplastic flow behavior, with F4 standing out as having a higher apparent viscosity. Finally, formulation F4 showed the best bromatological, rheological, and sensory characteristics, demonstrating that the incorporation of new ingredients can modify traditional tahini to promote its consumption. [ABSTRACT FROM AUTHOR]