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Search results for: ARTIFICIAL SWEETENERS
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Peroxymonosulfate-assisted photocatalytic degradation of artificial sweeteners in water
PublicationIn the present study, peroxymonosulfate (PMS) activation was proposed for efficient photocatalytic degradation of aspartame, acesulfame, saccharin, and cyclamate - artificial sweeteners frequently present in wastewaters and surface waters worldwide. The TiO2 nanosheets with exposed {0 0 1} facets were synthesised using the fluorine-free lyophilisation technique as a green concept for the synthesis and used for the photodegradation...
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Analytical methodologies for determination of artificial sweeteners in foodstuffs- a review
PublicationArtificial high-intensity sweeteners are more and more frequently used for food production. Food industry tends to highlight beneficial aspects of their use, such as tooth-friendliness, rising-up quality of life of those suffering from different forms of diabetes and possibility of weight control without sacrificing favorite unhealthy drinks or snacks. On the other hand some of the consumers are deeply concerned about safety of...
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Comparison of hydrophilic interaction and reversed phase liquid chromatography coupled with tandem mass spectrometry for the determination of eight artificial sweeteners and common steviol glycosides in popular beverages
PublicationHydrophilic interaction liquid chromatography (HILIC) coupled with tandem mass spectrometry (MS/MS) was used to separate artificial and natural sweeteners approved for use in European Union (EU). Among three tested HILIC columns (BlueOrchid PAL-HILIC, Ascentis Express Si and Acclaim™ Trinity™ P2) the last one was selected for the development of HILIC method due to the best results obtained with it. Early eluting and coeluting compounds...
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Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry.
PublicationThe method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed using high-performance liquid chromatography and tandem mass spectrometry with electrospray ionisation (HPLC-ESI-MS/MS). To the best of...
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Sensory Characteristics of Tonic Waters with Various Sweetening Substances vs Young Consumers' Opinion
PublicationThe attitude of young consumers towards food products containing low calorie sweeteners was analyzed as well as consumers’ awareness to the medical recommendations regarding artificial sweeteners. The questionnaire was carried out within the group of 97 respondents at the age of 21 – 30. Strongly negative attitude towards consumption of food products containing low calorie sweeteners was declared by almost half of respondents....
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Barbara Kusznierewicz dr hab. inż.
People -
Mikrofiltrowany koncentrat soku brzozowego jako innowacyjny, trwały środek spożywczy o wysokiej wartości odżywczej
PublicationIntroduction. The forest environment becomes an increasingly popular place of obtaining raw materials, and one of the most promising product is birch sap. The market for bottled birch sap in Poland is monotonous, relying exclusively on pasteurized, acidified and sweetened drinks. A chance to change this situation is to develop a birch sap concentrate obtained by reverse osmosis. It has a sweet taste desired by consumers and particularly...