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Search results for: SUCROSE
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Methodology Approach for Microplastics Isolation from Samples Containing Sucrose
PublicationThe growing production and use of plastics significantly contribute to microplastics (MPs) contamination in the environment. Humans are exposed to MPs primarily through the gastrointestinal route, as these particles are present in beverages and food, e.g., sugar. Effective isolation and identification of MPs from food is essential for their elimination. This study aimed to evaluate factors influencing the isolation of MPs from...
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Fluorescent Molecular Cages with Sucrose and Cyclotriveratrylene Units for the Selective Recognition of Choline and Acetylcholine
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Untargeted metabolomics coupled with genomics in the study of sucrose and xylose metabolism in Pectobacterium betavasculorum
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Decolorisation of Methylene Blue with Sodium Persulfate Activated with Visible Light in the Presence of Glucose and Sucrose
PublicationThe paper presents the results of research on the methylene blue (MB) degradation with sodium persulfate (PDS) activated with visible light (Vis) in the presence of glucose and sucrose. The following test were examined: absence and presence of sugars in concentrations of 50–300 mM, presence and absence of Vis radiation, pH of the model solution (6.0–12.0), identification of free radicals, kinetics of the pseudo-first-order reaction....
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Chiral Molecular Cages Based on Cyclotriveratrylene and Sucrose Units Connected with p ‐Phenylene Linkers
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Photosynthesis and sucrose metabolism in leaves of Arabidopsis thaliana aos, ein4 and rcd1 mutants as affected by wounding
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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives
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Studies in Carbohydrate Based Glues and Thickeners for Foodstuffs. Part I: Glucose - Sucrose - Apple Pectin Ternary System
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An evaluation of sucrose as a possible contaminant in e-liquids for electronic cigarettes by hydrophilic interaction liquid chromatography–tandem mass spectrometry
PublicationThe influence of sucrose combustion products on smoking and nicotine addiction is still controversial because the presence of the sucrose may be treated as a source of aldehydes and organic acids. In e-liquids used as refills for electronic cigarettes, which are made primarily of poly(propylene glycol), glycerine and ethanol, sucrose may be present at trace levels, and its impact on mainstream smoke formation, and hence on human...
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An evaluation of sucrose as a possible contaminant in e-liquids for electronic cigarettes by hydrophilic interaction liquid chromatography–tandem mass spectrometry
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Modern approach for determination of lactulose, mannitol and sucrose in human urine using HPLC-MS/MS for the studies of intestinal and upper digestive tract permeability
PublicationA new analytical procedure was described for the simultaneous determination of lactulose, mannitol and sucrose in urine, in which HILIC chromatography and tandem mass spectrometry detection are used. Sugars are orally administered for the estimation of intestinal permeability in children digestive tract. Samples were purified by dispersive solid phase extraction (d-SPE) using Amberlite MB150 resin. Raffinose was selected as an...
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Front Cover: Chiral Molecular Cages Based on Cyclotriveratrylene and Sucrose Units Connected with p ‐Phenylene Linkers (Eur. J. Org. Chem. 6/2021)
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Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol
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Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol
Open Research DataIn this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry, apple and blackcurrant pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre,...
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Influence of Selected Saccharides on the Precipitation of Calcium-Vaterite Mixtures by the CO2 Bubbling Method
PublicationCalcium carbonate is a compound existing in living organisms and produced for many biomedical applications. In this work, calcium carbonate was synthesized by a CO2 bubbling method using ammonia as a CO2 absorption promotor. Glucose, fructose, sucrose, and trehalose were added into the reaction mixture to modify characteristics of precipitated calcium carbonate particles. To determine the polymorphic form of produced calcium carbonate...
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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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Novel sugar-based nickel-tungsten carbide catalysts for dry reforming of hydrocarbons
PublicationThe search for new materials for dry reforming of hydrocarbons with high activity, stability, and ease of synthesis is still one of the main directions of research in the field of heterogeneous catalysis. Traditional methods of carbide synthesis require the use of combustible gases of petrochemical origin. The search for new catalysts based on renewable and safe carbon sources is highly demanded. Therefore, we report WC and Ni-WC...
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Mapping the Transglycosylation Relevant Sites of Cold-Adapted β-D-Galactosidase from Arthrobacter sp. 32cB
PublicationB-Galactosidase from Arthrobacter sp. 32cB (ArthbetaDG) is a cold-adapted enzyme able to catalyze hydrolysis of beta-D-galactosides and transglycosylation reaction, where galactosyl moiety is being transferred onto an acceptor larger than a water molecule. Mutants of ArthbetaDG D207A and E517Q were designed to determine the significance of specific residues and to enable formation of complexes with lactulose and sucrose and to...
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Potentiometric sensor containing set of ion selective electrodes with lipid modified membranes for quality assessment of tested non-alcoholic beverages
PublicationPotentiometric sensors may be a good tool for fast quality control of commercial drinks. In this work, such a sensor, containing a set of ion-selective electrodes with lipid-modified membranes (benzylhexadecyldimethylammonium chloride monohydrate, hexadecylamine, 1-dodecanol, elaidic acid, cholesterol) was used for discrimination and quality control of non-alcoholic beverages, mainly composed of sugar and citric acid. It was found...
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Tetrahedrally modified MnMe0.1Co1.9O4 (Me = Zn, Mg, Li) spinels for non-enzymatic glucose sensing
PublicationIn this work, tetrahedrally modified MnMe0.1Co1.9O4 (Me = Zn, Mg, Li) spinels were prepared via the sol–gel synthesis method with subsequent ball-milling fragmentation. The prepared samples were evaluated as glucose–sensing catalyst. The reference MnCo2O4 spinel exhibited a sensitivity of 49 µA mM−1 cm−2 and a nonlinearity error of 5.2% in the response range from 0.02 to 1 mM. The partial substitution of cobalt in the reference...
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IKE1-IKE3 (C-1305 derivatives) inhibitory effect of the Yeast Topoisomerase II relaxation activity
Open Research DataInhibition of Yeast Topoisomerase II were analyzed according to relaxation assay kit from Inspiralis. Briefly, 250 ng of supercoiled pBR322 DNA, 1 mM ATP, 1-200 μM of analyzed compound were mixed with reaction buffer (1 mM Tris-HCl (pH 7.9), 10 mM KCl, 0.5 mM MgCl 2, 0.2 % (v/v) glycerol). The reaction was initiated by the addition of an enzyme, allowed...
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The usefulness of birch saps from the area of Podkarpacie to produce birch syrup
PublicationIn northern European countries, as well as in North America tree saps of maples and birches are used for the production of syrups. Birch syrups are characterized by a specific aromatic taste and can be used as an addition to sweets, desserts, salads and meats. Attention is paid to the health benefits of birch syrups, mainly for high mineral content. The aim of this study was to evaluate the usefulness of birch saps obtained from...
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Metabolic activity of tree saps of different origin towards cultured human cells in the light of grade correspondence analysis and multiple regression modeling
PublicationTree saps are nourishing biological media commonly used for beverage and syrup production. Although the nutritional aspect of tree saps is widely acknowledged, the exact relationship between the sap composition, origin, and effect on the metabolic rate of human cells is still elusive. Thus, we collected saps from seven different tree species and conducted composition-activity analysis. Saps from trees of Betulaceae, but not from...
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Comparative Study of Taste Substance Sensing by Liquid Membrane Oscillator and Electrochemical Systems With All-Solid-State Electrodes
PublicationIn food industry, different types of sensors are used for characterizing and quantifying taste substances. Therefore, it is important to establish the principal advantages and disadvantages of these sensors for optimal application. In this paper, two possible systems are compared for sensing the four fundamental tastes: sour (citric acid), salty (sodium chloride), sweet (sucrose), and bitter (caffeine or quinine hydrochloride). One...
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Evaluation of the yield, chemical composition and biological properties of essential oil from bioreactor-grown cultures of Salvia apiana microshoots
PublicationMicroshoot cultures of the North American endemic Salvia apiana were established for the first time and evaluated for essential oil production. Stationary cultures, grown on Schenk-Hildebrandt (SH) medium, supplemented with 0.22 mg/L thidiazuron (TDZ), 2.0 mg/L 6-benzylaminopurine and 3.0% (w/v) sucrose, accumulated 1.27% (v/m dry weight) essential oil, consisting mostly of 1,8-cineole, β-pinene, α-pinene, β-myrcene and camphor....
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IN VITRO PROPAGATION OF RHODODENDRON TOMENTOSUM - AN ENDANGERED ESSENTIAL OIL BEARING PLANT FROM PEATLAND
PublicationRhododendron tomentosum Harmaja (formerly Ledum palustre L.) is a medicinal peat bog plant native to northern Europe, Asia and North America. This plant has a distinctive aroma thanks to the presence of essential oil, to which it also owes its anti-inflammatory, analgesic, antimicrobial and insecticidal properties. However, in Europe R. tomentosum is classified as an endangered species, mainly due to degradation of peatlands. In...
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Comparison of classical and modern approach of determination of highly polar compounds by High Performance Liquid Chromatography coupled with Tandem Mass Spectrometry
PublicationAbstract: Sugars and sugar alcohols are known as highly polar compounds. Four analytes were taken into consideration for comparison of classical and modern approach of separation of highly polar substances. Mannitol was chosen as an example of simple sugar alcohol, sucrose and lactulose as examples of disaccharides and structural isomers, raffinose as an example of complex trisaccharide. Raffinose was also used as internal standard...
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Investigation of sweet substances of different molecular structure by potentiometric taste sensor with all solid state electrodes
PublicationA five channel potentiometric taste sensor consisting of an array of All Solid State Electrodes (ASSESs) with different lipid-polymer membranes has been developed. The electrodes are constructed of glassy carbon discs with electrochemically deposited poly(3,4-ethylenedioxythiophene) (PEDOT) acting as ion to electron transducer. The outer layer of the electrode is lipid-polymer membrane. Lipid substances immobilized in PVC membranes...
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Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages
PublicationFermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...
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Interactions of selected mono- and disaccharides with precipitated calcium carbonate particles
PublicationCalcium carbonate is a widespread compound in nature and it can be produced by living organisms in the biomineralization process. Calcite, aragonite and vaterite are anhydrous polymorphic forms of calcium carbonate, wherein the calcite is the most thermodynamically stable. Vaterite is the metastable crystalline phase, which can be a precursor of calcite and aragonite, because it can easily transformed by dissolution and re crystallization...