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The rapid increase in sugar consumption is associated with various negative metabolic and inflammatory effects; therefore, alternative sweeteners become of interest. The aim of this study was to investigate the metabolic effects and safety aspects of acute D-allulose and erythritol on glucose, insulin, ghrelin, blood lipids, uric acid, and high-sensitive C-reactive protein (hsCRP). In three study visits, 18 healthy subjects received an intragastric administration of 25 g D-allulose or 50 g erythritol, or 300 mL tap water (placebo) in a randomized, double-blind and crossover order. To measure the aforementioned parameters, blood samples were drawn at fixed time intervals. Glucose and insulin concentrations were lower after D-allulose compared to tap water (p = 0.001, dz = 0.91 and p = 0.005, dz = 0.58, respectively); however, Bayesian models show no difference for insulin in response to D-allulose compared to tap water, and there was no effect after erythritol. An exploratory analysis showed that ghrelin concentrations were reduced after erythritol compared to tap water (p = 0.026, dz = 0.59), with no effect after D-allulose; in addition, both sweeteners had no effect on blood lipids, uric acid and hsCRP. This combination of properties identifies both sweeteners as excellent candidates for effective and safe sugar alternatives. [ABSTRACT FROM AUTHOR]

The effect of a saccharin-based artificial sweetener was tested on animal performance measures and on the microbial communities associated with the rumen content and with the rumen epithelium during heat stress. Ten cannulated Holstein-Friesian milking dairy cattle were supplemented with 2 g of saccharin-based sweetener per day, top-dressed into individual feeders for a 7-day adaptation period followed by a 14-day heat stress period. A control group of ten additional cows subjected to the same environmental conditions but not supplemented with sweetener were included for comparison. 16S rRNA gene amplicon sequencing was performed on rumen content and rumen epithelium samples from all animals, and comparisons of rumen content microbiota and rumen epithelial microbiota were made between supplemented and control populations. Supplementation of the saccharin-based sweetener did not affect the rumen content microbiota, but differences in the rumen epithelial microbiota beta-diversity (PERMANOVA, P = 0.003, R 2 = 0.12) and alpha-diversity (Chao species richness, P = 0.06 and Shannon diversity, P = 0.034) were detected between the supplemented and control experimental groups. Despite the changes detected in the microbial community, animal performance metrics including feed intake, milk yield, and short-chain fatty acid (acetic, propionic, and butyric acid) concentrations were not different between experimental groups. Thus, under the conditions applied, supplementation with a saccharin-based sweetener does not appear to affect animal performance under heat stress. Additionally, we detected differences in the rumen epithelial microbiota due to heat stress when comparing initial, prestressed microbial communities to the communities after heat stress. Importantly, the changes occurring in the rumen epithelial microbiota may have implications on barrier integrity, oxygen scavenging, and urease activity. This research adds insight into the impact of saccharin-based sweeteners on the rumen microbiota and the responsivity of the rumen epithelial microbiota to different stimuli, providing novel hypotheses for future research. [ABSTRACT FROM AUTHOR]

Today various sweeteners are competing with sucrose in food market. They are creating acceptable sweetness and preserving technological and sensory properties of the product. In this study enzymatic sorghum malt use as sucrose replacer in gluten-free rice cake production. For this purpose, moisture, specific volume, porosity, crust color values, firmness and sensory properties were evaluated. The results showed that with increasing substitution of sucrose by enzymatic sorghum malt, moisture content and a* increased. However, falling the moisture content in sample containing malt flour were lower than control during the storage (1week) was with the lapse of time a week after bake a cake, malt flour contains less moisture loss in samples from the control samples. The results also showed enzymatic sorghum malt increased the softness of texture and able to prevent hardening of the texture during storage. In addition, the results indicated that the sample that 40% sucrose had been replaced with malt flour had the highest porosity, specific volume and L* value. Also this sample was equal in sweetness to control and the judges taste the sample was superior in other features. Thus, according to the results we can say that an enzymatic sorghum malt can be used as a natural sweetener, especially in celiac disease is needed products. [ABSTRACT FROM AUTHOR]

Nowadays, the development of reduced calorie non-dairy products is of great importance. Therefore, in the current study, the effect of adding 1% w/w tragacanth gum and replacing sucrose with stevia sweetener at 45% w/w on properties such as pH, total soluble solids, firmness, viscosity, color, syneresis and sensory properties of almond milk-based non-dairy dessert was evaluated during a 21day of cold storage. The results revealed that the pH and syneresis of the dessert containing tragacanth gum and stevia at the end of storage period were 2.76% and 58.61% lower than the control sample, respectively. However, the total soluble solids, firmness and viscosity increased significantly (p<0.05) with the addition of tragacanth gum and stevia during cold storage period. On the first day of storage, a 6.04% reduction for lightness (L*) and an increase of 441.18% and 38.38% for redness-greenness (a*) and yellowness-blueness (b*) was observed for the samples containing tragacanth gum and stevia, respectively. The results of sensory evaluation showed that almond milk-based non-dairy dessert containing tragacanth gum and stevia had higher sensory scores than the control sample during the cold storage period, although this difference was not significant for color, taste and flavor characteristics (p>0.05). Finally, it can be concluded that tragacanth gum can be used as a thickener in the formulation of almond milk-based non-dairy dessert. In addition, partial replacement of sucrose by stevia does not have an adverse effect on the properties of the final product, so it can be used to produce a reduced calorie non-dairy dessert. [ABSTRACT FROM AUTHOR]

Green tea (Camellia sinensis) consumption has increased due to the compounds in green tea that have health benefits. Fermenting brewed green tea with a Symbiotic Culture of Bacteria and Yeast (SCOBY) to create green tea kombucha is a suitable strategy to raise that benefit. Free-radical scavenging activity, alcohol level, sugar reduction, and the hedonic test (color, aroma, and flavor hedonic test) were used to determine the quality of kombucha. This study determined how various sweeteners influence that parameter using DPPH (2,2-diphenyl-1-picrylhydrazyl) method to determine free-radical scavenging activity; distillation, and specific weight to determine alcohol level; refractometer to determine sugar reduction content; and scoring preference from 30 panelists to determined hedonic. This study revealed that the IC50 value of kombucha ranged between 33.44 and 38.85 ppm. The honey yielded the highest alcohol content, 2.78%, while stevia yielded the lowest, 2.36%. The range of reducing sugar content is 18.99 to 88.90 grams. The color, aroma, and flavor of green tea kombucha are enhanced by adding stevia, honey, palm sugar, and refined sugar, respectively. Our findings showed that green tea kombucha had very strong radical scavenging activity in various sweeteners. Stevia had the highest radical scavenging activity and was deemed the best by the panel. Stevia also showed the lowest levels of alcohol and sugar reduction. However, additional other sweeteners must be investigated to determine the health benefits of kombucha. [ABSTRACT FROM AUTHOR]

The Aloe vera commonly known as Gwarpatha or Ghrit Kumari is considered as a universal panacea. It is a gifted plant for the health, beauty, medicinal and skincare industry. However, considering the multiple uses of it in other sectors also, it needed to be explored further for other than known industrial and medicinal values. The present study highlights the additional industrial and medicinal properties of the plant. It includes preliminary phytochemicals screening, GC-MS analysis of a Methanolic Extract of Aloe vera (MEAV) leaves and finding out the compounds activities at the international compounds databases of NCBI like PubChem, Drug Bank etc. Out of 200 compounds detected through GC-MS, mainly 46 compounds falling in major peak areas were further explored at the compounds databases. Accordingly, some key phytocompounds such as a-D Glucose, Lactose, Maltotriose, Citronellyl Butyrate, Phytol, Myristic Acid, Capric Acid, Heptadecanoic Acid etc. depicted the important industrial activities like sweet modulator of food stuff, diluents/sweetener for dairy, alcohol, soft drinks, health, beauty, confectionary and pharmaceutical industry; moisturizing and fragrance agent in cream, shampoo, soap, perfumed products; emulsifier, texture enhancer; agent for the lubricants, greases, dyes, plastics, detergent and biodiesel etc. Other than them, several phytocompounds showing medicinal properties like anti-cancer, anti-inflammatory, antioxidant, anti-hypertensive, antifungal, anti-bacterial, immunity booster, therapeutic agents for Rheumatoid Arthritis, acute respiratory distress syndrome, Asthma, Cardiovascular Disease, Cancer, Osteoporosis, Insomnia, etc. were also identified in the plant. Consequently, Aloe vera with its great industrial values can be a good source of raw material for several other industries like food, beverage, cosmetic, detergent, soaps, biodiesel pharmaceutical and may be considered for the sustainable aloe-cultivation as alternative cash crop in drought prone area like Bundelkhand region. [ABSTRACT FROM AUTHOR]

Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. Recipes' modifications were based on the glycemic index of ingredients, then tested and discussed by nutrition experts in consensus workshops. Individuals with type 2 diabetes assessed and discussed the sensory characteristics of recipes in focus groups. Results: Recipes adaptations to suit type 2 diabetes population included replacement of rice by cauliflower and pasta by zucchini, and the use of fruits and spices in sweet recipes instead of using added sugar ingredients and/or non-caloric sweeteners. Those changes were positively accepted by the individuals with type 2 diabetes. Conclusion: The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control. [ABSTRACT FROM AUTHOR]

The administration of chokeberry extract in vitro in the GIS1 system was evaluated for the modulation capacity of the dysbiotic pattern resulting from the consumption of stevia. The microbial pattern determined by molecular method, the metabolomic one (fatty acids), the evolution of the antioxidant status, and the cytotoxic effect were determined comparatively for six months. This study presented for the first time that Aronia extract has a strong antimicrobial effect but also a presence of new organic acids that can be used as a biomarker. The functional supplement had the impact of a gradual increase in antioxidant status (DPPH scavenging activity) for up to three months and a subsequent decrease correlated with the reduction of the microbial load (especially for Enterobacteriaceae). The effect on metabolomic activity was specific, with butyric acid being generally unaffected (0.6–0.8 mg/mL) by the antimicrobial effect manifested after three months of administration. The pH was strongly acidic, corresponding to the constant presence of maximum values for acetic and lactic acid. The non-selective elimination of a part of the microbiota could also be correlated with a decrease in metabolomic efficiency. The results in the GIS1 system indicated for the first time that the controlled use of this extract had a pronounced antimicrobial and cytotoxic effect. This has helped to correct the dysbiotic pattern that results after the long-term use of sweeteners based on an increase of 0.2 log UFC/mL for favorable strains. [ABSTRACT FROM AUTHOR]

Raffinose synthetase (RS) is a key enzyme in the process of raffinose (Raf) synthesis and is involved in plant development and stress responses through regulating Raf content. As a sweetener, Raf makes an important contribution to the sweet taste of white tea. However, studies on the identification, analysis and transcriptional regulation of CsRSs (Camellia sinensis RS genes) are still lacking. In this study, nine CsRSs were identified from the tea plant (Camellia sinensis) genome database. The CsRSs were classified into five groups in the phylogenetic tree. Expression level analysis showed that the CsRSs varied in different parts of the tea plant. Transcriptome data showed that CsRSs could respond to persistent drought and cold acclimation. Except for CsRS5 and CsRS9, the expression pattern of all CsRSs increased at 12 h and decreased at 30 h during the withering process of white tea, consistent with the change trend of the Raf content. Furthermore, combining yeast one-hybrid assays with expression analysis, we found that CsDBB could potentially regulate the expression of CsRS8. Our results provide a new perspective for further research into the characterization of CsRS genes and the formation of the white tea flavour. [ABSTRACT FROM AUTHOR]

The objective of the present study was to assess the dietary intake of steviol glycosides in the Belgian population and to conduct a risk assessment by comparing the estimated intakes to the acceptable daily intake (ADI). A tiered approach was adopted in this study. First, a Tier 2 assessment was performed using maximum permitted levels. Next, the calculations were refined because market share data were used (refined Tier 2). Finally, the actual concentration data of 198 samples purchased from the Belgian market were used for Tier 3 exposure assessment. Based on a Tier 2 assessment, the ADI was exceeded for the high-consumer children population. However, the results of a more refined exposure assessment (Tier 3) of high consumers (P95) within the child, adolescent and adult populations were 13·75, 10 and 6·25 % of the ADI, respectively, using mean analytical results. Even with more conservative refined approaches, the estimated daily intake remained below 20 % of ADI. Flavoured drinks, flavoured fermented milk products and jams, jellies, and marmalades were the top three contributing food groups to steviol intake at 26–49 %, 12–27 % and 5–13 %, respectively. Despite the high concentrations (up to 94 000 mg/kg) of steviol glycosides in tabletop sweeteners, their contribution to the total intake remains low. The impact of the use of food supplements on the total intake was also considered to be limited. It was concluded that there was no risk for the Belgian population related to dietary exposure to steviol glycoside. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to evaluate food labels targeted at children and identify the concomitant presence of claims and high levels of critical nutrients and/or the presence of sweeteners. As a secondary objective, it aimed to list different types of claims and check which marketing strategies are most used. Methods: We collected 409 products, from 8 popular food groups targeted at children, in Brazilian market (i.e., fruit drinks, dairy drinks, sandwich cookies, cakes, breakfast cereals, jellies, corn snacks, and yogurts). The contents of critical nutrients (e.g., sugar, total fat, saturated fat, and transfat, and sodium) and presence/absence of sweetener were calculated, considering Pan American Health Organization (PAHO) parameters. Then, we verified the presence and types of claims in these products. Results: Overall, 265 (64.7%) labels presented claims. In three of the eight categories (i.e., breakfast cereals, dairy drinks, and yogurt), all products with claims (50, 34, and 34 products, respectively) had one or more nutrients in harmful concentrations (critical nutrients above PAHO’s nutritional profile and/or presence of sweeteners). In the other categories, only one product (of 63 sandwich cookies and 26 breakfast cereals with claims) and three products (of 22 cakes and 28 jellies with claims) had no nutrient in critical concentration. The presence of claims, like “rich/source” of micronutrient, was predominant in seven of the eight food groups. Conclusion: In the present study, there was a high presence of claims, of different types, in foods targeted at children, which, for the most part, also have excess of at least one critical nutrient, according to PAHO. [ABSTRACT FROM AUTHOR]

The current assessment estimated exposure to four low- and no-calorie sweeteners (LNCS) (aspartame, acesulfame potassium (AceK), steviol glycosides and sucralose) from beverages in Brazil, Canada, Mexico and the United States, using up-to-date nationally representative consumption data and industry reported-use level information. Two modelling scenarios were applied – the probabilistic model was guided by reported use level data, with estimated intake for an individual leveraging market-weighted average use level of a particular LNCS in any given LNCS-sweetened beverage type, while the distributional (brand-loyal) model assumed consumer behaviour-led patterns, namely that an individual will be brand loyal to a pre-determined beverage type. Consumer-only and general population intake estimates were derived for the overall population and individual age categories, and compared to the respective acceptable daily intake (ADI) as established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) for each LNCS. The mean, 90th percentile and 95th percentile intake estimates were substantially lower than the ADI in both modelling scenarios, regardless of the population group or market. In the probabilistic model, the highest consumer-only intake was observed for AceK in Brazilian adolescents (95th percentile, 12.4% of the ADI), while the highest 95th percentile intakes in the distributional model were observed for sucralose in Canadian adults at 20.9% of the ADI. This study provides the latest insights into current intakes of LNCS from water-based non-alcoholic LNCS-sweetened beverages in these regions, aligning well with those published elsewhere. [ABSTRACT FROM AUTHOR]

This paper presents a case study on German compounds which have -stoff ('stuff /material/matter') as their head. The basic claim is that the head noun narrows down the range of interpretations by introducing a pragmatic scaffold which we pin down as a conceptual script. We obtained a data set by querying a large corpus selecting 4,026 nominal Stoff-compound lemmas. Using the 100 most frequent compounds as our development set, we observed 72 substance-denoting, five fabric-denoting and 11 knowledge-denoting compounds (corresponding to the basic meanings of Stoff in isolation according to standard dictionaries). From the observation that substance compounds (e.g. Farbstoff 'colouring agent'; Impfstoff 'vaccine') cluster around two events, synthesis and application, we induce a script consisting of these two event frames connecting three kinds of states. A Stoff-compound may thus be expected to denote an entity which is either the starting material of a synthesis (Rohstoff 'raw material'), an addendum in synthesis (Süßstoff 'sweetening agent'), the product of synthesis and, at the same time, an occasion for application (Kunststoff 'synthetic material'), or the instrument of application (Sprengstoff 'explosive'). As for fabric compounds (e.g. Seidenstoff 'silk fabric'), we argue that fabrication is a special kind of synthesis. Knowledge compounds (e.g. Lesestoff 'reading material') arguably result from a metaphoric transfer to the immaterial domain, with the two events acquisition (counterpart of synthesis) and contribution (counterpart of application). In this article, we test the obtained model against two test sets comprising 50 compounds with medium and low frequencies, respectively. Since it turns out that almost all test items successfully integrate into the script, our study provides support for pragmatic theories of compounding, according to which the interpretation of a compound is crucially guided by stereotype knowledge associated with the given compound's constituents. [ABSTRACT FROM AUTHOR]

Naturally sweet proteins have no glycemic effect and offer a fundamentally new approach to sweetness and health for individuals seeking to reduce their added sugar intake. However, unlike many commercial sweeteners, little research has been performed on the potential safety implications of adding these uniquely sweet proteins to food and beverages. In this study, a naturally sweet protein found in the West African Oubli plant (Pentadiplandra brazzeana), referred to as Oubli fruit sweet protein or brazzein, was expressed in Komagataella phaffii (formerly Pichia pastoris) and produced via precision fermentation, and a safety and risk assessment was undertaken for its use as a sweetener in food and beverages. Potential consumption levels of brazzein were estimated to be 3 mg/kg body weight/day based on the National Health and Nutrition Examination Survey. The safety of brazzein derived from K. phaffii was evaluated through in silico allergenicity, in vitro genotoxicity (reverse mutation and mammalian micronucleus assays), and a 90-day dietary oral toxicity study in rats. There was no indication of allergenicity in the in silico analyses. Brazzein was non-genotoxic in the in vitro assays and showed no adverse effects in the 90-day oral toxicity study up to the highest dose tested, where the no-observed-adverse-effect level (NOAEL) was 978 and 985 mg/kg body weight/day in males and females, respectively. The totality of evidence in the in silico allergenicity, in vitro genotoxicity, and 90-day dietary toxicity studies demonstrates that brazzein derived from K. phaffii is considered safe for use as a sweetener in food and beverages. [ABSTRACT FROM AUTHOR]

For health and safety concerns, traditional high‐calorie sweeteners and artificial sweeteners are gradually replaced in food industries by natural and low‐calorie sweeteners. As a natural and high‐quality sugar substitute, steviol glycosides (SvGls) are continually scrutinized regarding their safety and application. Recently, the cultivation of organic stevia has been increasing in many parts of Europe and Asia, and it is obvious that there is a vast market for sugar substitutes in the future. Rebaudioside A, the main component of SvGls, is gradually accepted by consumers due to its safe, zero calories, clear, and sweet taste with no significant undesirable characteristics. Hence, it can be used in various foods or dietary supplements as a sweetener. In addition, rebaudioside A has been demonstrated to have many physiological functions, such as antihypertension, anti‐diabetes, and anticaries. But so far, there are few comprehensive reviews of rebaudioside A. In this review article, we discuss the physicochemical properties, metabolic process, safety, regulatory, health benefits, and biosynthetic pathway of rebaudioside A and summarize the modification methods and state‐of‐the‐art production and purification techniques of rebaudioside A. Furthermore, the current problems hindering the future production and application of rebaudioside A are analyzed, and suggestions are provided. [ABSTRACT FROM AUTHOR]

Hyperhydration has been demonstrated to improve work capacity and cardiovascular and thermoregulatory functions, enhance orthostatic tolerance, slow or neutralize bone demineralization, and decrease postdive bubble formation. Adding sodium or glycerol to a hyperhydration solution optimizes fluid retention. Sodium and glycerol produce their effect through different physiological mechanisms. If combined into a hyperhydration solution, their impact on fluid retention could potentially be greater than their singular effect. We compared the effect of salt-induced hyperhydration (SIH), glycerol-induced hyperhydration (GIH), and salt + glycerol-induced hyperhydration (SGIH) on fluid balance responses during a 3-hr passive experiment. Using a randomized, crossover, and counterbalanced experiment, 15 young men (22 ± 4 years) underwent three, 3-hr hyperhydration experiments during which they ingested 30 ml/kg fat-free mass (FFM) of water with an artificial sweetener plus either (a) 7.5 g of table salt/L (SIH), (b) 1.4 g glycerol/kg FFM (GIH), or (c) 7.5 g of table salt/L + 1.4 g glycerol/kg FFM (SGIH). After 3 hr, there were no significant differences in plasma volume changes among experiments (SIH: 11.3% ± 9.9%; GIH: 7.6% ± 12.7%; SGIH: 11.3% ± 13.7%). Total urine production was significantly lower (SIH: 775 ± 329 ml; GIH: 1,248 ± 270 ml; SGIH: 551 ± 208 ml) and fluid retention higher (SIH: 1,127 ± 212 ml; GIH: 729 ± 115 ml; SGIH: 1,435 ± 140 ml) with SGIH than either GIH or SIH. Abdominal discomfort was low and not significantly different among experiments. In conclusion, results show that SGIH reduces urine production and provides more fluid retention than either SIH or GIH. [ABSTRACT FROM AUTHOR]

Next‐generation gene and engineered‐cell therapies benefit from incorporating synthetic gene networks that can precisely regulate the therapeutic output in response to externally administered signal inputs that are safe, readily bioavailable and pleasant to take. To enable such therapeutic control, a mammalian gene switch is designed to be responsive to the natural sweetener xylose and its functionality is assessed in mouse studies. The gene switch consists of the bacterial transcription regulator XylR fused to a mammalian transactivator, which binds to an optimized promoter in the presence of xylose, thereby allowing dose‐dependent transgene expression. The sensitivity of SWEET (sweetener‐inducible expression of transgene) is improved by coexpressing a xylose transporter. Mice implanted with encapsulated SWEET‐engineered cells show increased blood levels of cargo protein when taking xylose‐sweetened water or coffee, or highly concentrated apple extract, while they do not respond to intake of a usual amount of carrots, which contain xylose. In a proof‐of‐concept therapeutic application study, type‐1 diabetic mice engineered with insulin‐expressing SWEET show lowered glycemia and increased insulin levels when administered this fairly diabetic‐compliant sweetener, compared to untreated mice. A SWEET‐based therapy appears to have the potential to integrate seamlessly into patients' life‐style and food habits in the move toward personalized medicine. [ABSTRACT FROM AUTHOR]

Human research has shown interactions between rewards and cognitive control. In animal models of affective neuroscience, reward administration typically involves administering orosensory sugar signals (OSS) during caloric-deprived states. We adopted this procedure to investigate neurophysiological mechanisms of reward-cognitive control interactions in humans. We predicted that OSS would affect neurophysiological and behavioral indices of error processing oppositely, depending on the relative weight of the OSS-induced 'wanting' and 'liking' components of reward. We, therefore, conducted a double-blind, non-nutritive sweetener-controlled study with a within-subject design. Fasted (16 hr) participants (N = 61) performed a modified Flanker task to assess neurophysiological (error-related negativity [Ne/ERN]) and behavioral (post-error adaptations) measures of error processing. Non-contingent to task performance, we repeatedly administered either a sugar (glucose) or non-nutritive sweetener (aspartame) solution, which had to be expulsed after short oral stimulation to prevent post-oral effects. Consistent with our hypothesis on how 'liking' would affect Ne/ERN amplitude, we found the latter to be decreased for sugar compared to aspartame. Unexpectedly, we found post-error accuracy, instead of post-error slowing, to be reduced by sugar relative to aspartame. Our findings suggest that OSS may interact with error processing through the 'liking' component of rewards. Adopting our reward-induction procedure (i.e. administering OSS in a state of high reward sensitivity [i.e. fasting], non-contingent to task performance) might help future research investigating the neural underpinnings of reward-cognitive control interactions in humans. [ABSTRACT FROM AUTHOR]

This study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d‐allulose; and a blend of d‐allulose and Monk fruit extract) and Acidity (two levels: with or without citric acid). 110 untrained Chinese subjects participated using the temporal check‐all‐that‐apply (TCATA) method. Mixed‐model ANOVA was conducted to investigate the effect of Sweetening System, Acidity, and their interactions on the fractional Area Under the Curve within three 20 s time intervals (attack, evolution, finish). Treatments were compared using Dunnett's test with sucrose as control. Citric acid suppressed the sweet taste of both sucrose and d‐allulose more than the blend of d‐allulose and Monk fruit extract throughout attack and evolution time intervals. This finding was confirmed by a significant interaction between Sweetening System and Acidity for sweet taste. Sour taste was not affected differently by different Sweetening Systems or the difference in sweetener concentration. Practical Applications: This study showed that the sweet taste of a blend of sweeteners could be altered by citric acid to have a similar temporal profile as sucrose in most of the evaluation time. This emphasizes the importance of not only conducting evaluations of novel sweeteners in aqueous solutions but also considering studies in more complex matrices and the choice of the methodology used to measure the sensory profile. [ABSTRACT FROM AUTHOR]

Low‐ and no‐calorie sweeteners (LNCS) as a category are one of the most thoroughly evaluated additives, and thus their safety has been largely recognised. However, their potential risks and benefits generate great controversy and discussion within countries' food policies and public debate. The goal of this study was to evaluate the degree of knowledge and the perception of key Spanish stakeholders about the role of LNCS in diet, their safety, regulatory issues and their impact on health and wellness, as well as to complete a SWOT analysis of the Strengths, Weaknesses, Opportunities and Threats regarding this topic from their perspective. Participants (n = 45 stakeholders) completed an anonymous survey about their knowledge and perception of LNCS, their role in the diet, safety and legislation, as well as health issues and completed a SWOT analysis. Most of them agreed with aspects related to safety guarantees and authorisation procedure of LNCS; however, certain disparity in their opinion in relation to several of the topics was observed, especially regarding the possible role of LNCS in diet quality and health. Effective communication strategies to inform professionals and the general population, as well as new research that deepens our knowledge of the role of LNCS in weight management and other health outcomes seem to be urgently needed. [ABSTRACT FROM AUTHOR]

Jaggery is the most popular traditional Indian sweetener produced from sugarcane juice by concentration, without molasses being separated. It is a good source of minerals and nutrients, and has several medicinal values as well. With the increasing demand of this nutritive sweetener, efforts are being made to develop a standard manufacturing package that will increase its productivity besides quality improvement in terms of hygiene, standardization of shape, size and storability. The thermal and overall efficiencies of plants producing jaggery are very small due to the loss of thermal energy through flue gasses and un-designed plant parameters of construction. Storing jaggery is also a major problem. Since, the quality of invert sugars and mineral salts, which are hygroscopic in nature, is greatly affected. This intends us to study the technological upgradations used for the production and preservation of jaggery in order to prioritize the required advancements. This review provides information of the technical upgrading of manufacturing plants for jaggery and the preservation of jaggery using various storage and packaging methods. [ABSTRACT FROM AUTHOR]

Low-calorie sweeteners are widely used to replace or reduce sugar in foods and beverages, and the taste and texture of existing sweeteners are far from that of real sugar. The use of sweetness positive aliasing modifiers is an ideal alternative that can reduce the amount of sugar used while maintaining the original sugar taste. However, the currently available sweetness aliasing agents are synthetic compounds, while natural sweetness aliasing agents have not been reported. Studies have shown that there are potential sweetness modifiers in plants with a "Sweetback effect". The sensory activity fractionation of the extract of the fruit of Phyllanthus emblica was performed to locate the key chemical compounds in P. emblica for sweetness and sweetness aftertaste. The chemical structures of the isolated compounds were analyzed by spectroscopic methods such as ESI-MS and NMR (1H NMR, 13C NMR). Fifteen compounds were identified, namely, 2-Furoic acid (1), quercetin (2), p-hydroxybenzaldehyde (3), methyl gallate (4), ethyl 3,4,5-trimethoxybenzoate (5), syringic acid, (6), gallic acid (7), vanillin (8), protocatechuic acid (9), myricetin (10), kaempferol (11), trans-cinnamic acid (12), naringenin (13), oleanolic acid (14), and rutin (15). Sensory analysis of these chemical components showed that 11 of them (1, 2, 3, 4, 5, 6, 8, 12, 13, 14, 15) were compounds with a sweet taste and the other four (7, 9, 10, 11) were compounds with a sweet aftertaste. Experiments on the sweetness regulating properties of sucrose revealed that the sweet aftertaste component in P. emblica has sweetness inverse variant regulator properties and naringenin has sweetness forward variant regulator properties. [ABSTRACT FROM AUTHOR]

D-psicose is a rare sugar, used as an alternative to the natural sweetener that provides 70% of sucrose's sweetness, with low-calorie absorption in the human body. Considering the health-beneficial effect and high availability of D-psicose in raisins (the world's most consumed dried fruit), it is of interest to establish a reliable analytical method to determine D-psicose content in these matrices. Herein, a new method for determining D-psicose content in raisins, using ultrasound-assisted extraction in conjunction with anion exchange chromatography with pulsed amperometric detection (UAE-HPAEC-PAD) systems, has been developed and validated. The stability of D-psicose and its precursor was priorly assessed by applying a specific ultrasound power (100 W) and pulse duty cycle (0.5 s−1), with varying extraction temperatures (10, 25, 40, 55, 70, and 85 °C) and times (5, 10, 15, 20, and 25 min). The method was validated with high linearity (R2 > 0.999), accuracy (89.78–101.06%), and precision (4.8% intra-day and 4.34% inter-day). A number of raisin products were checked during the method applicability assessment. A concentration of 520 mg kg−1 was found in a specimen of commercial raisin matrix. [ABSTRACT FROM AUTHOR]

The demand for non-nutritive sweeteners of natural origin has increased in recent years, mainly driven by health concerns and the quest for a healthier lifestyle. This work aimed to investigate the content of steviol glycosides from Stevia rebaudiana Bertoni and cucurbitane glycosides from monk fruit in commercial samples of sweeteners using thermal analysis techniques (TG/DTG, DTA, and DSC), FTIR, EDS. Four commercial samples were analyzed based on steviol glycosides (E, E2, E3, E4) and one sample based on cucurbitane glycosides (M1). The thermogravimetry (TG) results showed that the thermal stability order of the samples till 200 °C was equal to E4 > M1 ≈ E2 > E > E3. Despite being marketed based on different natural glycosides, thermal analysis techniques showed similar thermal profiles between E2 and M1 samples. The DSC curves of these samples showed clear erythritol melting events, and the FTIR spectra confirmed the presence of this polyol in E2 and M1 samples. On the other hand, the DSC curve and the FTIR spectrum confirmed the presence of xylitol in the composition of the E4 sample. [ABSTRACT FROM AUTHOR]

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Objective: Aspartame is a widely used artificial sweetener that was approved by the United States Food and Drug Administration (FDA) in 1996 for use as a general sweetener in all foods. Previous studies on aspartame had suggested it to be non-toxic. However, some studies have reported it to have carcinogenic, neurotoxic, apoptotic, and inflammatory effects. The knowledge obtained from previous studies has been insufficient and contradictory, thus the aim of this study was to demonstrate the harmful side effects of daily and high doses of aspartame on the rat livers. Materials and Methods: The study separated 18 Long Evans rats weighing between 250-300g into three groups: control, low dosage, and high dosage groups (n = 6 in each). 50 mg/kg of aspartame was given to the low dose group and 250 mg/kg to the high dose group every day for 10th weeks. At the end of the 10th week, all groups were euthanized and their livers and blood samples collected. Liver tissues were subjected to hematoxylin-eosin and Masson’s trichome staining, after which terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL) immunohistochemistry was performed to check the serum alanine transaminase (ALT) and aspartate transaminase (AST) values. The enzymelinked immunosorbent assay (ELISA) method was applied for analyzing superoxide dismutase (SOD) and malondialdehyde (MDA) levels. Results: Enlargement of the bile canaliculi and dilatation of sinusoids were observed in the group that was given high doses of aspartame. At the same time, the amount of TUNEL-positive cells was higher in the high dose group. AST, ALT, and MDA values were increased while SOD values were decreased in both the low and high aspartame dosage groups. Conclusion: This study has concluded the prolonged use of high doses of aspartame to be able to cause damage to hepatocytes by stimulating oxidative stress, hepatocyte apoptosis, and necrosis. [ABSTRACT FROM AUTHOR]

Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia. Objectives: In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners. Methods: In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose. Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only. Conclusion: The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) 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.)

Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt. [ABSTRACT FROM AUTHOR]

Currently, the demand for low-calorie sweeteners has grown dramatically because consumers are more mindful of their health than they used to be. Therefore, bioproduction of low-calorie sweeteners from low-cost raw materials becomes a hot spot. In this study, a two-stage strategy was established to efficiently utilize D-fructose from fruit and vegetable wastes. Firstly, ketose 3-epimerase was used to produce D-allulose from D-fructose of pear peels. Secondly, the residual D-fructose was converted to D-mannitol by the engineered strain co-expression of D-mannitol 2-dehydrogenase and formate dehydrogenase. Approximately 29.4% D-fructose of pear peels was converted to D-allulose. Subsequently, under optimal conditions (35 °C, pH 6.5, 1 mM Mn2+, 2 g/L dry cells), almost all the residual D-fructose was transformed into D-mannitol with a 93.5% conversion rate. Eventually, from 1 kg fresh pear peel, it could produce 10.8 g of D-allulose and 24.6 g of D-mannitol. This bioprocess strategy provides a vital method to biosynthesize high-value functional sugars from low-cost biomass. [ABSTRACT FROM AUTHOR]

d-Allulose is the corresponding epimer of d-fructose at the C-3 position, which exhibits a similar taste and sweetness to sucrose. As a low-calorie sweetener, d-allulose has broad application prospects in the fields of medicine, food, and so on. Currently, the production method of d-allulose is mainly the enzymatic conversion of d-fructose by d-allulose 3-epimerase (DAEase). However, the limited specific activity and thermal stability of DAEase restrict its industrial application. Herein, an ultrahigh-throughput screening assay based on the transcription factor PsiR was extensively optimized from the aspects of culture medium components, screening plasmid, and expression host, which enhanced the correction between the fluorescent readout and the enzyme activity. Then, the error-prone PCR (epPCR) library of Clostridium cellulolyticum H10 DAEase (CcDAEase) was screened through the above optimized method, and the variant I228V with improved specific activity and thermal stability was obtained. Moreover, after combining two beneficial substitutions, D281G and C289R, which were previously obtained by this optimized assay, the specific activity of the triple-mutation variant I228V/D281G/C289R reached up to 1.42-fold of the wild type (WT), while its half-life (T1/2) at 60 °C was prolonged by 62.97-fold. The results confirmed the feasibility of the optimized screening assay as a powerful tool for the directed evolution of DAEase. [ABSTRACT FROM AUTHOR]

Subye is a traditional cold drink prepared with melon seeds, sugar and water. The aim of this study was to investigate the food matrix effect on the bioaccessibility of phenolic compounds by determining the changes in total phenolics and total antioxidant capacity of subye formulations prepared with sugar/sweetener, using an in vitro model mimicking the digestion in the mouth, stomach and intestine. The results showed that presence of sugar in subye formulations increases the bioaccessibility of total phenolics (42-64%) (P <0.05) and total antioxidant capacity (13-172%). Although bioaccessibility of phenolics and antioxidants increased in most of the beverages prepared with sweetener (80% and 16-62%, respectively), for some formulations presence of sweetener did not induce a significant effect on the bioaccessibility of total phenolics and total antioxidant capacity. Overall, the findings obtained in this study pointed out that in general presence of sugar/sweetener positively affects the bioaccessibility of phenolics. [ABSTRACT FROM AUTHOR]

Introduction: the consumption of non-nutritive sweeteners (NNS) has increased. Recent studies have reported possible metabolic effects of NNS, and this may influence the perception regarding their consumption in the general population and health professionals. Objective: to describe and compare the beliefs about NNS in consumers, non-consumers, and health professionals; and to explore the reasons and opinions of health professionals for recommending or not their consumption. Methods: surveys were applied to 100 consumers, 100 non-consumers and 100 health professionals (dietitians and physicians) to evaluate a positive, negative, or neutral attitude towards certain beliefs regarding NNS, including the information they have, safety, price, side effects and taste. In addition, the opinion of health professionals for recommending or not the consumption of NNS and the related reasons was evaluated. Results: statistically significant differences regarding the safety, side effects and taste of NNS were found between the three groups (p < 0.01). The most frequent opinion of health professionals (48 %) is that NNS should be limited, used as a transition and in certain patients. Consumers tend to have a more positive opinion about NNS except for the price, non-consumers have a more neutral position except for taste, and health professionals have a more negative perception of NNS in all aspects. Conclusions: the beliefs regarding NNS differed among the studied groups, which might influence their consumption or recommendation of its use. [ABSTRACT FROM AUTHOR]

There are doubts about the impact of non-nutritive sweeteners consumption on lipogenic and glycolytic metabolism. Therefore, the objective was to determine the effects of chronic consumption of sweeteners on the activity levels of the enzymes glucokinase (GK), phosphofructokinase-1 (PFK-1), pyruvate kinase (PKL), acetyl coenzyme A carboxylase (ACC), and fatty acid synthase (FAS) in livers' extracts. Groups of male and female Wistar rats drank solutions of sweeteners for 480 days: Sucrose 10%, glucose 14%, fructose 7%, acesulfame K 0.05%, aspartame:acesulfame mixture 1.55%, sucralose 0.017%, saccharin 0.033%, and a control group. The enzymatic activity in livers' extracts was determined. Likewise, the levels of glucose, triglycerides, insulin, glucagon, and leptin were determined. In both genders, there were significant differences in the levels of enzymatic activity, hormonal, and biochemical parameters due to sweeteners consumption. The highest glycolytic and lipogenic enzyme activity levels were observed in the groups that ingested nutritive sweeteners and saccharin. [ABSTRACT FROM AUTHOR]

10.1046/j.1365-263X.2003.00469.x 29 Uma E., Sze Theng K., Huan Yi L.L., Hong Yun L., Varghese E., Htoo Htoo Kyaw S. Comparison of Salivary pH Changes after Consumption of Two Sweetened Malaysian Local Drinks among Individuals with Low Caries Experience: A Pilot Study. Keywords: pH; caries; dental biofilm; carbonated beverages; saliva; artificial sweeteners EN pH caries dental biofilm carbonated beverages saliva artificial sweeteners 1776 10 11/17/22 20221101 NES 221101 1. Introduction The World Health Organization defines dental caries as "a localized, post-eruptive, pathological process of external origin involving softening of the hard tooth structure and proceeding to the formation of a cavity" [[1]]. The above differs from that reported by Brambilla, who identified greater acidification after exposure to the drink with sucrose (pH, 5.14 ± 0.05) compared with the solution with non-caloric sweeteners, such as rebaudioside A (pH, 7.11 ± 0.03) and stevioside (pH 7.06 ± 0.03). [Extracted from the article]

In our current phytochemical investigation on the Tunisian plant Lycium arabicum Schweinf. ex Boiss., we attempted to explore the oil obtained from its fruits. This oil was extracted by cold maceration with ethanol and was analyzed to estimate its sterol and fatty acid content. The physicochemical parameters of the oil were also examined. They were specified in terms of acid value (0.8 ± 0.01 mg KOH g-1 oil), peroxide value (10.9 ± 0.02 meq O2 kg-1 oil), saponification value (162.97 ± 0.03 mg KOH g-1 oil), chlorophylls (1.011 ± 0.03 mg kg-1 oil) and carotenoids (42.1 ± 0.05mg kg-1 oil). Gas chromatography analysis demonstrated that oleic (33.5%), palmitic (26.81%) and linoleic (21.51%) acids were the dominant fatty acids. Furthermore, the analysis of this oil with HPLC equipped with a differential refractometer detector (DRD) showed that Palmitic-Oleic-Oleic (21.10%) and Oleic-Oleic-Oleic/Palmitoleic-Palmitic-Palmitic (17.11%) are the main triacylglycerols in this oil. It was also found that this oil contains high levels of ß-sitosterol (31.51%), β-5-Avenasterol (25.17%), and Δ-7-Avenasterol (15.22%). Analysis of its spectroscopic features allowed us to deduce that this oil contains some sugars like glucose, sucrose, and fructose as well as several carotenoid pigments. From this perspective, Lycium arabicum fruits oil (LAFO) maybe regarded as a worthwhile product that deserves supplementary consideration and investigation as a potentially new multi-purpose candidate for agro-food as a sweetener and a beautifier, in addition to its extreme usefulness for cosmetic and medicinal applications owing to its richness in phytosterols and conservative pigments. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of long-term intake of nutritive sweeteners (NSs) and non-nutritive sweeteners (NNSs) on body weight, food and energy intake, blood pressure, metabolic parameters, and memory retention in rats. Sixty male Sprague–Dawley rats were randomly divided into six groups (n = 10 per group): control (water),10% sucrose (SUC), aspartame (ASP), sucralose (SCA), stevia (STV), and 5% xylitol (XYL). Pure NSs (SUC and XYL) and NNSs were added to the drinking water for 18 weeks. ASP, SCA, and STV dosage was based on the estimated daily intake limit: 4.1, 2.0, and 3.4 mg/kg/day, respectively. Chronic access to NNSs did not result in any difference in total weight gain of the rats, while it was significantly elevated in the SUC group compared with the control and NNSs groups. Food intake was significantly lower in all NNSs groups compared with SUC and control groups. Sweetened beverage intake volumes were significantly diminished in all NNSs groups compared with intake in SUC and control groups. Total calories consumed were lower for the STV and XYL groups compared with all other groups. Blood pressure and glucose metabolism did not differ significantly between the groups. All sweeteners increased total cholesterol, low-density lipoprotein, and triglyceride levels. Short-term memory was significantly impaired in the ASP group in the novel object recognition task, while long-term memory was impaired in SUC and STV groups. These metabolic and behavioral results suggest that the long-term intake of NSs or NNSs can be associated with peripheral and central effects. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods 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.)

Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam (Pyrus communis L.). Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated. Results: Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel. Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required. Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative sweetener in jam. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi 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.)

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.

There is significant evidence that an unhealthy diet greatly increases the risk of complications during pregnancy and predisposes offspring to metabolic dysfunction and obesity. While fat intake is typically associated with the onset of obesity and its comorbidities, there is increasing evidence linking sugar, particularly high fructose corn syrup, to the global rise in obesity rates. Furthermore, the detrimental effects of added sugar intake during pregnancy on mother and child have been clearly outlined. Guidelines advising pregnant women to avoid food and beverages with high fat and sugar have led to an increase in consumption of 'diet' or 'light' options. Examination of some human birth cohort studies shows that heavy consumption (at least one beverage a day) of non-nutritive sweetener (NNS) containing beverages has been associated with increased risk of preterm birth and increased weight/BMI in male offspring independent of maternal weight, which appears to be offset by breastfeeding for 6 months. Rodent models have shown that NNS exposure during pregnancy can impact maternal metabolic health, adipose tissue function, gut microbiome profiles and taste preference. However, the mechanisms underlying these effects are multifaceted and further research, particularly in a translational setting is required to fully understand the effects of NNS on maternal and infant health during pregnancy. Therefore, this review examines maternal sweetener intakes and their influence on fertility, maternal health outcomes and offspring outcomes in human cohort studies and rodent models.

The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial replacement of the prescription sugar with a 15 % solution of sucralose in glycerin, which most closely correspond to the organoleptic characteristics (taste, smell, texture) of traditional flour confectionery products. The results of the organoleptic evaluation of coded prototypes of gingerbread with the involvement of experts have shown that a decrease in sugar concentration by 25 % does not lead to a statistically significant change in organoleptic parameters in comparison with control samples. Substitution of more than 30 % sugar leads to an increase in the plasticity of the dough complicating the operation of the dosing mechanisms; at the same time, the taste of the products changes (these changes are noted during the tasting assessment); their consistency becomes denser. In the process of research, the stability of the quantitative and qualitative properties of gingerbread during storage has been proved. Experimental samples of gingerbread with 25 % reduced sugar content retain all the indicators established by GOST for their storage for 90 days without statistically significant changes. The decomposition of sucralose in the manufacture of the dough is 0.1 %, in the baking process – 2.6 %, during storage for 120 days – 6.7 % (of the loaded product). The developed recipe allows enterprises to expand the range of confectionery products with reduced sugar content.