Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts

Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents’ preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents’ acceptability of SCM. Power function and 2‐alternative forced choice studies were used to determine the iso‐sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2‐d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40‐d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.     

Simultaneous determination of neotame, alitame and aspartame in foods by HPLC

Simultaneous determination of three artificial sweeteners, neotame (NE), alitame (AL) and aspartame (APM) in various foods by high-performance liquid chromatography (HPLC) was developed. Chopped or homogenized samples were packed into cellulose tubing with 0.01 mol/L hydrochloric acid containing 10% sodium chloride, and dialyzed against 0.01 mol/L hydrochloric acid for 24-48 hours. The dialyzate was passed through an Oasis MCX cartridge, and the cartridge was washed with water and methanol. Then the three sweeteners were eluted from the cartridge with a mixture of 0.5 mol/L ammonium chloride-acetonitrile (3 : 2). The sweeteners were separated on a Cosmosil 5C18-AR column using a gradient mode with a mobile phase of 0.01 mol/L phosphate buffer (pH 4.0)-acetonitrile and were detected at 210 nm.The recoveries of NE, AL and APM from 8 kinds of foods spiked with 10 and 100 microg/g were 86-100% and 89-104%, respectively. The detection limits of NE, AL and APM were 1 microg/g in samples. Furthermore, the three sweeteners were successfully identified by using liquid chromatography with tandem mass spectrometry.     

Simultaneous determination of stevioside, rebaudioside A and glycyrrhizic acid in foods by HPLC

A method for the simultaneous determination of stevioside (Stev), rebaudioside A (RebA) and glycyrrhizic acid (GA) in foods was developed. These sweeteners were extracted from foods, except for dried fishes and shellfishes, by dialysis against Tris-HCl buffer (pH 9.0). Dried fishes and shellfishes were extracted with Tris-HCl buffer--methanol (2:8). The extracts were cleaned up with an Oasis MAX cartridge. The cartridge was washed with 0.05 mol/L sodium acetate (pH 4.0)--methanol (19:1), and the three sweeteners were eluted with 0.1 mol/L phosphoric acid--acetonitrile (1:1). Stev, RebA and GA in the eluate were chromatographed on a Develosil RPAQUEOUS-AR-5 (4.6 mm i.d. x 250 mm) column with 0.02 mol/L phosphoric acid-acetonitrile--methanol (90:55:5) as a mobile phase and monitored at 210 nm for Stev and RebA, and at 254 nm for GA. The recoveries of Stev, RebA and GA from 8 kinds of foods spiked at the level of 0.1 g/kg were 81.7-101%, 81.5-100% and 78.6-95.0%, respectively. The determination limits were 0.01 g/kg in samples.     

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin

This paper is dedicated to the memory of colleague and friend, Dr. Samson Agboola, who recently passed away. Abstract: The use of flavor‐modifying strategies are important to improving the sensory profile of some excessively bitter and astringent functional ingredients, such as (+)‐catechin (CAT). Two bitter blockers (ß‐cyclodextrin [CYCLO], homoeriodictyol sodium salt [HED]), two sweeteners (sucrose [SUC], rebaudioside A [REB]), and two odorants (vanillin [VAN], black tea aroma [TEA]) were assessed for their efficacy at modifying the bitterness and astringency of CAT in model aqueous solutions. The intensity of oral sensations elicited by CAT was determined in duplicate in binary, ternary, and quaternary mixtures of these stimuli by a trained panel (n= 15) using a 15 cm visual analogue scale. Overall, bitterness and astringency were most effectively reduced by ternary solutions containing CYCLO + REB or CYCLO + SUC (68%, 60%, and 45%, 43% for bitterness and astringency, respectively). Odorants were not effective at modifying the bitterness or astringency of CAT. We conclude that the use of select bitter blockers and sweeteners may be of value in optimizing the flavor and acceptance of functional food and beverages fortified with phenolic compounds. Practical Application: (+)‐Catechin is a bitter‐tasting plant‐derived health‐promoting phenolic compound of interest to functional food and beverage manufacturers. We investigated the efficacy of bitter blockers, plant‐based sweeteners, and odorants in decreasing the bitterness and astringency elicited by (+)‐catechin. Some of these additives, both alone and in combination, reduced bitterness and astringency, and may therefore assist in optimizing the flavor and consumer acceptance of some phenolic‐based functional foods and beverages.     

Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters

Individual variation in the perception of saccharin has been related to genetic sensitivity to the bitterness of 6-n-propylthiouracil (PROP). But, data on other intense sweeteners are sparse, particularly when tasted in real foods. The objectives of this study were (1) to identify the sensory attributes of intense sweeteners that influenced perception and acceptability of citrus-flavored model soft drinks and (2) to investigate the influence of PROP taster status on these responses. The sweeteners were: 10% and 8% high-fructose corn syrup (HFCS) (controls), sucralose (SUC), aspartame (ASP), acesulfame-K (ACE), ASP/ACE and SUC/ACE. Twenty-nine PROP non-tasters (NT) and 30 PROP super-tasters (ST) rated nine attributes for intensity and liking. Data were analyzed using principal component analysis (PCA). The sweeteners were described in three dimensions. Factor 1 was a bitter-citrus contrast for which overall liking was associated with higher citrus impact and lower bitterness. Factors 2 and 3 were related to overall flavor and carbonation, respectively. The sensory profiles of ASP, ASP/ACE and SUC were most similar to 10% HFCS. SUC/ACE was more bitter and less acceptable than 10% HFCS; ACE was the most bitter and was liked the least. PCA also revealed that NT placed more emphasis on the perception of sweetness and citrus flavor (Factor 1; 37% variance), whereas ST tasters placed more emphasis on bitterness (Factor 1; 43% variance). Liking was uniquely related to lower bitterness for NT. For ST, liking was negatively related to bitterness and weakly positively related to persistence of sweetness. These data suggest that ST experience intense sweeteners differently than NT but these differences play a minor role in soft drink acceptance.     

Simultaneous determination of nine kinds of preservatives in foods by HPLC

A simple and rapid HPLC method was developed for the simultaneous determination of nine kinds of preservatives, benzoic acid (BA), sorbic acid (SOA), dehydroacetic acid (DHA), methyl p-hydroxybenzoate (PHBA-Me), ethyl p-hydroxybenzoate (PHBA-Et), isopropyl p-hydroxybenzoate (PHBA-isoPu), propyl p-hydroxybenzoate (PHBA-Pu), isobutyl p-hydroxybenzoate (PHBA-isoBu) and butyl p-hydroxybenzoate (PHBA-Bu), in foods. For solid foods, the preservatives were extracted with methanol. After addition of 5 mmol/L citrate buffer to the extract, the extract solution was cleaned up on an Oasis HLB cartridge. The cartridge was washed with 5 mmol/L citrate buffer and methanol-5 mmol/L citrate buffer (4:6). Then, nine kinds of preservatives were eluted with methanol. The eluent was used for BA, SOA and DHA determination by HPLC. Furthermore, a part of the eluent was cleaned up on a Bond Elut PSA cartridge for p-hydroxybenzoate esters determination by HPLC. Liquid foods were cleaned up after addition of 5 mmol/L citrate buffer without the extraction process, and the subsequent procedure was the same as for solid foods. The recoveries of p-hydroxybenzoate esters from ten kinds of foods fortified at levels of 0.01 and 0.10 g/kg each were 91.5 to 107.4%, and those of BA, SOA and DHA were 76.4 to 104.8%. The quantitation limits of the preservatives in foods were 0.005 g/kg. (Received March 20, 2006)     

Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose

Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame-K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time-intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.     

Determination of Selenium in Liquid Dietetic Sweeteners by GF AAS

Graphite furnace atomic absorption spectrometry was used to determine Se in liquid dietetic sweeteners. The optimized pyrolysis and atomization temperatures were 1,100 and 1,900 °C, respectively. Since there is not a certified reference material for sweeteners, addition and recovery experiments were used to evaluate the accuracy of the proposed method. The obtained recovery values were between 94% and 108%, without the use of a mineralization step, except for the aspartame sweeteners. The instrument limit of detection was 0.02 μg L⁻¹ and the relative standard deviations were below 6.4%. The methods studied were applied to different kinds of sweeteners having cyclamate–saccharine, cyclamate–saccharine–stevioside, or aspartame. The analyte concentrations were compared with the limits established for inorganic species in foods by ANVISA (Brazilian Agency for Health and Safety). The results indicate that there is a huge variation in the concentration of selenium in the 27 samples studied and that the values can be considered relatively high for the sweeteners with cyclamate/saccharine and cyclamate/saccharine/stevioside contents.     

Determination of sucralose in foods by liquid chromatography/tandem mass spectrometry

A simple method for the determination of sucralose in various foods using liquid chromatography-electrospray ionization tandem mass spectrometry (LC/MS/MS) was developed. Sucralose was extracted with water or methanol, and the extract was cleaned up on a C18 cartridge, and diluted with water for injection into the LC/MS/MS. The LC separation was performed with a reversed-phase gradient on an ODS column, and the mass spectral acquisition was done in the negative ion mode by applying selected reaction monitoring (SRM). The recoveries of sucralose from various kinds of foods fortified at 100 micrograms/g and 5 micrograms/g were 88.1-96.7% and 92.7-98.5%, respectively. The lower limits of quantification were 0.5 microgram/g in beverage, low-malt beer, yogurt and chocolate and 2.5 micrograms/g in other foods. Forty-three commercial foods containing sucralose were analyzed by this method. Sucralose was detected in all samples at levels of 3.8-481 micrograms/g.     

Simultaneous determination of veterinary drugs in livestock foods and seafoods using liquid chromatography/tandem mass spectrometry

A simultaneous determination of veterinary drugs in livestock food and seafood using liquid chromatography with tandem mass spectrometry (LC/MS/MS) was developed. Veterinary drugs were extracted with 95% acetonitrile. The solution was passed through a Florisil column, and the solvent was replaced with phosphate buffer. The extract was charged on a Sep-Pak Plus C(18) mini-column and divided into 40% methanol eluate fraction and 70% acetonitrile eluate fraction. Test solutions were analyzed by LC/MS/MS with gradient elution. By using this method, 37 kinds of veterinary drugs were obtained with over 60% recovery, and quantitation was possible in cattle muscle, egg and fish. This method was inapplicable to 28 kinds of veterinary drugs. Although quantitation was not achieved, 42 other kinds of veterinary drugs can be screened. Since the limit of quantitation for this method is less than the provisional limit in general, it is useful as a screening method in residual analysis of veterinary drugs.     

HPLC-MS/MS analysis of 9 artificial sweeteners in imported foods

An analytical method for the simultaneous determination of 9 artificial sweeteners (acesulfame-K, cyclamate, sodium saccharin, aspartame, alitame, neotame, sucralose, dulcin, and neohesperidine dihydrochalcone) in imported foods by HPLC-MS/MS was developed. Samples were extracted with buffer solution (pH 4.5). The supernatant was analyzed by HPLC-MS/MS after centrifugation and filtration. The sample was separated on a thermo hypersil BPS C₁₈ (250×3 mm, 5-μm) column, and detected by MS/MS with selective reaction monitoring (SRM) mode. The correlation coefficients (r ²) of the calibration curve were >0.99. The recoveries were 90.0–107.5% with good coefficients of variation of 1.8–8.6%. The limits of detection and limits of quantification were between 0.001 and 0.375 mg/mL and between 0.003 and 1.125 mg/mL, respectively. The proposed method has been successfully applied to the determination of the 9 sweeteners in various foods.

     

高效液相色谱法检测乳品中3种甜味剂

建立了乳制品中安赛蜜、阿斯巴甜和纽甜的高效液相色谱分析方法。样品用沉淀剂沉淀过滤后,以乙腈-磷酸二氢钠溶液为流动相,C18反相色谱柱分离,紫外检测器210nm检测。结果表明:3种甜味剂可在25min之内实现完全分离。安赛蜜和阿斯巴甜在1~100mg/kg,纽甜在0.5~100mg/kg范围内呈良好的线性关系,回收率为84.3%~102.6%。该方法用于乳制品中3种甜味剂的测定,灵敏度高,定量准确,节省时间和成本。     

Analytical method for carbamate pesticides in processed foods by LC/MS/MS

A rapid analytical method for the simultaneous determination of carbamate pesticides in processed foods was established by liquid chromatography coupled with tandem mass spectrometry (LC/MS/MS). The pesticides were extracted from samples with acetonitrile using accelerated solvent extract equipment, except for the fine powder type spices, which were extracted in an ultrasonic bath. The crude extract was cleaned up with a multi-solvent GPC column (Shodex Asahipak GF-310 HQ) using acetonitrile as a mobile phase. The eluent from the column at the retention time between 13 to 18 min was concentrated under nitrogen gas and dissolved in a mixture of acetonitrile-water-0.2 mol/L ammonium formate buffer pH 6.0 (10 : 9 : 1). An aliquot was injected into the LC/MS/MS using electrospray ionization (ESI) with acquisition in the positive mode.The recoveries of 29 kinds of pesticide from dried fruits (raisin, prune and mango) and spices (turmeric, masala, sage, thyme and red pepper) fortified at levels of 0.1 and 0.01 microg/g were mostly in the range of 50 to 150% and those from soybean paste and soy sauce fortified at 0.01 microg/g were 46.9 to 122.6% (C.V. 3.8 to 37.6%), except for 4 kinds of pesticide. The determination limits (S/N> or =10) corresponded to 0.001 to 0.05 mug/g of the pesticides in red pepper.     

Screening assay of angiotensin-converting enzyme inhibitory activity from complex natural colourants and foods using high-throughput LC-MS/MS

Inhibition of angiotensin-converting enzyme (ACE) by various foods decreases the blood pressure. ACE inhibitors derived from natural components may be of therapeutic value in preventive medicine. In this study, we report a novel screening assay of ACE inhibitors from complex natural colourants and foods that employ solid phase extraction (SPE), high-throughput liquid chromatography (LC) separation, and stable isotope dilution electrospray tandem mass spectrometry (SID-ESI-MS/MS). When a target sample was subjected to N-Hippuryl-His-Leu (HHL) and ACE in phosphate buffer (pH 7.4), generated hippuric acid (HA) was extracted by SPE. LC/SID-ESI-MS/MS detection of HA allowed us to accurately identify the effects of complex substances such natural colourants and foods that inhibit the ACE of HHL. The major HA and HA-d₅ fragment ions at m/z 180 → 105 and 185 → 110 in the multiple reaction monitoring (MRM) mode can quantify levels that are lower than other methods. The LC/SID-ESI-MS/MS method described here is a rapid, selective, sensitive, and highly reproducible method for the determination of HA in various samples. Based on the assay developed, all samples such as natural colourants, infant formula, soy paste, ketchup, mayonnaise, wheat flour, orange juice, supplement drink, tea, and coffee could be accurately measured for ACE inhibition in various matrices. High-throughput LC/SID-ESI-MS/MS assay has no limitations in the evaluation of inhibition activity in various natural samples such as colour, high-matrix, and processed foods.     

饮料中甜味剂的应用与食品安全

食品安全问题已经成为了一个普遍的社会问题,其中有很多的食品安全问题是由于非法添加造成的。甜味剂作为一种常用的添加剂,几乎涵盖了所有的食品,我国批准使用的甜味剂有15种。随着生活水平的不断提高,人们更加重视生命健康与饮食安全,因此需要科学的渠道,让人民大众了解食品添加剂与食品安全。通过调查各种甜味剂在榆林市市场上大部分饮料中的使用情况,本研究主要对5种常用甜味剂(甜蜜素、安赛蜜、阿斯巴甜、糖精钠、三氯蔗糖)的使用情况、存在的安全问题、如何规范使用等进行了概述。以期让消费者科学的了解甜味剂与食品安全,同时在食用或购买食品时更加有科学的依据。     

湖北省食品中甜蜜素和安赛蜜的风险评估

目的 为对湖北省食品中添加剂进行风险分析,为相关部门制定管理措施提供依据,降低食品安全潜在的危害因素及概率.方法 本文主要运用水晶球软件,应用蒙特卡洛模拟法,对湖北省食品中甜蜜素和安赛蜜的每日平均暴露量和风险概率进行评估.结果 腌菜制品中甜蜜素的每日平均暴露量和风险熵最高,分别为3.98E-4 g/kg·BW·d和0....     

UPLC-MS/MS法测定葡萄干中6种人工合成甜味剂

该试验旨在建立超高效液相色谱-串联质谱(UPLC-MS/MS)测定葡萄干中安赛蜜、糖精钠、甜蜜素、阿斯巴甜、阿力甜和纽甜6种人工合成甜味剂的测定方法。样品经0.1%甲酸水提取,采用C₁₈色谱柱分离,以0.05%甲酸水和乙腈作为流动相进行梯度洗脱。采用电喷雾离子化,负离子扫描和多反应监测模式(MRM)检测,外标法定量。结果表明,6种甜味剂在1~200 ng/mL范围内线性关系良好,相关系数均大于0.99。6种甜味剂的方法检出限为1~2μg/kg,方法定量限为2.5~5μg/kg;在10,20和100μg/kg 3个添加水平下,平均回收率在81.5%~106.7%之间,相对标准偏差为1.7%~6.9%(n=6)。该方法简单、灵敏度高、分析时间短,适用于葡萄干中6种人工合成甜味剂的测定。     

Simultaneous determination of 7 kinds of preservatives and saccharin in foods with HPLC, and identification with LC/MS/MS

A simultaneous determination method of saccharin (SA), sorbic acid (SOA), benzoic acid (BA), p-hydroxybenzoic acid ethyl (PHBA-Et), p-hydroxybenzoic acid isopropyl (PHBA-isoPr), p-hydroxybenzoic acid propyl (PHBA-Pr), p-hydroxybenzoic acid isobutyl (PHBA-isoBu) and p-hydroxybenzoic acid butyl (PHBA-Bu) in foods by HPLC was examined. A mixture of acetonitrile-water (1:1) was used to extract these additives from foods excluding liquid foods, while acetonitrile was used to extract them from liquid foods. HPLC was performed using a TSKgel ODS80Ts (4.6 mm i.d. x 150 mm) column with a mobile phase of 0.01% formic acid solution containing 2 mmol/L-di-n-butyl (or amyl) ammonium acetate (A) and acetonitrile (B) under the following conditions: A/B = 8: 2 (0-8 min) --> 6: 4 (15-32 min). Recoveries of these additives spiked in foods were 78-120%. The determination limits were 10 microg/g. As the identification method, examination by liquid chromatography with electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS) was used. Unknown compounds were identified by detection of product ions from their precursor ions in the negative mode with multiple reaction monitoring, m/z 182 > 106 for SA, m/z 121 > 77 for BA, m/z 111 > 67 for SOA and m/z 165 > 92 for PHBA-Et. Ratios of intensity of m/z 179 > 137 to m/z 179 > 92 were used for identification of isomers PHBA-isoPr and PHBA-Pr, and the ratios of intensity of m/z 193 > 137 to m/z 193 > 92 were used for isomers PHBA-isoBu and PHBA-Bu, because these isomers have very similar (Received December 12, 2006)     

Reducing gut effects from Cryptosporidium parvum infection in dairy calves through prophylactic glucagon-like peptide 2 therapy or feeding of an artificial sweetener

Glucagon-like peptide 2 (GLP-2) therapy was shown previously to reduce inflammation-related gut damage from coccidiosis in dairy calves, and feeding of artificial sweetener stimulates GLP-2 secretion from intestinal L cells. The purpose of this study was to determine whether GLP-2 treatment or artificial sweetener feeding beginning 1 wk before an experimental inoculation with the coccidian parasite Cryptosporidium parvum can reduce infection-related intestinal damage in Holstein bull calves. Newborn calves were assigned to 1 of 4 treatment groups of 6 calves each, including noninfected control calves injected s.c. every 12 h with control buffer (CON), infected control calves injected s.c. every 12 h with control buffer (INF), infected calves injected s.c. every 12 h with 50 µg/kg of body weight of GLP-2 (GLP2), and infected calves injected s.c. every 12 h with control buffer and supplemented in the diet with Sucram (Pancosma, Geneva, Switzerland) at 400 mg/kg of dry matter of milk replacer (SUC). Treatments were initiated on d 1, and calves in INF, GLP2, and SUC were orally dosed on d 8 with 12,500 C. parvum oocysts. Fecal scores were recorded daily, plasma was collected on d 1, 8, 12, 15, and 18 to evaluate markers of inflammation, and fecal samples were collected on d 1, 8, and every other day thereafter to determine the presence of oocysts. Calves were euthanized on d 18 for collection of intestinal tissues and histological and gene expression analyses. Relative to CON, calves in INF exhibited an increase in diarrhea severity, increased plasma serum amyloid A concentration on d 15 and 18, reduced intestinal villus height, increased villus apoptosis and crypt cell proliferation, and increased intestinal mRNA expression of MARVELD2 and GPX2. However, calves in SUC and GLP2 had reduced diarrhea severity and fecal C. parvum oocyst shedding, reduced plasma serum amyloid A concentration on d 15 and 18, and, depending on the intestinal segment, increased villus height, reduced crypt cell proliferation, and reduced mRNA expression of MARVELD2, GPX2, and other tight junction proteins relative to INF. Lastly, GLP2 and SUC exhibited increased intestinal mass-to-length ratio and decreased length-to-empty body weight ratio relative to INF. Our findings suggest that GLP-2 and Sucram treatments administered before a low-level C. parvum exposure may contribute to fewer effects on intestinal integrity, morphology, and inflammation in response to infection, and shorter, denser intestines.