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Journal articles on the topic 'Natural non-caloric sweetener'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Prakash, I., G. E. DuBois, J. F. Clos, K. L. Wilkens, and L. E. Fosdick. "Development of rebiana, a natural, non-caloric sweetener." Food and Chemical Toxicology 46, no. 7 (2008): S75—S82. http://dx.doi.org/10.1016/j.fct.2008.05.004.

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2

Agulló, Vicente, Débora Villaño, Cristina García-Viguera, and Raúl Domínguez-Perles. "Anthocyanin Metabolites in Human Urine after the Intake of New Functional Beverages." Molecules 25, no. 2 (2020): 371. http://dx.doi.org/10.3390/molecules25020371.

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Sugar intake abuse is directly related with the increase of metabolic diseases such as type 2 diabetes, obesity, and insulin resistance. Along this line, the development of new beverages using alternative sweeteners could help with combatting the pathophysiological disorders associated to the consumption of sugar. To provide evidence on this issue, in the present work, the bioavailability of anthocyanins was evaluated after the acute ingestion of a new maqui-citrus-based functional beverage rich in polyphenols, and supplemented with a range of sweeteners including sucrose (natural high caloric

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3

Wee, May, Vicki Tan, and Ciarán Forde. "A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners." Nutrients 10, no. 11 (2018): 1632. http://dx.doi.org/10.3390/nu10111632.

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Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweet

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4

Sehar, Irum, Anpurna Kaul, Sarang Bani, Harish Chandra Pal, and Ajit Kumar Saxena. "Immune up regulatory response of a non-caloric natural sweetener, stevioside." Chemico-Biological Interactions 173, no. 2 (2008): 115–21. http://dx.doi.org/10.1016/j.cbi.2008.01.008.

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5

Agulló, Vicente, Raúl Domínguez-Perles, Diego A. Moreno, Pilar Zafrilla, and Cristina García-Viguera. "Alternative Sweeteners Modify the Urinary Excretion of Flavanones Metabolites Ingested through a New Maqui-Berry Beverage." Foods 9, no. 1 (2020): 41. http://dx.doi.org/10.3390/foods9010041.

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Dietary sugar has been largely related to the onset of metabolic diseases such as type 2 diabetes and obesity, among others. The growing awareness on the close relationship between the dietary habits and this health disturbance has encouraged the development of new beverages using alternative sweeteners that could contribute to combat the above referred pathophysiological disorders. To gain further insight into this issue, the present work, upon an acute dietary intervention, evaluated the urinary excretion of flavanones ingested through polyphenols-rich beverages composed of maqui berry and c

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6

Shinde, Mitali Ravindra, and Jasmin Winnier. "Health Benefits and Application of Stevia rebaudiana Bertoni in Dentistry." Journal of Drug Delivery and Therapeutics 10, no. 4-s (2020): 271–74. http://dx.doi.org/10.22270/jddt.v10i4-s.4285.

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A wide range of artificial and synthetic products have been replaced by the natural products for daily use. The natural products are believed to have more advantages and less adverse effects. The plant products such as stem, flower, fruit, seed, leaves, etc have been experimented. Stevia rebaudiana Bertoni, a perennial shrub which is a native of South America. During World War II, England used it as a sweetener as sugar was not available. By 1970, it was used as a sweetener in Japan. In 1994, US approved steviol glycosides as functional ingredient in dietary supplements. It is non-caloric swee

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7

Fry, J. C. "STEVIA - A NON-CALORIC SWEETENER OF NATURAL ORIGIN AS REPLACEMENT FOR ADDED SUGAR IN FRUIT JUICE BEVERAGES." Acta Horticulturae, no. 1017 (January 2014): 455–60. http://dx.doi.org/10.17660/actahortic.2014.1017.56.

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8

MILANI, Paula Gimenez, Antonio Sérgio DACOME, Cândyce Camile Fortuna NALESSO, Cássia Almeida FIORENTI, Cecília Edna Mareze da COSTA, and Silvio Claudio da COSTA. "Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A." Revista de Nutrição 29, no. 1 (2016): 125–37. http://dx.doi.org/10.1590/1678-98652016000100012.

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ABSTRACT Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained fro

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9

Kang, Hye-Jin, Ha-Nul Lee, Seong-Jin Hong, et al. "Synthesis and characteristics of a rebaudioside-A like compound as a potential non-caloric natural sweetener by Leuconostoc kimchii dextransucrase." Food Chemistry 366 (January 2022): 130623. http://dx.doi.org/10.1016/j.foodchem.2021.130623.

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10

Galvis-Arias, Kevin Nicolás, Luisa Daniela Hidrobo-Pedroza, María Cristina García-Muñoz, Oscar Andrés Mendieta-Menjura, and Martha Patricia Tarazona-Díaz. "Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)." Revista Facultad de Ingeniería Universidad de Antioquia, no. 95 (December 10, 2019): 64–72. http://dx.doi.org/10.17533/udea.redin.20190839.

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Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of suga

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11

Görgüç, Ahmet, Esra Gençdağ, and Fatih Yılmaz. "Optimization of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds from Stevia leaf." Acta Periodica Technologica, no. 50 (2019): 69–76. http://dx.doi.org/10.2298/apt1950069g.

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Stevia (Stevia rebaudiana Bertoni) has gained great interests due to its non-caloric and health related properties with its steviol glycosides and phytochemical constituents. Currently, it is being utilized as a natural sweetener in many food formulations such as soft drinks, jams, dairy products, chocolates, etc. Green extraction techniques using non-hazardous solvents and yield-enhancing strategies have been subject matters of various disciplines such as food technology, chemistry and pharmacology. Stevia powders are industrially produced by aqueous-extraction with further purification and d

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12

Roberts, Michael, and J. Timothy Wright. "Food sugar substitutes: a brief review for dental clinicians." Journal of Clinical Pediatric Dentistry 27, no. 1 (2003): 1–4. http://dx.doi.org/10.17796/jcpd.27.1.bl98u70371655hp8.

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The frequent ingestion of fermentable sugars such as sucrose, fructose, glucose and maltose is conducive to the development of caries in the teeth of susceptible individuals. Natural and artificial alternatives to these sugars have been and continue to be developed as non/low-caloric sweeteners. The US Food and Drug Administration have approved four non-caloric sweeteners at present. However, there are several other non-caloric sweeteners being commonly used in other countries.A review of these sweeteners is provided with information on a promising new agent that has not yet gained FDA approva

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13

Roberts, Michael W., and J. Timothy Wright. "Nonnutritive, Low Caloric Substitutes for Food Sugars: Clinical Implications for Addressing the Incidence of Dental Caries and Overweight/Obesity." International Journal of Dentistry 2012 (2012): 1–8. http://dx.doi.org/10.1155/2012/625701.

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Caries and obesity are two common conditions affecting children in the United States and other developed countries. Caries in the teeth of susceptible children have often been associated with frequent ingestion of fermentable sugars such as sucrose, fructose, glucose, and maltose. Increased calorie intake associated with sugars and carbohydrates, especially when associated with physical inactivity, has been implicated in childhood obesity. Fortunately, nonnutritive artificial alternatives and non-/low-caloric natural sugars have been developed as alternatives to fermentable sugars and have sho

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14

Prakash, Indra, Yong Qian, Bin Wang, et al. "Dihydrochalcone Glycosides From Balanophora harlandii." Natural Product Communications 15, no. 1 (2020): 1934578X1990003. http://dx.doi.org/10.1177/1934578x19900035.

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Dihydrochalcone class of compounds displays good performance in taste modulation on several natural non-caloric/low-caloric sweeteners. Compounds such as hesperetin dihydrochalcone (HDC) and hesperetin dihydrochalcone-4′- O-β-d-glucoside (HDCG) were reported to be found in nature. However, the evidence was not complete to support their natural presence. The Coca-Cola Company has been working on the identification of natural sources of reported dihydrochalcones, as well as the exploration of new natural dihydrochalcones. During the investigation on plant Balanophora harlandii, the natural prese

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15

Acevedo, Waldo, César A. Ramírez-Sarmiento, and Eduardo Agosin. "Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking." Food Chemistry 264 (October 2018): 164–71. http://dx.doi.org/10.1016/j.foodchem.2018.04.113.

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16

Kelada, Kirolos D., Daniel Tusé, Yuri Gleba, Karen A. McDonald, and Somen Nandi. "Process Simulation and Techno-Economic Analysis of Large-Scale Bioproduction of Sweet Protein Thaumatin II." Foods 10, no. 4 (2021): 838. http://dx.doi.org/10.3390/foods10040838.

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There are currently worldwide efforts to reduce sugar intake due to the various adverse health effects linked with the overconsumption of sugars. Artificial sweeteners have been used as an alternative to nutritive sugars in numerous applications; however, their long-term effects on human health remain controversial. This led to a shift in consumer preference towards non-caloric sweeteners from natural sources. Thaumatins are a class of intensely sweet proteins found in arils of the fruits of the West-African plant Thaumatococcus daniellii. Thaumatins’ current production method through aqueous

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17

Dumbrava, Delia, Liviana Alexandra Popescu, Codruța Marinela Soica, et al. "Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate." Foods 9, no. 12 (2020): 1844. http://dx.doi.org/10.3390/foods9121844.

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Increased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has increased over the past decades creating a massive on-going demand for new low/non-caloric natural sweeteners that have a high potential and are safer for consumption than artificial ones. The current study aims to investigate the nutritional properties, in vitro toxicological profile, total/individual polyphenols content, and the antioxidant, anti-cariogenic, and antimicrobial activity of two newly obtained vegan a

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18

Stamataki, Nikoleta, Rebecca Elliott, Shane McKie, and John McLaughlin. "Beneficial Effects of Consuming a Natural Zero Calorie Sweetener Preload Prior to Lunch on Energy Intake: A Double-blind Randomised Crossover Study (FS18-01-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz041.fs18-01-19.

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Abstract Objectives Non-nutritive sweeteners (NNS) are zero- or low-calorie alternatives to caloric sugars and substituting caloric sweeteners with NNS is expected to reduce energy intake. The aim of this study was to examine appetite and food intake following the consumption of a beverage preload containing a natural zero calorie sweetener or caloric sweeteners (sugars). Methods This was a randomised controlled double-blind crossover study. Healthy participants (n = 20, 9 males, mean body mass index 21.8 kg/m2) completed five separate visits, corresponding to five study beverages: 330 mL of w

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19

Shivani, Babit Kumar Thakur, C. P. Mallikarjun, et al. "Introduction, adaptation and characterization of monk fruit (Siraitia grosvenorii): a non-caloric new natural sweetener." Scientific Reports 11, no. 1 (2021). http://dx.doi.org/10.1038/s41598-021-85689-2.

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AbstractSiraitia grosvenorii, an herbaceous perennial plant, native to the southern parts of China, is commonly used as a low-calorie natural sweetener. It contains cucurbitane-type triterpene glycosides known as mogrosides. The extract from monk fruit is about 300 times sweeter than sucrose. In spite of its immense importance and International demand, Siraitia grosvenorii (Swingle) is not commercially cultivated outside China since scientific information for cultivation of this species is lacking. Planting material of monk fruit plant was not available in India. Thus, the seeds of monk fruit

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20

Austys, D., R. Stukas, V. Dobrovolskij, and R. Arlauskas. "Differences in consumption of sugar and sweeteners in two neighbor countries: Lithuania and Poland." European Journal of Public Health 30, Supplement_5 (2020). http://dx.doi.org/10.1093/eurpub/ckaa166.241.

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Abstract Background In connection with attempts to reduce consumption of added sugar, consumption of non-nutritive (or low caloric) sweeteners (NNS) is likely to increse in many countries. In addition to variety of NNS, limited evidence on public health effects related to NNS exist. Thus, it remains important to monitor consumption of added sugar and sweeteners in our societies. As Lithuania and Poland are neighbor countries with similar culture and nutritional habits, the objective of this study was to compare consumption of sweeteners among adults in Lithuania and Poland. Methods A represent

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21

Jan, Sohail Ahmad, Neeli Habib, Zabta Khan Shinwari, Muhammad Ali, and Nasir Ali. "The anti-diabetic activities of natural sweetener plant Stevia: an updated review." SN Applied Sciences 3, no. 4 (2021). http://dx.doi.org/10.1007/s42452-021-04519-2.

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AbstractDiabetes mellitus is one of the key metabolic diseases cause due to defects in the secretion of insulin, insulin resistance in peripheral tissues, or both. Plants remained an important source of nutrition as well as medicine. Stevia rebaudiana Bertoni is one of the important high qualities non-caloric sugar substitute sweetener plants against diabetes disease. The compounds like steviol, rebaudioside A, stevioside, etc. can lower the sugar level many fold. In addition, it decreases oxidative stress, hence reduces the risk of diabetes. Its leaves have been used for the control and treat

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22

Jiao, Yanli, and Yu Wang. "The effects of sweeteners and sweetness enhancers on obesity and diabetes: a review." Journal of Food Bioactives 4 (December 31, 2018). http://dx.doi.org/10.31665/jfb.2018.4166.

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Sweet taste, one of the five basic taste qualities, is not only important for evaluation of food quality, but also guides the dietary food choices of animals. Sweet taste involves a variety of chemical compounds and structures, including natural sugars, sugar alcohols, natural and artificial sweeteners, and sweet-tasting proteins. The preference for sweetness has induced the over-consumption of sugar, contributing to certain prevailing health problems, such as obesity, diabetes and cardiovascular disease. Non-nutritive sweeteners, including natural and synthetic sweeteners, and sweet-tasting p

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