Rapid HPLC Method for Determination of Isomaltulose in the Presence of Glucose, Sucrose, and Maltodextrins in Dietary Supplements

Microorganisms and their fermentative activities have had a distinctive role in human being as old as civilization (Erten et al., 2014;Mith et al., 2014). A broad variety of foods and beverages have been produced by fermentative activities of microorganisms, which finally led to desirable biochemical changes in different foods (Blandino et al., 2003;Ferreira et al., 2000). Decreasing the volume of material to be transported, increasing the nutritive value, degrading undesirable component, reducing the cooking time, energy consumption, and making safer products are other benefits of fermentation ac-

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“…The volume of the injected sample for each run was 20 μl. Sugar content was reported using external standards (Crha & Pazourek, 2020 ).…”

Section: Methodsmentioning

confidence: 99%

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Mirmohammadi

Zamindar

Razavi

et al. 2021

Food Science & Nutrition

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“…Similar trends were reported previously in other cases of nanovesicle-based biosensors. , Conventional methods such as HPLC and ion chromatography have been extensively utilized to discriminate various types of sweeteners, while they usually exhibited LODs only down to micromolar–millimolar levels with rather slow analysis speeds. In this case, our B-ET showed more than 10 7 times lower LOD than conventional methods with more than 10 times faster detection speed. − Our method provides a sensitive platform for versatile applications in the food industry and also can be utilized in basic research areas related to responses of honeybee sugar receptors.…”

Section: Resultsmentioning

confidence: 86%

Bioelectronic Tongues Mimicking Insect Taste Systems for Real-Time Discrimination between Natural and Artificial Sweeteners

Choi

Lee

et al. 2022

ACS Sens.

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A bioelectronic tongue (B-ET) mimicking insect taste systems is developed for the real-time detection and discrimination of natural and artificial sweeteners. Here, a carbon nanotube field-effect transistor (CNT-FET) was hybridized with nanovesicles including the honeybee sugar taste receptor, gustatory receptor 1 of Apis mellifera (AmGr1). This strategy allowed us to detect glucose, a major component of nectar, down to 100 fM in real time and identify sweet tastants from other tastants. It could also be utilized for the detection of glucose in dextrose tablet solutions. Importantly, we demonstrated the discrimination between natural and artificial sweeteners down to 10 pM even in real beverages such as decaffeinated coffee using our hybrid platform. In this respect, our B-ET mimicking insect taste systems can be a powerful tool for various applications such as food screening and basic studies on insect taste systems.

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“…Sugars in the granulated biomaterial were examined based on the procedure of Crha and Pazourek [ 40 ], using the HPLC system. For the analysis a Sugar-Pak I, 10 μm, a 7.8 mm × 300 mm analytical column was used (Rezex RCM-Monosaccharide Ca 2+ for use with monosaccharides and sugar alcohols, including sorbitol and mannitol from sweeteners and corn).…”

Section: Methodsmentioning

confidence: 99%

Identification of a Biostimulating Potential of an Organic Biomaterial Based on the Botanical Extract from Arctium lappa L. Roots

2021

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The development of novel biomaterials based on plant extracts is expected to boost yields without adversely affecting environmental diversity. The potential biostimulating effects have so far been underreported. The assessment of the stimulating effect of botanical biomaterials is essential in the cultivation of economically-important crops. An attempt was undertaken in this study to develop a new biostimulating material in the form of granules, based on an extract from the roots of Arctium lappa L. The scope of the research included the characterization of the new material and the identification of its biostimulating potential. The designed and produced biogranulate is rich in bioactive compounds, including polyphenolic compounds, carbohydrates, and micro- and macro-elements. The analysis of the physicochemical properties of the biomaterial has shown that it had the features of intelligent biopreparations, i.e., slow-release preparations, at the pH appropriate for legume plants. Thus, knowledge about the design of new biomaterials is a milestone in the practical development of new perspectives for enhancing sustainability in agriculture.

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Rapid HPLC Method for Determination of Isomaltulose in the Presence of Glucose, Sucrose, and Maltodextrins in Dietary Supplements

Cited by 8 publications

References 61 publications

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Bioelectronic Tongues Mimicking Insect Taste Systems for Real-Time Discrimination between Natural and Artificial Sweeteners

Identification of a Biostimulating Potential of an Organic Biomaterial Based on the Botanical Extract from Arctium lappa L. Roots

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