Sugar Alcohols

Grembecka, Małgorzata

doi:10.1016/b978-0-12-409547-2.14094-6

Cited by 3 publications

(1 citation statement)

References 47 publications

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“…Sugar alcohols are primary photosynthetic products, which are also involved in the response of plant cell to stress by the change of the osmolarity of vacuole [ 49 ]. Out of 15 sugar alcohols listed in Supplementary Table S1 , only four (i.e., maltitol, lactitol, sorbitol, xylitol) play an important role in the humane diet, reducing sugar content in the blood stream, and in modern nutrition [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

The Metabolite Content of the Post-Culture Medium of the Tree Fern Cyathea delgadii Sternb. Cell Suspension Cultured in the Presence of 2,4-D and BAP

Rybczyński

Marczak

Stobiecki

et al. 2022

IJMS

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The aim of this study was to demonstrate the metabolic profile of post-culture medium as an expression of cell suspension metabolic activity of the tree fern Cyathea delgadii Sternb. The molecular profile of the tree fern’s cell culture has been never described, according to our knowledge. The cell suspension was established using ½MS medium supplemented with various concentrations of 2,4-D and BAP. The optimal concentrations were 2.0 mg·L-1 and 0.2 mg·L-1, respectively. The cell suspension initially showed an organized system of cell division and later unorganized cell proliferation. LC-MS and GC-MS were used to identify the chemical composition of the post-culture medium. The LC-MS analysis results suggested that the color of liquid medium could be due to the presence of flavonoid derivatives, as this group of compounds was represented by eight compounds. After GC-MS analysis based on retention indexes and thanks to mass spectra comparison, 130 natural products were recognized, belonging to various classes of primary and secondary metabolites.

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Section: Discussionmentioning

confidence: 99%

The Metabolite Content of the Post-Culture Medium of the Tree Fern Cyathea delgadii Sternb. Cell Suspension Cultured in the Presence of 2,4-D and BAP

Rybczyński

Marczak

Stobiecki

et al. 2022

IJMS

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Influence of Type and Concentration of Plasticizers on the Properties of Harumanis Mango Dregs Fruit Leather

Nurhadi

Sari

Mahani

et al. 2023

International Journal of Fruit Science

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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

Roze

Crucean

Diler

et al. 2021

Foods

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Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.

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Sugar Alcohols

Cited by 3 publications

References 47 publications

The Metabolite Content of the Post-Culture Medium of the Tree Fern Cyathea delgadii Sternb. Cell Suspension Cultured in the Presence of 2,4-D and BAP

The Metabolite Content of the Post-Culture Medium of the Tree Fern Cyathea delgadii Sternb. Cell Suspension Cultured in the Presence of 2,4-D and BAP

Influence of Type and Concentration of Plasticizers on the Properties of Harumanis Mango Dregs Fruit Leather

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

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