Sweetening Agents and Sweeteners in Dietary Supplements for Children-Analysis of the Polish Market

Piekara, Agnieszka; Krzywonos, Małgorzata; Szymańska, Anna

doi:10.3390/nu12082387

Cited by 12 publications

(10 citation statements)

References 48 publications

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“…Consumers preferences for the lollipops sensory characteristics can be a leading idea in the early stages of products development, moreover the sensory profiling can be helpful for definition of the necessary sensory characteristics which are leading to consumers acceptability. Target groups of consumers for the lollipop's consumption are stronger in childhood than in adulthood, for the reason that children exhibit a natural preference for a sweet taste [14].…”

Section: Resultsmentioning

confidence: 99%

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Hadjikinova

Petrova²

2023

BIO Web Conf.

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Lollipops are one of the most popular confectionary products among the consumers of all over the world. The main ingredient for their production is crystal sugar (sucrose). Its partial or complete replacement with suitable alternatives and sweeteners leads to change in sensory profile of lollipops and the overall perception by consumers. The use of isomaltulose may be consider as a revolution in confectionary industry due to its characteristics as a functional, digestible, non-cariogenic and just as important as a low glycaemic disaccharide. The aim of the present study was to evaluate the effect of isomaltulose as a sugar replacement in lollipops on main nutritional parameters and sensory characteristics as appearance (color and opacity), taste, aroma also the texture attribute perceived in a mouth. Results shown that isomaltulose can affect significantly the sensory and texture profile of the lollipops comparing the control products with sucrose. The data shows that samples have the same energy values of 388 kcal/g but sample obtained with isomaltulose has about 12% lower glycaemic indicator.

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Section: Resultsmentioning

confidence: 99%

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Hadjikinova

Petrova²

2023

BIO Web Conf.

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“…XylR or AraR (%) = 0.88 × ((C sugar × V)/(xylan or arabinan content × M)) × 100 (8) where 0.90 and 0.88 are the stoichiometric factors for the conversion of glucose to equivalent cellulose, and xylose/arabinose to equivalent xylan/arabinan, respectively. The furfural, 5-hydroxymethylfurfural (HMF), and acetic acid contents in the hydrolysates were also determined by HPLC, using an Aminex HPX-87H (Bio-Rad, Hercules, CA, USA) ion exclusion column, operated at 30 • C, equipped with a UV-Vis detector.…”

Section: Characterization Of Hydrolysatesmentioning

confidence: 99%

“…Due to its anticariogenic properties, xylitol has also been used in the prevention of caries; it is a common component of sugar-free chewing gums [6,7]. Additionally, the nutritional benefits of xylitol promote its use in several dietary supplements [8,9], nutraceuticals [10,11], and confectionary products [12]. Owing to its trend across food and pharmaceutical industries, in 2019 the xylitol global market exceeded 880 million USD, and it is further expected to expand to over 1 billion USD by 2026 [13].…”

Section: Introductionmentioning

confidence: 99%

Biovalorization of Lignocellulosic Materials for Xylitol Production by the Yeast Komagataella pastoris

2021

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The main goal of this study was to screen different lignocellulosic materials for their ability to support the cell growth of the yeast Komagataella pastoris and the production of xylitol. Several lignocellulosic materials, namely banana peels, brewer’s spent grains (BSGs), corncobs, grape pomace, grape stalks, and sawdust, were subjected to dilute acid hydrolysis to obtain sugar rich solutions that were tested as feedstocks for the cultivation of K. pastoris. Although the culture was able to grow in all the tested hydrolysates, a higher biomass concentration was obtained for banana peels (15.18 ± 0.33 g/L) and grape stalks (14.58 ± 0.19 g/L), while the highest xylitol production (1.51 ± 0.07 g/L) was reached for the BSG hydrolysate with a xylitol yield of 0.66 ± 0.39 g/g. Cell growth and xylitol production from BSG were improved by detoxifying the hydrolysate using activated charcoal, resulting in a fourfold increase of the biomass production, while xylitol production was improved to 3.97 ± 0.10 g/L. Moreover, concomitant with arabinose consumption, arabitol synthesis was noticed, reaching a maximum concentration of 0.82 ± 0.05 g/L with a yield on arabinose of 0.60 ± 0.11 g/g. These results demonstrate the feasibility of using lignocellulosic waste, especially BSG, as feedstock for the cultivation of K. pastoris and the coproduction of xylitol and arabitol. Additionally, it demonstrates the use of K. pastoris as a suitable microorganism to integrate a zero-waste biorefinery, transforming lignocellulosic waste into two high-value specialty chemicals with high market demand.

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“…The WHO has recommended reducing the intake of free sugars to <10% of total energy (TE), and the Scientific Advisory Committee on Nutrition UK (SACN) has suggested a further reduction in free sugars to below 5% of total energy intake [14,15]. The food industry uses a wide variety of calorific sweetening agents (CSA) and low or non-caloric agents to obtain desirable organoleptic properties [16]. It can be a challenge for consumers to successfully identify all of them when they must combat the misleading marketing information concerning the amount of sugar that is added to the products [17,18].…”

Section: Introductionmentioning

confidence: 99%

Sugar Tax or What? The Perspective and Preferences of Consumers

Piekara

2022

IJERPH

Self Cite

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Reducing high-calorie food and beverages consumption is a multi-dimensional challenge spanning agriculture to food marketing. Adverse health effects resulting from sugar-sweetened beverages such as obesity, diabetes, cardiovascular disease or dental carries have been described on numerous occasions. Poland is one of the countries that have introduced the sugar tax. The study aims to understand the degree of consumers’ awareness of the upcoming changes and their opinions and assessments of the efficiency of various activities. The study was based on Computer-Assisted Web Interview (CAWI). The sample comprised 500 adult consumers. Most of the respondents (69.6%) are aware that a new charge for sweetened beverages is going to be introduced, and for 78.9% of the respondents, it is important to take action aimed at reducing the consumption of sweetened beverages by consumers. Well-educated respondents as well as women perceive a greater degree of need to take specific action within the area of health policy (p-value 0.010 and 0.000 respectively). The sugar tax is considered an effective tool for limiting the purchase of sweetened products. Other types of activities within the framework of preventative healthcare that aim to reduce the consumption of sugar by society should also be developed.

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Sweetening Agents and Sweeteners in Dietary Supplements for Children-Analysis of the Polish Market

Cited by 12 publications

References 48 publications

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Biovalorization of Lignocellulosic Materials for Xylitol Production by the Yeast Komagataella pastoris

Sugar Tax or What? The Perspective and Preferences of Consumers

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