Miracle fruit ( Synsepalum dulcificum ) is the botanical source of miraculin, a natural, noncaloric sweetener. plants have bush-like architecture and produce multiple flushes attractive red berries each year. The consist large seed, opaque pulp, brilliant peel. pulp contains glycoprotein, that binds to tongue’s sweet receptors induces conformational change in response acidic stimuli. Thus, stro...

A disposable, low-cost colorimetric sensor array has been created by pin-printing onto a hydrophilic membrane 16 chemically responsive nanoporous pigments that are comprised of indicators immobilized in an organically modified silane (ormosil). The array has been used to detect and identify 14 different natural and artificial sweeteners at millimolar concentrations, as well as commonly used ind...

A critical review composed of two parts: estimates of present levels of sugars intake and of recent trends in nutritive carbohydrate sweetener content of the food supply and a review of recent scientific literature addressing potentially adverse health effects associated with sugars consumption. The review contains an executive summary, an appendix with 75 tables summarizing the estimation of s...

Neotame is a dipeptide methyl ester derivate. Its chemical structure is N-[N-(3,3dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. It is intended for use in food as a sweetener and flavour enhancer. Neotame has a sweetness factor approximately 7000 to 13000 times greater than that of sucrose and approximately 30 to 60 times greater than that of aspartame, depending upon the food appl...

the plant bridelia ferruginea benth (euphorbiaceae) has been known for its use in the management of oral thrush ethnomedicinally in various parts of africa, a practice which has been justified by results of certain scientific studies. the aim of this study was to develop an appropriate dosage formulation, a mouthwash and evaluate the antifungal potential of this dosage formulation against a maj...

Acids hydrolyze gelatin and weaken its gelling capacity in water, which raises concerns about the use of food acids gelatin-based confections (gummies). This study aimed to understand effects citric acid (CA) heat treatment on molecular weight (MW) and, most importantly, changes power water versus sugar-rich confectionery solutions. The MW distributions (6 wt%) both plain (sweetener-free) gels ...

Abstract The program for the development of sustainable food systems is aimed primarily at providing population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating products, increasing their nutritional value through use healthy ingredients. most preferred methods assessing organoleptic properties gluten-free biscuits have been identifie...