The sodium, potassium, or mixed sodium/potassium salt of the naturally occurring high-potency sweetener (2R,4R)-monatin, also known by the common name arruva, degrades over time in model beverage solutions in the presence of light. By use of UHPLC, LC-MS/MS, and peroxide assays, it has been demonstrated that degradation is accelerated by UV/visible light and the presence of trace metal ions. Data are presented that are consistent with a role for singlet oxygen (¹O₂), free radicals, and peroxides (both H₂O₂ and organic peroxides) in monatin oxidation. Separation of degradation products by UHPLC/HPLC or LC-MS/MS provided evidence for the formation of hydroxylated and peroxide species formed on the indole ring (mass increases 16 and 32, respectively) as well as multiple ring and side-chain oxidation and scission products. Model oxidation systems using the photosensitizer Rose Bengal as a source of ¹O₂ support the proposed photodegradation pathways.

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Formulation and processing can improve nutritional, functional, and health attributes of foods. In breads, addition of whole wheat (WW) enhances content of dietary fiber, proteins, and non‐nutrients: minerals and antioxidants. Bioaccessibility of these compounds is partial due to cross‐linking to polymers and/or physical entrapment within the complex plant cell wall matrix and can be improved by technological processes. We study the effect of two bioprocessing techniques: A) Enzyme (pre‐ vs in situ treatment), B) dough mixing method (straight vs sponge and dough), in the release of antioxidants (free Ferulic Acid (FA) and Steryl Ferulates), in vitro digestibility, and antioxidant bioaccessibility in WW or Aleurone‐containing WW (AL‐WW) breads. Sponge and‐dough processing and enzyme treatment increases 1.5‐4.0 times the free FA in AL‐WW breads but only in‐situ enzyme treatment enhances free FA (about 1.4 times) in WW breads. Free Steryl Ferulates also increased with both processing methods in AL‐WW breads. Straight dough but not enzyme treatment enhances in vitro digestibility of AL‐WW bread starch fractions while the combination of sponge time and enzyme treatment benefit in vitro digestibility of WW bread. Bioaccessibility of antioxidant compounds (ORAC) is higher in AL‐WW vs WW bread. Thus, nutritional properties and health benefits of bread are influenced by formulation and processing techniques.