Erythritol is a sweet antioxidant

Hartog, G.J.M. den; Boots, Agnes W.; Adam-Perrot, A.; Brouns, Fred; Verkooijen, Inge; Weseler, Antje R.; Haenen, Guido R.M.M.; Bast, Aalt

doi:10.1016/j.nut.2009.05.004

Cited by 105 publications

(74 citation statements)

References 33 publications

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“…Erythritol was also reported to protect endothelial cells under hyperglycemic conditions (Table 4) [28]. In vitro studies have also shown that erythritol is an excellent radical scavenger with membrane-protecting properties [19,23]. Moreover, it was also found that simultaneous intake of equimolar amounts of erythritol and fructose results in the impaired absorption of the latter [29].…”

Section: Lactitolmentioning

confidence: 92%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Lactitolmentioning

confidence: 92%

“…1), can be naturally found in small quantities in vegetables, fruits (melons, peaches), mushrooms and fermented foods such as wine, beer, sake and soy sauce [15][16][17][18][19][20][21][22]. It can be also found in several human tissues such as semen, lens, cerebrospinal fluid and serum [18,20,23].…”

Section: Sugar Alcohols Characteristicsmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

View full text Add to dashboard Cite

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“…This improved the sweetness without increasing the caloric content in the beverages (Persinger 2014). Erythritol, an alcohol sugar [(2R,3S)-butane-1,2,3,4-tetraol] naturally presents in melons and peaches in small quantities, is accepted as a sugar-replacement due to its low-calories, tooth-friendly, zero toxic effect, and off-taste masking effect (Hartog et al 2010). …”

Section: Protein Solubilitymentioning

confidence: 99%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

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“…Hartog et al [40] demonstrated that in vitro erythritol was an excellent radical scavenger. Nevertheless, our study did not confirm these findings: none of the six examined sweeteners, either raw or after thermal processing, demonstrated any antioxidant properties (data not shown, due to lack of any significant results).…”

Section: Effect Of Sweetener On Esterified 3-mcpd Contentmentioning

confidence: 99%