very much Sugar Serious health problems can occur on a daily basis such as obesity or type 2 diabetes. Still, many foods are sugar-based, a taste that most people enjoy. In addition they artificial sweeteners They are getting criticism for being injurious to health. Now, however, new research from University of Florida (UF) which was published in the Journal of Agricultural and Food Chemistry, may finally point to A natural, calorie-free sugar substitute that tastes just as sweet.
The study authors noted that these open up opportunities for conclusions. Food industry begins production of healthy food and beverages Made using natural products with very low sugar content and low calories, all while maintaining the signature sweetness that shoppers crave in their snacks.
u wantoassociate professor of food science UF Institute of Agricultural and Food Sciences, He oversaw the project for several years. eventually, The research discovered eight new sweeteners or sweetness-enhancing compounds in 11 citrus crops. “We were able to identify a natural source for an artificial sweetener, oxime V, which had never been identified from any natural source before,” he said. wang, faculty member of UF/IFAS Citrus Education and Research Center in Lake Alfred, Florida, “This,” he said, “creates expanded opportunities for citrus growers and cultivar selection for higher yields of sweet compounds.”
less sugar in processed food products will provide general health benefits, and has been recognized as a long-term target of both the healthcare system and the food and beverage industry. These newly identified sweeteners and sweetness-enhancing compounds may finally solve this dilemma.
There are many food products that contain non-caloric artificial sweeteners such as saccharin, sucralose, and aspartame instead of sugar. However, these substances can negatively affect taste and usually a . produce Bitter or metallic taste. In recent years, buyers have shown a clear trend towards natural sweeteners which more closely resembles the sensory profile of sugar. Meanwhile, natural sweeteners derived exclusively from fruits have so far proved more difficult to develop.
In addition to looking for the actual sweetness in citrus, the researchers also tracked sweeteners capable of doing significantly reduce blood sugar levels required to achieve the same level of perceived sweetness. To date, only Six synthetic and two natural sweeteners/sweeteners are manufactured and used by the food industry and approved by the FDA. Even these sweeteners have unwanted side effects: Unpleasant taste and high cost of production.
“With great demand of a Healthy Diet, It is essential and important to find natural sweeteners used in foods that improve palatability but reduce calories. citrus They are considered a good potential source of non-caloric sweeteners, but to date, only one sweetness modulator has been found in this most common fruit crop,” Wang said.
In this paper, an efficient strategy based on in-house database and targeted and untargeted metabolomics analysis was proposed for the detection of citrus sweeteners or sweetness enhancing compounds. were elected eight sweets or sweetening compounds, seven of which were recently identified from the genus Citrus.
“Amazingly, we identified oxime v naturalwhich was previously known only as a synthetic compound”, emphasized the expert. The ingredients were compared Five compounds in 11 citrus varieties or the entire unpublished selection two years production, The successful identification of these natural sweeteners and sweeteners in citrus indicated the potential for generating new citrus varieties containing these compounds. “This study also demonstrated that detection strategies based on metabolism The proposal could greatly promote the identification of taste modulators with low content of natural resources”, concluded the scientist.