Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas

Detalhes bibliográficos
Autor(a) principal: Nicoluci,Ícaro G
Data de Publicação: 2022
Outros Autores: Takehara,Carolina T, Bragotto,Adriana P. A
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422022000200207
Resumo: HIGH-INTENSITY SWEETENERS: TRENDS OF USE IN FOODS AND ADVANCES IN ANALYTICAL TECHNIQUES. The high consumption of sugar by the population and its correlation with the increase in the rates of obesity and chronic non-communicable diseases have promoted discussions of strategies to reduce the intake of this ingredient. In addition to consumer campaigns and governmental public policies, the use of high-intensity sweeteners to replace sugar in foods could be a feasible alternative for reducing sugar intake. However, it is important that high-intensity sweeteners be used considering the maximum permitted levels and approved food categories according to the current legislation. In this context, the development and application of analytical methods to determine high-intensity sweeteners in foods is a current and relevant issue. This manuscript aims to review the general aspects and available analytical techniques for the determination of these additives in food matrices.
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spelling Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticasnonnutritive sweetenerschromatographyfood safetysugarfood additivesHIGH-INTENSITY SWEETENERS: TRENDS OF USE IN FOODS AND ADVANCES IN ANALYTICAL TECHNIQUES. The high consumption of sugar by the population and its correlation with the increase in the rates of obesity and chronic non-communicable diseases have promoted discussions of strategies to reduce the intake of this ingredient. In addition to consumer campaigns and governmental public policies, the use of high-intensity sweeteners to replace sugar in foods could be a feasible alternative for reducing sugar intake. However, it is important that high-intensity sweeteners be used considering the maximum permitted levels and approved food categories according to the current legislation. In this context, the development and application of analytical methods to determine high-intensity sweeteners in foods is a current and relevant issue. This manuscript aims to review the general aspects and available analytical techniques for the determination of these additives in food matrices.Sociedade Brasileira de Química2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422022000200207Química Nova v.45 n.2 2022reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.21577/0100-4042.20170828info:eu-repo/semantics/openAccessNicoluci,Ícaro GTakehara,Carolina TBragotto,Adriana P. Apor2022-04-18T00:00:00Zoai:scielo:S0100-40422022000200207Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2022-04-18T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
title Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
spellingShingle Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
Nicoluci,Ícaro G
nonnutritive sweeteners
chromatography
food safety
sugar
food additives
title_short Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
title_full Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
title_fullStr Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
title_full_unstemmed Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
title_sort Edulcorantes de alta intensidade: tendências de uso em alimentos e avanços em técnicas analíticas
author Nicoluci,Ícaro G
author_facet Nicoluci,Ícaro G
Takehara,Carolina T
Bragotto,Adriana P. A
author_role author
author2 Takehara,Carolina T
Bragotto,Adriana P. A
author2_role author
author
dc.contributor.author.fl_str_mv Nicoluci,Ícaro G
Takehara,Carolina T
Bragotto,Adriana P. A
dc.subject.por.fl_str_mv nonnutritive sweeteners
chromatography
food safety
sugar
food additives
topic nonnutritive sweeteners
chromatography
food safety
sugar
food additives
description HIGH-INTENSITY SWEETENERS: TRENDS OF USE IN FOODS AND ADVANCES IN ANALYTICAL TECHNIQUES. The high consumption of sugar by the population and its correlation with the increase in the rates of obesity and chronic non-communicable diseases have promoted discussions of strategies to reduce the intake of this ingredient. In addition to consumer campaigns and governmental public policies, the use of high-intensity sweeteners to replace sugar in foods could be a feasible alternative for reducing sugar intake. However, it is important that high-intensity sweeteners be used considering the maximum permitted levels and approved food categories according to the current legislation. In this context, the development and application of analytical methods to determine high-intensity sweeteners in foods is a current and relevant issue. This manuscript aims to review the general aspects and available analytical techniques for the determination of these additives in food matrices.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422022000200207
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422022000200207
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.21577/0100-4042.20170828
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.45 n.2 2022
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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