RT journal article
T1 Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs
A1 Oktavirina, Viki
A1 Prabawati, Nadhila B.
A1 Fathimah, Rohmah Nur
A1 Palma Lovillo, Miguel
A1 Kurnia, Kiki Adi
A1 Darmawan, Noviyan
A1 Yulianto, Brian
A1 Setyaningsih, Widiastuti
A2 Química Analítica
K1 high-intensity sweeteners
K1 rapid analysis
K1 extraction
K1 food control
K1 multianalyte analyses
AB Sweeteners have been used in food for centuries to increase both taste and appearance. However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health when consumed in excessive doses for a certain period, including alteration in gut microbiota, obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness of sugar. Regulatory authorities and supervisory agencies around the globe have established the maximum amount of these high-intensity sweeteners used in food products. While the regulation is getting tighter on the market to ensure food safety, reliable analytical methods are required to assist the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to comprehend the most appropriate method for rapid and effective analyses applied for quality control in food industries, surveillance and monitoring on the market, etc. Apart from various analytical methods discussed here, extraction techniques, as an essential step of sample preparation, are also highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of sweeteners are also described, employing various regular techniques, such as HPLC, and advanced techniques. Furthermore, to support on-site surveillance of sweeteners' usage in food products on the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost analysis are widely implemented.
PB MDPI
SN 1420-3049
YR 2021
FD 2021-06
LK http://hdl.handle.net/10498/25303
UL http://hdl.handle.net/10498/25303
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026