Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis
Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition pr...
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| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/40/1/35 |
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| author | Naienne da Silva Santana Sergio Neves Monteiro Tatiana Carestiato da Silva Michelle Gonçalves Mothé |
| author_facet | Naienne da Silva Santana Sergio Neves Monteiro Tatiana Carestiato da Silva Michelle Gonçalves Mothé |
| author_sort | Naienne da Silva Santana |
| collection | DOAJ |
| description | Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition profiles in a heating process, according to the following stability order: xylitol > erythritol > C1 (saccharin-based) > A1 (aspartame-based). The kinetic parameters were calculated using the ASTM E-698 method, indicating that the xylitol sample required the lowest energy to initiate the decomposition process. In contrast, the saccharin-based sample presented the highest activation energy value among all those analyzed. |
| format | Article |
| id | doaj-art-2cc1c2a657db4730be458fd837319e21 |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-2cc1c2a657db4730be458fd837319e212025-08-20T03:27:29ZengMDPI AGBiology and Life Sciences Forum2673-99762025-02-014013510.3390/blsf2024040035Kinetic Study of Commercial Tabletop Sweeteners Using Thermal AnalysisNaienne da Silva Santana0Sergio Neves Monteiro1Tatiana Carestiato da Silva2Michelle Gonçalves Mothé3Department of Organic Processes, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, BrazilDepartment of Science and Technology, Military Engineering Institute, Rio de Janeiro 22290270, BrazilNational Institute of Industrial Property, Rio de Janeiro 20090910, BrazilDepartment of Organic Processes, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, BrazilLow-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition profiles in a heating process, according to the following stability order: xylitol > erythritol > C1 (saccharin-based) > A1 (aspartame-based). The kinetic parameters were calculated using the ASTM E-698 method, indicating that the xylitol sample required the lowest energy to initiate the decomposition process. In contrast, the saccharin-based sample presented the highest activation energy value among all those analyzed.https://www.mdpi.com/2673-9976/40/1/35sugar substitutetabletop sweetenerskinetic decompositionthermal analysis |
| spellingShingle | Naienne da Silva Santana Sergio Neves Monteiro Tatiana Carestiato da Silva Michelle Gonçalves Mothé Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis Biology and Life Sciences Forum sugar substitute tabletop sweeteners kinetic decomposition thermal analysis |
| title | Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis |
| title_full | Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis |
| title_fullStr | Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis |
| title_full_unstemmed | Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis |
| title_short | Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis |
| title_sort | kinetic study of commercial tabletop sweeteners using thermal analysis |
| topic | sugar substitute tabletop sweeteners kinetic decomposition thermal analysis |
| url | https://www.mdpi.com/2673-9976/40/1/35 |
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