Simultaneous determination of nine high-intensity sweeteners in liquid and powder tabletop sweeteners

References

• Acero D, Zoellner JM, Davy BM, Hedrick VE. 2020. Changes in non-nutritive sweetener consumption patterns in response to a sugar-sweetened beverage reduction intervention. Nutrients. 12:1. doi: 10.3390/nu12113428.
   Web of Science ®Google Scholar
• Agência Nacional de Vigilância Sanitária (ANVISA). 2020. Resolução de Diretoria Colegiada – RDC n° 429, de 8 de outubro de 2020. Dispõe sobre a rotulagem nutricional dos alimentos embalados. Ministério da Saúde, Agência Nacional de Vigilância Sanitária.
   Google Scholar
• Agência Nacional de Vigilância Sanitária (ANVISA). 2023. Instrução Normativa – IN N° 211, DE 1° DE MARÇO DE 2023. Estabelece as funções tecnológicas, os limites máximos e as condições de uso para os aditivos alimentares e os coadjuvantes de tecnologia autorizados para uso em alimentos. Ministério da Saúde, Agência Nacional de Vigilância Sanitária.
   Google Scholar
• Ashwell M, Gibson S, Bellisle F, Buttriss J, Drewnowski A, Fantino M, Gallagher AM, de Graaf K, Goscinny S, Hardman CA, et al. 2020. Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions. Nutr Res Rev. 33(1):145–154. doi: 10.1017/S0954422419000283.
   PubMed Web of Science ®Google Scholar
• Behrens M, Blank K, Meyerhof W. 2017. Blends of non-caloric sweeteners saccharin and cyclamate show reduced off-taste due to TAS2R bitter receptor inhibition. Cell Chem Biol. 24(10):1199–1204.e2. doi: 10.1016/j.chembiol.2017.08.004.
   PubMed Web of Science ®Google Scholar
• Berardi N, Sevestre P, Tépaut M, Vigneron A. 2016. The impact of a “soda tax” on prices: evidence from French micro data. Appl Econ. 48(41):3976–3994. doi: 10.1080/00036846.2016.1150946.
   Web of Science ®Google Scholar
• Bergamo AB, Fracassi JA, de Jesus DP. 2011. Simultaneous determination of aspartame, cyclamate, saccharin and acesulfame-K in soft drinks and tabletop sweetener formulations by capillary electrophoresis with capacitively coupled contactless conductivity detection. Food Chem. 124(4):1714–1717. doi: 10.1016/j.foodchem.2010.07.107.
   Web of Science ®Google Scholar
• Camargo MCR, Toledo MCF. 2006. Sodium cyclamate determination in dietetics and low calories foods and beverages by spectrophotometry. Rev Inst Adolfo Lutz. 65(2):100–105.
   Google Scholar
• European Commission (EC). 2002. Commission Decision 2002/657/EC of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Off J Eur Commun. L221:8–36.
   Google Scholar
• FAO, WHO. 1995. Codex alimentarius: general standard for food additives (GSFA). WHO.
   Google Scholar
• Food and Drug Administration (FDA). 2018. Additional information about high-intensity sweeteners permitted for use in food in the United States. [accessed 2023 May]. https://www.fda.gov/food/food-additives-petitions/additional-information-about-high-intensity-sweeteners-permitted-use-food-united-states.
   Google Scholar
• Instituto Brasileiro de Geografia e Estatística (IBGE). 2011. Pesquisa de Orçamentos Familiares (POF) 2017-2018: análise do consumo alimentar pessoal no Brasil. Instituto Brasileiro de Geografia e Estatística, Coordenação de Trabalho e Rendimento, Rio de Janeiro.
   Google Scholar
• Brasileiro de Geografia e Estatística (IBGE). 2020. Pesquisa de Orçamentos Familiares (POF) 2017-2018: análise do consumo alimentar pessoal no Brasil. Instituto Brasileiro de Geografia e Estatística, Coordenação de Trabalho e Rendimento, Rio de Janeiro.
   Google Scholar
• Ibrahim OO. 2015. How sweet it is: chemicals structure, properties and applications of high intensity sweeteners. EC Nutrition. 1.2:57–66.
   Google Scholar
• Idris M, Srivastava S, Baggi T, Shukla S. 2010. High-performance thin-layer chromatography analysis of saccharin in foods and beverages. J Planar Chromat. 23(5):339–342. doi: 10.1556/JPC.23.2010.5.7.
   Web of Science ®Google Scholar
• Janvier S, Goscinny S, Donne CL, Loco JV. 2015. Low calorie sweeteners in food and food supplements on the Italian market. Food Addit Contam B. 8(4):298–308.
   PubMed Web of Science ®Google Scholar
• Karunathilaka SR, Yakes BJ, Farris S, Michael TJ, He K, Chung JK, Shah R, Mossoba MM. 2018. Quantitation of saccharin and cyclamate in tabletop formulations by portable raman and NIR spectrometers in combination with partial least squares regression. Food Anal Methods. 11(4):969–979. doi: 10.1007/s12161-017-1057-1.
   Web of Science ®Google Scholar
• Kimura IA, Cano CB, Nagato LAF, Martins MS. 2005. Analysis of sucralose by high performance liquid chromatography in diet soft drink and table top sweetener. Rev Inst Adolfo Lutz. 64(2):200–204.
   Google Scholar
• Klöckner J. 2021. Less is more: reduce sugar, fats and salt. Federal Ministry of Food and Agriculture. [accessed 2023 April]. https://www.bmel.de/SharedDocs/Downloads/DE/Broschueren/Weniger-ist-mehr-ReduktionSalzZuckerFett.pdf?__blob=publicationFile&v=8, access on
   Google Scholar
• Mazurek S, Szostak R. 2011. Quantification of aspartame in commercial sweeteners by FT-Raman spectroscopy. Food Chem. 125(3):1051–1057. doi: 10.1016/j.foodchem.2010.09.075.
   Web of Science ®Google Scholar
• Ministério da Saúde (MS). 2018. Plano de redução de açucares em alimentos industrializados. Ministério da Saúde. [accessed 2023 April]. https://www.gov.br/saude/pt-br/composicao/saps/promocao-da-saude-e-da-alimentacao-adequada-e-saudavel/reducao-de-sodio-acucar-e-gordura-trans/materiais-de-apoio/plano_reducao_acucar_alimentos.pdf/view
   Google Scholar
• Nicoluci IG, Takehara CT, Bragotto APA. 2022. High-intensity sweeteners: trends of use in foods and advances in analytical techniques. Quim Nova. 45(2):207–217.
   Web of Science ®Google Scholar
• Noronha IFPC. 2019. Determinação de edulcorantes e constituintes inorgânicos em adoçantes de mesa. Dissertação de Mestrado. Universidade Federal de Minas Gerais.
   Google Scholar
• Pane DQ, Dias CB, Meinhart AD, Ballus CA, Godoy HT. 2015. Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD. J Food Sci Technol. 52(11):6900–6913. doi: 10.1007/s13197-015-1816-1.
   Web of Science ®Google Scholar
• Sakai H, Yamashita A, Tamura M, Uyama A, Mochizuki N. 2015. Simultaneous determination of sweeteners in beverages by LC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 32(6):808–816. doi: 10.1080/19440049.2015.1018341.
   PubMed Web of Science ®Google Scholar
• Sapozhnikova Y, Lehotay SJ. 2013. Multi-class, multi-residue analysis of pesticides, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, polybrominated diphenyl ethers and novel flame retardants in fish using fast, low-pressure gas chromatography–tandem mass spectrometry. Anal Chim Acta. 758:80–92. doi: 10.1016/j.aca.2012.10.034.
   PubMed Web of Science ®Google Scholar
• Sargaço B, Serra C, Vasco E. 2017. Validation of an HPLC-DAD/UV method for the quantification of cyclamate in tabletop sweeteners: risk of exceeding the acceptable daily intake. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 34(6):883–890. doi: 10.1080/19440049.2017.1306756.
   PubMed Web of Science ®Google Scholar
• Silva PD, Cruz R, Casal S. 2021. Sugars and artificial sweeteners in soft drinks: a decade of evolution in Portugal. Food Control. 120:107481. doi: 10.1016/j.foodcont.2020.107481.
   Web of Science ®Google Scholar
• Stojkovic M, Mai TD, Hauser PC. 2013. Determination of artificial sweeteners by capillary electrophoresis with contactless conductivity detection optimized by hydrodynamic pumping. Anal Chim Acta. 787:254–259. doi: 10.1016/j.aca.2013.05.039.
   PubMed Web of Science ®Google Scholar
• Takehara CT, Nicoluci IG, Andrade TFS, Bragotto APA. 2022. A comprehensive database of declared high-intensity sweeteners in Brazilian commercial products and updated exposure assessment. Food Res Int. 161:9.
   Web of Science ®Google Scholar
• Varelis, P., Melton L., Shahidi, F., editors. 2018. Encyclopedia of food chemistry. Camberra: Elsevier.
   Google Scholar
• World Health Organisation (WHO). 2015. Guideline: sugar intake for adult and children. Geneva, Switzerland: World Health Organization.
   Google Scholar