Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity

Gonca Bülbül; Giovana B Celli; Meisam Zaferani; Krishna Raghupathi; Christophe Galopin; Alireza Abbaspourrad

doi:10.1016/j.foodchem.2018.07.221

Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity

Food Chem. 2019 Jan 15:271:577-580. doi: 10.1016/j.foodchem.2018.07.221. Epub 2018 Aug 1.

Authors

Gonca Bülbül¹, Giovana B Celli¹, Meisam Zaferani¹, Krishna Raghupathi², Christophe Galopin², Alireza Abbaspourrad³

Affiliations

¹ Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
² PepsiCo Inc., Hawthorne, NY 10532, USA.
³ Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Electronic address: alireza@cornell.edu.

PMID: 30236718
DOI: 10.1016/j.foodchem.2018.07.221

Abstract

Adsorption-desorption properties of different sweeteners in the oral cavity were evaluated using high performance liquid chromatography-based methodology. Three low calorie artificial sweeteners (aspartame, acesulfame potassium and sucralose), one steviol glycoside (rebaudioside A), and high fructose corn syrup (HFCS) were examined and compared with sucrose at pH 3 and 7 in a model beverage matrix. Results indicated that HFCS had the highest adsorption in the oral cavity, followed by rebaudioside A and the artificial sweeteners. The physicochemical interaction between sweeteners and salivary proteins did not affect the adsorption properties significantly as validated from a series of characterization techniques.

Keywords: HPLC; Lingering; Oral cavity; Sucrose; Sweetener.

MeSH terms

Adsorption
Aspartame / chemistry
Beverages
Mouth*
Sweetening Agents / chemistry*

Substances

Sweetening Agents
Aspartame