China
Africa
Explore chapters and articles related to this topic
Urban Sources of Micropollutants: from the Catchment to the Lake
Published in Nathalie Chèvre, Andrew Barry, Florence Bonvin, Neil Graham, Jean-Luc Loizeau, Hans-Rudolf Pfeifer, Luca Rossi, Torsten Vennemann, Micropollutants in Large Lakes, 2018
Jonas Margot, Luca Rossi, D. A. Barry
Artificial sweeteners, like acesulfame, aspartame, cyclamate, neotame, neohesperidine dihydrochalcone (NHDC), saccharin and sucralose, are widely utilised (increasing over time) in food, beverages and toothpaste, where they act as sugar substitutes (Swithers, 2013). Artificial sweeteners are designed not to be metabolized in the human body (their goal is to provide a negligible energy source). Thus, except for aspartame, neotame and NHDC, which are mostly excreted in metabolite forms, 90 to 100% of all other sweeteners consumed are then released in urine and faeces. The estimated total load of sweeteners in sewers is around 10 to 60 mg d−1 capita−1 (Lange et al., 2012), which is in the same range as the total load of pharmaceuticals. Concentrations of acesulfame, cyclamate, saccharin and sucralose in raw municipal wastewaters are relatively high, with average concentrations of approximately 20-30 pg l−1 (Kokotou and Thomaidis, 2013; Lange et al., 2012).
Interfacial Catalysis at Oil/Water Interfaces
Published in Alexander G. Vdlkdv, Interfacial Catalysis, 2002
Nikolelis et al. [48] reported that the interactions of sucralose with s-BLMs produced increases in electrochemical ion current which appeared to be reproducible within a few seconds after exposure of the membranes to the sweetener. The mechanism of signal generation was found to be associated with alteration of the electrostatic fields of the lipid film. These studies revealed that an increase in the molecular area of the lipids at the membranes and stabilization of the gel phase structure occurred due to adsorption of the sweetener. Water molecules are adsorbed at the polar head-groups of the lipids, which changes the electrostatic field at the surface of the membranes. The current signal increases were related to the concentration of sucralose in bulk solution in the micromolar range. It is claimed that the present BLM-based sensor provided a fast response (i.e., in the order of a few seconds) to alterations in sucralose concentration (5-50μM) in electrolyte solution. The electrochemical transduction of the interactions of this artificial sweetener with sBLMs was applied in the determination of the compound in granulated sugar substitute products by using the present minisensor. In a related study, Nikolelis and Pantoulias [47] described a minisensor for the rapid and sensitive screening of acesulfame-K, cyclamate, and saccharin based on surface-stabilized s-BLMs.
Thin-Layer Chromatography in Food Analysis
Published in Bernard Fried, Joseph Sherma, Practical Thin-Layer Chromatography, 2017
Prepare a standard mixture of 50 mg calcium cyclamate, 10 mg sodium saccharin, 4 mg dulcin, and 4 mg 5-nitro-2-propoxyaniline (P-4000) in 10 ml aqueous ethanol (1:1).Use a freshly prepared silica gel H plate (0.25 mm) without prior oven drying for the separation. Spot 5 μl of sample and different volumes of standard mixture 2.5 cm from bottom, 2 cm apart and 2 cm from edges, using a warm-air blower to dry the spots.Develop the plate to 10 cm above the spotting line in a well-saturated tank with n-butanol–ethanol–NH4OH–H2O (40:4:1:9).Take the plate out of the tank and after drying at room temperature (10 min), view the plate under shortwave UV light (254 mm) for detection of the fluorescent saccharin spot.Spray the plate lightly with 5% bromine in CCl4 (by vol.) followed by 0.25% fluorescein in dimethylformamide–ethanol (1:1) for detection of cyclamate (pink spot) and P-4000 (brown-pink spot).Spray the plate with 2% N-1-naphthylethylenediamine 2HCl in alcohol for detection of dulcin (brownish-pink or blue).Compare standard and sample spots size and intensity, and estimate the concentration visually.
Mn(II) and Co(II) mixed-ligand coordination compounds with acesulfame and 3-aminopyridine: synthesis and structural properties
Published in Journal of Coordination Chemistry, 2021
Ömer Yurdakul, Dursun Ali Köse, Onur Şahin, Demet Özer
Acesulfame (C4H5SO4N) (acs) is a oxathiazinone dioxide molecule discovered in 1967 by Karl Cläuss [1]. The UIPAC nomenclature is 6-methyl-1,2,3-oxothiazine-4(3H)-one-2,2-dioxide; the trade name is “sunnette,” potassium acesulfame (E950) or Ace-K. This compound was first given the name acetosulfame, and in 1978 it was proposed to use the name acesulfame potassium salt by WHO. Acesulfame and other additives are used as a mixture to create a stronger sweetening effect compared to the individual use. Acesulfame adheres to the conditions of pasteurization due to its stability that it maintains at high temperatures. It is also very stable against pH changes. It has a long shelf life of 3 to 4 years. Claims that it carries cancer risk have been refuted by 90 research studies. However, there is still debate about this issue. Acesulfame is used more than saccharin, cyclamate and aspartame, which are common sweeteners [2].
Pre-treatment of soft drink wastewater with a calcium-modified zeolite to improve electrooxidation of organic matter
Published in Journal of Environmental Science and Health, Part A, 2019
Rosa Elia Victoria-Salinas, Verónica Martínez-Miranda, Ivonne Linares-Hernández, Guadalupe Vázquez-Mejía, Monserrat Castañeda-Juárez, Perla Tatiana Almazán-Sánchez
Huge amounts of freshwater are required for the beverage industry, where water is the main raw material in the production process.[1,2] Consequently, large amounts of wastewater are generated,[3] which mainly consists of the process wash-water produced from spillage during packaging of the final product and from bottle washing and the cleaning of tanks, pumps, and process lines.[1,2] Approximately 3 − 4 L of fresh water is required to produce 1 L of soft drink.[4] Discharge of wastewater is a common worldwide problem. This water is characterized by a high concentration of organic matter and nutrients, high levels of COD, and turbidity,[3] and it contains sugars (sucrose, fructose, glucose, lactose) or artificial sweeteners (aspartame, acesulfame K, saccharin, and cyclamate), acidulants (citric, malic, phosphoric, carbonic, and tartaric acids), flavourings agents, bicarbonates, colourings agents, preservatives, mineral salts, and fruit juices or vegetable extracts.[5,6] Thus, the total soluble organic matter is about 62%.[7] Moreover, soft drinks present an acidic pH (2.5–4.0) due to the addition of dissolved carbon dioxide (CO2)/carbonic acid (H2CO3) and dilute phosphoric acid solution. The washing of production lines and equipment can generate extremely alkaline sodium wastewater.[1,2] The alkalinity (HCO3−, CO32−, HO−) cannot be removed by simple neutralization because the carbonate/bicarbonate system confers great chemical stability to the wastewater and hinders subsequent oxidation processes.[1,2] Further, the presence of sugars presents an important source of energy for microbial growth that usually occurs in acidic environments, preservatives, and CO2.[5]