Natural sugars combine energy supply and, except a few cases, a pleasant taste. On the other hand, exaggerated consumption may impact population health. This has busted the research for the synthesis of increasingly cheaper artificial sweeteners, with low energy content and intense taste. Here, we suggest that studies of the hydration properties of three disaccharides, namely, the natural sucrose and lactose and the artificial sucralose, may explain the difference by orders of magnitude among their sweetness. This is done by analyzing via Monte Carlo simulations the neutron diffraction differential cross sections of aqueous solutions of the three sugars and their isotopes. Our results show that the strength of the sugar-water hydrogen bond interaction is one of the factors influencing sweetness, another being the number of water molecules within the first neighboring shell of the sugar whether bonded or not.

Imberti, S., Mclain, S.E., Rhys, N.H., Bruni, F., Ricci, M.A. (2019). Role of Water in Sucrose, Lactose, and Sucralose Taste: The Sweeter, the Wetter?. ACS OMEGA, 4(27), 22392-22398-22398 [10.1021/acsomega.9b02794].

Role of Water in Sucrose, Lactose, and Sucralose Taste: The Sweeter, the Wetter?

Bruni F.;Ricci M. A.
2019-01-01

Abstract

Natural sugars combine energy supply and, except a few cases, a pleasant taste. On the other hand, exaggerated consumption may impact population health. This has busted the research for the synthesis of increasingly cheaper artificial sweeteners, with low energy content and intense taste. Here, we suggest that studies of the hydration properties of three disaccharides, namely, the natural sucrose and lactose and the artificial sucralose, may explain the difference by orders of magnitude among their sweetness. This is done by analyzing via Monte Carlo simulations the neutron diffraction differential cross sections of aqueous solutions of the three sugars and their isotopes. Our results show that the strength of the sugar-water hydrogen bond interaction is one of the factors influencing sweetness, another being the number of water molecules within the first neighboring shell of the sugar whether bonded or not.
2019
Imberti, S., Mclain, S.E., Rhys, N.H., Bruni, F., Ricci, M.A. (2019). Role of Water in Sucrose, Lactose, and Sucralose Taste: The Sweeter, the Wetter?. ACS OMEGA, 4(27), 22392-22398-22398 [10.1021/acsomega.9b02794].
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11590/360355
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 23
  • ???jsp.display-item.citation.isi??? 21
social impact