Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk
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- 作者：Anuradha Kumari anu.ndri@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Sonika Choudhary sonikachoudhary15@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Sumit Arora ; sumitak123@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Vivek Sharma vishk12000@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Aspartame ; Neotame ; Pasteurized flavoured milk ; In-bottle sterilized flavoured milk ; Comparative stability
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：533-538
- 全文大小：329 K
文摘
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SPE method was standardized for isolation of aspartame and neotame in flavoured milk.
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Pasteurization resulted in ∼40% and 8% loss of aspartame and neotame, respectively.
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Storage (4–7 °C/7 days) caused ∼15% and 4% loss of aspartame and neotame respectively.
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Sterilization caused complete loss of aspartame but ∼50% of neotame remained intact.
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During storage (30 °C/60 days) neotame content decreased from 50.36% to 8.67%.