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Food Science and Technology International
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Effect of Sweeteners on Radical Formation in Starch Studied by Electron Paramagnetic Resonance Spectroscopy

M. Labanowska

Department of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland, labanows{at}chemia.uj.edu.pl

K. Dyrek

Department of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland

E. Bidzinska

Regional Laboratory of Physicochemical Analyses and Structural Research, Jagiellonian University Ingardena 3, 30-060 Cracow, Poland

T. Fortuna

Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland

S. Pietrzyk

Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland

I. Przetaczek

Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland

J. Roznowski

Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland

R.C. Socha

Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland

The process of radical generation occurring upon thermal treatment of potato and corn starch containing sweeteners: saccharose, acesulfam K, aspartame, and sorbitol was investigated by electron paramagnetic resonance spectroscopy, using Cu2+ ions as a paramagnetic probe. It was found that the influence of acesulfam K and sorbitol on radical formation is stronger than that of other additives. Acesulfam K increased the amount of radicals in the starch compared to native starch, whereas sorbitol significantly decreased their concentration. The influence of sweeteners on radical processes in the starch is because of differences in their molecular structures and presence or absence of OH groups.

Key Words: EPR of starch • sweeteners in the starch • radical creation • Cu2+ ions as paramagnetic probe

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 357-365 (2009)
DOI: 10.1177/1082013209346100
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