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Food Chem. 2016 Apr 1;196:533-8. doi: 10.1016/j.foodchem.2015.09.082. Epub 2015 Sep 26.

Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk.

Author information

1
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001, India. Electronic address: anu.ndri@gmail.com.
2
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001, India. Electronic address: sonikachoudhary15@gmail.com.
3
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001, India. Electronic address: sumitak123@gmail.com.
4
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001, India. Electronic address: vishk12000@yahoo.com.

Abstract

Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4-7°C/7 days) aspartame and neotame content decreased significantly (P<0.05) from 59.70% to 44.61% and 91.78% to 87.18%, respectively. Sterilization (121 °C/15 min) resulted in complete degradation of aspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (P<0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk.

KEYWORDS:

Aspartame; Comparative stability; In-bottle sterilized flavoured milk; Neotame; Pasteurized flavoured milk

PMID:
26593524
DOI:
10.1016/j.foodchem.2015.09.082
[Indexed for MEDLINE]

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