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Title: RESEARCH ABOUT THE BEST SWEETENERS USED TO DESIGN A FOOD SUPPLEMENT WITH HIGH ANTIOXIDANT POTENTIAL
RESEARCH ABOUT THE BEST SWEETENERS USED TO DESIGN A FOOD SUPPLEMENT WITH HIGH ANTIOXIDANT POTENTIAL

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Constantin Butoi; Alexandra Ioana Ionescu
10.5593/sgem2024/6.1/s25.27
10.5593/sgem2024/6.1
1314-2704
978-619-7603-74-3
English
24
6.1
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
Food supplements with strong antioxidant potential are increasingly being used by consumers to maintain good health [1], [5], [6], [8], [9], [10], [11], [15]. The best food supplements use natural and organic raw materials and “Mild Food Processing” operations. This work paper presents a management technique for food additives (used, in this case, in the testing and selection of used sweeteners) in the design of a black tea-based food supplement. The raw material used was tested by A.A.S. (Atomic Absorption Spectroscopy) to check for the absence of contamination with residues or heavy metals [2], [3], [12], [13], [14]. For the determination of the influence of sweeteners on the basic chemical composition, it was used UV-VIS optical spectrometry and some elements of mathematical statistics. The obtained results from this step of the research led to the establishment of the best sweetening option for food supplement based on black tea. The obtained and selected product can be used (as raw material) in the following technological steps, showed a chemical composition close to the unsweetened version but it also had much improved sensory properties. The best sweetening variant in this case was determined depending on the minimal change on the basic chemical composition of black tea and the preservation of the basic sensory characteristics. The development of innovative methods and technologies for the management of food additives facilitates the production of high-quality end products with high levels of food safety.
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[2] BV L'vov, BV Cincizeci de ani de spectrometrie de absorb?ie atomica ; J. Anal. Chem., 60:2005. 382–392.
[3] L'vov, B. Recent advances in absolute analysis by graphite furnace atomic absorbtion spectrometrie". Spectrochimica Acta Part B: Atomic Spectroscopy . 45 (7): 1990. 633–655. [4] Savescu P. (2017). A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status, Revista de Chimie, 68 (2), 294-299.
[5] Savescu P., Poenaru, M.M, Iacobescu F. (2016). Study regarding the Development of Organic Farming Systems in Romania as the Basis for obtaining of innocuity Agricultural Raw Materials – used in Functional Food, Annals Of The University Of Craiova, Series Agriculture, Montanology, Cadastre, No.1, 46, 281-285.
[6] Savescu, P. (2016). Improving the concentrations of bioactive compounds (with antioxidant properties) in alfaalfa and corn for their use in food supplements and functional food. Nano, Bio and Green-Technologies for a Sustainable Future, SGEM International Conference, Albena, BG, No.6, (1), 583-590.
[7] Savescu, P. (2017), Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea, Revista de Chimie, 68 (6), 1406-1412.
[8] Savescu, P. (2021). Chapter Natural Compounds with Antioxidant Activity-Used in the Design of Functional Foods. In Book Title -Functional Foods - Phytochemicals and Health Promoting Potential, IntechOpen Eds., London,U.K., DOI: http://dx.doi.org/10.5772/intechopen.97364, 1-25.
[9] Savescu, P. et all. (2006). Environmental risk’s decreasing according to the European Standard (QMS ISO 9000:2000) applied to food factories, JEPE , 2006, Vol 6 (2), 447-453.
[10] Savescu, P., Iacobescu, F., Poenaru, M.M. (2020). Study on the Use of Biomaterials as Protective Membranes for Certain Functional Foods. In Book Advances in Bionanomaterials II, Book Series: Lecture Notes in Bioengineering. Publisher: Springer International Publishing, Print ISBN: 978-3-030-47704-2, Springer Nature Switzerland AG 2020, S. Piotto et al. (Eds.),BIONAM 2019,LNBE, https://doi.org/10.1007/978-3-030-47705-9_16, 1-13.
[11] Savescu, P., (2017). A New Approach To Study The Sweetener`S Effect On Hibiscus Tea Oxidative Status, International Conference SGEM 2017, Section 25 - Advances in Biotechnology, Albena, Bulgaria, DOI: 10.5593/sgem2017/61/S25.059, ISSN 1314-2704, Vol 17, Nr. 1, Rev. 61, 455-460.
[12] Savescu, P., Badescu, G., Milut, M., Ciobanu, A., Apostol, L., Vladut, V. (2019).Healthy Food – Through Innovative Technologies. Vol. ISB-INMA-TEH Bucharest. 516-521.
[13] Savescu, P., Iacobescu, F., Poenaru, M.M. (2020). Patent Application -OSIM A00745, ” Innovative food supplement based on plant products obtained from organic farming”, OSIM, Romania.
[14] Skoog, DA; Holler FJ; Crouch SR Principles of Instrumental Analysis, Thomson Brooks/Cole, SUA, Ed. a 6-a, 2007, 349-351, 2007
[15] Tita, O., E Lengyel., E., Stegarus, D., Savescu, P., Ciubara, A.B., (2021). Identification and Quantification of Valuable Compounds in Red Grape Seeds, Appl. Sci. 11(11), 5124; https://doi.org/10.3390/app11115124, 5124-5139.
conference
https://doi.org/10.5593/sgem2024/6.1/s25.27
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Proceedings of 24th International Multidisciplinary Scientific GeoConference SGEM 2024
24th International Multidisciplinary Scientific GeoConference SGEM 2024, 1 - 7 July, 2024
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
183-190
1 - 7 July, 2024
website
9797
black tea, sweeteners, innovative, food supplements

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