Dihydrochalkony jako naturalna alternatywa dla obecnie stosowanych słodzików

• Autorzy: Dymarska Monika , Filip Dagmara , Perz Martyna , Janeczko Tomasz , Kostrzewa-Susłow Edyta

Identyfikatory

DOI

10.53584/wiadchem.2023.05.4

Warianty tytułu

EN

Dihydrochalcones as a natural alternative to currently used sweeteners

• Języki publikacji: PL

Abstrakty

EN

The craving for sweets is a universal desire that connects people of all ages and cultures. Traditionally used sweeteners based on sugars, such as sucrose or glucose-fructose syrup, are known for their multidirectional negative impact on human health. With the development of research into artificial sweeteners and natural sucrose alternatives, more and more consumers are turning to healthier options to satisfy their sweet tooth. Among the potential new sweeteners of natural origin, dihydrochalcones deserve special attention. These compounds belong to polyphenols and are present in plants. In the daily diet of people, their source may be citrus fruits, strawberries and apples. Dihydrochalcones, like other polyphenols, have a high and diverse health-promoting effect, e.g. antioxidant, antimicrobial or anticancer. Unfortunately, their extraction from plant material is challenging and economically unprofitable. The article presents a brief description of traditionally used sweeteners based on sugar, as well as alternative sweeteners. Methods for the chemical synthesis of dihydrochalcones are presented here, and the biotransformation processes involved in producing these sweet-tasting compounds are discussed.

Słowa kluczowe

PL

cukier; słodziki; dihydrochalkony; biotransformacje

EN

sugar; sweeteners; dihydrochalcones; biotransformations

• Wydawca: Polskie Towarzystwo Chemiczne
• Czasopismo: Wiadomości Chemiczne
• Rocznik: 2023
• Tom: [Z] 77, 5-6
• Strony: 479--507
• Opis fizyczny: Bibliogr. 103 poz., rys.

Twórcy

autor

Dymarska Monika

• Uniwersytet Przyrodniczy we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności, Katedra Chemii Żywności i Biokatalizy, ul. C. K. Norwida 25, 50-375 Wrocław

• https://orcid.org/0000-0002-2688-8883

autor

Filip Dagmara

• Uniwersytet Przyrodniczy we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności, Katedra Chemii Żywności i Biokatalizy, ul. C. K. Norwida 25, 50-375 Wrocław

autor

Perz Martyna

• Uniwersytet Przyrodniczy we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności, Katedra Chemii Żywności i Biokatalizy, ul. C. K. Norwida 25, 50-375 Wrocław

• https://orcid.org/0000-0002-3011-950X

autor

Janeczko Tomasz

• Uniwersytet Przyrodniczy we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności, Katedra Chemii Żywności i Biokatalizy, ul. C. K. Norwida 25, 50-375 Wrocław

• https://orcid.org/0000-0002-9757-6684

autor

Kostrzewa-Susłow Edyta

• Uniwersytet Przyrodniczy we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności, Katedra Chemii Żywności i Biokatalizy, ul. C. K. Norwida 25, 50-375 Wrocław

• https://orcid.org/0000-0002-9259-0161

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).