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Removal of selected organic pollutants from water using advanced oxidation processes
Dalajková, Nikola ; Vávrová, Milada (referee) ; Repková, Martina (advisor)
The aim of this diploma thesis is the determination of selected organic pollutants with a focus on artificial sweeteners in waste water from wastewater treatment plant (WWTP) Modřice and the subsequent degradation of the thus obtained concentrations in model water using advanced oxidation processes (AOP). Two sweeteners were determined, namely sucralose and saccharin found in waste water. Synthetic sweeteners are not sufficiently cleaned in the WWTP and penetrate the environment. Effective processes for removing organic substances, including alternative sweeteners, are AOP processes. These processes are based on reactions of highly reactive hydroxyl radical (OH·), which is produced by many chemical reactions. Generally, they use ozone (O3) and hydrogen peroxide (H2O2). On sampling, wastewater samples were treated with Solid Phase Extraction (SPE) and then evaluated by HPLC/MS (High Performance Liquid Chromatography). In observing the degradation of selected sweeteners, three AOP methods were used: O3/UV, H2O2/UV and O3/H2O2. For each of these methods, the efficiency of degradation of sucralose and saccharin was investigated. From the evaluated data it was found that the most efficient AOP process for removing artificial sweeteners from water is the O3/H2O2 method.
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Prebiotic sweetener tagatose
Jurečková, Zuzana ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This sweetener, D-tagatose, has numerous advantages, which would eventually be able to use in the food industry. It summarizes the properties of Dtagatose, physical and also chemical, the possibility of production from lactose or bacterial action on Dtalitol. The basic information about the properties of Dtagatosy also discusses the actual metabolism of Dtagatose, prebiotic properties and their effect in the gastrointestinal tract. Dtagatose is a proposed new sweetener, because the possibility can not be missed in certain applications tagatose in a different types of foods for example confectionery. And positive qualities in comparison with sucrose. This comparison is made to examples of disease associated with excessive use of conventional sweeteners sucrose. This paper also discusses possibilities Dtagatose determination in foods by different methods.
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Determination of sweetener substitute content in chewing gum
Profousová, Sylvie ; Nábělek, Jakub (referee) ; Diviš, Pavel (advisor)
The bachelor thesis deals with the simultaneous determination of selected sweeteners in chewing gum by high-performance liquid chromatography with ELSD detection. The theoretical part is devoted to the characterization of carbohydrates and their effect on human health, classification, characterization of selected sweeteners and their use. Furthermore, a brief overview of analytical methods by which sweeteners can be determined is given. The experimental part focuses on the selection of a suitable chromatographic column for the simple identification of seven sweeteners (aspartame, acesulfame K, mannitol, maltitol, sucralose and xylitol) and the optimization of the mobile phase composition. It was found that it is not possible to determine all sweeteners by one universal method, however, using an Agilent Hi-Plex Ca column (300 x 7.7 mm) and the mobile phase of acetonitrile:water at 7:93 % v/v, it was possible to determine the concentration of (maltitol, mannitol, sorbitol, sucralose and xylitol). For the analysis of the individual sweeteners, different sample dilutions had to be used or the composition of the mobile phase had to be slightly changed. The concentration of artificial sweeteners in the chewing gum ranged from 0,35 mg/g (sucralose) to 508 mg/g (xylitol).
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Determination of sweetener substitute content in chewing gum
Profousová, Sylvie ; Nábělek, Jakub (referee) ; Diviš, Pavel (advisor)
The bachelor thesis deals with the simultaneous determination of selected sweeteners in chewing gum by high-performance liquid chromatography with ELSD detection. The theoretical part is devoted to the characterization of carbohydrates and their effect on human health, classification, characterization of selected sweeteners and their use. Furthermore, a brief overview of analytical methods by which sweeteners can be determined is given. The experimental part focuses on the selection of a suitable chromatographic column for the simple identification of seven sweeteners (aspartame, acesulfame K, mannitol, maltitol, sucralose and xylitol) and the optimization of the mobile phase composition. It was found that it is not possible to determine all sweeteners by one universal method, however, using an Agilent Hi-Plex Ca column (300 x 7.7 mm) and the mobile phase of acetonitrile:water at 7:93 % v/v, it was possible to determine the concentration of (maltitol, mannitol, sorbitol, sucralose and xylitol). For the analysis of the individual sweeteners, different sample dilutions had to be used or the composition of the mobile phase had to be slightly changed. The concentration of artificial sweeteners in the chewing gum ranged from 0,35 mg/g (sucralose) to 508 mg/g (xylitol).
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Technologie výroby mrazených krémov s náhradnými sladidlami
Sabotová, Michaela
The theme of this thesis is Technology of production of ice cream with alternative sweeteners. This work was divided into two parts. The theoretical and practical part. In the theoretical part, there are described general information about the ice cream related to basic materials, technological process of production and rheological characteristics. The chapter about sugar and sweeteners is described in more detail. The main point of it are sweeteners which can replace sucrose. Information related to history of sweeteners, division of alternative sweeteners, allowed sweeteners in the EU and their use. In detail is described plant Stevia rebaudiana, it is origin, content substances, sweetening substances and the use of stevia as a sweetener for a production of the ice cream. In the practical part, there was the main aim to product an ice cream with alternative sweeteners. As a standard was used fructose, which was replaced with many others. In this experiment I made the sample in two flavours: vanilla and cacao. Ice cream was produced with sweetener stevia, next ice cream with sweetener stevia, wchich was enriched by fiber. In next experiments was produced ice cream with the sweetener DiaChrome with sucralose, date syrup, coconut sugar, xilovit and agave syrup. I had 14 samples which where divided into two halves. The first half was with vanilla flavour and the second half was with cacao flavour. They were rated right after the production. The results were received by sensorican analysis and drain tests and it was graphically evaluated. The main aim was to formulate a suitable recipe for the production of ice cream with sweeteners. To focus on new materials used in production of ice cream, including using the alternative sweeteners in production of ice cream, including their influence on the sensoric quality of the finished products. To evaluate their influence on rheological properties and sensory quality.
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Sugar substitutes
Žuffová, Frederika ; Drastík, Martin (advisor) ; Kuchařová, Monika (referee)
The aim of diploma thesis "Sugar substitutes" was to create a list of sugar substitutes and review their impact on human health. It analyzes the realtionship of sugar substitutes to obesity, diabetes and caries. Diploma thesis discusses the possibilities of using sugar substitutes and their characteristics. Thesis includes information about acceptable daily intake of each sweetener and comparison its sweetness to sucrose. The brief description of every group of food additives and chapter about valid legislation are also parts of this thesis. Key words: sugar substitutes, artificial sweeteners, additives, acceptable daily intake, diabetes mellitus, obesity, caries
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Removal of selected organic pollutants from water using advanced oxidation processes
Dalajková, Nikola ; Vávrová, Milada (referee) ; Repková, Martina (advisor)
The aim of this diploma thesis is the determination of selected organic pollutants with a focus on artificial sweeteners in waste water from wastewater treatment plant (WWTP) Modřice and the subsequent degradation of the thus obtained concentrations in model water using advanced oxidation processes (AOP). Two sweeteners were determined, namely sucralose and saccharin found in waste water. Synthetic sweeteners are not sufficiently cleaned in the WWTP and penetrate the environment. Effective processes for removing organic substances, including alternative sweeteners, are AOP processes. These processes are based on reactions of highly reactive hydroxyl radical (OH·), which is produced by many chemical reactions. Generally, they use ozone (O3) and hydrogen peroxide (H2O2). On sampling, wastewater samples were treated with Solid Phase Extraction (SPE) and then evaluated by HPLC/MS (High Performance Liquid Chromatography). In observing the degradation of selected sweeteners, three AOP methods were used: O3/UV, H2O2/UV and O3/H2O2. For each of these methods, the efficiency of degradation of sucralose and saccharin was investigated. From the evaluated data it was found that the most efficient AOP process for removing artificial sweeteners from water is the O3/H2O2 method.
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Využití a význam sladidel v potravinách
Čížková, Veronika
Thesis "Use and importance of sweeteners in food" creates a list of commonly used sweeteners, not only in the food industry, but also use of home. Sweeteners are divided into natural and synthetic. Thesis includes informations on the best known and wide spnead natural sweeteners where high consumption risk of dental caries and obesity. Further described are all synthetic sweeteners used in the Czech Republic and the European Union is divided according to the respective categories, including their use in food. Thesis includes a characteristic of diabetes mellistus and phenylketonuria, that the consumption of synthetic sweeteners related.
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Prebiotic sweetener tagatose
Jurečková, Zuzana ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This sweetener, D-tagatose, has numerous advantages, which would eventually be able to use in the food industry. It summarizes the properties of Dtagatose, physical and also chemical, the possibility of production from lactose or bacterial action on Dtalitol. The basic information about the properties of Dtagatosy also discusses the actual metabolism of Dtagatose, prebiotic properties and their effect in the gastrointestinal tract. Dtagatose is a proposed new sweetener, because the possibility can not be missed in certain applications tagatose in a different types of foods for example confectionery. And positive qualities in comparison with sucrose. This comparison is made to examples of disease associated with excessive use of conventional sweeteners sucrose. This paper also discusses possibilities Dtagatose determination in foods by different methods.
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