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Brown sugar is obtained from sugarcane juice, preserving its properties almost unchanged from the raw material. Sugarcane cultivation may be carried out using either a conventional or organic production system, where the latter stands out for its growing demand linked to nutritional quality, food safety, and environmental issues appeal. This study aimed to analyze the influences of organic and conventional production systems on the physical-chemical, sensory properties, and sanitary-hygienic quality of commercial brown sugar. Eleven samples (05 conventional and 06 organic) were analyzed. The results were treated statistically using analysis of variance and submitted to the Tukey Test when a significant difference was detected at the 5% level. The samples, regardless of the type of cultivation, showed varied results for the attributes moisture (0.80 to 3.24%), pH (6.03 to 8.71), ash (0.35 to 2.36%), conductimetric ash (0.88 to 6.35%), glucose-reducing carbohydrates (3.09 to 7.91%), and polarity (80.19 to 92.95 °Z). For the attribute polarity, only five samples met the only parameter set by law (above 90.0 °Z). The color showed luminosity between 44.05 and 61.72. As for minerals and metals, sample OBS3 showed the highest Ca (1,829.27 mg kg-1) and Mg (885.31 mg kg-1) concentrations. Sample OBS1 showed greater amounts of Mn (18.26 mg kg-1) and had the lowest concentration of Al (1.02 mg kg-1). Sample OBS4 had the lowest content of Na (7.27 mg kg-1); sample OBS6 had the lowest Cu content (3.06 mg kg-1) and the highest Zn content (6.43 mg kg-1). The highest Fe concentration was present in the CBS4 sample, with 137.47 mg kg-1. The heavy metal Pb was not detected in samples CBS2, CBS3, and OBS3. The samples presented satisfactory results and indicative of hygienic-sanitary practices by microscopic and microbiological analysis, with the absence of Coliforms at 45 ºC and Salmonella sp. and acceptable mesophile, mold, and yeast values. Sensory analysis showed no statistically significant difference (p > 0.05) among the evaluated attributes: color, visual granularity, sweet taste, characteristic aroma, solubility in the mouth, and overall acceptance. Regarding the type of sugarcane cultivation, the results could not confirm any advantage in the nutritional quality and sanitary hygiene of either conventional or organic brown sugar.(AU)

O açúcar mascavo é obtido a partir do caldo de cana-de-açúcar conservando suas propriedades quase inalteradas quando comparado à matéria-prima. O cultivo da cana-de-açúcar pode ser realizado por sistema de agricultura convencional ou por sistema de produção orgânica, o qual se destaca por sua crescente demanda ligada ao apelo à qualidade nutricional, segurança dos alimentos e questões ambientais. Este trabalho teve por objetivo analisar as influências dos sistemas de produção orgânico e convencional nas propriedades físico-químicas, sensoriais e na qualidade higiênico sanitária de açúcares mascavo comerciais. Para tal, onze amostras (05 convencionais e 06 orgânicas) foram analisadas. Os resultados foram tratados estatisticamente empregando análise de variância e, quando detectado diferença significativa ao nível de 5%, foram submetidos ao Teste de Tukey. As amostras, independente do tipo de cultivo, apresentaram resultados variáveis para os atributos umidade (0,80 a 3,24%), pH (6,03 a 8,71), cinzas (0,35 a 2,36%), cinzas condutimétricas (0,88 a 6,35%), glicídios redutores em glicose (3,09 a 7,91%), polaridade (80,19 a 92,95 °Z), sendo que para este atributo apenas cinco amostras encontraram-se de acordo com o único parâmetro exigido pela legislação (acima de 90,0 °Z); a cor apresentou luminosidade entre 44,05 a 61,72. Quanto aos minerais e metais, a amostra MO3 foi responsável pelas maiores concentrações de Ca (1.829,27 mg kg-1) e Mg (885,31 mg kg-1); na amostra MO1 o Mn esteve presente em maior quantidade (18,26 mg kg-1) e apresentou a menor concentração do elemento Al (1,02 mg kg-1); a MO4 obteve menor teor para o mineral Na (7,27 mg kg-1); a MO6 apresentou o teor mais baixo para o metal pesado Cu (3,06 mg kg-1) e mais elevado para o Zn com 6,43 mg kg-1; a concentração mais elevada de Fe esteve presente na amostra MC4, com 137,47 mg kg-1; o metal pesado Pb apenas não foi detectado nas amostras MC2, MC3 e MO3. As amostras apresentaram resultados satisfatórios e indicativos de práticas higiênico-sanitárias pela análise microscópica e microbiológica, com ausência de Coliformes a 45 ºC e Salmonella sp. e valores aceitáveis de mesófilos, bolores e leveduras. A análise sensorial não apresentou diferença estatística significativa (p > 0,05) entre os atributos avaliados: cor, granulosidade visual, sabor doce, aroma característico, solubilidade na boca e aceitação global. Em relação ao tipo de cultivo da cana-de-açúcar, os resultados em geral não permitiram afirmar a existência de vantagem na qualidade nutricional e higiênico sanitária do açúcar mascavo convencional ou orgânico.(AU)

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Sucrose is the most cariogenic dietary carbohydrate and starch is considered non-cariogenic for enamel and moderately cariogenic for dentine. However, the cariogenicity of the combination of starch and sucrose remains unclear. The aim of this study was to evaluate the effect of this combination on Streptococcus mutans biofilm composition and enamel and dentine demineralization. Biofilms of S. mutans UA159 were grown on saliva-coated enamel and dentine slabs in culture medium containing 10% saliva. They were exposed (8 times/day) to one of the following treatments: 0.9% NaCl (negative control), 1% starch, 10% sucrose, or 1% starch and 10% sucrose (starch + sucrose). To simulate the effect of human salivary amylase on the starch metabolization, the biofilms were pretreated with saliva before each treatment and saliva was also added to the culture medium. Acidogenicity of the biofilm was estimated by evaluating (2 times/day) the culture medium pH. After 4 (dentine) or 5 (enamel) days of growth, biofilms (n = 9) were individually collected, and the biomass, viable microorganism count, and polysaccharide content were quantified. Dentine and enamel demineralization was assessed by determining the percentage of surface hardness loss. Biofilms exposed to starch + sucrose were more acidogenic and caused higher demineralization (p < 0.0001) on either enamel or dentine than those exposed to each carbohydrate alone. The findings suggest that starch increases the cariogenic potential of sucrose.

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BACKGROUND/OBJECTIVES: In Guatemala, population-wide vitamin A fortification of table sugar has been operating for two decades. The objective of this study was to estimate the adequacy of vitamin A intakes in pregnant and lactating women from low-income, urban and rural communities. SUBJECTS/METHODS: One or two previous-day dietary recalls were collected in a convenience sample of 234 pregnant and lactating women in the Western Highlands of Guatemala. Estimated daily intakes and main sources of total vitamin A, provitamin A and preformed vitamin A were calculated. Total intakes, adjusted for day-to-day variation, were examined in relation to estimated average requirements (EAR). RESULTS: Median estimated 1-day total vitamin A intake was 1177 µg retinol activity equivalents (RAE) (interquartile range (IQR) 832-1782) in the urban site and 567 µg RAE (IQR 441-737) in the rural site. Women not meeting their status-specific vitamin A requirement were 3.5 times more common in the rural communities (31%) than in the urban confines (9%). In the urban area, 26 women (21%) had preformed vitamin A intakes above 1500 µg on the day of data collection. Preformed vitamin A accounted for a median of 83.9% and 60.9% of the daily total vitamin A intake in the urban and rural sites, respectively. Sugar was the principal source of vitamin A, contributing 512 µg RAE (IQR 343-749) in the urban site and 256 µg RAE (IQR 189-363 µg) in the rural area. CONCLUSIONS: The vitamin A contribution from fortified sugar can be a determinant of reaching adequacy; nevertheless, a significant proportion of pregnant and lactating women do not meet the EAR, especially in the rural setting.

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Abstract Sucrose is the most cariogenic dietary carbohydrate and starch is considered non-cariogenic for enamel and moderately cariogenic for dentine. However, the cariogenicity of the combination of starch and sucrose remains unclear. The aim of this study was to evaluate the effect of this combination on Streptococcus mutans biofilm composition and enamel and dentine demineralization. Biofilms of S. mutans UA159 were grown on saliva-coated enamel and dentine slabs in culture medium containing 10% saliva. They were exposed (8 times/day) to one of the following treatments: 0.9% NaCl (negative control), 1% starch, 10% sucrose, or 1% starch and 10% sucrose (starch + sucrose). To simulate the effect of human salivary amylase on the starch metabolization, the biofilms were pretreated with saliva before each treatment and saliva was also added to the culture medium. Acidogenicity of the biofilm was estimated by evaluating (2 times/day) the culture medium pH. After 4 (dentine) or 5 (enamel) days of growth, biofilms (n = 9) were individually collected, and the biomass, viable microorganism count, and polysaccharide content were quantified. Dentine and enamel demineralization was assessed by determining the percentage of surface hardness loss. Biofilms exposed to starch + sucrose were more acidogenic and caused higher demineralization (p < 0.0001) on either enamel or dentine than those exposed to each carbohydrate alone. The findings suggest that starch increases the cariogenic potential of sucrose.

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A total of 19 honey samples, mostly from Germany but also from France, Italy, Spain and Mexico, were analysed for non-pollen particulates. Only coloured fibres and fragments were quantified. Transparent fibres, considered to be cellulosic because they could be stained with fuchsin, were not quantified. Coloured material was found in all the samples investigated. Fibre counts ranged from 40/kg to 660/kg of honey, with a mean value of 166 ± 147/kg of honey, whereas fragments were considerably less abundant (0-38/kg of honey; mean 9 ± 9/kg of honey). Sources are tentatively identified as environmental, that is particles having been transported by the bees into the hive, or having been introduced during honey processing or both. In addition, five commercial sugars were analysed. In all the refined samples, transparent and coloured fibres (mean 217 ± 123/kg of sugar) and fragments (32 ± 7/kg of sugar) were found. Unrefined cane sugar had 560 fibres and 540 fragments per kilogram of honey. In addition, in both honey and sugar samples, granular non-pollen material was observed.

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La fosforilación de la glucosa en los mamíferos, es catalizada por una familia de isoenzimas (hexoquinasas I-IV; HQ) de diferente Km para el azúcar. En los hepatocitos y células b-pancreáticas se encuentra la glucoquinasa (GQ; HQ IV) de Km elevado (12-20 mM). Hemos observado que GQ está presente en el intestino delgado y podría contribuir a la producción de lactato durante la absorción del azúcar. En este trabajo se determinó el efecto de la dieta (ratarina R; 60% de glucosa G; sacarosa S; almidón A; caseína C), suministrada ad libitum, sobre las actividades de HQ y GQ en homogenatos de hígado y mucosa intestinal de rata. El suministro de glucosa (5%) en el agua de beber (SG) también fue evaluado en las dietas con R y G. Las actividades de HQ (Glucosa 1 mM) y la capacidad fosforilativa total (CFT: Glucosa = 100 mM) se determinaron enzimáticamente. GQ se estimó por diferencia. En el grupo control (R) y en S, A y C, la GQ hepática fue un 85% de la CFT, mientras que en G, GSG y RSG un 66%. La HQ intestinal alcanzó en los grupos R, GSG, A y C un 87% y en RSG un 30% de la CFT. La GQ en G, S, aumentó, pero una menor magnitud. La presencia de GQ en el intestino delgado y su expresión diferencial de acuerdo a la dieta, abren la posibilidad de que dicho órgano contribuya al metabolismo inicial de la glucosa procedente de la dieta y provea al hígado de un precursor (lactato) muy eficaz para sus procesos anabólicos.

Glucose phosphorylation in mammals, is catalyzed by a family of isoenzymes (hexokinases I- IV; HQ) of different Km for the sugar. In hepatocytes and pancreatic b- cells are glucokinase (GQ ; HQ IV) of high Km (12-20 mM). We observed that GQ is present in the small intestine and may contribute to the production of lactate during the absorption of sugar. In this work, the effect of diet (ratarina R, G 60% glucose, sucrose S; starch A; casein C) provided ad libitum , on the activities of HQ and GQ in liver homogenates of rat intestinal mucosa . The supply of glucose (5%) in the drinking water ( SG ) was also evaluated in the diets with R and G. HQ activities (Glucose 1 mM) and phosphorylating full capacity ( CFT : Glucose = 100 mM ) were determined enzymatically . GQ was estimated by difference. In the control group (R) and S, A and C, the GQ liver was about 85% of CFT, whereas G, GSG and RSG 66%. The intestinal HQ reached in the R groups, GSG, A and C by 87% and 30% RSG the CFT. The GQ in G, S , increased , but a lower magnitude. the presence of glucokinase in the small intestine and its differential expression according to diet, open the possibility that this structure contributes to initial metabolism of glucose and provide to the liver a precursor (lactate) very effective for their anabolic processes.

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Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes.

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