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bioRxiv · 10.1101/2021.10.25.465723

Comparison of brain activity while tasting of passion fruit juice sweetened with caloric and non-caloric sweeteners

Atzingen, G. V. v.·Minano, H. L. A.·Silva, A. R.·Ortega, N. F.·Costa, E. J. X.·Silva, A. C. d. S.
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Abstract

Sweetener type can influence sensory properties and consumers acceptance and preference for low-calorie products. An ideal sweetener does not exist, and each sweetener must be used in situations to which it is best suited. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. Despite the interest in artificial sweeteners, little is known about how artificial sweeteners are processed in the human brain. Here, we evaluated brain signals of 11 healthy subjects when they tasted passion fruit juice equivalently sweetened with sucrose (9.4 g/100 g), sucralose (0.01593 g/100 g), or aspartame (0.05477 g/100 g). Electroencephalograms were recorded for two sites in the gustatory cortex (i.e., C3 and C4). Data with artifacts were disregarded, and the artifact-free data were used to feed a CNN. Our results indicated that the brain responses distinguish juice sweetened with different sweeteners with an average accuracy of 0.823. Practical ApplicationsFinding sweeteners that best fit consumer preferences evolves understanding how the gustatory cortex processes sweeteners. Ideal equivalence will occur when the brain is no longer able to distinguish stimuli that are consciously perceived. This study presents a method of signal acquisition using a single channel and an open-source processing environment. This would allow, for example, to disregard the use of a commercial electroencephalograph and expand the studies in this area and offering to food industry additional tools in the development of products sweetened with non-caloric sweeteners.

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Atzingen, G. V. v., Minano, H. L. A., Silva, A. R., Ortega, N. F., Costa, E. J. X., Silva, A. C. d. S.. 2021-10-26. Comparison of brain activity while tasting of passion fruit juice sweetened with caloric and non-caloric sweeteners. https://doi.org/10.1101/2021.10.25.465723

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