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Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk

2015; Elsevier BV; Volume: 196; Linguagem: Inglês

10.1016/j.foodchem.2015.09.082

1873-7072

Anuradha Kumari, Sonika Choudhary, Sumit Arora, V. Sharma,

Advanced Chemical Sensor Technologies

Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4–7 °C/7 days) aspartame and neotame content decreased significantly (P < 0.05) from 59.70% to 44.61% and 91.78% to 87.18%, respectively. Sterilization (121 °C/15 min) resulted in complete degradation of aspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (P < 0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk.