SPE Method for Determining Sweeteners in Carbonated Beverages Carbonated beverages often contain a mix of artificial sweeteners such as aspartame, acesulfame-K, saccharin, sucralose, and neotame to provide sweetness without calories. These compounds are regulated by food safety authorities, requiring accurate and reliable analytical methods for quality control and compliance. Solid-phase extraction (SPE) coupled with liquid

Importance of Phenolic Antioxidants in Olive Oil Quality Phenolic compounds are minor yet critical constituents of olive oil, contributing significantly to its oxidative stability, sensory properties (bitterness, pungency), and health-promoting effects. Key phenolics such as hydroxytyrosol, tyrosol, oleuropein, ligstroside aglycones, and oleocanthal exhibit strong antioxidant activities that protect oil from rancidity and are linked to

Overview of Plasticizer Migration from Packaging Plasticizers, particularly phthalates, are widely used in polymer-based food packaging materials to enhance flexibility and durability. However, these additives are not chemically bound to the polymer matrix, allowing them to migrate from packaging into food under conditions of heat, prolonged storage, or contact with fatty foods. This migration raises

Why Organic Acids Matter in Fermented Foods Organic acids are key markers of fermentation progress and food quality. Lactic acid and acetic acid, the primary metabolites in many fermented products, influence flavor, pH stability, and shelf life. Precise quantification of these acids helps manufacturers control fermentation consistency, verify product authenticity, and meet regulatory standards. Solid-phase