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<p>A simple, rapid and inexpensive spectrophotometric method was developed to evaluate heat and pH, and storage stability of aspartame in whey based sports beverage (WBSB). Solvent extraction protocol was optimized using suitable organic solvents for isolation of aspartame from the sample, followed by optimization of analytical conditions to measure absorbance of aspartame. Tolerable levels of common ingredients of the sample including food additives such as other artificial sweeteners increased when ninhydrin was used as a derivatizing agent for aspartame. Following in-bottle pasteurization (85&#xa0;°C/5 min), recoveries of aspartame were found to be 93.90-96.87%, thus establishing its heat and pH stability during processing. The established limit of detection (LOD) (1.50&#xa0;mg/L), limit of quantification (LOQ) (2.00&#xa0;mg/L), trueness (92.60%) and precision (2.05%) of the method made it suitable for routine analysis of the sample. Further, non significantly different recoveries (94.44–96.19%) of aspartame throughout the storage period (6–8&#xa0;°C/21 days) established its storage stability. The results indicated that aspartame exhibited excellent stability under both in-bottle pasteurization and storage.</p>

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A rapid method for analysis and evaluation of stability of solvent extracted aspartame in sports formulation of Whey

  • 期刊论文

  • 发表日期：

    2025年11月24日

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  • Vijay Pal Singh,
  • Sumit Arora

摘要

A simple, rapid and inexpensive spectrophotometric method was developed to evaluate heat and pH, and storage stability of aspartame in whey based sports beverage (WBSB). Solvent extraction protocol was optimized using suitable organic solvents for isolation of aspartame from the sample, followed by optimization of analytical conditions to measure absorbance of aspartame. Tolerable levels of common ingredients of the sample including food additives such as other artificial sweeteners increased when ninhydrin was used as a derivatizing agent for aspartame. Following in-bottle pasteurization (85 °C/5 min), recoveries of aspartame were found to be 93.90-96.87%, thus establishing its heat and pH stability during processing. The established limit of detection (LOD) (1.50 mg/L), limit of quantification (LOQ) (2.00 mg/L), trueness (92.60%) and precision (2.05%) of the method made it suitable for routine analysis of the sample. Further, non significantly different recoveries (94.44–96.19%) of aspartame throughout the storage period (6–8 °C/21 days) established its storage stability. The results indicated that aspartame exhibited excellent stability under both in-bottle pasteurization and storage.