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<p>This study explores the thermal decomposition of natural sweetener samples with the objective of better understanding through kinetic models. The determination of the activation energy of the decomposition process and its implication were investigated using two methods, one non-isoconversional (ASTM E698) and another advanced isoconversional (Vyazovkin). The results of the kinetic parameters obtained showed an influence of natural glycosides in the decomposition process of commercial sweetener samples. Steviol glycosides (sample E2) and mogrosides (sample M1) favored the decomposition process of samples containing erythritol. In contrast, a plain xylitol sample exhibited a slower decomposition process when compared to a mixture of steviol glycosides with xylitol (sample E4). The Vyazovkin model adequately fit the kinetic study for all samples analyzed.</p>

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Non-isothermal kinetics of polyols in tabletop sweeteners by thermogravimetry

  • 期刊论文

  • 发表日期：

    2025年10月3日

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  • Naienne da Silva Santana,
  • Cesar Morales-Verdejo,
  • Márcio Nele de Souza,
  • Michelle Gonçalves Mothé

摘要

This study explores the thermal decomposition of natural sweetener samples with the objective of better understanding through kinetic models. The determination of the activation energy of the decomposition process and its implication were investigated using two methods, one non-isoconversional (ASTM E698) and another advanced isoconversional (Vyazovkin). The results of the kinetic parameters obtained showed an influence of natural glycosides in the decomposition process of commercial sweetener samples. Steviol glycosides (sample E2) and mogrosides (sample M1) favored the decomposition process of samples containing erythritol. In contrast, a plain xylitol sample exhibited a slower decomposition process when compared to a mixture of steviol glycosides with xylitol (sample E4). The Vyazovkin model adequately fit the kinetic study for all samples analyzed.