甜菊糖苷的存在如何影响表面气泡的稳定性？
How does the presence of stevia glycosides impact surface bubbles stability?
摘要：
甜味剂在碳酸饮料中的添加不仅影响糖含量，而且影响气泡的稳定性。在本文中，我们提出了一个模型实验，其中测量了数百个单个气泡的寿命，以评估含有蔗糖或甜味剂的溶液中气泡的稳定性。我们表明，气泡确实是更稳定的甜味剂，这是表面活性分子和吸附在界面的存在下。此外，我们测试了不同浓度的消泡剂，并表明我们的实验可以确定最佳浓度，以重现在蔗糖中获得的稳定性，当我们用甜味剂代替后者时。
英文摘要：
The addition of sweeteners in fizzy beverages not only affects the sugar content but also the bubbles stability. In this article, we propose a model experiment, in which the lifetime of hundreds of single bubbles is measured, to assess the stability of bubbles in solutions containing either sucrose or sweeteners. We show that the bubbles are indeed more stable in presence of sweeteners, which are surface active molecules and adsorb at the interface. Additionally, we test an antifoam at different concentrations and show that our experiment allows to identify the best concentration to reproduce the stability obtained in sucrose when we replace this latter by a sweetener.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
