Investigation and Determination of Kinetic Parameters of Sweeteners Based on Steviol Glycosides by Isoconversional Methods.

In this study, the decomposition processes of tabletop sweeteners based on steviol glycosides were investigated to determine the kinetic parameters of activation energy (E) and the logarithm of the pre-exponential factor (ln A) based on the converted fraction (α). These parameters were assessed using the Friedman and Ozawa-Flynn-Wall isoconversion methods with the NETZSCH Kinetics Neo software and the Model Free package. This study also aimed to explore the probable mechanism of the thermal decomposition of these materials. The thermal degradation of the samples was carried out in a temperature range of 150 to 400 °C under nitrogen flow, with heating rates of 5, 10, and 20 °C min. The results indicated that both stevioside and steviol glycoside (E3) samples require higher energy to initiate their decomposition. Furthermore, the samples based on steviol glycosides exhibited distinct probable decomposition mechanisms: a model of two consecutive reactions followed by two competitive reactions for stevioside (FnFnFnFn model), three consecutive stages for the steviol glycoside sample (FnCnFn model), two consecutive stages for the steviol glycoside + erythritol sample (FnCn model), and three consecutive stages for the steviol glycoside + xylitol sample (FnFnFn model).