Chemistry, processing, and functionality of maple food products: An updated comprehensive review

Abstract

Maple sap is a rich nutrient matrix collected from Acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. Maple syrup is produced from the sap of several species (Acer saccharum, Acer nigrum, and Acer rubrum) of maple. Maple syrup is chiefly produced through the concentration of sap via thermal evaporation (pan evaporation) or membrane separation. Each processing technique affects the quality and characteristics of processed maple products. The chemistry of maple products is dominated by a myriad of other phytoconstituents other than sugar, that is, phenolics, to mediate for its many health benefits. The health‐promoting effects of maple products included antioxidant, antimicrobial, antimutagenic, anti‐inflammatory, and antiproliferative activities. This review capitalizes on maple food products focusing on their chemistry, processing, and health benefits compared with other sugar sweeteners. The impact of processing on maple syrup composition and biological effects in relation to original maple sap are further presented. Practical applications Maple food products are natural sweeteners of significant importance due to their economic, nutritional, and health benefits. Apart from the predominant ingredient sucrose, the chemical composition of maple products comprises phenolics, pyrazines, vitamins, minerals, organic acids, and phytohormones. These bioactive compounds are of potential value owing to their health‐promoting benefits, including antioxidant, antiproliferative, and antimutagenic effects. Quebecol, lariciresinol, and secoisolariciresinol are suggested as distinct markers for maple products and not common in other plant‐derived syrups. Several factors, including the processing parameters and the phytochemical profile, affect maple products’ flavor and color. In addition, microbial contamination of maple sap can also affect maple product quality. Further research on the effect of processing techniques and environmental conditions on the phytochemicals profile and biological effects of maple food products should now follow. Application of other omics tools, that is, genomics, proteomics, and metabolomics, to understand maple syrup effects on the human body can help reveal its exact action mechanisms or points for any potential health hazards for certain ailments.

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

“…Boiling maple sap concentrates carbohydrates and other elements, which is how maple syrup is made. The timing of collection affects the amounts of micronutrients, macronutrients and phenolics in maple sap, which result in variations in maple syrup [ 56 ]. Maple syrup is high in phytochemicals, macronutrients (sucrose) and micronutrients [ 7 , 11 , 57 ], and sucrose is its main component (96%), with a small amount of hexoses.…”

“…These bioactive substances have the potential to be valuable due to their positive impacts on health, such as their antioxidant, antiproliferative, and antimutagenic properties. It is proposed that quebecol, lariciresinol, and secoisolariciresinol serve as distinctive markers for maple products and are uncommon in syrups made from other plants [ 56 ].…”

“…Maple syrup processing mainly involves water removal to increase its viscosity. The main industrial processing techniques are based on conventional evaporation and reverse osmosis (RO), as described by Ramadan et al [ 56 ].…”

“…The two processing methods shown in Figure 2 will have impacts on the quality characteristics of the obtained maple syrup. When comparing the two processes, evaporation can result in varying sensory attributes, such as color and flavor, while RO performed at room temperature does not change maple syrup’s chemical properties [ 56 ]. The heating and evaporation steps of maple sap are critical maple syrup processing stages.…”

“…It is crucially important to note that quality standards of the obtained maple syrup products are affected by the processing parameters; the phytochemical profile of these products will also influence flavor and color when they are considered for applications in the food industry. Recently, it was suggested that quebecol, lariciresinol, and secoisolariciresinol are distinct markers for maple products since they are not common in other plant-derived syrups [ 56 ]. Another significant limitation in the quest for further industrial application of maple syrup is microbial contamination of the maple sap which will affect maple product quality.…”