Coconut Sugar- a Potential Storehouse of Nutritive Metabolites, Novel Bio-products and Prospects

Hebbar, K. B.; Ramesh, S. V.; Ghosh, Dipankar; Beegum, P. P. Shameena; Pandiselvam, R.; Manikantan, M. R.

doi:10.1007/s12355-021-01101-3

Cited by 19 publications

(10 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In coconut sugar and syrup, these characteristics derive from the quality of the sap from which they are produced and the chemical reactions that occur during the heating process, namely non-enzymatic browning via caramelization and Maillard reactions (MR) [ 12 ]. The latter involves a highly complex reaction between reducing sugars and amino acids, and has major effects on coconut sugar and syrup properties, including their nutritional and functional value, color, aroma, and flavor [ 12 , 13 , 14 , 15 ]. Regarding flavor, the characteristics of MR products may vary from a pleasant flowery aroma to a burnt aroma in accordance with the sugar and amino acid compositions of the food matrix and the involved reaction pathways [ 13 , 14 , 15 , 16 ].…”

Section: Chemical Analysismentioning

confidence: 99%

“…The latter involves a highly complex reaction between reducing sugars and amino acids, and has major effects on coconut sugar and syrup properties, including their nutritional and functional value, color, aroma, and flavor [ 12 , 13 , 14 , 15 ]. Regarding flavor, the characteristics of MR products may vary from a pleasant flowery aroma to a burnt aroma in accordance with the sugar and amino acid compositions of the food matrix and the involved reaction pathways [ 13 , 14 , 15 , 16 ]. MR products, such as acrylamide and 5-hydroxymethylfurfural, have been directly linked with the degree of coconut sugar browning, and high levels of these products can lead to toxic health effects [ 13 , 14 , 15 , 16 , 17 ].…”

Section: Chemical Analysismentioning

confidence: 99%

“…Regarding flavor, the characteristics of MR products may vary from a pleasant flowery aroma to a burnt aroma in accordance with the sugar and amino acid compositions of the food matrix and the involved reaction pathways [ 13 , 14 , 15 , 16 ]. MR products, such as acrylamide and 5-hydroxymethylfurfural, have been directly linked with the degree of coconut sugar browning, and high levels of these products can lead to toxic health effects [ 13 , 14 , 15 , 16 , 17 ]. In this context, it is worth noting the study by Phaenon et al [ 18 ] in which the level of acrylamide was determined in both coconut sap and coconut syrup, and, while in the first case this compound was not detected, the reported levels in the latter were of 867 µg/kg.…”

Section: Chemical Analysismentioning

confidence: 99%

“…Coconut sugar is brown and contains 2–3% moisture. As this sugar is plant-based, natural, and minimally processed, it can be readily applied in many vegan diets as a healthier option [ 14 , 41 ].…”

Section: Food Industry Applications and Sustainability Issuesmentioning

confidence: 99%

“…Despite its expensive price, coconut sugar is considered by several authors to be one of the greatest natural sweeteners as it offers a number of health advantages [ 14 ]. Table 6 , Table 7 and Table 8 list the biochemical properties, vitamins, and other nutritional components of the sugar obtained from coconut inflorescence sap.…”

Section: Nutritional Profile and Health Impactsmentioning

confidence: 99%

See 4 more Smart Citations

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2023

IJERPH

View full text Add to dashboard Cite

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.

show abstract

Section: Chemical Analysismentioning

confidence: 99%

Section: Chemical Analysismentioning

confidence: 99%

Section: Chemical Analysismentioning

confidence: 99%

Section: Food Industry Applications and Sustainability Issuesmentioning

confidence: 99%

Section: Nutritional Profile and Health Impactsmentioning

confidence: 99%

See 3 more Smart Citations

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2023

IJERPH

View full text Add to dashboard Cite

show abstract

Energy requirement in non‐centrifugal sugars production units and its mitigation via steam controlled concentration techniques

Thulasiraman,

Kothakota,

Sajeev

2024

Env Prog and Sustain Energy

View full text Add to dashboard Cite

Non‐centrifugal sugars (NCS) are traditionally consumed sweeteners which are gaining momentum in the global market due to the presence of nutritional and mineral content. Traditionally NCS is produced by concentrating sugarcane juices in an open pan evaporation process using dried bagasse as a fuel. Field trials at the traditional production site of NCS showed the energy efficiency as low as 8%–10%. Moreover, the effective bagasse consumption as a fuel stands at 7–8 kg/kg NCS production, whereas, as per stoichiometry and theoretical calculations, the actual bagasse consumption required for the production of NCS is a mere 0.65 kg/kg NCS production. Hence, as an alternative to the existing process, the concentration of cane juices by steam‐controlled evaporation has been studied and it has been found that the steam‐controlled evaporation can enhance the energy efficiency to 78%–83% with an effective bagasse consumption of 1.05 ± 0.04 kg/kg NCS production.

show abstract

Emerging Technologies for Processing and Preservation of Coconut Inflorescence Sap

Baskaran,

Radhakrishnan

2024

Preservation and Authentication of Coconut Products

View full text Add to dashboard Cite

Coconut Sugar- a Potential Storehouse of Nutritive Metabolites, Novel Bio-products and Prospects

Cited by 19 publications

References 38 publications

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Energy requirement in non‐centrifugal sugars production units and its mitigation via steam controlled concentration techniques

Emerging Technologies for Processing and Preservation of Coconut Inflorescence Sap

Contact Info

Product

Resources

About