Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Anwar, Saba; Syed, Qamar Abbas; Munawar, Faiza; Arshad, Mehwish; Ahmad, Waheed; Rehman, Muhammad Adil; Arshad, Muhammad Kamran

doi:10.1021/acsfoodscitech.2c00325

Cited by 6 publications

(3 citation statements)

References 119 publications

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“…Many reports in the literature have already described the main natural, nutritive substances for sweetening [ 27 , 53 , 68 ]. Among them, honey, molasses (viscous substances come from the refining process of sugar cane), maple syrup, agave nectar or coconut sugar are worthy of note.…”

Section: Nutritive Non-nutritive and Traditional Sweetenersmentioning

confidence: 99%

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Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Sayas-Barberá,

Paredes,

Salgado-Ramos

et al. 2023

Foods

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The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.

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Section: Nutritive Non-nutritive and Traditional Sweetenersmentioning

confidence: 99%

“…Brief overview of the main natural-nutritive sweeteners. Information recovered from [27,68] and the side references found in these works. Concurrently, the power of polyols or some kind of oligosaccharides should be also mentioned in this section.…”

Section: Nutritive Natural Substitutesmentioning

confidence: 99%

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Sayas-Barberá,

Paredes,

Salgado-Ramos

et al. 2023

Foods

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“…Monk fruit is the regional name for Siraitia grosvenorii, which is also popularly known as monk fruit, and it contains a wide array of bioactive compounds for health [1]. It has been consumed by Asian people as a traditional medicine since the 13th century [2].…”

Section: Introductionmentioning

confidence: 99%

Nutritional composition of monk fruit (Siraitia grosvenorii) as a candidate yogurt sweetener

Utami,

Dewi,

Hertamawati

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Yogurt is a dairy product considered a healthy food due to its nutritional and health benefits. To add flavor to the yogurt, sucrose is added, which causes an increase in calories and makes it unsafe for diabetics. Monk fruit is the fruit of the Chinese plant Luo Han Guo (Siraitia grosvenorii). Monk fruit is known for its sweet flavor. This study aimed to determine the nutritional compounds of monk fruit. This study will focus on characterizing the biochemical composition of monk fruit with the objects of peel (T1), flesh (T2), and whole fruit (T3). Each object consists of 6 replications with parameters: water content (%), ash (%), fat (%), protein (%), carbohydrate (%), and the percentage of total sugar (%). The data were analyzed using a one-way ANOVA. The Duncan test was followed when performing the multiple comparisons. The results obtained showed nonsignificant differences (P>0.05) in total sugar (%). The flesh contains the least water and ash (P<0.05) compared to the peel and whole fruit; the peel contains the lowest protein and the highest carbohydrate (P<0.05), the whole fruit contains the lowest fat; but total sugar (%) is the highest compared to the peel and flesh (P>0.05). Based on the nutritional composition of this study, it is recommended that the best part of monk fruit as a candidate natural sweetener for yogurt is the flesh. Although total sugar (%) was not significantly different from other monk fruit parts, the flesh had the highest protein (P<0.05) and the lowest fat (P<0.05), which is equivalent to low calories. The flesh of monk fruit as a low-calorie sugar alternative can be used in functional foods that have many health benefits, so it is a great candidate for yogurt sweetener.

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Biological transformation of herbal extracts through Lactic Acid Bacteria fermentation: A study on Milk thistle and liquorice root extract

Amini,

Mousavi,

Mousavi

2024

Food Bioscience

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Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Cited by 6 publications

References 119 publications

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Nutritional composition of monk fruit (Siraitia grosvenorii) as a candidate yogurt sweetener

Biological transformation of herbal extracts through Lactic Acid Bacteria fermentation: A study on Milk thistle and liquorice root extract

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