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Abstract
Food producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier lifestyle and higher nutritional values. This article discusses the evidence of natural sweeteners in the available commercial products. A comprehensive review of natural sweeteners is presented, which includes their resources, properties and extraction methods, as well as a discussion on several emerging technologies that offer improvements to the traditional extraction methods. Finally, the progress of natural sweeteners in the food industry is assessed, and the commercial food products containing these natural sweeteners are mentioned.
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Authors (9)
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Roberto Castro-Muñoz
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Mariela Correa-Delgado
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Rafael Córdova-Almeida
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David Lara-Nava
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Mariana Chávez-Muñoz
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Valeria Fernanda Velásquez-Chávez
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Carlos Eduardo Hernández-Torres
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Mohd Zamidi Ahmad
Cite as
Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.130991
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Keywords
Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
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FOOD CHEMISTRY
no. 370,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Castro-Muñoz R., Correa-Delgado M., Córdova-Almeida R., Lara-Nava D., Chávez-Muñoz M., Velásquez-Chávez V. F., Hernández-Torres C. E., Gontarek-Castro E., Ahmad M. Z.: Natural sweeteners: Sources, extraction and current uses in foods and food industries// FOOD CHEMISTRY -Vol. 370, (2022), s.130991-
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.130991
- Verified by:
- Gdańsk University of Technology
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