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Natural sweeteners: Sources, extraction and current uses in foods and food industries

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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Category:
Articles
Type:
artykuły w czasopismach
Published in:
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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