Martău Gheorghe Adrian, Coman Vasile, Vodnar Dan Cristian
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.
Crit Rev Biotechnol. 2020 Aug;40(5):608-622. doi: 10.1080/07388551.2020.1751057. Epub 2020 Apr 16.
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this association in view, modern food systems aim to replace added sugars with low calorie sweeteners, such as polyols. Polyols are generally not carcinogenic and do not trigger a glycemic response. Furthermore, owing to the absence of the carbonyl group, they are more stable compared to monosaccharides and do not participate in Maillard reactions. As such, since polyols are stable at high temperatures, and they do not brown or caramelize when heated. Therefore, polyols are widely used in the diets of hypocaloric and diabetic patients, as well as other specific cases where controlled caloric intake is required. In recent years, erythritol and mannitol have gained increased importance, especially in the food and pharmaceutical industries. In these areas, research efforts have been made to improve the productivity and yield of the two polyols, relying on biotechnological manufacturing methods. The present review highlights the recent advances in the biotechnological production of erythritol and mannitol and summarizes the benefits of using the two polyols in the food and pharmaceutical industries.
含有过量添加糖的饮食习惯与肥胖、心脏病、糖尿病和龋齿风险增加密切相关。鉴于这种关联，现代食品系统旨在用低热量甜味剂（如多元醇）替代添加糖。多元醇一般不具有致癌性，也不会引发血糖反应。此外，由于不存在羰基，它们比单糖更稳定，不参与美拉德反应。因此，由于多元醇在高温下稳定，加热时不会变褐或焦糖化。所以，多元醇广泛应用于低热量饮食者和糖尿病患者的饮食中，以及其他需要控制热量摄入的特定情况。近年来，赤藓糖醇和甘露醇的重要性日益增加，尤其是在食品和制药行业。在这些领域，人们依靠生物技术制造方法，努力提高这两种多元醇的生产率和产量。本综述重点介绍了赤藓糖醇和甘露醇生物技术生产的最新进展，并总结了在食品和制药行业使用这两种多元醇的益处。
