Tecnologico de Monterrey, Campus Toluca. Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico; Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland.
Tecnologico de Monterrey, Campus Toluca. Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico.
Food Chem. 2022 Feb 15;370:130991. doi: 10.1016/j.foodchem.2021.130991. Epub 2021 Aug 31.
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.
食品生产商在食品配方中倾向于使用天然和合成甜味剂的替代品，以满足市场需求。即便如此，由于与健康相关的问题、营养价值较低以及对其安全性的争议，一些合成甜味剂（例如阿斯巴甜、糖精、三氯蔗糖）的受欢迎程度正在降低。相反，由于与更健康的生活方式和更高的营养价值相关联，天然甜味剂使客户产生了良好的印象。本文讨论了天然甜味剂在现有商业产品中的应用证据。全面综述了天然甜味剂，包括其资源、性质和提取方法，并讨论了几种新兴技术，这些技术对传统提取方法进行了改进。最后，评估了天然甜味剂在食品工业中的进展，并提到了含有这些天然甜味剂的商业食品产品。
