College of Food Science, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing 400715, China.
College of Animal Science and Technology, Southwest University, Chongqing 400715, China.
Food Res Int. 2022 Dec;162(Pt B):112076. doi: 10.1016/j.foodres.2022.112076. Epub 2022 Oct 28.
Sugar, as an essential component of beverages, not only provides sweetness in beverages but also plays a significant role in their flavor, texture, and preservation. In recent years, global sugar consumption has continued to increase, causing a variety of health concerns. Currently, there is growing awareness of the adverse effects of high-sugar consumption. Since beverages are the primary source of daily sugar intake, sugar reduction in beverages is imperative. In this work, the necessity of sugar reduction in beverages was first introduced. Furthermore, four primary sugar reduction strategies (direct sugar reduction, multi-sensory integration, sweeteners, and sweetness enhancers) employed in the beverage industry were systematically summarized. Each sugar reduction strategy was critically compared, while the current research progresses as well as challenges were discussed. The application of sweeteners is the most effective and widely used strategy for sugar reduction in spite of flavor and health concerns of sweeteners. Meanwhile, multi-sensory integration is also a promising strategy for sugar reduction. In addition, different evaluation methods (chemical, cell-based and sensory methods) for sweetness were overviewed. Given the current challenges of sugar reduction, the prospects of sugar reduction in beverages were also discussed. The present work can provide the current progress for sugar reduction in the beverage industry.
糖作为饮料的基本成分，不仅为饮料提供甜味，而且对其风味、口感和保藏起着重要作用。近年来，全球糖的消耗量持续增加，引起了各种健康问题的关注。目前，人们越来越意识到高糖摄入的不良影响。由于饮料是日常糖摄入量的主要来源，因此减少饮料中的糖含量势在必行。在这项工作中，首先介绍了减少饮料中糖含量的必要性。此外，还系统地总结了饮料工业中采用的四种主要的糖减少策略（直接减少糖、多感官整合、甜味剂和甜味增强剂）。对每种糖减少策略进行了批判性比较，同时讨论了当前的研究进展和挑战。尽管甜味剂在风味和健康方面存在问题，但甜味剂的应用是减少饮料中糖含量最有效和最广泛使用的策略。同时，多感官整合也是一种很有前途的减少糖含量的策略。此外，还综述了不同的甜度评价方法（化学、基于细胞的和感官方法）。鉴于减少糖含量的当前挑战，还讨论了减少饮料中糖含量的前景。本工作可为饮料工业中的糖减少提供当前的进展。
