Yang Chen, Liu Lianliang, Cui Chuanjian, Cai Huimei, Dai Qianying, Chen Guijie, McClements David Julian, Hou Ruyan
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, Zhejiang Province, China.
Food Res Int. 2025 Jan;200:115457. doi: 10.1016/j.foodres.2024.115457. Epub 2024 Nov 29.
Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high trans- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high trans- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages. Combinations of natural sugar replacers and protein or polysaccharide-based fat replacers have shown partial success in mimicking the qualities of sucrose and fat. Future strategies for designing low-sugar and low-fat beverages include developing novel replacers and using odorants to enhance sensory profiles. The article also highlights methods for flavor detection and oral tribology methods, emphasizing their role in development of low-sugar and low-fat beverages. The information presented in this review article is intended to stimulate research into the design of healthier low-sugar and low-fat beverages in the future.
许多消费者选择低糖和低脂饮料，以避免摄入过多热量以及高反式脂肪和/或饱和脂肪对健康和幸福产生的负面影响。本文综述了在保持饮料理想的物理化学和感官特性的同时，降低饮料中糖、脂肪以及高反式脂肪和/或饱和脂肪含量的策略。它评估了各种糖和脂肪替代品对饮料的香气、味道、质地、外观和营养成分的影响。天然糖替代品与蛋白质或多糖基脂肪替代品的组合在模拟蔗糖和脂肪的品质方面已取得部分成功。设计低糖和低脂饮料的未来策略包括开发新型替代品以及使用增香剂来改善感官特性。本文还重点介绍了风味检测方法和口腔摩擦学方法，强调了它们在低糖和低脂饮料开发中的作用。这篇综述文章提供的信息旨在激发未来对设计更健康的低糖和低脂饮料的研究。
