Recent Application and Future Perspective of Sugar Substitutes in Food Products
Subject Areas :Leila Zare 1 , Mahya Soltani 2 , Hadiseh Ebdali 3 , Zohreh Mansourinia 4 , Khadije Abdolmaleki 5
1 -
2 -
3 -
4 -
5 - Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Keywords: Sucrose, Sugar Substitutes, Sweeteners, Obesity, Diabetes,
Abstract :
Sucrose is the most common sweetener used in food products. Nowadays, sugar consumption in all daily food items increases the incidence of various diseases such as type 2 diabetes and cardiovascular disease. Due to its harmful effects on human health, the desire to reduce it in food products has increased. One of the ways to reduce sugar in food products is the use of sweeteners instead of sugar. There are different types of sugar substitutes, which are divided into natural, artificial, and semi-synthetic groups. The main purpose of this review was to provide an overview of the application of various sugar substitutes in food products with a focus on recent advances and outputs. Sweeteners used as sugar substitutes in food products may cause changes in the technological, organoleptic, or physicochemical properties of the new product. It may also cause nutritional challenges in the produced product. Therefore, challenges and future trends of sugar substitutes in food products are investigated in more detail.
1. Ghanbarzadeh E, Dorosty Motlagh AR, Abbasi B. Association of healthy eating index (2015) with depression and anxiety symptoms among Iranian adolescent girls. Journal of Health, Population and Nutrition. 2024;43(1):44.
2. Neri D, Martinez-Steele E, Monteiro CA, Levy RB. Consumption of ultra-processed foods and its association with added sugar content in the diets of US children, NHANES 2009-2014. Pediatric obesity. 2019;14(12):e12563.
3. Priya K, Gupta VRM, Srikanth K. Natural sweeteners: A complete review. Journal of Pharmacy Research. 2011;4(7):2034-9.
4. Varzakas T, Labropoulos A, Anestis S. Sweeteners: nutritional aspects, applications, and production technology: CRC press; 2012.
5. Arshad S, Rehman T, Saif S, Rajoka MSR, Ranjha MMAN, Hassoun A, et al. Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon. 2022:e10711.
6. Debras C, Chazelas E, Srour B, Druesne-Pecollo N, Esseddik Y, de Edelenyi FS, et al. Artificial sweeteners and cancer risk: Results from the NutriNet-Santé population-based cohort study. PLoS medicine. 2022;19(3):e1003950.
7. Roman S, Sánchez-Siles LM, Siegrist M. The importance of food naturalness for consumers: Results of a systematic review. Trends in food science & technology. 2017;67:44-57.
8. Edwards CH, Rossi M, Corpe CP, Butterworth PJ, Ellis PR. The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in food science & technology. 2016;56:158-66.
9. Nagaraj N, Balasubramaniam S, Venkataraman V, Manickam R, Nagarajan R, Oluwarotimi IS. Effect of cellulosic filler loading on mechanical and thermal properties of date palm seed/vinyl ester composites. International journal of biological macromolecules. 2020;147:53-66.
10. Zirak Sharkesh E, Keshavarz SA, Nazari L, Abbasi B. The dietary inflammatory index is directly associated with polycystic ovary syndrome: A case‐control study. Clinical Endocrinology. 2022;96(5):698-706.
11. Sharkesh EZ, Keshavarz SA, Nazari L, Abbasi B. Empirical Dietary Inflammatory Pattern is positively associated with polycystic ovary syndrome: A case control study. Nutrition Research. 2024;122:123-9.
12. Saraiva A, Carrascosa C, Raheem D, Ramos F, Raposo A. Natural sweeteners: The relevance of food naturalness for consumers, food security aspects, sustainability and health impacts. International Journal of Environmental Research and Public Health. 2020;17(17):6285.
13. Libik-Konieczny M, Capecka E, Tuleja M, Konieczny R. Synthesis and production of steviol glycosides: recent research trends and perspectives. Applied Microbiology and Biotechnology. 2021;105(10):3883-900.
14. Castro-Muñoz R, Correa-Delgado M, Córdova-Almeida R, Lara-Nava D, Chávez-Muñoz M, Velásquez-Chávez VF, et al. Natural sweeteners: Sources, extraction and current uses in foods and food industries. Food chemistry. 2022;370:130991.
15. Hövels M, Gallala N, Keriakes SL, König AP, Schiessl J, Laporte T, et al. 5-Keto-D-fructose, a natural diketone and potential sugar substitute, significantly reduces the viability of prokaryotic and eukaryotic cells. Frontiers in Microbiology. 2022;13.
16. Karimbeiki R, Safavi M, Feizi A, Abbasi B, Nikpour M. The Relationship Between Dietary Diversity Score and Obesity in Tehranian Adults: A Case-Control Study. 2016.
17. Praveena SM, Cheema MS, Guo H-R. Non-nutritive artificial sweeteners as an emerging contaminant in environment: A global review and risks perspectives. Ecotoxicology and environmental safety. 2019;170:699-707.
18. Alsunni AA. Effects of artificial sweetener consumption on glucose homeostasis and its association with type 2 diabetes and obesity. International journal of general medicine. 2020:775-85.
19. Singh P, Ban Y, Kashyap L, Siraree A, Singh J. Sugar and sugar substitutes: recent developments and future prospects. Sugar and Sugar Derivatives: Changing Consumer Preferences. 2020:39-75.
20. Rupa R, Vijay L. Herbal (Stevia rebaudiana) sugar substitute for the preparation of low-calorie yoghurt. 2022.
21. Jouki M, Jafari S, Jouki A, Khazaei N. Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. Food Science & Nutrition. 2021;9(9):5119-30.
22. Furlán LTR, Campderrós ME. The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert. International journal of gastronomy and food science. 2017;10:16-23.
23. Yazdanpanah S. Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream. Journal of food science and technology (Iran). 2020;17(101):117-30.
24. Ozdemir T, Ozcan T. Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. Lwt. 2020;134:109851.
25. Seyed Mahmoodzade A, Ahmadi A. The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert. Journal of Food Processing and Preservation. 2021;12(2):13-24.
26. Djaoud K, Boulekbache‐Makhlouf L, Yahia M, Mansouri H, Mansouri N, Madani K, et al. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. Journal of Food Processing and Preservation. 2020;44(5):e14414.
27. Kulla S, Kuraganti SS. Development and evaluation of biscuits from foxtail millet and papaya fruit. Indian Journal of Traditional Knowledge (IJTK). 2021;20(3):860-5.
28. Sanggramasari S. Effect of honey and stevia as sugar substitute on sensory evaluation of chiffon cake. Journal of Business on Hospitality and Tourism. 2019;5(1):117-24.
29. Stavale MDO, Assunção Botelho RB, Zandonadi RP. Apple as sugar substitute in cake. Journal of Culinary Science & Technology. 2019;17(3):224-31.
30. López ZG, Gonzalez U, Rodriguez Furlán LT. Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation. Journal of Food Science and Technology. 2021:1-12.
31. Esaulko N, Romanenko E, Selivanova M, Mironova E, Aisanov T, Miltiusov V, et al., editors. Quality improvement and shelf life extension of functional bakery products with the use of stevia. IOP Conference Series: Earth and Environmental Science; 2019: IOP Publishing.
32. Conde Molina DR, Quevedo CV, Arqueros V. Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread. 2020.
33. dos Santos Filho AL, Freitas HV, Rodrigues S, Abreu VKG, de Oliveira Lemos T, Gomes WF, et al. Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage. LWT. 2019;99:371-8.
34. Son Y-J, Choi S-Y, Yoo K-M, Lee K-W, Lee S-M, Hwang I-K, et al. Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making. LWT. 2018;88:87-94.
35. Didar Z. Effect of mulberry molasses microcapsules as a sugar substitute in white chocolate formulation on physicochemical, thermal, textural, and functional properties. Journal of Food Measurement and Characterization. 2023;17(2):1997-2009.
36. Loghmani SV, Hojjatoleslamy M, Molavi H, Fazel M. Investigating the rheological properties of molten sugar‐free dark chocolates. Journal of Food Process Engineering. 2022;45(5):e14018.
37. Solgi S, Zayeri F, Abbasi B. Association between dietary insulin index and postmenopausal osteoporosis in Iranian women: a case-control study. BMC Women's Health. 2024;24(1):401.
38. Hövels M, Gallala N, Keriakes SL, König AP, Schiessl J, Laporte T, et al. 5-Keto-D-fructose, a natural diketone and potential sugar substitute, significantly reduces the viability of prokaryotic and eukaryotic cells. Frontiers in Microbiology. 2022;13:935062.
39. Huang J, Khan MT, Perecin D, Coelho ST, Zhang M. Sugarcane for bioethanol production: Potential of bagasse in Chinese perspective. Renewable and Sustainable Energy Reviews. 2020;133:110296.
40. Amini M, Ghaderi-Ghahfrokhi M, Borhani B, Piran Z, Bagheri M. Effects of sugar substitution with high fructose corn syrup on the qualitative, rheological and sensorial characteristics of tomato ketchup sauce. Iranian Journal of Nutrition Sciences & Food Technology. 2019;14(2).
41. Ahmad U, Ahmad RS, Imran A, Mushtaqq Z, Hussian SM. Characterization of low calorie ready-to-serve peach beverage using natural sweetener, Stevia (Stevia rebaudiana Bertoni). Progress in Nutrition. 2019;21:435-44.
42. Goranova Z, Petrova T, Baeva M, Stefanov S. Effect of natural sugar substitutes–mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes. Ukrainian Food Journal. 2020;9(3):561-75.
43. Król K, Ponder A, Gantner M. The effect of sugar substitutes on selected characteristics of shortcrust pastry. Acta Innovations. 2019.
44. Tammam A, Salman K, Abd-El-Rahim A. Date syrup as a sugar substitute and natural flavour agent in ice cream manufacture. Journal of Food and Dairy Sciences. 2014;5(8):625-32.
45. Lupova E, Vinogradov D, editors. The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery. E3S Web of Conferences; 2021: EDP Sciences..
