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The plants described in this review are a source of natural high-intensity sweeteners, which can be used in food and by the pharmaceutical industry in the future. Most of the plants are still not approved for use, even though they are traditionally used in countries where they appear naturally. Ten of the herein described intense sweeteners are cha...
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... (Fig. 5) is the main triterpenoid saponin in the licorice root (1-9% licorice extract) and it is considered the primary component of G. glabra responsible for the characteristic taste and sweetness ( BarneS et al., 2002). Glycyrrhizin is a triterpenoide glycoside (saponin) with glycyrrhetinic acid, which is condensed with ...
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There has been an enormous interest in the development of alternative medicines for type-2 diabetes, specifically screening for phythochemicals with the ability to delay or prevent glucose absorption. The goals of the present study were to provide in vitro evidence for potential inhibition of α-amylase and α-glucosidase enzymes, followed by inclusi...
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... The addition of fruit pulps can enhance the sensory acceptability of the final fermented product because they provide natural sweetness. In addition, the fermentation of the simple sugars present in these fruit pulps can generate new sweet taste profiles [94,95]. Fruits pulps also contain aromatic compounds (e.g., aldehydes), and their consistency can improve the mouthfeel of the plant-based fermented beverages [95,96]. ...
Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.
... Stevia is 200-400 times sweeter than fructose (Hameed et al., 2020). Recommended daily intake for steviol glycosides that is allowed to consume is 4 mg kg -1 of body mass (Swiader et al., 2019). The use of steviol glycosides in drinks is wider than that in food products (Table 1). ...
Diabetes is a metabolic disease whose prevalence in the world is increasing every year. To improve the life quality of diabetes patients and achieve better treatment results, adjusted food products with lower carbohydrate quantities are necessary. Primarily fructose is used in products for diabetes patients, but fructose increases obesity risk. The aim of the study is to evaluate available scientific articles on potential natural sweeteners for the substitution of fructose in food products for people with diabetes. Natural sweeteners could be a good alternative to fructose, they decrease product glycemic index and positively influence the health of diabetes patients. Stevia is a plant used in food production for obtaining sweet taste. Glycosides extracted from stevia are food additives, i.e. sweeteners. Stevia decreases sugar levels and improves insulin secretion, it has antibacterial and antioxidative features. The use of stevia in food production causes a bitter aftertaste of products. To disguise the bitter aftertaste, other natural sweeteners are added to stevia. Thaumatin is a sweet protein used in food production. To improve product taste, polyols and other natural sweeteners are added. Polyols are a good alternative for fructose substitution because they slightly influence sugar levels in the blood and they have high chemical thermal stability. Products containing different combinations of several natural sweeteners possess the best sensory features. The research results show that stevioside, rebaudioside, thaumatin, and polyols are good alternatives for fructose substitution in products. To clarify how sweeteners, influence food product features additional researches are necessary.
... The most commonly used natural sweeteners are steviol glycosides, with stevioside and rebaudioside A as their main terpenoids (Lindley, 2012). However, these compounds are known to have off-flavours (Lindley, 2012;Pawar et al., 2013;Swiader et al., 2019). Enzymatic glycosylation of these terpenoids has been explored to improve their taste profile, but they still retain a high relative sweetenes value (Gerwig et al., 2016;Muñoz-Labrador et al., 2020, 2021Yoshikawa et al., 2005). ...
... Brazzein has been used to safely sweeten food by African natives for a long time, which indicates that there are no specific health risks associated with this sweet protein [82,83]. However, before any new food can be consumed by people in the USA, the Food and Drug Administration (FDA) must first approve it. ...
... Recently, food and beverage sectors have shown more interest in monellin [85]. Although using monellin as a natural sweetener would be a practical option to substitute refined sugars, currently it is not utilized because it has no legal status with either the European Food Safety Authority (EFSA) or the FDA [83]. Several safety standards must be applied before monellin is approved. ...
... In order to extend large-scale berry production to extract sweeteners and to subsequently market them in the food sector, cultivation is inevitable, because D. cumminisii berries are uncommon and obtaining huge amounts of them from a wild plant is challenging [83]. Studies about using protein engineering techniques to increase the sweetness level and recombinant production yields of these proteins are still in progress. ...
Recently, customers have been keener to buy products manufactured using all-natural ingredients with positive health properties, but without losing flavor. In this regard, the objective of the current study is to review the consumption of brazzein and monellin, their nutritional profiles and health effects, and their potential applications in the food industry. This poses challenges with sustainability and important quality and safety indicators, as well as the chemical processes used to determine them. To better understand the utilization of brazzein and monellin, the chemical analysis of these two natural sweet proteins was also reviewed by placing particular emphasis on their extraction methods, purification and structural characterization. Protein engineering is considered a means to improve the thermal stability of brazzein and monellin to enhance their application in food processing, especially where high temperatures are applied. When the quality and safety of these sweet proteins are well-investigated and the approval from safety authorities is secured, the market for brazzein and monellin as food ingredient substitutes for free sugar will be guaranteed in the future. Ultimately, the review on these two natural peptide sweeteners increases the body of knowledge on alleviating problems of obesity, diabetes and other non-communicable diseases.
... 15 2. 16,17 The monetary part of the plant is the fruit, which comprises a sweet, fleshy and edible pulp, which had been used in conventional Chinese remedies for more than 300 years for cure of lung congestion, cold, cough and sore throats. 18 As international approaches promoting betterment of health and fitness, there is a massive need for herbal, excessive potency and occasional or zero-calorie sweeteners over traditional nutritional sweeteners in the food and beverage industries. However, this species are still not commonly cultivated because of the foremost reasons for constrained supply such as (1) less agronomic practices, (2) nonavailability of the best planting materials, (3) terrible adaptability to the environment, and (4) less clinical understanding. ...
... Mabinlin ll produced in potatoes has an astringent and sweet taste. It is least intense sweet-tasting protein mabinlin possesses four isoforms and form II, the sweetest isoform (400 times that of sucrose on weight basis) (Świąder et al. 2019;Haddad et al. 2020). Mabinlin II is the only, sweet-tasting protein, compound with the highest known thermostability. ...
The increasing prevalence of diseases caused by sugar consumption has become a threat to human health, and various studies have reported the relationship between high sugar consumption and the risk of various cardiovascular diseases, obesity, type 2 diabetes. Sugar-free products such as low-calorie sweeteners, especially peptide types, are very popular today due to the production of fewer calories. These sweeteners often have a protein structure and have a wide variety in terms of taste and dosage. Although extensive studies consider sweeteners to be safe and suitable substitutes for sugar, studies show that artificial types of these sweeteners can cause oxidative stress, metabolic syndrome, nervous system diseases, changes in the gastrointestinal microflora. Despite these conflicting studies, food safety organizations such as the FDA, FAO, EFSA limit the consumption of sweeteners to the acceptable daily intake (ADI) for all people, except for cases such as phenylketonuria. The purpose of this study is to briefly introduce natural peptide sweeteners (NPSs) that are good candidates to replace sugar and artificial sweeteners. The most important NPSs discussed in this summary include thaumatin, brazzein, monellin, curculin, miraculin, mabinlin, pentadin, whose safety, dosage and toxicity are discussed. Among the NPSs, thaumatin has been approved by FDA. This protein offers sweetness about 2000 times more than sucrose while produces only 4 kcal/g. NPSs generally show fewer side effects than synthetic types. The use of other NPS is also currently legal as a flavor enhancer and sugar substitute, but there are still challenges to their approval by the FDA.
... El xilitol se encuentra naturalmente en pequeñas cantidades en ciruelas, fresas, coliflor y calabaza; los seres humanos y muchos otros animales producen pequeñas cantidades durante el metabolismo de los carbohidratos. Se usa como sustituto de la sacarosa en diabéticos ya que no requiere de insulina para metabolizarse 37,49,62,63 . ...
... El eritritol se absorbe rápidamente en la sangre, con cantidades máximas que ocurren en menos de dos horas; la mayor parte de una dosis oral (80 a 90%) se excreta sin cambios en la orina dentro de las 24 horas. Actualmente está aprobado para uso alimenticio en más de 50 países en los cuales se usa en la industria alimenticia y bebidas 37,62,64 . ...
... El sorbitol tiene un índice glucémico de 2.6, poder dulzor de 0.5 en relación con la sacarosa, y su ingesta diaria puede llegar hasta los 50 g. En la industria se usa como edulcorante, texturizador y humectante 37,62,65 . ...
Obesity is a public health problem in most countries with industrialised lifestyles. Sweeteners are substances used to impart sweetness and flavour to foods. Their use is increasingly common in all regions of the world for weight control. However, their impact and efficacy is still unclear. As substances with a high level of sweetness, they invite consumption, which is not considered harmful, as long as it is done within the appropriate ranges. However, over-consumption can lead to metabolic disorders, especially when consuming those with a high caloric content such as sucrose or fructose. Despite this, the long-term effects of many artificial and natural sweeteners and which are best for managing obesity and other disorders such as type 2 diabetes remain unclear. Due to the great interest in sweeteners and their effect on body weight and their association with chronic degenerative diseases, this work aimed to describe and classify the most common sweeteners marketed today, as well as to explore the state of the art of the association between sweetener consumption and its influence on health, especially on obesity
... During the nineties of the last century, the actual trend began to use thaumatin in the food and confectionery industry as an alternative natural sweetener to harmful industrial sweeteners. As this protein is distinguished as not a carbohydrate,t is suitable for people with diabetes [54]. ...
Thaumatococcus daniellii (Benn.) Benth, known as “katempe” or “katemfe”. It grows in humid tropical forests and the coastal areas of West Africa, especially in Nigeria, Ghana, Central African Republic, Uganda, and Cote d'Ivoire. T. daniellii contains chemical compounds that have several uses in many fields and contain thaumatin protein, which plays an essential role in the food industry, used as a natural sweetener, and pharmaceutical industry. T. daniellii can play a significant role in economic growth in many countries in which it grows. This study summarises some crucial aspects of T. daniellii. As the study highlight, some of the chemical components are contained in the plant. In addition to the other medicinal benefits and applications used from T. daniellii. the study presented the importance of the plant in the production of thaumatin and highlighted the two types of this protein and the difference between them in the arrangement of amino acids.
... Today, S. grosvenorii is cultured mainly in China and perhaps increasingly in India [9,13]. Mogrosides, however, actually cannot legally be used as sweeteners in Europe or the United States [1], despite being used in China for hundreds of years. ...
Some sweet tasting plant secondary metabolites are non-caloric or low nutritive compounds that have traditional use in food formulations. This mini-review focuses on conventional and advanced cultivation regimes of plants that accumulate sweet tasting or sweet taste modulating secondary metabolites of potential economic importance, in particular mogrosides (Siraitia grosvenorii), phyllodulcin (Hydrangea macrophylla), glycyrrhizin (Glycyrrhiza glabra), steviol glycosides (Stevia grosvenorii), and rubusoside (Rubus suavissimus). Consequential obstacles during the cultivation of Hydrangea macrophylla cultivars outside their natural habitat in a protected cultivation environment are addressed. Culturing at non-habitat locations facilitates short transportation routes of plant material for processing, which can be a key to an economically and environmentally compatible usage. The biosynthetic pathways, as far as known, are shortly mentioned. The proved or hypothetical degradation pathways of the compounds to minimalize environmental contamination are another focal point.
... In general, these sweet taste molecules produce an effect more than 50 times higher than sucrose without affecting the calories intake. Moreover, a potential anti-hyperglycemic action and beneficial effects against several kinds of diseases have been also identified in these sweettasting plants (Świąder et al. 2019;Mustafa et al. 2019). However, scientific evidence of the potency in the treatment of diabetes is not provided for much of these plants. ...
... Its fruit is frequently used as the core ingredient in cold drinks. The inside part of the fruit is eaten fresh and the bitter skin is used to make tea (Li et al. 2014;Świąder et al. 2019). The fruit of S. grosvenorii has been used for several hundred years as a sweetener and in Chinese traditional medicine to treat pharyngitis and as an anti-tussive. ...
... Therefore, it is more frequently used as a flavour enhancer than as a pure sweetener in the tobacco, pharmaceutical and confectionery industries (Lim 2016). Nonetheless, glycyrrhizin hides bitter flavours, increases the sweetness of sucrose and is beneficial for a wide range of diseases as we will discuss later in this manuscript (Lim 2016;Świąder et al. 2019). ...
Diabetes mellitus is an endocrine and metabolic disease with high prevalence worldwide. Moreover, sugar intake has increased in the last decades leading to a higher risk of obesity and type 2 diabetes. Therefore, new compounds have been prospected for the food industry to produce very low-calorie and intense sweeteners from natural sources. Besides, medicinal plants with anti-diabetic activities have become popular as an alternative to drug treatments. This study aimed to perform a systematic review of plants that combine these two properties: sweeteners and anti-diabetic activity. Four plant species were identified following these features, one widely known as a sweetener (Stevia rebaudiana Bertoni) and three less common high-potency sweeteners (Cyclocarya paliurus (Batal.) Iljinsk, Glycyrrhiza glabra L., and Siraitia grosvenorii (Swingle) C. Jeffrey ex A. M. Lu and Zhi Y. Zhang). First, the bioactive compounds and the pathways involved in their biosynthesis are summarized. Afterwards, we describe the anti-diabetic action and other medicinal effects of these species. Moreover, we reviewed the principal in vitro propagation studies and biotechnological strategies reported so far on these species. Finally, the most promising biotechnological approaches and future perspectives for the industrial exploitation of these species are discussed.
