Natural Sweeteners: Health Benefits and Processing Compatibility
Bhavik Satish
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
Prerana Shere *
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
Sudhan Khare
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
Mayuresh Naik
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
Sawani Deshpande
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
Samrudhi Shinde
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
*Author to whom correspondence should be addressed.
Abstract
Natural sweeteners derived from plants are increasingly preferred over synthetic options due to their potential health benefits. These plant-based sweeteners are typically low in calories, non-toxic, and remarkably sweet, with some being up to 10,000 times sweeter than sugar. These non-saccharide sweeteners, like Steviol glycosides in Stevia rebaudiana, mongrosides in Siraitia grosvenorri (monk fruit) or glycyrrhizin in Glycyrrhiza glabra (licorice root) serve as a beneficial sugar substitute, particularly for diabetic patients. These natural sweeteners are derived from various plant parts, including leaves, fruits, roots, and others, providing a valuable alternative to traditional sugars. This review highlights natural sweeteners that not only enhance flavor but also provide pharmacological benefits. The paper presents an overview of the common and scientific names, properties, chemical structures, and pharmaceutical applications of these sweeteners.
Keywords: Natural sweetening agents, saccharide sweeteners, non-saccharide sweeteners, diabetic patients