A Review of Natural Peptide Sweeteners

Sharififar, Fariba; Ashrafzadeh, Anis; Khanaman, Mahboubeh Kavirimanesh

doi:10.1007/s10989-022-10464-4

Cited by 3 publications

(2 citation statements)

References 49 publications

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“…The food and beverage industry is now more interested than ever in novel sugar substitutes as a result of this [73]. Even if numerous studies indicate that sweeteners are safe and adequate alternatives to sugar, recent research shows that artificial types of these sweeteners can lead to oxidative stress, metabolic syndrome, nervous system illnesses and changes in the gastrointestinal microbiota [80].…”

Section: Safety and Quality Controlmentioning

confidence: 99%

“…Apart from the obvious benefits for avoiding dental cavities or not raising insulin levels, the advantages of protein sweeteners are that they are more nutritious, are safe to consume and that their incredible sweetening power permits only a small amount to be used [18]. Generally speaking, natural peptide sweeteners have fewer negative effects than synthetic types [80]. Nevertheless, the structural and sequence similarities between sweet proteins and allergens suggest that these plant proteins may have allergenic potential.…”

Section: Safety and Quality Controlmentioning

confidence: 99%

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Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts

Saraiva

Carrascosa

Ramos

et al. 2023

Foods

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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.

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Section: Safety and Quality Controlmentioning

confidence: 99%

Section: Safety and Quality Controlmentioning

confidence: 99%

Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts

Saraiva

Carrascosa

Ramos

et al. 2023

Foods

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Fundamental overview and applicability of thaumatin

Dalavi,

Handge,

Pate

et al. 2024

IJPCA

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There are currently worldwide efforts to reduce sugar intake due to various adverse health effects linked with the overconsumption of sugar. Natural sweeteners have been used as an alternative to artificial sweeteners, nutritive sugar for numerous applications. However, their long-term effects on human health remain. Thaumatin is a class of sweet proteins found in West African plants from the arils of Thaumatococcus daniellii. The article reviews the Thaumatin Morphology, Collection time, Extraction, Bio-production, Bio-transformation, Properties like sensory properties, Characteristics of plants ie Sweetness, Composition, Isolation process, Mode of action, Binding site of the receptor, Applications, Uses and overall safety aspects of Thaumatin is known as sweetest compound till the date.

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Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

Erdoğan,

Çetintaş,

Barut

et al. 2024

Preprint

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The objective of this study was to create and characterize an innovative granola, a popular choice in fast-food breakfasts. The granola samples were sweetened with agave syrup (A), honey (H), and stevia (S), and produced using conventional oven (1) and microwave (2) baking techniques at temperatures of 160°C and 300 W, respectively. Among the samples, H1 exhibited the highest total sugar content (26.64 ng/µl), with fructose being the predominant monosaccharide in A and H samples, while saccharose and maltose were more prominent in S-containing samples. Hydroxymethylfurfural was absent in S2, but its concentrations ranged between 10.52 and 85.78 ppm in the other samples. Linoleic acid constituted nearly 52% of the fatty acid composition in all granolas. Limonene (55.23–63.88%) and γ-terpinene (11.88–15.37%) were the most abundant volatile compounds. In terms of organic acid composition, malic acid ranged between 1189.55 and 2022.95 µg/ml, and citric acid fell within the range of 341.58 and 1824.04 µg/ml. The granola specimens also contained individual phenolic compounds such as vanillic acid, vanillin, ferulic acid, propyl gallate, and pyrocatechol. Sensory results suggested that, overall acceptability score of both A2 and H2 sample was approximately the same and located at the top.

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A Review of Natural Peptide Sweeteners

Cited by 3 publications

References 49 publications

Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts

Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts

Fundamental overview and applicability of thaumatin

Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

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