Circular Sustainability of Sugarcane: Natural, Nutritious, and Functional Unrefined Sweeteners That Meet New Consumer Demands

Eggleston, Gillian; Aita, Giovanna M.; Triplett, Alexa

doi:10.1007/s12355-021-00994-4

Cited by 16 publications

(17 citation statements)

References 12 publications

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“…With this regard, and considering the demand of the population for healthier and more natural foods, over the past several decades the food sector has been focused on sugar substitution in different foodstuffs, thus replacing the traditional sweeteners like glucose or sucrose. Overall, healthier products would be obtained, with the desired health benefits to consumers, and satisfying at the same time their demand for sweetness [ 53 ].…”

Section: Nutritive Non-nutritive and Traditional Sweetenersmentioning

confidence: 99%

“…However, despite being considered as calorie-free sources, they can sometimes involve metabolic diseases, such as type 2 diabetes or cardiovascular diseases as well [ 57 , 58 ]. For that reason, there is a continuous need for natural alternatives which can be extracted from natural sources [ 27 , 53 ]. Therefore, the classification for sweeteners can be organized considering both the origin of these healthy products (synthetic, natural), or their nutritive power (calorie-load or calorie-free) [ 59 ].…”

Section: Nutritive Non-nutritive and Traditional Sweetenersmentioning

confidence: 99%

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Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Sayas-Barberá,

Paredes,

Salgado-Ramos

et al. 2023

Foods

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The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.

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Section: Nutritive Non-nutritive and Traditional Sweetenersmentioning

confidence: 99%

Section: Nutritive Non-nutritive and Traditional Sweetenersmentioning

confidence: 99%

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Sayas-Barberá,

Paredes,

Salgado-Ramos

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…It also contains minerals, such as calcium, iron, and zinc (Asikin et al., 2017; Eggleston, 2018). Moreover, sugarcane is a source of vitamins, amino acids, carotenoids, phospholipids, and polyphenols (Eggleston et al., 2021). Among these components, polyphenols are important secondary metabolites in plants, exhibiting significant physiological activities and serving as valuable antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Chen,

Yu,

Jiang

et al. 2024

Journal of Food Science

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Cold‐pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30 min, whereas the HTHP process was applied at 115°C for 30 min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41 mg/mL, which were much higher than those of PTG (3.26 and 2.33 mg/mL) and control group (3.33 and 2.48 mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β‐damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan‐like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.

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“…Many studies reported that unrefined sugarcane products have antioxidant activity due to phytochemicals and polyphenol components. [ 11 12 13 14 15 16 ] The phytochemicals and phenolics may inhibit the activity of free radicals through several mechanisms, including the destruction of free radicals, binding to metals that stimulate the production of free radicals and inhibiting the formation of free radicals as well as acting as scavengers of free radicals. [ 17 ] The antioxidants may decrease the risk of oxidative stress-related diseases such as cardiovascular, diabetes, obesity, cancer, and DNA damage.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Unrefined Sugar on Inflammation: A Systematic Review of Intervention Studies

Azlan,

Ebadi

2023

Int J Prev Med

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Background: It is well established that unrefined sugarcane products have antioxidant activity due to phytochemicals, polyphenols, and total antioxidant capacity, which may decrease inflammation and oxidative stress. Therefore, we conducted a systematic review to evaluate the association of unrefined sugar consumption with inflammatory biomarkers. Methods: Google Scholar, ScienceDirect, Scopus, Cochrane Library, and ProQuest databases were searched up to December 2021 for studies that report the effect of unrefined sugar on inflammation according to inflammatory cytokines, chemokine, and adhesion molecules as outcome measures. Results: Thirty-six studies were evaluated. Across all research, five studies (two in vitro and three animal studies) reported the effect of unrefined sugar on levels of cytokines, including IL-6, TNF-α, IL-10, IL-1β, and IFN-γ. Additionally, the quality of the studies was assessed for risk of bias. Conclusions: it is possible to affirm that unrefined sugarcane products, including jaggery, may have a protective effect on inflammation via regulating some of the inflammatory pathways and a favorable impact on cytokines secretion according to the results of in vitro and animal model studies. However, since the findings are still insufficient, more scientific research, especially well-designed human trials, is highly recommended to conclude the outcomes confidently. Human data may encourage industries and the public to replace purified sugar with unrefined sugarcane in sugar-based food and for further health-care policy decisions.

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Circular Sustainability of Sugarcane: Natural, Nutritious, and Functional Unrefined Sweeteners That Meet New Consumer Demands

Cited by 16 publications

References 12 publications

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

The Effect of Unrefined Sugar on Inflammation: A Systematic Review of Intervention Studies

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