Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva, Ariana; Carrascosa, Carlos; Raheem, Dele; Ramos, Fernando; Raposo, António

doi:10.3390/ijerph17176285

Cited by 92 publications

(58 citation statements)

References 157 publications

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“…Consumer education is therefore essential to dissociate “artificial” from risk. Saraiva et al (2020) also highlighted that the use of natural sweeteners (as an alternative to synthetic sweeteners) in foods and drinks will increase consumer acceptance and the purchase of these products [ 18 ]. This implies that an additional way to increase consumers’ approval is through the use of natural NNS (e.g., stevia) in more low-energy foods and drinks.…”

Section: Discussionmentioning

confidence: 99%

“…Consumers’ knowledge and trust in regulations have also been reported to affect benefits and risk perceptions of sweeteners [ 16 ]. Furthermore, “naturalness” has been deemed crucial in consumer approval of foods [ 17 , 18 ]; the term “artificial sweeteners”, which often extends to include stevia [ 19 , 20 ], has been negatively perceived by consumers [ 13 ]. This suggests that consumer education might help to promote appropriate messages and avoid misleading information.…”

Section: Introductionmentioning

confidence: 99%

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Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

2021

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Non-nutritive sweeteners (NNS) are popular sugar substitutes that can help in weight and diabetes management, but concerns regarding their use have been raised by the public. This study aimed to investigate knowledge, benefits and safety perceptions of NNS in a sample of UK adults. The impact of knowledge dissemination on the change in perceptions was also examined. An online survey was distributed through social media platforms and UK Universities and was completed by 1589 participants aged 18 years and above. Results showed a high-risk perception of NNS and a lack of knowledge in regulations in nearly half the population sample. The artificial attributes of NNS further limited their acceptance. Risk perception has been significantly linked to a lower consumption of sweeteners (p < 0.001) and was affected by gender, occupation, education levels, age and body weight status. Information dissemination significantly reduced risk perception and increased awareness of the benefits of NNS. Results suggest that developing effective communication strategies to educate consumers, potentially through trusted health government agencies and professional bodies, can help them to make informed choices. Education of health professionals could also be valuable in reassuring the public of the benefits of NNS.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

2021

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“…It is approved for use in foods in many countries, and the list keeps growing as does its range of applications [ 29 ]. Erythritol is a sweet polyol that has health benefiting properties, such as being tooth-friendly and safe for use by people with diabetes [ 31 ]. It has two additional critical nutritional advantages: a zero caloric value and an acceptable tolerance in humans.…”

Section: Polyolsmentioning

confidence: 99%

Review on the Impact of Polyols on the Properties of Bio-Based Polyesters

et al. 2020

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Bio-based polyol polyesters are biodegradable elastomers having potential utility in soft tissue engineering. This class of polymers can serve a wide range of biomedical applications. Materials based on these polymers are inherently susceptible to degradation during the period of implantation. Factors that influence the physicochemical properties of polyol polyesters might be useful in achieving a balance between durability and biodegradability. The characterization of these polyol polyesters, together with recent comparative studies involving creative synthesis, mechanical testing, and degradation, have revealed many of their molecular-level differences. The impact of the polyol component on the properties of these bio-based polyesters and the optimal reaction conditions for their synthesis are only now beginning to be resolved. This review describes our current understanding of polyol polyester structural properties as well as a discussion of the more commonly used polyol monomers.

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“…Цукрозамінники, такі як мед, фруктоза, ксиліт, сорбіт тощо, мають енергетичну цінність приблизно рівну цукру, тобто 4 ккал на 1 грам, тоді як у підсолоджувачів вона істотно нижча (Anton et al, 2009). На відміну від цукрози, вони засвоюються в організмі не так швидко, потребують менше інсуліну, не створюють перенавантаження для підшлункової залози і у помірній кількості не призводять до різкого підвищення рівня глюкози у крові, що має велике значення для лікувальнопрофілактичного харчування (Nikitchyna & Stoljarova, 2003;Saraiva et al, 2020).…”

Section: вступunclassified

Use of stevia in yoghurt technology

et al. 2020

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The purpose of the work was to develop technology, investigate the properties and quality indicators of yogurt using stevia extract. Experimental studies of organoleptic, physicochemical and microbiological parameters of yogurt were conducted in the laboratory of the milk and milk products technology department. At the first stage, yogurt formulations were developed using different amounts of stevia extract, namely 0.1 %, 0.2 %, 0.5 %, 1.0 % by weight of the normalized mixture. The yogurt with the sugar addition 5.0 % of weight of the normalized mixture was the control sample. The aqueous extract of stevia was prepared as follows: 30 g of crushed dry raw material was poured into 250 ml of hot water and extracted in a flask under reflux in a boiling water bath for 30 minutes. The aqueous extract was filtered through a paper filter and evaporated to 100 ml. The obtained extract was used for further studies. Yogurt was made by thermostatic method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the milk mixture cooled to a temperature of (37 ± 1) ºС. After stirring, sugar and stevia extract were added to the normalized mixture in the calculated amount. The mixture was stirred and packed in a glass container. After adding all the components, the mixture was fermented at a temperature of (37 ± 1) ºC. After fermentation the product was immediately cooled to a temperature of (4 ± 2) ºC in a refrigerator, and then sent for storage for 21 days. In fermented samples of yogurt during fermentation, the activity of acid formation was determined by changing the active and titrated acidity. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity”. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. Organoleptic and physicochemical parameters were investigated in the finished product according to DSTU 4343:2004 “Yogurts. General technical conditions”. Microbiological parameters of yogurt with stevia extract during storage were examined on the 1, 7, 14 and 21st day according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. Experimentally it was found that the highest titrated (84 °T) and lowest active acidity (4.39 pH units) characterized for the sample with the addition of 1.0 % stevia extract. Yogurt obtained by adding stevia extract in the amount of 0.5 % was optimal for organoleptic characteristics. During storage of yogurt samples, the highest value of titratable acidity was observed in the control, which is explained by the maximum content of lactobacilli cells, but its organoleptic characteristics deteriorated. Determination of the number of viable lactobacilli cells in yogurt samples confirmed the assumption that their more active development was in the control and samples using 0.1 % stevia extract, which correlates with titrated acidity. For the production of yogurt with good organoleptic characteristics and probiotic properties, we propose to use in its technology 0.5 % stevia extract, as well as fermentation culture of direct application ABY-3 (Chr. Hansen). The use of stevia in the production of yogurt not only has a positive effect on the energy composition of the product, but improves organoleptic characteristics. Thus, there is possible to manufacture of the product in order to expand the range of dairy products available to people with diabetes, obesity and other diseases which involves reducing or completely eliminating sugar from your daily diet.

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Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Cited by 92 publications

References 157 publications

Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

Review on the Impact of Polyols on the Properties of Bio-Based Polyesters

Use of stevia in yoghurt technology

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