Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Abstract

| INTRODUC TI ON"Added sugar" means sugar (beet sugar or cane sugar) added to foods during production, preparation, and consumption to improve flavor and textural properties and increase the energy value of foods (McCain et al., 2018). Since excessive sugar consumption causes health problems such as obesity, hypertension, and diabetes, in recent years, product development studies have focused on using natural or artificial low-calorie sweeteners instead of sugar (Beltrami et al., 2018). The sweeteners permitted for use in food by the US Food and Drug Administration (FDA) are acesulfame-potassium, aspartame, advantame, neotame, saccharin, sucralose, steviol glycosides purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (≥95% pure) and Siraitia grosvenorii (monk fruit) extracts (containing 25%, 45%, or 55% Mogroside V). Compared to table sugar (sucrose), the sweetness degree of these sweeteners varies between 100× and 20,000× (FDA, 2018;Sylvetsky & Rother, 2016).Fermented dairy products are widely consumed worldwide and become more attractive to consumers as their health effects are understood more clearly (García-Burgos et al., 2020). The health effects of these products are mostly due to the probiotics they contain, and they have gained an important place among functional

Siraitia grosvenorii As a Homologue of Food and Medicine: A Review of Biological Activity, Mechanisms of Action, Synthetic Biology, and Applications in Future Food

“…It is compatible with various food ingredients, including other sweeteners and flavors, but compatibility tests are recommended for new product formulations. Monk fruit extract withstands freezing and thawing, making it suitable for frozen desserts and ice creams. , When used correctly, it contributes to the shelf life of products by maintaining sweetness and quality. To enhance monk fruit extract’s stability in food products, optimize the formulation for compatibility, considering pH, temperature, and other ingredient interactions .…”