The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review
Poliana Bergamin Athayde de Souza, Maria de Fátima Santos, João de Deus Souza Carneiro, Vinícius Rodrigues Arruda Pinto, Elisângela Elena Nunes Carvalho
Abstract
With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high-intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low-sugar or sugar-free natural products, which besides being sensory-friendly, are possibly lower in calories and costs. Novelty impact statement The mixtures of natural bulk and high-intensity sweeteners are a promising industrial alternative to preserve the sensory aspects of jams, jellies, or marmalades. Xylitol and stevia are considered good substitutes for sucrose. Depending on the type of sweetener or blend, sucrose content may be substituted by up to 50% without compromising the sensory acceptance.