Application of FDA-Approved Artificial Sweeteners in Food Science: Technological and Nutritional Challenges

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-06-16 DOI:10.1111/1541-4337.70208

Sima Tahmouzi, Sina Ardebilchi Marand, Mohammad Tarahi, Hadi Almasi, Reza Morakian, Elham Khalili Sadrabad, Neda Mollakhalili-Meybodi

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Abstract

The application of artificial sweeteners (ASs) in food science represents a pivotal response to the global challenge of reducing sugar consumption. Although ASs offer innovative solutions to address nutritional concerns related to excessive calorie intake and sugar-related health issues, their integration into food products creates a complex interplay of nutritional and technological challenges. The potential effects on health, including interactions with the gut microbiota, necessitate careful examination. Additionally, the successful incorporation of ASs into food formulations requires an in-depth understanding of their physicochemical properties, sensory characteristics, microbial interactions, and cost considerations. The primary challenge for food scientists is meeting sugar-reduction goals without compromising texture and stability. This review presents a detailed analysis of the nutritional and technological complexities of ASs, emphasizing how multidisciplinary research advances food science.

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fda批准的人工甜味剂在食品科学中的应用：技术和营养挑战

人工甜味剂（ASs）在食品科学中的应用代表了对减少糖消费这一全球挑战的关键回应。虽然人工智能系统提供了创新的解决方案，以解决与卡路里摄入过多和糖相关的健康问题有关的营养问题，但将它们整合到食品中会产生营养和技术挑战的复杂相互作用。对健康的潜在影响，包括与肠道微生物群的相互作用，需要仔细检查。此外，要成功地将人工合成氨基酸加入食品配方中，需要对其理化性质、感官特征、微生物相互作用和成本考虑有深入的了解。食品科学家面临的主要挑战是在不影响口感和稳定性的情况下实现减糖目标。这篇综述详细分析了大豆的营养和技术复杂性，强调多学科研究如何促进食品科学。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.