Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Ariana Saraiva, Conrado Carrascosa, Fernando Ramos, Dele Raheem, Maria Lopes, Antonio Raposo

Research output: Contribution to journalReview Articlepeer-review

8 Citations (Scopus)
95 Downloads (Pure)

Abstract

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.
Original languageEnglish
Article number3671
Number of pages33
JournalInternational Journal of Environmental Research and Public Health
Volume20
Issue number4
DOIs
Publication statusPublished - 19 Feb 2023
MoEC publication typeA2 Review article in a scientific journal

Keywords

  • alternative sweeteners
  • coconut sugar
  • chemical analysis
  • health impacts
  • nutrition
  • food industry

Field of science

  • Food science

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