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The amino acid hydrolysate and mineral composition of fresh monk fruit extract

The amino acid hydrolysate and mineral composition of fresh monk fruit extract

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Monk fruit (Siraitia grosvenorii) commonly called as Luo Han Guo is a perennial herb and generally cultivated in Guangxi province of China. Traditionally the fruit was used in folk medicine for the treatment of several common diseases like cough, cold, sore throat, constipation and dire thirst. Studies over past decades advanced the knowledge of bi...

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... compounds of different classes, such as polysaccharides, amino acids, essential oils, flavonoids, triterpenoids and nucleosides etc. have been identified and extracted from various parts of monk fruit. The composition of monk fruit is presented in Table 2; whereas, the composition of amino acid hydrolysate and mineral content of monk fruit extract are presented in Table 3. Glycosides, a group of triterpenoids, are mainly considered as one of the major biologically active compound of monk fruit. ...

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... The ingredient of interest is monk fruit sweetener. It is a natural non-nutritive sweetener with low GI (Pandey and Chauhan, 2020). ...
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Melon Manis Terengganu (MMT) is comprised of 28 - 30% peel which is a by-product of food processing. The peel is a source of dietary fibre which has a potential role in glycaemic response. The present work thus aimed to develop formulated MMT peel powder, and examine its organoleptic properties, in vitro hypoglycaemic effect, and starch digestibility. The MMT peel powder was formulated as Formulations 0, 1, 2, and 3 with different sweetener ratios (0, 40, 50, and 60%), and subjected to sensory evaluations. Tukey’s post-hoc test was used to evaluate significant differences between mean values following one-way analysis of variance (ANOVA). Meanwhile, the Friedman test followed by Wilcoxon signed ranks test were performed for sensory evaluation analysis. Results demonstrated that the most acceptable formulation for consumption assessed using sensory evaluation was Formulation 3; its total, digestible, and resistant starch content were the lowest among all the formulations. The same went to the hydrolysis index and estimated glycaemic index. However, Formulation 3 was the least effective in reducing glycaemic response due to the weakest in vitro hypoglycaemic activity. On the other hand, the mentioned attributes previously were observed in Formulation 0 in an opposite manner. In summary, these findings suggested that formulated MMT peel powder had the potential to be used in blood glucose control.
... grosvenorii is considered to be an ideal sugar substitute (Yan et al., 2008). Given the increasing demand for non-nutritive sweeteners from natural sources, S. grosvenorii sweeteners have been widely used in the food and beverage industries for the development of low-calorie products (Pandey & Chauhan, 2019). In 2020,S. ...
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Siraitia grosvenorii, an economically important plant species with high medicinal value, is endemic to subtropical China. To determine the population structure and origin of cultivated S. grosvenorii, we examined the variation in three chloroplast DNA regions (trnR-atpA, trnH-psbA, trnL-trnF) and two nuclear gene orthologs (CHS and EDL2) of S. grosvenorii in 130 individuals, selected from 13 wild populations across its natural distribution range, and 21 cultivated accessions using a phylogeographic approach. The results showed non-overlapping distribution of chlorotypes, three distinct chloroplast genetic groups restricted to different mountain ranges, and comparable nuclear diversity among the distinct geographical groups, suggesting the existence of at least three separate refugia. The current phylogeographic patterns of S. grosvenorii probably resulted from long-term survival in multiple refugia and limited expansion. Our results also demonstrated that wild populations in northeastern Guangxi share the same gene pool as cultivated S. grosvenorii accessions, suggesting that the current cultivars originated from wild populations distributed in northeastern Guangxi. The results of this study provide insight into improving the efficiency of S. grosvenorii breeding using a genetic approach, and outline measures for the conservation of its genetic resources.
... Monk Fruit503Monk fruit (Siraitia grosvenorii), also known as Luo Han Guo, is a perennial plant that is 504 extensively grown in China's Guangxi province(Pandey & Chauhan, 2019). Monk fruit possesses 505 ...
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Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues to play a significant role in the diet, recognised not only for its flavour and special sweetening properties but also for its role in food preservation. On the other hand, a high consumption of refined sugar is associated with non-communicable diseases and many health issues such as a high risk of dental caries, overweight and neurodevelopmental disorders in children. Alternatives like unrefined sugars have generated a lot of interest as a healthy substitute due to their nutraceutical properties. This paper is aimed to review the beneficial effects of sugar derived from natural sources and highlight health problems that could be caused by refined processed sugar. Refined sugar is frequently used in variety of items including processed foods, soft drinks or ice creams although it is considered unhealthy due to its high salt and sugar content as well as added fats and artificial coloring. Natural sugars are preferred because they have a high nutritional value and a high concentration of healthy compounds, which offset the negative effects of refined sugar. Therefore, removing refined sugar or at least reducing its consumption should be promoted as a healthier option in food choices.
... Temporary immersion system culture using single-node micro-cuttings, as described by Yan et al. (2010), seems presently to be the most promising method for obtaining plantlets suitable for field production. Today, S. grosvenorii is cultured mainly in China and perhaps increasingly in India [9,13]. Mogrosides, however, actually cannot legally be used as sweeteners in Europe or the United States [1], despite being used in China for hundreds of years. ...
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Some sweet tasting plant secondary metabolites are non-caloric or low nutritive compounds that have traditional use in food formulations. This mini-review focuses on conventional and advanced cultivation regimes of plants that accumulate sweet tasting or sweet taste modulating secondary metabolites of potential economic importance, in particular mogrosides (Siraitia grosvenorii), phyllodulcin (Hydrangea macrophylla), glycyrrhizin (Glycyrrhiza glabra), steviol glycosides (Stevia grosvenorii), and rubusoside (Rubus suavissimus). Consequential obstacles during the cultivation of Hydrangea macrophylla cultivars outside their natural habitat in a protected cultivation environment are addressed. Culturing at non-habitat locations facilitates short transportation routes of plant material for processing, which can be a key to an economically and environmentally compatible usage. The biosynthetic pathways, as far as known, are shortly mentioned. The proved or hypothetical degradation pathways of the compounds to minimalize environmental contamination are another focal point.
... Some people notice an unpleasant aftertaste at its high concentrations. In recent years, pharmacological studies reveal the monk fruit has several health-protective properties such as liver protection, anti-oxidative, antiinflammatory, anti-hyperglycemic, and anticancer effects (Pandey and Chauhan, 2020). Monk fruit is becoming more popular in the natural health sector, but it is more expensive than other sweeteners, especially it costs more than twice that of stevia. ...
... Mogrosides from S. gosvernori also possess bioactive properties according to the anti-diabetic and anti-cancer effects (Liu et al., 2018;Zhou, Zhang, Li, Wang, & Li, 2018). Specifically, mogroside V is responsible for the apoptosis and cell cycle arrest of pancreatic tumour cells (Liu & Dou, 2017) and is associated with free radical scavenging activity (Pandey & Chauhan, 2019). Mogrosides also induce a hypoglycemic response by increasing insulin secretion, preventing lipid peroxidation, and reducing α-glucosidase activity (Gong, Ji, Xu, Zhang, & Li, 2020). ...
... Similarly, sugar-free chocolates have been developed using monk fruit and fibre extract blends, which has resulted in chocolates with lower fat and complex carbohydrates levels. This new formulation could also be an alternative for people with diabetes (Pandey & Chauhan, 2019). ...
Article
Food producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier lifestyle and higher nutritional values. This article discusses the evidence of natural sweeteners in the available commercial products. A comprehensive review of natural sweeteners is presented, which includes their resources, properties and extraction methods, as well as a discussion on several emerging technologies that offer improvements to the traditional extraction methods. Finally, the progress of natural sweeteners in the food industry is assessed, and the commercial food products containing these natural sweeteners are mentioned.
... Brazzein is 2000 times sweeter than sucrose, compared to 10% sucrose. Taste is similar to sugar [15]. ...
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Jaggery has been used traditionally in all Indian villages. It is a concentrated product of cane juice which has 50% sucrose , up to 20% invert sugars, and also contains insoluble matter, such as wood ash , proteins , and fibres, whereas granulated sugar, refers to sucrose, a disaccharide composed of glucose and fructose. Jaggery is better option than sugar in diabetics since it reduces oxidative stress in diabetic patients. Sugar intake on long term causes dysglycemia. Constant raised sugar levels have produces central adiposity, hypertension or some elevation of blood pressure, hyperglycaemic episodes in form of glucose intolerance. Artificial sweeteners on long term usage can be possibly not favourable as they cause weight gain, hypertension. There is no corelation of any tumour production with Aspartame.
... The principal compounds in monk fruit contributing to sweetness are a group of compounds containing siamenoside I, 11-oxo-mogroside V and mogrosides IV, V and VI (Pandey and Chauhan, 2019). Interestingly, ripe fruits have remarkable sweetness attributing to mogroside V while unripe fruits which are visually indistinguishable from ripe fruits contain mogroside III and IIE that have bitter taste (Li et al., 2007a). ...
... The principal compounds in monk fruit contributing to sweetness are a group of compounds containing siamenoside I, 11-oxo-mogroside V and mogrosides IV, V and VI (Pandey and Chauhan, 2019). Interestingly, ripe fruits have remarkable sweetness attributing to mogroside V while unripe fruits which are visually indistinguishable from ripe fruits contain mogroside III and IIE that have bitter taste (Li et al., 2007a). ...
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Purpose The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit ( Siraitia grosvenorii ), which are associated with its bioactive constituents. Design/methodology/approach Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented. Findings Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe. Originality/value This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.
... In a recent study by Ban et al. (2020), rats fed symbiotic yoghurt sweetened with monk fruit extract showed greater blood regulation and a significant reduction in insulin resistance and glycosylated haemoglobin compared with rats fed yoghurt sweetened with sucrose. Further, monk fruit is a low cost and high-intensity natural sweetener that can be utilised in food and beverage industries for the development of low calories products for diabetics and health-conscious consumers (Pandey & Chauhan, 2019). The ADI has not been established for monk fruit extract because no adverse effects have been reported; however, the ADI of monk fruit juice concentrate is 25 mg kg À1 body weight day À1 (DuBois & Prakash, 2012). ...
Article
Public Health bodies like the World Health Organization and Public Health England have identified addition of sugar to processed foods and beverages as a health concern. Owing to the increasing consumption of sugar sweetened chocolate flavoured milk in Australia among all age groups, this study was conducted to investigate the possibility of achieving a 50% of added sugar reduction in chocolate milk using natural non-nutritive sweeteners, namely stevia and monk fruit extract. Optimization of the sweeteners was successfully performed by Response Surface Methodology. Variables for 50% reduction of added sugar in chocolate milk were chosen as stevia sweetener (5-100 ppm) and monk fruit extract (50-100 ppm) based on preliminary trials. Sensory attributes (overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste) were taken as the responses. The process was optimized with a combination of 56.27 ppm of stevia sweetener and 81.90 ppm of monk fruit extract with sensory attributes of 6.78, 6.47, 6.31, 6.47, 6.45 and 6.33, respectively for overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste. Use of the two selected sweeteners in combination resulted in sweetness synergy. In addition, the bitter and metallic aftertastes of stevia were masked by the monk fruit extract and helped enhance the overall sensory attributes of the product compared to the control. This study provides insightful information for optimizing sweeteners for sugar reduction in milk-based product.