Lisha Wang, Tianying Chang, Wenkang Jia, Jiahui Chen, Le Li, Tianpeng Zhang, Bo Wang, Chenxuan Dong, Yingzi Cui, Xing Liao
By integrating sensory mechanisms, food formulation, nutritional evidence, safety assessment, and regulatory perspectives, this review provides a scientific basis for the rational use of stevia-derived sweeteners, especially SGs, in functional reduced-sugar foods. Future research should prioritize sensory optimization in real food matrices, long-term human studies on metabolic and dietary outcomes, and exposure assessment in vulnerable or high-consumption populations to support the safe, effective, and regulatory-compliant application.
BACKGROUND: Excessive intake of added sugars is an important contributor to obesity, type 2 diabetes mellitus (T2DM), dental caries, cardiovascular disease, and other metabolism-related disorders in humans. Stevia-derived sweeteners, particularly high-purity steviol glycosides (SGs), have been widely used in reduced-sugar and sugar-free foods because of their high sweetness intensity, low energy contribution, and plant-derived origin. However, their broader application remains limited by bitterness, lingering sweetness, licorice-like or herbal aftertaste, thin mouthfeel, and food-matrix dependence.
METHODS: This narrative review critically summarizes the current evidence on stevia-derived sweeteners, focusing on taste perception and sensory-related signaling, sensory optimization, nutritional and metabolic evidence, food applications, safety, and regulatory requirements. This review also discusses the challenges and prospects of developing reduced-sugar foods.
RESULTS: Current evidence indicates that high-purity SGs are important sucrose substitutes; however, their application performance is influenced by glycoside structure, sweet and bitter taste receptor interactions, central sensory processing, and food-matrix characteristics. Glycoside blending, enzymatic conversion, microbial fermentation, biocatalysis, structural modification, and food-matrix optimization can improve the sensory quality, acceptability, mouthfeel, and formulation compatibility of SGs. Nutritional and metabolic evidence suggests that SGs mainly reduce sugar and energy intake by substituting sucrose. At the same time, their potential roles in glycemic regulation, body weight management, gut health, antioxidant activity, inflammation, and cardiometabolic health require further validation in human studies.
CONCLUSION: By integrating sensory mechanisms, food formulation, nutritional evidence, safety assessment, and regulatory perspectives, this review provides a scientific basis for the rational use of stevia-derived sweeteners, especially SGs, in functional reduced-sugar foods. Future research should prioritize sensory optimization in real food matrices, long-term human studies on metabolic and dietary outcomes, and exposure assessment in vulnerable or high-consumption populations to support the safe, effective, and regulatory-compliant application.