Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/113350
Title: Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts
Authors: Saraiva, Ariana 
Carrascosa, Conrado
Ramos, Fernando 
Raheem, Dele
Pedreiro, Sónia 
Vega, Angelo
Raposo, António
Keywords: alternative sweeteners; food industry; nutrition; brazzein; monellin; chemical analysis; health impacts
Issue Date: 10-May-2023
Publisher: MDPI
Project: ALIES a non-profit Association for the Development of Research and Education in Health Sciences. 
Serial title, monograph or event: Foods
Volume: 12
Issue: 10
Abstract: Recently, customers have been keener to buy products manufactured using all-natural ingredients with positive health properties, but without losing flavor. In this regard, the objective of the current study is to review the consumption of brazzein and monellin, their nutritional profiles and health effects, and their potential applications in the food industry. This poses challenges with sustainability and important quality and safety indicators, as well as the chemical processes used to determine them. To better understand the utilization of brazzein and monellin, the chemical analysis of these two natural sweet proteins was also reviewed by placing particular emphasis on their extraction methods, purification and structural characterization. Protein engineering is considered a means to improve the thermal stability of brazzein and monellin to enhance their application in food processing, especially where high temperatures are applied. When the quality and safety of these sweet proteins are well-investigated and the approval from safety authorities is secured, the market for brazzein and monellin as food ingredient substitutes for free sugar will be guaranteed in the future. Ultimately, the review on these two natural peptide sweeteners increases the body of knowledge on alleviating problems of obesity, diabetes and other non-communicable diseases.
URI: https://hdl.handle.net/10316/113350
ISSN: 2304-8158
DOI: 10.3390/foods12101943
Rights: openAccess
Appears in Collections:FFUC- Artigos em Revistas Internacionais

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