| Abstrak/Abstract |
Sweeteners have been used in food for centuries to increase both taste and appearance.
However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health
when consumed in excessive doses for a certain period, including alteration in gut microbiota,
obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen
dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized
as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness
of sugar. Regulatory authorities and supervisory agencies around the globe have established the
maximum amount of these high-intensity sweeteners used in food products. While the regulation is
getting tighter on the market to ensure food safety, reliable analytical methods are required to assist
the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to
comprehend the most appropriate method for rapid and effective analyses applied for quality control
in food industries, surveillance and monitoring on the market, etc. Apart from various analytical
methods discussed here, extraction techniques, as an essential step of sample preparation, are also
highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to
assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of
sweeteners are also described, employing various regular techniques, such as HPLC, and advanced
techniques. Furthermore, to support on-site surveillance of sweeteners’ usage in food products on
the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost
analysis are widely implemented. |
