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Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Author

Listed:
  • Ariana Saraiva

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • Conrado Carrascosa

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • Fernando Ramos

    (Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
    Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal)

  • Dele Raheem

    (Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland)

  • Maria Lopes

    (Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
    Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

Abstract

Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.

Suggested Citation

  • Ariana Saraiva & Conrado Carrascosa & Fernando Ramos & Dele Raheem & Maria Lopes & António Raposo, 2022. "Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications," IJERPH, MDPI, vol. 19(20), pages 1-26, October.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:20:p:13684-:d:949498
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    References listed on IDEAS

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    1. Ariana Saraiva & Conrado Carrascosa & Dele Raheem & Fernando Ramos & António Raposo, 2020. "Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts," IJERPH, MDPI, vol. 17(14), pages 1-28, July.
    2. Ariana Saraiva & Conrado Carrascosa & Dele Raheem & Fernando Ramos & António Raposo, 2020. "Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts," IJERPH, MDPI, vol. 17(17), pages 1-22, August.
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