Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach

• Published in: Food research international 2022-05, Vol.155, p.111061-111061, Article 111061
• Main Authors: de Souza, Weysser Felipe Cândido, Almeida, Francisco Lucas Chaves, de Castro, Ruann Janser Soares, Sato, Hélia Harumi
• Format: Article
• Language: English
• Subjects: Bibliometrics; Bibliometry; Glucosyltransferases; Humans; Hydrolysis; Isomaltose - analogs & derivatives; Low glycemic index sugar; Non-cariogenic sugar; Palatinose; Prebiotic potential; Sucrose; Sucrose substitutes
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111061

[Display omitted] •Isomaltulose is a healthier sugar alternative than sucrose.•Isomaltulose is obtained in high yield from sucrose through biotechnological routes.•Isomaltulose regulates glucose metabolism and improves the insulin response.•Isomaltulose stimulates probiotics growth and modulates the intestinal microbiota.•Isomaltulose improves the sensory acceptability of foods. Consumers are concerned with the amount of sucrose added to foods and its effects on human health. One way to reduce this concern is through the consumption of sucrose substitutes, such as isomaltulose. Isomaltulose is an alternative sugar that should be regarded by the food industry as much healthier than sucrose, due to its beneficial properties; these include, low glycemic index and slow hydrolysis, prebiotic potential, and low cariogenic potential. In this work, a bibliometric analysis associated with a review of literature was conducted as a rigorous method for exploring and analyzing large volumes of scientific data, to understand the global scenario and identify the trends regarding isomaltulose. Important facts from its history and origin were discussed, as well the main research and countries that have contributed to its growing interest in the food industry. Over the years, from the discovery of new beneficial properties, more studies have been conducted, demonstrating that the interest in isomaltulose has been increasing. Finally, we concluded that isomaltulose is a promising sucrose substitute that could change the scenario of the sugar-rich foods market; and its use for the development of new products is highly encouraged.