Developing Low-Calorie Functional Foods Using Directed Fermentation Based on Sugar Substitutesand Natural Sweeteners

Abstract

The escalating global prevalence of obesity, type 2 diabetes, and metabolic syndrome has intensified the search for effective sugar reduction strategies in food products. This study investigates the development of low-calorie functional foods through directed fermentation using sugar substitutes and natural sweeteners. A systematic formulation approach incorporating erythritol, allulose, steviol glycosides, and monk fruit extract was evaluated across three fermented food matrices: yogurt, kefir, and plant-based fermented beverage. Analytical results demonstrated that allulose-sweetened formulations achieved 92% caloric reduction compared to sucrose controls while maintaining comparable fermentation kinetics (μmax = 0.38–0.42 h⁻¹). Short-chain fatty acid (SCFA) analysis via HPLC revealed significantly enhanced propionate production (18.7 ± 1.2 mM) in isomalt-supplemented fermentations, consistent with gut microbiota modulation observed in recent multi-omics studies. Probiotic viability exceeded 8 log CFU·mL⁻¹ across all formulations, with steviol glycosides exhibiting prebiotic-like effects supporting Lactobacillus acidophilus growth. Sensory evaluation indicated that optimized sweetener blends achieved acceptable palatability scores (≥6.5/9) across all matrices. These findings establish directed fermentation as a viable platform for producing low-calorie functional foods with enhanced metabolic benefits, offering a evidence-based framework for industrial application