Monk Fruit (Siraitia grosvenorii) as a Multifunctional Sweetener: Technological Applications, Health Benefits, and Future Perspectives in Sustainable Food Innovation

This systematic review comprehensively evaluates the technological applications, health benefits, and consumer acceptance of monk fruit extract (MFE) as a natural, high-intensity sweetener. MFE, primarily composed of mogrosides, exhibits a sweetness intensity 250–300 times greater than sucrose while providing additional functional properties, including antioxidant, anti-inflammatory, and metabolic health-promoting effects. This review was prepared due to the PRISMA guidelines. This article analyses literature published over the past five years on the impact of MFE on food formulations, physicochemical stability and sensory attributes. The results highlight the ability of MFEs to improve product quality while aligning with consumer preferences for clean-label and health-promoting food alternatives. However, challenges related to formulation stability, flavour modifications and regulatory inconsistencies in global markets remain significant barriers to widespread adoption. Future research is needed to optimise MFE stability during processing, mitigate sensory limitations and explore sustainable cultivation practices for commercial viability. These insights contribute to advancing MFE as a key ingredient in next-generation food innovations, addressing technological and nutritional imperatives within the food science sector.