Palmyrah palm (Borassus flabellifer) non-centrifugal sugar - Current production practices as a natural sugar and a promising functional food/additive

Abstract

Non-centrifugal sugar (NCS) refers to the unrefined natural sugar that is obtained by solvent (naturally present water) evaporation of tree sap resulting in the subsequent crude crystallization of sugar molecules. Compared to the globally available white cane sugar made of pure sucrose, NCS from the palmyrah palm tree (Borassus flabellifer) is an alternative counterpart with the reported bioactive compounds such as vitamins, minerals, phenolics, and antioxidants. To achieve food security for a zero hunger initiative, it is important to have scientific inclusion and technological intervention towards traditionally consumed dietary food. With such focus, the present paper addresses the agronomic production practice of NCS from palmyrah palm sap, the different parameters affecting its quality, and the existing literature available detailing the technological progress to make a standardized production practice. Various nutritional compositions and the functionality of palmyrah palm NCS as an added sugar in numerous food products/formulations are also reported. Finally, perspectives on future research and development concerns ranging from NCS characterization, compositional chemistry and bioactive potential are discussed.