Sweetener-Mediated Modulation of Physicochemical and Sensory Properties of a Fucoidan-Pectin Functional Syrup

Abstract

Sweetener selection can influence the physicochemical properties and sensory acceptance of functional syrups containing bioactive polysaccharides. This study investigated the effects of sucrose, sorbitol, honey, and stevia on the physicochemical and sensory characteristics of a pectin-fucoidan functional syrup formulated at equivalent sweetness levels. Total dissolved solids (TDS), density, viscosity, pH, color characteristics, hedonic properties, and descriptive sensory profiles were evaluated. Sweetener type significantly influenced the physicochemical characteristics of the formulations. Sorbitol produced the highest TDS (30.72 °Brix), density (1.12 g/mL), and viscosity (96.00 cP), whereas stevia resulted in the lowest values for these parameters, particularly TDS (2.88 °Brix) and viscosity (56.80 cP). The honey-based formulation exhibited the highest pH (3.60) and the most distinctive color profile, characterized by the highest chroma and a lower lightness value. Sensory evaluation indicated that sorbitol provided the most favorable overall acceptance, while honey received the lowest acceptance. Descriptive sensory analysis further distinguished the formulations through differences in sweetness, viscosity, clarity, honey-like flavor, color intensity, bitterness, and aftertaste. These findings demonstrate that equivalent sweetness does not ensure comparable physicochemical or sensory properties. Sorbitol provided the most balanced combination of physical characteristics and sensory acceptance under the conditions tested, whereas stevia may require additional formulation strategies to improve body and taste quality. This study highlights sweetener selection as a critical consideration in developing pectin–fucoidan functional syrups.