Advances in biosynthesis and sensory property modulation of mogrosides

Global demand for nutritious, zero-calorie natural sweeteners is on the rise, and monk fruit (Siraitia grosvenorii)-derived mogrosides stand out as ideal choices-boasting hypoglycemic, immunomodulatory, anti-cancer, and anti-inflammatory activities. However, their widespread use is held back by low natural availability and inherent sensory flaws. This review comprehensively synthesizes recent multidisciplinary progress in addressing these key challenges, covering their physiological functions, biosynthesis breakthroughs, food matrix interactions, and expanding applications. It bridges fundamental research and practical use by highlighting how mogrosides' bioactivities support their use in functional foods, how synthetic biology and enzyme engineering allow efficient microbial production (alleviating supply constraints), and how a better understanding of matrix interactions helps refine their sensory properties. These advances position mogrosides as versatile food ingredients, facilitating their scalable production and use in the growing food market.