Search results for "Stevia"
showing 10 items of 20 documents
Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana
2017
Abstract A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact on physicochemical properties. Variable ranges of response surface methodology were 20–40 kV/cm (electric field strength), 100–360 μs (treatment time) and 0–2.5% (w/v) stevia. After PEF, ascorbic acid was retained by more than 74%. Some of the analyzed PEF treatments resulted in an enhancement of total anthocyanins and carotenoids. The best results for rebaudioside A/stevioside ratio were obtained when PEF was applied at 30 kV/cm for 23…
Sweeteners and sweetness enhancers
2017
indexation en cours; PURPOSE OF REVIEW: The current review summarizes and discusses current knowledge on sweeteners and sweetness enhancers. RECENT FINDINGS: The perception of sweet taste is mediated by the type 1 taste receptor 2 (T1R2)/type 1 taste receptor 3 (T1R3) receptor, which is expressed in the oral cavity, where it provides input on the caloric and macronutrient contents of ingested food. This receptor recognizes all the compounds (natural or artificial) perceived as sweet by people. Sweeteners are highly chemically diverse including natural sugars, sugar alcohols, natural and synthetic sweeteners, and sweet-tasting proteins. This single receptor is also the target for developing …
Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed wi…
2015
In order to determine the impact of Stevia rebaudiana (SR) addition on bioactive compounds bioaccessibility of a new developed functional beverage based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice and oat, an in vitro gastrointestinal digestion was performed. Ascorbic acid, total carotenoids, total phenolics, total anthocyanins, total antioxidant capacity and steviol glycosides were evaluated before and after a simulated gastrointestinal digestion. Salivary and gastric digestion had no substantial effect on any of the major phenolic compounds, ascorbic acid, total antioxidant capacity and steviol glycosides, whereas carotenoids and anthocyanins diminished s…
Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization
2013
Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, s…
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream
2021
Abstract Gelato is the name of the Italian-style artisanal ice cream, a nutritious product widely consumed in different parts of the world. Due to the high content in simple sugars, ice cream should be consumed moderately by diabetic patient. This research aimed to create artisanal ice cream, using Stevia rebaudiana, a plant well known for its sweet taste and its hypoglycemic effect. Traditional and vegan ice cream were formulated using stevia and chia seeds, in order to obtain products with appreciable rheological, textural and sensorial properties. Physical and sensorial properties of the ice cream formulation containing milk protein (traditional) or vegan substitute, were evaluated. Resu…
Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana
2017
Abstract A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32–256 kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32 kJ/kg improved bioaccessibility of phenolic compounds (34.2%), anthocyanins (31.0%) and antioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared…
Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves
2018
Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after "green" pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, 130, 160 °C); static extraction times (5 and 10 min), and cycle numbers (1, 2, 3) using a constant pressure of 10.34 MPa. Temperature was the most important parameter for extraction, where the highest recoveries of all bioactive compounds (except for carotenoids) were at 160 °C. Extracts obtained at longer static times had more steviol glycosides, condensed ta…
The influence of stevia glycosides on the growth of Lactobacillus reuteri strains
2013
UNLABELLED Use of stevia-derived sweeteners was recently officially approved by the European Commission, and their application in the food industry has increased, especially in functional foods. However, there are scarce data about the influence of stevia on probiotic bacteria, which are important both as an inhabitant of the human gut and as a functional food additive. Taking into consideration the broad application of Lactobacillus reuteri in functional foods, the aim of the research was to evaluate the influence of stevia glycosides on its growth. Six Lact. reuteri strains were tested for their ability to grow in the presence of stevioside and rebaudioside A (0·2-2·6 g l(-1) ). The effec…
Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review.
2018
Stevia rebaudiana Bertoni has gained increased industrial and scientific interests in the last 20 years, representing a suitable nutritional alternative to sucrose and artificial sweeteners. Moreover, this plant contains polyphenols, chlorophylls, and carotenoids that may be extracted for production of nutraceuticals and functional foods. Because of nutritional and technological advantages over sucrose, innovative approaches for the extraction of highly valued compounds from Stevia leaves have been developed and optimized. In contrast to conventional alternatives, innovative extraction methods allow higher yields in a shorter time, less usage of organic solvents, and reduced energy consumpt…
Comparative evaluation of Stevia and Xylitol chewing gum on salivary Streptococcus mutans count ? A pilot study
2020
Background Stevia is a natural sweetener which is used as sugar substitute. It has been suggested that stevia may be anticariogenic. However, there is limited research in this regard. Hence, the present study was designed to assess reduction in S. mutans in stevia and xylitol chewing gums. The aim of this study is to evaluate the effectiveness of stevia and xylitol chewing gums on salivary Streptococcus mutans count. Material and methods A randomized triple blinded clinical study with a crossover design included twenty healthy children aged 8-13 years with decayed, missing, and filled teeth (dmft)/DMFT index score ≥ 3. Before the test, unstimulated saliva was collected. Children divided int…